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Our expert panel of chefs reveals how to bake, roast and blitz your way to delicious savoury dishes with a fruity edge

Thinking ahead to your next few meals? Here are some main dishes and sides to try.

“But do you ever feel like a shark?” I asked him. “Like if you stop moving you’re going to die?”

Hit us with your best shot: how to make the perfect margarita, plus tips on choosing between blanco, reposado, and añejo varieties.

While exploring the taco scene in Los Angeles, the cooks at Christopher Kimball’s Milk Street found one they loved that doesn’t look like a taco at all

Start with a West African sweet potato and chickpea stew, and round things off with some no-bake peanut butter cups that even the kids can make

By far one of the smartest and most feature-rich air fryers on the market

Plus, how to make sure lighter dinners remain nutrient-dense.

“Steeping coffee still feels like ‘brewing’ in a way that dissolving instant doesn’t. It has more romance"

It’s best to use romano (long) peppers for this traditional dip, as the skins aren’t as tough as on bell peppers, says Imad Alarnab. But if bell peppers are all you have available, you can simply use the method below to remove the skins. Serves four to six.

Aesthetics aside, this cut also makes a little more room for extra condiments and toppings