Culinary

Cocktail of the week: The Cutting Room’s apple crumble in a glass – recipe

There’s a distinct whiff of just about everyone’s favourite British winter pudding in this seasonal cocktail, hence the name. It’s just a simple assembly job, too, with no flashy bartender tricks. Serves 1 40ml bourbon 30ml apple juice 5ml vanilla extract 5ml cannelle syrup 5ml amaretto 1 slice lemon, to rim the glass 1 digestive […]

Anna Jones’ recipes for a winter soup and breakfast smoothie

Filling and healthy make-ahead recipes for a refreshing coriander and sweet potato soup, and a smoothie you can make the night before to kickstart your mornings. Each year around mid-January, I crave a short period of simplicity in the food I eat; a reset of my palate and tastebuds. I’m not talking about a diet, […]

Christmas tolerance: gluten free and Fodmap-friendly recipes for holiday sweets

Fodmap-friendly, lactose free custard Makes 2–2½ cups Prep and cooking time 30 minutes If you’re making this custard to accompany a particularly sweet dessert, use ¼ cup of sugar instead of ⅓ cup. You can substitute tapioca flour for the cornflour if that’s what you have. Tapioca flour is highly treated to avoid the starch granules bursting […]

Christmas dinner: what’s the secret to a great roast potato?

What’s the secret to a great roast potato for my Christmas dinner? Tracey, Guildford Forget the turkey, sprouts and all the rest: the spuds are by far the best bit of any roast, Christmas or otherwise, and don’t listen to anyone who tells you differently. They cover every base, from carbs, crunch and salt to fat, umami […]

Christmas snacks: Yotam Ottolenghi’s festive party-food recipes

You’ll probably have worked out that the grand feast is essentially a theatrical build-up. Festive drinks are followed by little teasers, a few bites to whet the appetite, but not too much: you need to leave room for the main act. Cheeseboards are, for me, a thing of the past, if only for the fact that […]

Thomasina Miers’ Christmas party recipes: paprika almonds and grapefruit mocktails

When it comes to throwing parties, the world falls into two quite distinct camps: those who love to do so, and those who would rather do almost anything else. Since Christmas has a mysterious way of conjuring up parties regardless, you may be looking at a fast approaching soirée with nervous excitement or abject terror. Getting organised early […]

Anna Jones’ 30-minute recipes

Almost every meal I cook these days comes in at under 30 minutes. A side effect of my impatience perhaps, but more likely it’s the reality of being one of a pair of working parents. Dinner is a quick, post-work family meal, or something cookable in the time it takes the other to do bathtime. […]

The truth about expired food: how best-before dates create a waste mountain

Would you eat a six-month-old yoghurt? This is a question you may have asked if you read the recent story about a US grocer and his year-long experiment eating expired food. It started in October 2016, when Scott Nash, founder of the Mom’s Organic Market chain of grocery stores, wanted to make a smoothie. He likes his […]

Rachel Roddy’s recipe for pizza rustica

Our rental agreement came with all the usual clauses, but also a verbal one: take care of the tortoise on the terrace. This unexpected role has brought me joy. I had no idea how fast a tortoise could move in the presence of watermelon, or that the movement would be a lolloping scamper. However, it […]

Tamal Ray’s recipe for a Mother’s Day lemon cake

My mum gave me a great gift: my love of food. I remember how her eyes would light up as she imagined the dishes she’d prepare for a family feast. I’d watch her tinkering at the stove, her face fixed with care and attention as she added a dash of this, a hint of that. […]

How to make corned beef hash

Corned beef may not be the most fashionable of foodstuffs, but whether you buy it from a butcher or supermarket value range, it’s a good thing to keep around for those rainy days that demand quick culinary comfort. This crisp, carby hash – zingy with mustard and sweet from the peas – is a simple […]

The New York Nigella: simple home cooking with Alison Roman

“Iwant this to have a permanent place in your kitchen,” says Alison Roman of her debut cookbook Dining In, published in the UK this month. “I want the pages to be messy. I want you to learn something in each recipe that helps you become a better cook.” The titles alone are appetising – I, for […]

