Can’t decide what to make for dinner? Know you need to eat what you’ve got in the fridge, but are this close to ordering delivery? Have cranky kids who love cheese and red sauce, and not much else? If any of this sounds familiar, you need a pizzadilla night. These aren’t just quesadillas filled with …
While most Instagram food trends prioritise spectacle over substance, the viral frozen tomato idea that I’m employing today delivers genuine culinary value, and solves a common kitchen problem into the bargain. I’m a bit late to the party, admittedly, but it’s a versatile waste-saving technique. Its origin clearly derives from either Hawaiian shaved ice or …
Our restaurant Bao turns 10 this year, and today’s two dishes capture what’s driven us from the start: heritage and innovation. As the season shifts towards autumn, we crave deeper, more grounding flavours, and lu rou fan is just that: rich, savoury and nostalgic. The daikon tots, meanwhile, are a happy kitchen accident from even …
Isn’t it funny how ingredients have entirely different connotations depending on your context? In the Anglosphere, cottage cheese is mid-century diet food. Served with grapefruit halves, joyless and tasteless. Richard Nixon’s last White House meal: tinned pineapple slices with an ice-cream scoop of cottage cheese and a glass of milk. Yikes. Yet in eastern Europe, …
Need a party app fast? This 5-ingredient recipe is IT. We wrapped bacon around Little Smokies, then sprinkled them with brown sugar for an upgrade to the classic game day appetizer that’s a must-make bite. Pile ‘em high in a bowl for a casual hang or put them on a platter for a more elevated …
I have a lot of jam made with all kinds of berries – are there any bakes that would use some of it up? Anne-Lies, Gouda, the Netherlands“Jam is at the heart of many great British puddings and cakes, so there are never too many jars in my house!” says Emily Cuddeford, co-founder of Edinburgh’s …
There is something so simple but so delicious about a parcel of fish. Like unwrapping an edible present, the smell hits you before anything else, which in this case is fennel, thyme and lemon. It is a delicate way to cook fish, so the sauce needs to have some character, and basil, olives and lemon …
I love bibimbap, the Korean rice bowls – they’re a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don’t always have gochugaru at home, so came up with this addictive miso-peanut chilli sauce instead. …
Inspired by a corn curry from Maharashtra, today’s recipe has the perfect umami flavour: a bit of heat from the chillies, some gentle sweetness from the sugar and lots of sourness from the lime juice, along with the creamy coconut milk and juicy corn. The sharpness of a fresh, herby chutney with salty butter, meanwhile, …
The New York Times once described raw tofu as having “the texture and disposition of a particularly upbeat sponge” – sauteeing, the writer decreed, was the only way to render the stuff “acceptable”. As it happens, I often eat the creamy, wobbly silken variety straight from the packet, but I wouldn’t disagree: you don’t have …