Wine: Dalton winery
The red devils that keep you in the pink
Some like it cold
Cuts you will enjoy
Israeli is behind Ramsay's Michelin success
Balaboosta does Seder
Beeﬁng up on an old favourite
The butchers who are cutting the mustard
Shavuot, the perfect time to revisit barley
A cheap and comforting grain which is fashionable once again after years in the gastronomic wilderness
Shavuot - the cream of all the festivals
The one time in the year that we all get to eat guilt-free cheesecake
Divine flavouring? Well, God used it
You don’t need to be lost in the Sinai to enjoy coriander.
Tips for your love life
Asparagus is said to boost the libido — what’s more, it’s in season.
Israel's marzipan museum
We visit a nutty Israeli museum — dedicated to almond sweets
The revered onion, a multi-layered story
The Egyptians venerated them, the Romans rubbed them in, and the Talmud tells us how to eat them.
Why Passover is the best time to go nuts
After matzah, almonds are probably the most useful Pesach ingredient.
Passover yoke lore
Eggs are an important Pesach symbol and a vital ingredient.
How good are your kids’ school dinners?
We visited Jewish primary schools to investigate the quality of school meals on offer. The results ranged from outstanding to decidedly average
Kreplach: the parcels packed with history
Ruth Joseph on dumplings which are both symbolic and delicious
Shabbat cholent: the ultimate slow food
Cholent takes hours to cook and puts you to sleep for the afternoon. But Saturday would not be the same without it.
Israel's maverick king of the grapes
Eli ben Zaken has gone from chicken farmer to being his country’s finest wine-maker in just 20 years.
The fruity festival not just for tree huggers
Turn over a new leaf by celebrating New Year for the Trees
Why New York is doing the vodka-queen diet
Even Sarah Jessica Parker follows Esther Blum’s advice on nutrition.
A key roll in history
We take a look at the humble herring, which is synonymous with our Eastern European past
Olives: the bitter truth
How good your olives taste depends on how well you treat them.
The JC offers two email newsletters to keep you updated with our news, features and comment. Choose from a daily update, our weekly top picks or both.
©2017 The Jewish Chronicle