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The Latest Breaking News on Recipes

Slow-braised beef short ribs: A lazy Sunday feast with beetroot and blackberry

Take it easy this weekend with Omar Foster’s slow-braised short ribs, packed with rich, deep flavours from earthy beetroot and sweet blackberries. Just pop it in the oven and let time do the work

The Independent UK · Feb 25, 2025

Stuffed chicken: A classic for a reason

You really can't go wrong with spinach, sundried tomatoes and lots and lots of cheese

Salon · Feb 24, 2025

Harissa brings complex chili heat to this meaty Libyan soup during Ramadan

On any given evening during the month of Ramadan, a soup of harissa, beef and pasta graces many Libyan tables

The Independent UK · Feb 24, 2025

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Five knockout Italian dishes in under 30 minutes

Big Mamma knows that the best Italian food is big on flavour but low on effort. From creamy vodka rigatoni to fiery spaghetti all’arrabbiata, these five knockout dishes come together in under 30 minutes – and yes, there’s plenty of cheese

The Independent UK · Feb 24, 2025

This $18 tool fixed the worst part of making cake in my KitchenAid

I love my KitchenAid, but I don't love when all my cake batter gets stuck in the whisk with seemingly no way to clean it out. Well, this $18 tool is about to fix all your whisk woes.

Tom’s Guide · Feb 23, 2025

Joe Wicks’ easy midweek meals: Three hassle-free, budget-friendly recipes to get you through the week

The Body Coach has created a trio of nutritious, no-fuss dinners that won’t break the bank. With a slow cooker sweet potato hotpot, a fiery Mexican meatball traybake and a hearty Italian chicken and orzo bake, these are the meals to make when you’re short on time but still want…

The Independent UK · Feb 23, 2025

My boiler has broken and I’m finding solace in a slice (or several) of toast

There are whole chapters in cookbooks dedicated to it and now an endless variety of new things to spread on top, including butters with a waiting list

The Guardian - UK · Feb 22, 2025

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Can a hand mixer replace a stand mixer? Experts bake down the differences

If you're wondering which side you fall on in the stand mixer vs hand mixer debate, I've got the answers, wIth insights from bakers, chefs, and pastry experts.

Woman & Home · Feb 22, 2025

‘More like vegetable cooking water’: the best (and worst) supermarket chicken soup

Whose soup is a chunky triumph? And whose is a sludgy mess? Felicity Cloake tries out supermarket takes on chilled, ready-made chicken and vegetable soup

The Guardian - UK · Feb 22, 2025

‘Traditional flavours and modern ideas’ turn Swedish buns into a TikTok delight

The ‘fantastically delicious’ semla has gone from a simple Nordic springtime favourite to a Noma-approved delicacy

The Guardian - UK · Feb 22, 2025

How to turn leftover cooked pork into a classic Spanish bean stew – recipe

Leftover cooked pork and bones are essential ingredients in this hearty Asturian winter stew

The Guardian - UK · