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-Cola
The idea...
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....
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...
Cocktail of the week: the whirling dervish
A pear-laced twist on the tequila sour
You can use readymade pear puree or homemade: for the latter, peel and core a pear, then...
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 life...
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...
Nigel Slater’s sweet and savoury recipes for early rhubarb
Pretty pink rhubarb gives a fresh, acidic zip to roast meats and winter desserts
The greengrocer has a frayed wicker basket of rhubarb, the...
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 with a...
Rachel Roddy’s recipe for red cabbage, sausage and white bean soup
A multilayered and warming dish based on the mountain soup-stews of eastern Piedmont
After Christmas and new year, and three large batches of braised...
Rachel Roddy’s recipe for lemon risotto
The fruit cuts through the starchy rice, butter, stock and cheese
While they are as much a year-round fixed kitchen component as milk, flour, forks...
