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auto-detected in 119 stories
2 days ago
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a story from The Guardian › International
A melt-in-the-mouth dish of fried tenderised chicken in a mushroom and sweet wine sauce
The term escalope is borrowed from the old French escalope, meaning “shell or carapace”, which is likely to be b…
12 days ago
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a story from The Guardian › International
An ancient recipe for a sprightly side dish or salad with an eccentric ingredient combination that surprisingly works a treat
I am looking after a pile of cookbooks at the moment. They belonged to the…
19 days ago
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a story from The Guardian › International
A sweet dessert with potato in it? You’d better believe it, plus it’s inspired by an Italian culinary legend
Writing in 1891, in his cooking manual La Scienza in Cucina e L’arte di Mangiar Bene (Scien…
26 days ago
A big, delicious, melting mush of creamy, garlicky aubergine (even if it does resemble a wet dishcloth)
I have joked in the past about the peeled flesh of a baked aubergine and how, when sitting in a …
39 days ago
Frozen peas are the small but mighty vegetable heroes of this satisfying dish that’s just made to be enjoyed as quickly as it comes together
Peas freeze quickly because they are small. And, because th…
47 days ago
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a story from The Guardian › International
Bigger, older mushrooms have more flavour than younger, undeveloped ones – especially when they’re stuffed with anchovies, breadcrumbs and herbs
Among the endless brilliant advice in Jane Grigson’s Th…
54 days ago
An easily workable dough that you can stuff with just about any filling you fancy
This week’s recipe involves making a dough of flour (any flour), water, olive oil, thick plain yoghurt and salt, and i…
61 days ago
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a story from The Guardian › International
Introduce yourself to soft, nutty, slightly sweet spelt flour, and discover how it complements these hazelnut shortbreads
Seven years ago, I walked along Oxford Street in London with the baker and wri…
68 days ago
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a story from The Guardian › International
The late food historian Gillian Riley is the inspiration behind this thrifty yet moreish supper
It just so happened that I was back in London a few weeks ago, so I could attend a bash to commemorate a…
75 days ago
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a story from The Guardian › International
Its origins may be a mystery, but what is certain is that this luxuriant alternative to meat ragu is totally delicious
“Antica e desueta [archaic and forgotten] is a beguiling introduction to a recipe…