In the heart of Southeast Asia lies a land steeped in tradition and culture, where history and modernity blend seamlessly. Myanmar, formerly known as Burma, has a lot to offer the world, not just in terms of its stunning...
Now that the bitterness has been bred out of the aubergine, the need to draw out the juices before cooking is a moot pointI still salt aubergines as my mother did in the 60s. Is it really necessary?Richard,...
No-carbers have brought about an unexpected renaissance for the cauliflower as a replacement for flour or rice – while some claim it can be a substitute for meatYou wouldn’t think there was much space to innovate with a...
In the first of a new weekly series of recipes for the Guardian, the Bake Off star presents biscuits that children will loveThese bear biscuits are very simple to make and kids will love the cute factor. You...
The trend for small-plate menus in restaurants has tested friendships and defied logic. They have to go – here’s whyThe news that Russell Norman’s Polpo restaurant group is in financial trouble (unpaid £550,000 VAT bill, sites for sale, company voluntary agreement...
The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-ColaThe idea of ending things on a high always seems like a wasted opportunity to me. Like...
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, and the preparation style. In...
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 growing 34% every year. If...
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 smooth. If need be, loosen...
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 from Swabia, on Germany’s south-western...
