Tuesday, May 21, 2019 -
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Spice and spirit

For those of you for whom Shabbat is not Shabbat without chicken soup, Passover not Passover without matzah balls, and Shavuot not Shavuot without cheesecake,...

Healthy Passover – an oxymoron?

Is it possible to end Passover feeling like anything other than a round matzah ball? I was amazed this year to hear how many eggs people were ordering (up to 300 for one...

So much more than jelly

In Israel, sufganiyot are not confined to only the eight days of Chanukah; the fried delicious goodies appear in markets and bakeries throughout the month of Kislev, and...

The ultimate latka: Rösti

How many ways can cheese and potatoes be combined? It’s an unspoken challenge the Swiss have taken up and the answer is apparently “endless”. Swiss...

Latkes with a kick

We’ve been busy in our test kitchen this week, trying out recipes from the Chanukah Foods section coming out tomorrow. This year the IJN was inspired by the...

Happy Thanksgiving!

It’s that wonderful time of the year! Crisp weather outdoors, orange falling leaves crunching underfoot, and indoors, the smells of roasting turkey, cinnamony...

Beneath the stars

Bundling up in warm coats, twinkling stars peeking through green schach, decorations twinkling – something about the holiday of Sukkot is magical! Sukkot is at...

Chestnut Cake with Lemon Drizzle

Here’s the recipe — tried and tested — for the Chestnut Cake we mentioned about a week back. For most of you this is a recipe to try next year, by which time...

The alternative way to bake on Passover

Last year we told you all about quinoa and amaranth, grain-like seeds which are kosher for Passover and perfect for salads, warm breakfast cereals, or even as a base for...

Views on Israel: Part 3 Machane Yehudah

There’s a food revolution going on at Jerusalem’s central market, Machane Yehudah. These days, sellers hawking their produce are cushioned by cafés, pubs,...