Intoxicating praise for Israeli vintages
Brave growers have revolutionised the way Israeli wines are viewed
Become a stalker
Why everyone should be armed with spears
Cuts you will enjoy
The five best bagel fillings
Mexi-kosher: a very unlikely shidduch
Shakshuka: Israel’s hottest breakfast dish
Big flavours from Israel's White City
A way with curds
There is nothing like a bit of cheesecake at Shavuot. But why do we eat it?
The prized morel mushroom could only be found in the wild. Until now that is…
How to grow dinner
For the tastiest salad and the freshest veg, first plant your seeds…
Why a crust is a must
We love pastry, partly for symbolic reasons — but mainly because it is so tasty
The rise and rise of the Jewish loaf
Ever since biblical times, bread has played a crucial role in our history
Historic date we should never forget
They are sticky, sweet and we have been eating them for thousands of years
Seder, without going nuts
Pesach can be a tricky time for nut allergy sufferers, but there are substitutes
Cracking the code of the modern matzah
Until the Middle Ages when it became skinny, matzah was an altogether doughier snack
How tea dropped its cosy reputation
Tea is hot right now with suppliers competing to provide exotic blends.
Throw out your pans and go for raw power
At the end of winter, fresh salads can put an extra spring in your step
Should we swallow probiotic culture?
The subject of probiotics is huge and controversial. So what is a probiotic?
Dieting the Israeli way
Nuts that come with a cracking philosophy
Walnuts are healthy, delicious and even have a mystical significance.
Shabbat goes gourmet
An Israeli chef has given the traditional Friday-night meal a makeover
A bitter pill: beware the treif vitamins
In an ideal world, our food would be perfect.
How to ﬁnd comfort without the calories
In winter, we crave stodgy, fatty and sugary foods. But it needn’t be bad for us.
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