Baking
Ravneet Gill’s recipe for apple fritters | The sweet spot
These strike the perfect balance between something refreshing and decadent, without being too sweet. My husband and I devoured these fritters for brunch, and even offered a few to...
Baking
Rachel Roddy’s recipe for tomato crumble | A kitchen in Rome
Two years ago, a friend bought me a book at an auction. “Dear friend, will you accept this...
American food and drink
How to make the perfect blueberry pie – recipe | Felicity Cloake
One of the great revelations of my recent trip to the US was the quality and variety of...
Baking
Crab and corn risotto and fig tarte tatin: the Unruly Pig’s late summer gastropub treats
Given the choice, I always choose crab over lobster, and I think most professional cooks would do the...
Baking
Have pastry-making methods changed? | Kitchen aide
The short answer is no. How you make pastry now is most likely similar to, if not exactly...
Meatball pastry puffs and a dip for crisps: Yotam Ottolenghi’s recipes for cooking with kids
There’s often a gulf between the way that cooking with kids is portrayed – everyone smiling at each other adoringly, working together in harmony...