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Thursday, June 4, 2020

Cauliflower steaks and buffalo wings: can I make a hearty, dirty meal from this...

No-carbers have brought about an unexpected renaissance for the cauliflower as a replacement for flour or rice – while some claim it...

The end of small plates: why the dinner-ruining dishes may finally be over

The trend for small-plate menus in restaurants has tested friendships and defied logic. They have to go – here’s why

Cocktail of the week: the whirling dervish

A pear-laced twist on the tequila sourYou can use readymade pear puree or homemade: for the latter,...

Yotam Ottolenghi’s warming winter vegetable recipes

How to make the most of seasonal winter veg: cauliflower with coconut cream and chilli, braised greens in yoghurt, or branch out...

Do you have to salt aubergines?

Now that the bitterness has been bred out of the aubergine, the need to draw out the juices before cooking is a...

Dry January is almost over – time to try a new wine

Given the range of delicious options, why not find alternatives to your regular tipple?I was chatting to a...

Does every box of eggs contain a potential chick?

A schoolboy has hatched a duckling from a Waitrose egg using an incubator he bought on eBay. It’s enough to put anyone...

Say it with shortbread: Liam Charles’ recipe for love biscuits

Hit that sweet spot on Valentine’s Day with these heart-shaped shortbread sandwiches with royal icing and a white chocolate filling

Nigel Slater’s butternut soup with tahini and chestnuts recipe

A warming, wholesome, nutty and seedy soup for cold winter nightsPeel and halve 1kg of butternut squash...

Cocktail of the week: Zuma’s lillet blanc

A luxurious white wine aperitif with fig liqueur, whisky and bubbles that is sure to cheer up any dark February evening

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