-
3 weeks ago | 
klaviyo.com | Jake Cohen
President Trump’s reciprocal tariffs took effect on April 9, but were subsequently suspended for 90 days—everywhere except China, which, as of April 10, faces 145% tariffs from the US and has responded by taxing American goods at 84%. In the resulting confusion, one thing is clear: no one is sure what to do. When I ran an unofficial poll asking about the first steps people are taking in response to the shifting tariff environment, a third of respondents said they’re trying to cut costs elsewhere.
-
Jan 30, 2025 | 
thejc.com | Jake Cohen
Packed with punchy umami flavours – this will be your Shabbat go-to
-
Jan 29, 2025 | 
thejc.com | Maunika Gowardhan |Victoria Prever |Jake Cohen
When Yoshie and I visited Rome after getting married, we scored a fortuitous invite to Shabbat dinner at Giovanni Terracina’s apartment. Giovanni runs the kosher catering company Le Bon Ton, and his home cooking did not disappoint. One small complication: I was a long time vegetarian, and the meal Giovanni served was a veritable feast of meat dishes, including stracotto di manzo (literally, “overcooked beef”)—an iconic Roman Jewish stew traditionally served for Shabbat and holidays.
-
Jan 29, 2025 | 
thejc.com | Badannie Gee |Maunika Gowardhan |Victoria Prever |Jake Cohen
This is a pretty foolproof and delicious recipe that even the beginners out there can crack. Feel the dough between your fingers, take some deep breaths and enjoy the workout. It really is a workout for the body and the soul. We’re all so busy these days, rushing around trying to get everything done. Our “to-do” lists seem to get increasingly longer and all the technology on offer just seems to add more stress.
-
Jan 29, 2025 | 
thejc.com | Silvia Nacamulli |Maunika Gowardhan |Victoria Prever |Jake Cohen
My good Israeli friend Einav turned vegan and mentioned that she had changed my recipe for a pear and chocolate loaf into vegan banana bread. I was wary when she mentioned the recipe, but I must admit that it’s delicious. I tweaked it slightly and all the people I made it for could not believe had no eggs in it. The key is to whisk it thoroughly. Spelt flour gives it a nutty flavour but you could use regular flour instead if you prefer. Method: Preheat the oven to 180C fan.
-
Jan 29, 2025 | 
thejc.com | Sarah Mann-Yeager |Maunika Gowardhan |Victoria Prever |Jake Cohen
These deliciously moreish biscuits make gorgeous Chanukah gifts, especially if you cut them in star and dreidel shapes. Leave enough time to make them as they’ll need chilling well at each step to keep them in shape. Be sure to chop the cranberries extremely well so they don’t spoil the outline of your biscuits. You can freeze them if you want to make them in advance then defrost closer to Chanukah. Method: Add the sugar to the bowl of your stand mixer then grate in the orange zest.
-
Jan 29, 2025 | 
thejc.com | Maunika Gowardhan |Victoria Prever |Jake Cohen
Mmmm, I can still remember the smell when I first made this recipe — it filled the whole apartment and got my sister out of bed. I do use a lot of bananas in my recipes, especially for breakfast, but this caramelised banana takes it to another level. The banana is caramelised with coconut sugar and I did the same with some shredded coconut and pecans. The flavour that came out was simply magical.
-
Jan 29, 2025 | 
thejc.com | Rosie Sykes |Maunika Gowardhan |Victoria Prever |Jake Cohen
A lovely autumnal combination for a warming quick supper. Method: Preheat the oven to 200°C (180°C fan). Put a roasting pan in to heat up with the olive oil. Toss the squash, onion and sage together with plenty of seasoning and throw into the hot roasting pan. Stir until everything is coated with oil and roast for 15 minutes. Add the mushrooms and cook for another 15 minutes. Meanwhile, drop the gnocchi into boiling water for a minute to heat through.
-
Jan 29, 2025 | 
thejc.com | Victoria Prever |Maunika Gowardhan |Jake Cohen
I wanted to devise a fridge cake that wasn’t made with chocolate. Crushed ginger nuts and golden syrup make for a huge flavour which was an immediate hit with friends and family. It makes a lovely host gift sliced into squares and packed in glass jars or gift bags for Chanukah. It’s also a great way to finish a meal with a strong coffee or mint tea. It’s rich — a little goes a long way. It’s also super simple to make. • Put the butter in a small saucepan and measure the syrup directly into the pan.
-
Jan 29, 2025 | 
thejc.com | Maunika Gowardhan |Victoria Prever |Jake Cohen
The name of this traditional Roman dish is a bit confusing because rather than the potato- or ricotta-based dumplings that the term gnocchi more commonly refers to, these gnocchi are made from semolina. But after one bite of the creamy, golden-brown gratin that emerges from the oven, names will hardly matter. Gnocchi alla Romana is not exclusively a Jewish dish, but it is widely served within the community.
