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The Latest Breaking News on Recipes

Barbecue banana split with miso-sesame crunch recipe by Helen Graves

How do you improve on a classic? Top it with a miso-sesame crunch

The Guardian - UK

Jeremy Lee’s recipe for chocolate profiteroles

Choux, custard, ice-cream, chocolate sauce … what’s not to like?

The Guardian - UK

Georgina Hayden’s recipe for galaktoboureko

Custard baked in filo pastry – a Greek classic

The Guardian - UK

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

St John’s blackberry pavlova recipe by Fergus Henderson and Trevor Gulliver

This showpiece dessert deserves its place at the centre of any table

The Guardian - UK

Indian saffron rice pudding recipe by Tarunima Sinha

The secret to success is in the milk-sugar-rice ratio, the magic in the spices

The Guardian - UK

Ravneet Gill’s recipe for Basque cheesecake

When burnt is better – minimum fuss, maximum deliciousness

The Guardian - UK

Sally Clarke’s recipe for creme brulee

Silky cream underneath, cracking toffee on top

The Guardian - UK

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Melek Erdal’s recipes for börek cake and yoghurt soup

Greek and Turkish flavours flourish in a spinach and feta filo pie and yoghurt and spinach soup with fried bulgur dumplings

The Guardian - UK

I’ve reviewed tons of kitchen products — these are the 5 I actually use

I've reviewed loads of kitchen gadgets, but only a select few have earned their place as a regular in my kitchen. I walk you through the 5 that I use daily.

Tom’s Guide

‘It honks a bit’: Rachel Roddy tests the best (and worst) supermarket pesto

Which jar boasts a flamboyant basil bouquet? And whose pesto tastes of gravel?

The Guardian - UK

Hot cross redone: UK retailers experiment with Easter favourite

Supermarkets, bakers and chefs are modernising the hot cross bun with everything from tiramisu to jerk lamb

The Guardian - UK

How to use up lard in a classic British cake – recipe

Don’t discard the rendered fat from a roast – it has unbeatable crisping qualities, and makes this traditional British dried fruit cake sing

The Guardian - UK

Blind date: ‘I was quite vocal about my distaste for German food – and then learned of her German heritage’

Yukari, 29, a freelance motion designer, meets John, 31, a furniture sales manager

The Guardian - UK

This Mardi Gras gumbo comes from a new cookbook linking healthy eating to good sleep

A book called “Eat Better, Sleep Better" includes a nutrient-rich, vegetable-forward recipe for Mardi Gras gumbo

The Independent UK

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The Guardian - UK

Want to avoid forever chemicals? Here are nine of the best PFAS-free frying pans

Reducing forever chemicals in your kitchen is difficult, but possible. To help you start, we’ve rounded up the top non-toxic pans for Pancake Day and beyond

The Guardian - UK

Ravneet Gill’s chocolate and miso skillet cookie with a quick banana ice-cream

A spoonable, salty-sweet, squidgy treat, to serve with or without banana ice-cream, and ready in all of 20 minutes

Tom’s Guide

I tested iconic coffee brand Hario’s gooseneck kettle, and it’s left me a little confused

The Hario V60 Buono is a gooseneck kettle with the looks and the feel of a premium product, but doesn’t have precise temperature settings.

Chicago Sun-Times

Here’s where to find paczki in Chicago (MAP)

Paczki Day falls on Feb. 16 this year. Here’s where to find the Polish treat.

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news in one place.

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The Independent UK

Milk and honey-braised pork belly: A sweet and crispy flavour bomb

Slow-braised in a fragrant milk and honey broth, Omar Foster’s pork belly is tender, full of spice and finished under the grill for that perfect crispy bite

Salon

Chicken Spaghetti's many wonders

"I am a casserole fan because I grew up on good ones so I make good ones. They are well-crafted and tasty"

The Independent UK

Amy Poon’s Chinese claypot rice: A one-pot wonder with beef and egg

A dish steeped in history and packed with flavour, Amy Poon’s take on Chinese claypot rice is simple, comforting and ready in under 30 minutes – crispy rice base included

The Guardian - UK

Everyone has gone nuts for pistachios. But they’re just an upmarket green peanut, aren’t they?

In chocolate, martinis and croissant, they may be tasty, but let’s not kid ourselves about the health benefits, says Guardian columnist Emma Brockes

The Guardian - UK

How to make cheese fondue – recipe

The ultimate cheesy indulgence in nine simple steps

The Independent UK

How Swedish chef Niklas Ekstedt brought fire back to fine dining

The Swedish chef is reviving ancient techniques, ditching modern kitchens and embracing the raw power of open flames. At his London restaurant, that means flambadou-fired oysters, juniper-smoked beef and a history lesson in every bite, writes Lauren Taylor

The Independent UK

Why Niklas Ekstedt’s lamb saddle is the perfect dinner party centrepiece

With fire-seared lamb, apple-stuffed cabbage, and crispy fried nettles, this bold yet elegant dish from the Swedish chef is made to impress

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