Joe Trivelli’s crunchy Italian recipes

There’s been a lot of old bread knocking about our place since my New Year’s resolution to bake a loaf of rye bread a week. Luckily, I find it hard not to put breadcrumbs – briciole in Italian – on everything anyhow. I love that crunch. Pasta – even pizza – with briciole… Salad, roast vegetables, whatever. […]

How to make sticky toffee pudding – recipe

Sticky toffee pudding: the very name is enough to gladden the heart, if not the waistband. This ‘British classic’, famous around the world thanks to a namecheck in Harry Potter, is actually a relatively recent invention, probably with Canadian origins, popularised by a Lake District hotel in the 1970s. Though unapologetically sweet, it’s surprisingly light – […]

How to make perfect spätzle noodles

Everyone 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 our knowledge of the country’s cuisine didn’t start and end with the Black Forest gateau. Variations on the theme are eaten in neighbouring Austria, Hungary, Switzerland, eastern France and even the […]

How to make chocolate fondant

A Valentine’s classic: how could any heart fail to melt when presented with this gorgeously oozy chocolate pudding? The secret of these seductive little desserts is in the timing – nail that, and you can’t go wrong. (If you’re alone on Valentine’s Day, remember that, in the words of the late, great Whitney Houston, to love […]

Houston’s Grant Pinkerton, 30 Under 30 Honoree, Plots Texas Barbecue Empire With San Antonio Expansion

One of Texas’ youngest and most celebrated pitmasters is about to hit a new milestone. Grant Pinkerton, the 30-year-old owner behind Pinkerton’s Barbecue in Houston, will soon become the first craft barbecue entrepreneur to open up a location in a second Texan city—a feat even Austin’s Aaron Franklin has famously avoided. But Pinkerton, who fed thousands […]

Four recipes for breakfast in bed … for Valentine’s Day and beyond

Breakfast blinis with smoked salmon (pictured above) Buckwheat flour gives a light nuttiness to these pancakes. A traditional blini would be made with yeast, but baking powder is a lot simpler and quicker to use. Prep 15 min Cook 10 min Makes 4 For the lemon dill cream 150g creme fraiche or thick soured cream 1 lemon, cut into […]

Nigel Slater’s sherry recipes

Standing in a bar in San Sebastián, mid-morning. An elderly woman comes in, puts down her shopping and orders a small glass of sherry and a pintxo or two, which she sips at leisure, then she picks up her shopping and leaves. I have never punctuated a shopping trip with 10 minutes on a bar […]

Nigel Slater’s warming winter soup and cake recipes

There is a glow from the oven door. The reassuring golden light that tells us someone has been cooking for us. The light that, however briefly, puts everything right. More than ever before I want to open the oven door and find my old crock pot full to the brim with beans and spices baking […]

This Lentil Soup Can’t Get Much Easier

Once I fell in love with a lentil soup, and it was all I could think about when pulses came to mind. Lemony and tangy, it was the antidote to the bleakest winter days, and the color of sunshine (from red lentils) to match its bright disposition. Eventually, though, the obsession waned, and I remembered how deeply satisfying […]

Taking Comfort in Couscous

This time of year, much of the bowl food that’s written about consists of virtuous whole grains and crisp vegetables, perfect to fuel those post-resolution workouts we’ve all been thinking about. But what’s to be said for another type of bowl food, the cozy, cheesy variety that doesn’t require too much effort in the way […]

The recipe I can’t live without

I’ve been making a soup like this pretty much all my life. I grew up on a farm and a lot of meals were prepared like this, plentiful and in advance. My mum sometimes put dishes on overnight, they’d cook very slowly all night and you’d wake up to the smell of it through the […]

Baked Pumpkin in the Oven

Winter pumpkin is not only beautiful in its orange color but also rich in value. Pumpkin is one of the best known and best known beta-carotene, a super-antioxidant, known as the main contributor to orange and converted to vitamin A in the body. It grows almost in all areas of the country. The consumption of […]

If you go to North of Albania do not forget to try the Fli

You will need the following ingredients: 1. 10 eggs grains 2. Half kg of olive oil 3. Half kg of milk 4. Half kg of butter 5. Light water 6. 2 kg of flour 7. Salt as desired The first step of the recipe is the preparation of porridge water. Take a large container and […]

