I am the scrooge who relishes the end of summer, and who welcomes the darker evenings with open arms. After patiently waiting for tomatoes and aubergines to be done with their performance, autumn brings its own bounty of vegetables back into play, with squash, cauliflower and dark, leafy greens being some of my favourites. They’re …
There are few joys quite like a sticky bun. As soft and sweet as an edible pillow, they’re a lovely thing to sink into with a cup of coffee and, though they look impressive, they’re also unexpectedly easy to make at home. This Scandinavian version is cinnamon flavoured, but feel free to change the seasoning …
This year, I bought three oval platters: a small, silver-plated one from a local charity shop on which I serve crisps to make them look fancy; a medium-sized splattered enamel one for everyday everything; and a very large, stainless-steel one for dinner parties. I’m not sure why this happened, but I can tell you that …
As winter looms ever nearer, here’s a riff on an all-time classic that’s imbued with the flavours and aromas of the colder months ahead. Orange and cardamom martini Serves 1 For the infusion (makes 10 serves)20 green cardamom pods, gently crushed 750ml vodka For the drink1 tbsp marmalade75ml cardamom-infused vodka (see above and method)20ml Cointreau …
Now, I love our classic pumpkin muffins as much as the next person, but when I really want a festive fall treat that impresses, a tangy layer of cream cheese and spiced streusel topping is the perfect answer. Lightly sweetened, this recipe is the perfect treat for those who prefer a less-sweet muffin with a …
When you combine chili and mac and cheese, incredible things happen. I’ll be the first to admit that I was suspicious of this comfort food combo, but as soon as I developed this recipe, I was a chili mac believer. I started with my preferred chili variation—white chicken chili, of course—and added in all the …
Silky, spiced and just sweet enough, this pumpkin cheesecake is a celebration of autumnal comfort. I’m not a fan of tinned pumpkin – it’s watery and flat-tasting – so I’ve taken the extra step of roasting some butternut or Kent squash; the oven’s heat coaxes out its natural sweetness while evaporating excess moisture, resulting in …
Just beyond the hard rush of Viale Marconi, in the quieter Via Gerolamo Cardano, is a popular bakery called Albanesi il forno delle meraviglie, meaning “the oven [or bakery] of wonders”. Established in 1959 by Aldo Albanesi, and now run by his sons Adriano and Alessandro, Albanesi is wondrous also for its size. Behind an …
There’s nothing better than a soft pumpkin cookie in the fall—unless you decide to stuff it with Nutella. Taking inspiration from our Nutella-stuffed chocolate cookies, these are perfectly soft, pumpkin-spiced, and filled with a generous pocket of everyone’s favorite chocolate-hazelnut spread. Watch out—these cookies are taking the fall baking favorite to a whole new level. …
Wildair in New York is a groundbreaking restaurant that has deeply influenced my cooking. It opened in 2015 as a sister to the now closed Contra, an impeccable fine-dining restaurant, and the same precision and ingenuity was applied to Wildair’s dishes, which have that perfect balance of elevated refinement and skilled execution, all combined with …