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 moot pointI still salt aubergines as my mother did in the 60s. Is it really necessary?Richard, New ForestAlan Davidson’s imperious Oxford Companion...

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

No-carbers have brought about an unexpected renaissance for the cauliflower as a replacement for flour or rice – while some claim it can be a substitute for meatYou wouldn’t think there was much space to innovate with a cauliflower. It’s such an unarguable thing, unmistakeable in appearance,...

Kim-Joy’s recipe for bear biscuits: a cardamom, orange and chocolate delight

In the first of a new weekly series of recipes for the Guardian, the Bake Off star presents biscuits that children will loveThese bear biscuits are very simple to make and kids will love the cute factor. You can also play about with the fillings and make...

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 whyThe news that Russell Norman’s Polpo restaurant group is in financial trouble (unpaid £550,000 VAT bill, sites for sale, company voluntary agreement entered into with creditors) was greeted with huge sadness among...

Milk Coke: another classic from the nation that invented Cheeky Vimto

The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-ColaThe idea of ending things on a high always seems like a wasted opportunity to me. Like playing My Way at a funeral when you could...

The Battle Between Smoking And Grilling Meat

When the summer period approaches, people get to enjoy cookouts and barbecues. To prepare meat accordingly, you must learn more about grilling and smoking. These techniques are different regarding the preparation time, the equipment, and the preparation style. In this context, you will learn about smoking and grilling. You will also get...

5 Classic Comfort Food To Serve In Your Restaurant

Fine diners look for creatively prepared, aesthetically pleasing gourmet dishes, but there is no denying the appeal of everyday comfort foods. According to the Technomic Menu Monitor, instances of restaurants serving comfort food are growing 34% every year. If the pattern holds, you’ll be missing out if you don’t start serving comfort...

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, peel and core a pear, then blend in a processor with a little sugar syrup, until smooth. If need be, loosen with a touch of water.Serves...

How to make perfect spätzle noodles

A Swabian noodle that’s quicker and easier to make than pasta – this is quintessential winter food, and a recipe you’ll make for lifeEveryone loves a nice noodle, and these stubby egg twists from Swabia, on Germany’s south-western border, deserve to be better known here, if only...

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 off their boiled egg and soldiers …Fourteen-year-old William Atkins has put the cat among the pigeons – or perhaps the fox among the ducklings. He wanted to...

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