Milk Coke: another classic from the nation that invented Cheeky Vimto
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...
The Battle Between Smoking And Grilling Meat
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,...
5 Classic Comfort Food To Serve In Your Restaurant
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...
Cocktail of the week: the whirling dervish
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...
How to make perfect spätzle noodles
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...
Does every box of eggs contain a potential chick?
A schoolboy has hatched a duckling from a Waitrose egg using an incubator he bought on eBay. It’s enough to put anyone off their boiled egg and soldiers …
Nigel Slater’s sweet and savoury recipes for early rhubarb
Pretty pink rhubarb gives a fresh, acidic zip to roast meats and winter dessertsThe greengrocer has a frayed wicker basket of rhubarb, the pale pink stalks laid...
Yotam Ottolenghi’s warming winter vegetable recipes
How to make the most of seasonal winter veg: cauliflower with coconut cream and chilli, braised greens in yoghurt, or branch out with a Yemeni hawaij root vegetable stew
Rachel Roddy’s recipe for red cabbage, sausage and white bean soup
A multilayered and warming dish based on the mountain soup-stews of eastern PiedmontAfter Christmas and new year, and three large batches of braised red cabbage, a disproportionate...
Rachel Roddy’s recipe for lemon risotto
The fruit cuts through the starchy rice, butter, stock and cheeseWhile they are as much a year-round fixed kitchen component as milk, flour, forks and washing-up liquid, lemons...
