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The Latest Breaking News on Recipes

‘I could eat the lot!’: the best new Easter eggs for 2025

Michelin-starred chef Paul Ainsworth tastes and rates Easter treats from ‘wow’ to ‘sickly’

The Guardian - UK

The Crown, Arford: ‘Everything one might want’ – restaurant review

The presenter and comedian (and her gang of weary woodcutters) enjoy a perfect Sunday lunch at a local inn…

The Guardian - UK

Spring's underrated farmer's market find

A nutrition expert shared the one item you should be keeping an eye out for this season

Salon

From analysis to the latest developments in health,
read the most diverse news in one place.

How to turn excess celery leaves into celery salt – recipe

If you ever wondered how to make celery salt, read on: it’s superbly thrifty and simple

The Guardian - UK

How the supermarket pizza went luxe – and drained our wallets in the process

LET’S UNPACK THAT: A trip down the pizza aisle used to consist of pale cardboard-tasting pizzas with a side order of Pizza Express Sloppy Giuseppes and Goodfella’s deep-dish pies. But the £5 luxury pizza has slowly come to dominate UK supermarkets, with everywhere from Lidl to Waitrose offering fresher ingredients…

The Independent UK

How this one simple change to the way I make breakfast helps me to eat healthier

Not a morning person? Try prepping your breakfast the night before

Fit & Well

Ditch the balloons and swap the plastic toys for cake: how to have a waste-free birthday party

Low waste doesn’t have to mean no fun – with a little creativity you can celebrate an occasion without hurting the planet

The Guardian - AU

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How to perfect an imperfect pasta sauce

The simplest secrets to turn any unexciting pasta sauce into a spectacular one

Salon

The secret to sky-high biscuits

Flaky layers, buttery pockets, and serious lift — all from one technique

Salon

Dining across the divide: ‘She casts meditation as a cult. I don’t think retreats mean harm’

They bonded over studying languages and becoming teachers. Would they see eye to eye on meditating?

The Guardian - UK

Forget the Croque – this haggis toastie is the Scottish upgrade you need

A Croque Monsieur, but make it Scottish. Patrick Dwyer and Carol Deeney’s famous ‘Jock Monsieur’ swaps out the usual fillings for haggis, ham and a velvety béchamel – and it’s every bit as indulgent as it sounds

The Independent UK

Swedish Govt Holds Talks On Countering Rising Food Prices

Swedish government officials are to meet food industry giants on Thursday to discuss soaring food costs and rising consumer anger in the Nordic country.

International Business Times

The demise of doggie bags: why restaurant leftovers are being left behind

When was the last time you took food home after a meal out? If it’s a been awhile, you’re not alone. But what about all that waste?

The Guardian - UK

Why apricots belong in your pan sauce

Sweet fruit can transform savory dishes in unexpected ways

Salon

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news in one place.

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Salon

One onion is good. Four is magic

Unlocking the flavor power of alliums, from raw to pickled to fried

The Independent UK

Pearl-shaped bubble foods are adding pop to all kinds of menus

Some food trends are just fun

The Guardian - AU

Hearty party: Alice Zaslavsky’s fennel stew with polenta dumplings recipe

The cookbook author turns a classic Italian cacciatore into a veg-forward hug by switching chicken for fennel. Serve as a robust main or as a rich side dish

The Guardian - AU

‘Equally good untoasted’: Coles and Aldi top Australian supermarket hot cross bun taste test

In a blind taste test, judges found a ‘luscious’ chocolate bun came out on top, while gluten-free options are ‘much better than they used to be’

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The National (Scotland)

Change up your diet with protein-packed seafood pancakes

Seafood pancakes are an excellent source of protein, as well as a cost-effective option for filling up the family.

The Guardian - UK

Brian Levy’s recipes for cornbread ‘pizza’ and rice pudding squares

Pizza, but not as you know it, featuring mushrooms, potatoes, cheese and greens on a crunchy cornbread base, plus a rice pudding treat baked into pastry squares for afters

The Independent UK

The gluten-free tax: Why eating without wheat still costs a fortune

Supermarket free-from aisles have always been a rip-off, but as food prices soar, the cost of being gluten-free feels more unfair than ever. Becky Excell, the queen of gluten-free, tells Ella Walker why it shouldn’t have to be this way—and how her new cookbook can help

The Independent UK

Sticky, sweet and impossible to resist: The ultimate golden syrup cake

Simple, affordable, and straight from Becky Excell’s kitchen, this syrup-soaked cake is a guaranteed crowd-pleaser. Just add custard

The Independent UK

Big Mac meets mac’n’cheese – and it’s completely gluten-free

Take everything you love about a smash burger – the crispy beef, the burger sauce tang, the mustard kick – and mix it into a gloriously cheesy pasta dish. Becky Excell explains why it works (and how to make it on a budget)

The Independent UK

Beef bulgogi, but cheaper – and just as delicious

Supermarket steak prices got you wincing? Becky Excell’s budget-friendly take on Korean-style bulgogi uses smarter cuts (or swaps beef for pork) while keeping all the flavour

The Guardian - UK

How can I use up surplus egg whites without making meringues?

There’s no excuse for ditching excess egg whites. Use them up in macarons and fritters, to marinate fish and meat, or just in a pisco sour

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