How to make the perfect zabaglione – recipe

Though I won’t hear a word said against Christmas pudding, this “warm, wine-scented froth”, as Marcella Hazan beautifully describes zabaglione, is surely the ultimate festive dessert: rich yet light, easy to knock up at the last minute and, crucially, boozy enough to put everyone in a good mood. As Angela Hartnett warns, “don’t eat zabaglione and drive – it’s […]

Christmas tipples and nibbles

Drinking is different at Christmas. A little more plentiful, yes, but also a tad sweeter. In our house, bottles come out at this time of year that would normally never see the light of day. For every drink I pour, there has to be something to eat. It is a rule, a way of life. Thin […]

How to Make a Homemade Pastry Cream

The confectionery cake can be eaten as it is or used to accompany cakes and to fill cakes. INGREDIENTS: 400 ml of fat milk 100 ml pan (if you do not want to use the pan, use 500 ml of milk) 120 g of sugar 45 g of corn starch or rice 4 yellow eggs […]

Recipe for pie with olive oil, milk and cheese

Ingredients for a Furnace Casserole: 300 gr of flour, 2 tablespoons of olive oil, a little salt, 150 ml of water, 400 Stracchino cheese or Crescenza. To soften it before baking you need 5 tablespoons of olive oil mixed with 5 tablespoons of milk. Preparation: In a bowl we take flour, olive oil, salt and […]

Why German bread is the best in the world

You’ve seen the French sauntering around with slender baguettes under their arms or sporting jaunty berets as they pedal bicycles laden with crusty bread. Those cinematic scenes are nice, but when you really get down to business — as my countrymen are inclined to do — it’s obvious that the world’s best bread comes from Germany. […]

Why is pizza so addictive?

A deliciously fresh pizza pie with warm baked dough, salty tomato sauce and gooey cheese is a delight for the senses. There are few foods that could satisfy me on a daily basis, but pizza is one of them. Interestingly, pizza was recently ranked as the food most associated with indicators of addiction, according to a […]

Rare pre-Prohibition whiskeys offer a taste of American history

When Jean-Baptiste (J.B.) Leonis, the early 20th-century builder, banker, and wine and liquor merchant who founded the town of Vernon, California, spotted Prohibition on the horizon, he was not about to take any chances with his beloved whiskey. At both his home in tony Hancock Park and his weekend retreat in Little Tujunga Canyon (where […]

Yotam Ottolenghi’s winter comfort food recipes

While many of you may have had the good sense to use the last month or two to rein in the eating and drinking, to prepare body and mind for the impending onslaught of midweek work parties, batch mince-pie baking and excessive eating, I failed to do so. As a result, I don’t feel at […]

How to make the perfect pilau rice and peas

Muttar pilau, made with basmati rice and peas, can be enjoyed as a satisfying vegetarian main or as a glorious accompaniment Rice and peas with real peas, or muttar pilau, is a satisfying vegetarian dish popular in Pakistan and northern India, where fresh peas are plentiful, though the frozen sort has made it a year-round […]

Yotam Ottolenghi’s recipes for a Thanksgiving feast

Red rice with mushrooms, jerk duck and black-eyed beans, finished with a pecan roulade Any excuse for a celebration, right? But as a person of little faith who has a general suspicion of moments of national glory, I don’t find it easy to rally behind the official reasons for a feast. This is why Thanksgiving […]

OFM’s great Christmas taste test 2018

Chocolates and sweets, tested by MasterChef’s Monica Galetti Salted caramel truffles Fortnum’s Sea Salted Caramel Truffle Drum 125g, £13.95, fortnumandmason.com I like the option of the milk and dark chocolate truffles. The salted caramel is well balanced. ★★★★★ Waitrose 1 Salted Caramel Truffles 120g, £6, waitrose.com This has more of a thick ganache filling. The gold coating […]

How to make the perfect pilau rice and peas

Rice and peas with real peas, or muttar pilau, is a satisfying vegetarian dish popular in Pakistan and northern India, where fresh peas are plentiful, though the frozen sort has made it a year-round favourite everywhere else. Chef Asma Khan remembers her amazement on seeing her first bag of Bird’s Eye peas in Britain, because “in India, peas were […]

Is coffee healthy?

