Food editor Victoria Prever compares the recipes of her predecessors Florence Greenburg and Evelyn Rose with the dishes she’s created in the JC’s new cookbook
By Victoria Prever
The upmarket bakery has enjoyed a 20% sales increase and is poised to open dozens more branches
By Ben Conway
The new product has the same nutritional benefits as the real deal and retains the same ‘taste, texture, and functionality’, according to the manufacturer
By Jacob Jaffa
By Hannah Sugars
The confectioner’s entire vegan range is no longer approved as parev
By Katie Grant
SushiDog is one of the fastest-growing restaurant brands in Britain, and the JC can exclusively reveal where its next outlet will open
Israel’s move to boost food supplies to the Strip earlier this month is having a dramatic effect, says expert
By Jamie Shapiro
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The customer claimed that he was targeted with the five-point star, which was not the well-known Jewish symbol, because of where he is from
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During the holiday, the demand for eggs increases by some 40 million
By JC Reporter
The Israeli chef behind Bala Baya and Kapara is competing in this week’s London and South East heats
The Camden restaurant emerged as a cut above the rest in front of more than 1,000 guests at last night’s lavish ceremony
By Jane Prinsley
Claire Calman’s given up on formal dinner parties
By Claire Calman
Super simple gluten free starter or party nibble for your Shavuot celebrations
By Becky Excell
The outspoken Michelin-star chef doesn’t care who he offends, even if it’s Britain’s most famous Israeli
By Josh Kaplan
The JC visits the Belgravia stalwart’s first sibling in NW8
By Eliana Jordan
New York Times restaurant critic Pete Wells recently dubbed Israeli chef Lior Lev Sercarz a "spice virtuoso."
