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 …
The spinach and feta pie, AKA spanakopita, on which this recipe is based is deeply rooted in Greek culinary history. So I probably shouldn’t have messed with it, but I did, because I’m a tinkerer. I wanted a lot of spring onions, you see, because, together, cooked green onions and spinach are a bittersweet fantastic …
This take on a vesper martini or white negroni is lighter and more aromatic than the traditional drink, making it an ideal aperitif, especially as the nights start to draw in. It’s a brilliant example of how even a few clever tweaks can evolve a classic cocktail into something completely new and interesting. Alpine vesper …
Hey you, quit monkeying around…and go get yourself a piece of this caramel apple monkey bread! This pull-apart bread is the ultimate fall treat; it’s the perfect combination of a fairground caramel apple and grandma’s apple pie. In it, chunks of apple are drenched with a buttery homemade caramel, then nestled between fluffy, melt-in-your-mouth dough. …