Yes, go ahead and grab that cup of joe, or two, or more. Doing so may improve your health and help youlive longer, suggests new research. In an observational study involving close to 20,000 individuals, people who consumed at least four cups of coffee daily had a 64% lower risk of early deathcompared to those never […]

Should you try ‘souping’?

When I first heard of “souping,” it brought me back to my clinical days working in a hospital, where pureed soups and other easy to digest foods — also known as “full liquids” — would be prescribed for patients recovering from gastrointestinal surgery, or those who had difficulty chewing or swallowing. Then I reflected upon […]

Disgusting Food Museum opens in Sweden

 When it comes to food, one person’s “yuck” is another person’s “yum.” That was one of the major ideas behind the new Disgusting Food Museum, which opens today in Malmo, Sweden. The museum’s founder, Dr. Samuel West, is a psychologist by day and a museum curator by night. His first project, the Museum of Failure, defied […]

Custom KitKat shop opens in Japan

These days, you can customize your car, your house and your clothes. So why not your favorite sweet? Just when we thought KitKat mania couldn’t go any farther, Nestle opened a made-to-order chocolate shop this October at Namba Station, in the Chuo ward of Osaka, on Japan’s Honshu island. The premium KitKat Chocolatory isn’t just […]

Can’t get no satisfaction? Try cutting through a mille crepe cake

The Japanese-French lovechild looks perfectly delicate, but its Instagram following isn’t the only weighty thing about it In a world of culinary polarities, mixed messages and seemingly endless options, sometimes I just want choice to be removed, and to be presented with a plateful that hits every spot. Well, folks, say hello to mille, a […]

Baked aubergine, sweet potato, red onion and rosemary – leftover or freshly baked – combine to fill a perfect lunchtime sandwich

The toastie is a fantastic vehicle for leftovers from a previous feast. I invariably make a bit too much food when making dinner – which is perfect for lunch the next day – but if you are starting from scratch as a lunchtime treat, here is the recipe. Prep: 10 mins Cooking: 20 mins Serves: […]

Trick and treat: how to eat leftover Halloween pumpkin

The downside of the annual carving frenzy is the thousands of tonnes of flesh that go to waste. But there are many scrumptious ways to eat it. When carving your pumpkin this Halloween, consider the eerie fact that more than 18,000 tonnes of them will end up in landfill afterwards. The environmental impact – the […]

Nigel Slater’s celery soup with toasted cheese

A deep, satisfying soup bursting with flavour. The recipe Wash and trim 700g of celery. Set the oven at 200C/gas mark 6. Cut each stick of celery in half and then put them in a roasting tin with 3 large shallots, peeled and cut in half lengthways. Add 6 whole and unpeeled cloves of garlic […]

Cocktail of the week: Afternoon mar-tea-ni

A gin martini flavoured with Earl Grey tea and blackcurrant jam. Traditional afternoon tea reimagined in cocktail form, with a sugar syrup flavoured with Earl Grey and jam. The syrup will keep in the fridge for four or five days. Afternoon mar-tea-ni Serves 2 For the syrup ¼ tsp loose-leaf Earl Grey tea 25g blackcurrant jam […]

Barra (and prawns) is the new salmon: what seafood is sustainable now?

Farmed Tasmanian salmon is off the menu but there are plenty of other sustainable and homegrown seafood options. With the news out that farmed Tasmanian Atlantic salmon is off the menu – at least for now – you may be wondering what the alternatives are. Eating fish at least once a week is good for your brain and your […]

Healthy fish and chip pie recipe

There’s nothing more delicious – or greasy – than fish and chips. Here’s a yummy but healthy one-tin wonder. Ilove the idea of fish and chips on a Friday or Saturday night, as a weekly routine, where you all sit together and just hang out. But the reality of it, all of the oil and […]

