since
auto-detected in 156 stories
36 hours ago
In the unlikely event you have some asparagus left over, blitz it into a lovely rubble and layer into this outstanding springtime lasagne
As Yotam Ottolenghi once said here before, a lasagne doesn’t h…
15 days ago
Coconut yoghurt basmati with a lemony finish, served with fried spiced potatoes
These “pickled” potatoes are for anyone whose mouth waters at the idea of dousing chips in salt and vinegar, as mine doe…
22 days ago
found
a story from The Guardian › International
A super-massive, dark and enticing Easter treat with just a hint of the Levant
Easter is a time for family and reflection, yes, but it’s also a time when all things sweet, including pudding, are the m…
29 days ago
A tom-yum style bowl bursting with aromatic Thai flavours
This is probably a middle-aged thing, but it only takes something small to make my day. Usually, that’s bumping into a friend on the school ru…
36 days ago
found
a story from The Guardian › International
Our cook on why she’s changing the way she writes her recipes
I’m like a giant panda in that 98% of what I eat comes from plants…
43 days ago
Roast cauli has an enticing nuttiness that makes it a great companion for spicy, herby baked rice
Before I became a food writer, I ate a lot of roast cauliflower most weeks because I adore it. I love …
50 days ago
found
a story from The Guardian › International
The Lebanese take on moussaka is a simple vegetable stew of aubergines, chickpeas, spices and herbs, here spruced up with a lively garlic sauce
There’s a sizable Lebanese community in London and, than…
57 days ago
A spring-forward kind of dish that anticipates fresher ingredients to come, but that’s still hearty enough to be a winter bowl
Waiting for spring to arrive, with its promise of more daylight and warme…
64 days ago
Chestnuts lend their crumbly, creamy and crunchy magic to a lentil and cabbage ‘risotto’
If chestnuts could speak, they would ask for equal rights with other nuts, and not just to be eaten at Christma…
78 days ago
A spicy, tangy chilli bean sauce tossed through soft noodles and served with a crunchy pickle topping
Praise be – the family and I have found a restaurant that works for all of us. It’s Tonkotsu in ea…