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,...
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...
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...
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...
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...
Nigel Slater’s sweet and savoury recipes for early rhubarb
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...
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 Yemeni hawaij root vegetable stewIt’s almost the home stretch...
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 PiedmontAfter Christmas and new year, and three large batches of braised red cabbage, a disproportionate amount of which – due to...
Rachel Roddy’s recipe for lemon risotto
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...
Nigel Slater’s red cabbage with cider and steamed potatoes recipe
A cheap, cheerful, colourful and quick dish that’s tasty tooCut half a large red cabbage into 4 wedges. Tuck the cabbage into a large pan and pour over 500ml of dry cider. Season...