Yotam Ottolenghi’s Halloween recipes for kids

No tricks – it’s treats all the way with these recipes for marshmallow ghosts, honeycomb monsters and caramel apples. I’ve come full circle with Halloween. From an infantile infatuation with skeletons to a bah-humbug resentment of corporate marketing, I have now rejoined the wacky bandwagon (with the help of my young children) and wonder why I […]

Rachel Roddy’s recipe for salt cod and chickpea soup

In Rome, fish on Fridays is still a thing – and it’s often baccalà, fried, baked or simmered into a rich soup. Walk around Rome on a Friday and you might notice a sign saying baccalà bagnato, or a tub outside a shop filled with water and fillets of fish so white, they seem to glow. […]

Custard yo-yos and hot gingernuts: 20 best biscuit recipes – part 1

Nadine Levy Redzepi’s coconut tops This is the ideal way to use up extra egg whites when I’ve made mayo or cured eggs. Less a dessert than a confection and similar to American macaroons, these sweet and sticky little treats come together in just minutes. As an added bonus, they are gluten-free. Makes 12-14 desiccated […]

How to cook the perfect piri piri chicken – recipe

A Portuguese dish with its roots in Angola and Mozambique, popularised in the UK by a Johannesburg-based restaurant chain, piri piri chicken may have a complicated past, but its present is crystal clear: we absolutely love it. That “cheeky” chain, Nando’s, has been described as “one of the most successful cults in Britain”, having carved itself an […]

Nigel Slater’s baked sweet potato with lentils recipe

A hint of spice in a sweet potato filling makes a delicious simple supper. The recipe Bake two large sweet potatoes on a baking sheet at 200C/gas mark 6 for approximately 50 minutes until they are soft to the touch. Peel and roughly chop a couple of medium-sized onions, then put them in a deep […]

Which country has the best food?

We love to write about food. We love to celebrate the good stuff and lambaste the bad. This is our take on some of the best food cultures and destinations, but of course it’s subjective. It’s time to find out once and for all, which cuisine is king as you plan where you’ll travel next. 10. United States […]

10-minute dessert recipes

Quick, easy versions of classic puddings, from tiramisu to apple tart, using only a handful of ingredients. Tiramisu Prep 10 min Chill 2-8 hr Serves 6–8 450g mascarpone 85g caster sugar 400ml double cream 550ml chilled espresso  1 tbsp brandy 28 sponge finger biscuits  Grated chocolate, to decorate Beat the mascarpone and sugar until smooth. Add the cream, beat to stiff peaks, then add […]

Thomasina Miers’ recipe for spiced beef kofte with braised chickpeas

A Middle Eastern-inspired treat that’s as simple to make as it’s delicious. These kofte are very much Middle Eastern in influence. When I was in my early 20s, I had a favourite Persian restaurant, which served theirs with a wonderfully aromatic chickpea broth, heady with saffron and other spices. They were glorious. We often recreated […]

Nigel Slater’s autumnal polenta recipes

This golden-hued grain is the perfect base for warming, satisfying meals. Here are 5 recipes to dish it up with scallops, taleggio and apricot cakes It isn’t just fresh produce that is seasonal. There are a few dry goods, the stuff of storage jars, that only seem to come out at certain times of the […]

Yotam Ottolenghi’s super-cheap recipes for students

If remember anything from my days as a philosophy student, I’d say this is a valid syllogism: “All students are vegan. All vegans have a couple of tins of chickpeas in their cupboard. Therefore, all students have a couple of tins of chickpeas in their cupboard.” Now, despite those two premises being not terribly empirical, […]

Nigel Slater’s prune recipes

There is a shelf in the kitchen that is home to glass jars of dried fruits: apricots for lamb tagine; figs for marinating in glasses of muscat; dates for wolfing from the jar. There are also prunes that rarely get much of an outing. Beyond the airtight lid lie notes of liquorice and vanilla, lumps […]

Scones

Are you tired of the usual bakery bread? Then we are presenting to you a simple recipe on how to prepare good meals to welcome guests. Ingredients: 1 kg all purpose flour 1 tablespoon yeast 1 tablespoon salt Just like the dough for pie. After working with the hand and leaving it until the dough […]

