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Friday, October 18, 2019

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...

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

No-carbers have brought about an unexpected renaissance for the cauliflower as a replacement for flour or rice – while some claim it...

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...

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 why

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 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...

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...

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,...

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...

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...

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