Food

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How to turn Christmas Day leftovers into a stunning pie – recipe | Waste not
Turn the remains of the festive table into a barnstorming pie that’s as satisfying to make as it is to eat

Tom Hunt

27, Nov, 2021 @6:00 AM

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Breakfast with Alice Zaslavsky: parsnip and potato latkes – recipe
Just in time for Hanukkah, the In Praise of Veg author shares her crispy, golden latkes recipe, in celebration of all things fried

Ann Ding, recipe by Alice Zaslavsky

26, Nov, 2021 @7:00 PM

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How to ace Christmas in the kitchen
Don’t buy too much cheese. Do buy enough washing-up liquid. Keep the big day stress-free with our tips from top chefs

Holly O'Neill

26, Nov, 2021 @3:00 PM

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Seasonal sips: ports and fortified wines for Christmas | Fiona Beckett on drinks
Are you a tawny or a ruby person? Here’s a tour of ports and other fortified wines to grace your Christmas table

Fiona Beckett

26, Nov, 2021 @2:00 PM

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‘Super-messy but incredible’: UK supermarket luxury mince pies tested
Which is the best posh pie on the high street? Guardian baker and pastry queen Ravneet Gill tasted some Christmas treats

Ravneet Gill

26, Nov, 2021 @12:51 PM

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They told me about childhood, class, love and more: what I've learned from Comfort Eating | Grace Dent on Comfort Eating
‘Each week, I stocked up on a load of the things I associate with comfort eating – Cadbury’s Swiss Rolls, fondant fancies, Jammy Dodgers – and not one of my guests touched any of them’

Grace Dent

26, Nov, 2021 @12:00 PM

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How to eat: charcuterie
This month, How to Eat is grazing at a meat board. Should it contain cheese? Is there a place for ‘soft charcuterie’? Can that board ever be a plate or slate?

Tony Naylor

26, Nov, 2021 @12:00 PM

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‘It’s like joining a cult’: which fancy barbecue gear is worth the money?
Australia’s ’cue culture is changing, and getting higher-tech, too. Here experts share their thoughts on ceramic grills, firepits and Bluetooth thermometers

Max Brearley

25, Nov, 2021 @4:30 PM

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Putting a price on chicken | Letter
Letter: Too many of us are governed by knowing the cost of everything and the value of nothing, writes Les Bright

Letters

24, Nov, 2021 @4:57 PM

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How to make shortbread – recipe | Felicity Cloake's masterclass
Christmas shortbread as made by our resident perfectionist, with a few choices of festive flavourings

Felicity Cloake

24, Nov, 2021 @12:00 PM

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The £3 chicken: how much should we actually be paying for the nation’s favourite meat?
Fifty years ago, a medium broiler cost the equivalent of £11 today. Now it is less than a latte or a pint of beer, raising serious ethical and environmental questions

Simon Usborne

24, Nov, 2021 @6:00 AM

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Chirashi sushi: a home-style fish and rice dish readily adaptable for any occasion
The internet is awash with brick-like salmon bowls, but the same idea can exist in service to beauty by creating a garden of textures

Mark Best

23, Nov, 2021 @11:00 PM

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