Tiramisu

A quick dessert to impres our guests. Ingredients: 1 pack of biscuits 1 pana hopla box (or heavy cream) 1 Turkish coffee 1 cognac cocoa. Prepare the cake cream by mixing it with the mixer until it reaches the mass. Meanwhile we have made a Turkish coffee that will serve us to weten the biscuits. […]

Rukusuku/Dessert from Albania

Rukusuku is a dessert that does not require much preparation or time to take. It’s a good substitute dessert because we can use it instead of baklava. For all households we are writing a recipe. Measures of the components as desired. Ingredients : Waltnuts , sugar, raisins, cinnamon, green apple, pine nuts, melted butter for […]

Albania cake/ Sunday is for cake

3 eggs 1 cup sugar 1 cup oil 1 cup yoghurt A pinch salt A pinch sugar baking soda flour At first we beat the eggs with sugar until the sugar is melted. Then add the oil, yolk and stir when the ingredients bind. Then add flour and other ingredients by mixing it well. We […]

Nigel Slater’s fishcake recipes

It was a double fishcake day. A first batch that was light, fresh and spicy. A second to send us into a deep, satiated slumber. For the latter, I peeled potatoes, cooked them in boiling water and mashed them. Haddock was simmered with milk, parsley and bay leaves, its silver skin was removed and the […]

The serious business of #FoodPorn

This story is from The Food Porn Business, an episode of Business Daily presented by Elizabeth Hotson for the BBC World Service. To listen to more episodes, please click here. The red carpet is out and hundreds of smartphone camera bulbs go off. But the centre of this photographic melee isn’t a famous singer or reality TV […]

Four autumnal recipes inspired by Borough Market

One-pot golden chicken, malfatti with mushrooms and baked figs with ginger butter biscuits: the perfect comfort food for when the nights grow longer. One-pot golden chicken and butter beans (pictured above) Prep 15 min Cook 30 min Serves 4 1.6–1.8kg chicken, jointed, or 4 legs, split into thighs and drumsticks 3 tbsp vegetable oil or light olive oil 1 […]

Where To Celebrate National Pizza Month

If there’s a food that’s withstood the test of time, and everyone staunchly remains a full frontal fan of, it’s pizza. And because it’s officially National Pizza Month, here are five hotels from New York to Los Angeles featuring restaurants dedicated to slinging some seriously solid slices. Even better? The promise of a restful night’s […]

Which Comes First? The Wine Or The Cheese?

For a while there back in the 1990s it seemed publishers were falling over themselves to put out books on the subject of marrying food and wine. Taking a perfectly reasonable proposition that red wines go better with heavier foods and whites with lighter, wine writers felt they needed to match precise wines to precise […]

Cheeseburger spring rolls are gluttonous hangover food – and I instantly want more

This takes a dish so perfect that dismantling it feels like making a collage out of the Birth of Venus. But the artery-clogging result is delicious. It is hard to imagine the size of the night out that led to the invention of the cheeseburger spring roll. It must have produced a hangover so monstrous […]

Ollie Templeton’s recipe for girolle tagliatelle, egg yolk and crispy sage

This rich, comforting dish combining mushrooms, pasta and cream is perfect as autumn draws in This pasta fits the feeling you get with the shift in the seasons: summer starts to feel like a distant memory and the craving for richer, more comforting foods begins. Girolles have just come into season, and it’s always a […]

Tamal Ray’s recipe for panna cotta with poached dried fruits

The perfect panna cotta is easy to make and adds a light, elegant finish to any meal Iused to be suspicious of panna cotta. After one too many gelatinous disasters, I’d written it off as the hallmark of a dodgy restaurant; a pale blob that appeared on dessert menus out of obligation rather than a […]

How to cook the perfect pasta al pomodoro – recipe

Felicity Cloake’s easy-to-follow recipe for the timeless Italian classic Described as “the national dish of Italy” by Christopher Boswell, executive chef of the Rome Sustainable Food Project and enjoyed, according to restaurateur Lucio Galletto, “from the small islands south of Sicily to the mountain villages perched high in the Alps”, pasta al pomodoro has a lot going for […]

