Food & Drink

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...
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...
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...
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...
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...
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...
Pretty pink rhubarb gives a fresh, acidic zip to roast meats and winter dessertsThe greengrocer has a frayed wicker basket of rhubarb, the pale pink stalks laid in a soldierly row, like sticks of rock in a Blackpool sweetshop. I part with...
How to make the most of seasonal winter veg: cauliflower with coconut cream and chilli, braised greens in yoghurt, or branch out with a Yemeni hawaij root vegetable stewIt’s almost the home stretch for the cold winter months. Spring isn’t around the...
A multilayered and warming dish based on the mountain soup-stews of eastern PiedmontAfter Christmas and new year, and three large batches of braised red cabbage, a disproportionate amount of which – due to greed and responsibility – I ate, I swore never...
The fruit cuts through the starchy rice, butter, stock and cheeseWhile they are as much a year-round fixed kitchen component as milk, flour, forks and washing-up liquid, lemons particularly come into their own at this time of year. For, although they can be...

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