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auto-detected in 167 stories
83 days ago
found
a story from The Guardian › International
A relatively new addition to French patisserie, these soft-centred batter pastries can be the devil to perfect – luckily, we have our own perfectionist …
With great age comes the confidence to keep t…
90 days ago
found
a story from The Guardian › International
A superbly rich bean stew laced with duck fat, sausages and pork belly
Being French, this rich, leguminous casserole passes as “a voluptuous monument to rustic tradition”, rather than being relegated,…
3 months ago
found
a story from The Guardian › International
The classic Creole stew in nine simple steps
Gumbo, “New Orleans’ most famous Creole creation”, is a word of Angolan origin that describes a dish that brings together West African, Native American, Sp…
found
a story from The Guardian › International
This cool, crunchy Sichuan salad, drenched in garlicky dressing and fiery chillies, is now a global favourite. The secret? Make sure you bruise the cucumbers, rather than actually smash them
Though I …
4 months ago
These elegant, rich little shellfish pots are easy to make ahead – serve with a glass of festive fizz
I adore potted shrimp. Not only do these little ramekins, with their jolly red sprinkle of cayenne…
found
a story from The Guardian › International
There are several ways up western Europe’s highest mountain, but what’s the best way to make the eponymous dessert?
Mont Blanc, or Monte Bianco, depending on which side you’re admiring it from, is the…
found
a story from The Guardian › International
In the US, versions of these chewy, dense, customisable cookies turn up at just about every festivity, so how could you possibly distil the perfect version? You’re about to find out …
Gingerbread asid…
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