The Pastagram Opens In New York City With Free Pasta On October 3

  The Pastagram, a pasta restaurant designed with Instagram and #pastagrams in mind, will open in the Manhattan’s Financial District on Tuesday, October 3, with a special promotion to lure in carb-loving ‘grammers: Free Pasta. A more casual downtown sibling to SoHo’s Sola Pasta Bar, The Pastagram is designed with iPhone photography and social media in […]

Meet The First Kiss, University Of Minnesota’s Newest Apple

A new apple in town, developed by the University of Minnesota’s Horticultural Research Center, promises to wow. That’s senior research fellow David Bedford’s hope anyway. Twenty-one years in the making, the First Kiss/Rave apple will be available for consumers next August. Peak season for its debut year has already come and gone. First Kiss is […]

Ken Fulk Has Designed a Sumptuous New Coffee Sanctuary in Midtown

It took some convincing to get Ken Fulk, the interior designer behind Legacy Records in Hudson Yards and The Battery in San Francisco, on board for Felix Roasting Co., a tony new “coffee concept” opening at 450 Park Avenue South this week. “Getting Ken to do a café is like getting Michelangelo to do your bathroom,” jokes owner Matthew Moinian, […]

World’s 50 Best Restaurants Awards 2019 – Singapore To Be The First Asian Country To Host The Awards

October 2nd – It has just been announced that the World’s 50 Best Restaurants Awards in 2019 will take place in Singapore, the first country in Asia to host the prestigious culinary awards. Singapore will also be hosting the World’s Best Bar Awards 2021, as part of a new partnership with the Singapore Tourism Board. This will make […]

Charred beef ribs and truffle brie dumplings: the world of Hong Kong’s top chefs

Hong Kong is home to an increasing number of innovative chefs transforming the food scene with fantastic fusion food and new takes on old classics. Here, we meet six of the best For decades, there were only two options for dinner in Hong Kong: sticky, late-night dim sum bars and white-tableclothed European restaurants. But the middle […]

Gurabije/ Biscuits from Albania

Ingredients: 2 eggs 150 g sugar 150 ml vegetable oil 100 ml yogurt Baking soda Ad flour till the mass becomes homogen. Beat the eggs with the sugar then ad the ingredients one by one. Keep Mixing  it well till  it becomes a soft  dough . Use a roller to flat the dough and cut […]

The secret behind Italy’s rarest pasta

It’s so difficult and time-consuming to prepare, that for 300 years only the women of a single Sardinian family knew how to make it. Away from its famed cerulean seas, Sardinia’s craggy interior is a twisting maze of deep chasms and impenetrable massifs that shelter some of Europe’s most ancient traditions. Residents here still speak […]

Hong Kong’s hot pot obsession

Gai Bo is so comforting, flavourful and affordable that it has become a staple in a city that has a short attention span when it comes to food trends. It was past midnight in a residential area in Cheung Sha Wan, and only Tai Po King Restaurant and a few other local eateries were still open on […]

Pancakes from Albania

Many parents pass down the same traditions to their children as their parents did to them. These traditions range from the meaningful (a piece of jewelry worn on your wedding day) to the absurd (putting garlic in your underwear to ward off the evil eye).   Petulla 2 Teaspoons Yeast 1/4 Cup Warm Water 1 […]

Water melon / Many choice…..sweet or salty

In these warm summer days, who wouldn’t like some fresh-sweet-juicy appetizers that on the top of that, bring some protein as well? In these season, water melon can be used in so many different ways. I combine it with sweet or salty. This healthy fruit, which is also beautiful, gives us so many choices. My […]

Breakfast with benefits

It’s a good time to start a morning like this. Oats contain both soluble and insoluble fiber. Soluble fibers form a viscous gel that helps to lower cholesterol and stabilize blood glucose levels. They are some kind combinations for oats. Oats or Oatmeal? Oat are a whole-grain food, know  scientifically as Avena Sativa. Oats are […]

A foodie tour of Osaka, Japan

The woman on the early morning train from Osaka station made swift work of a large noodle-stuffed omelette, and just as I was thinking that was a substantial breakfast for a far from substantial person, it was out with the chopsticks again as she set about a generous bento box, its nine compartments filled with […]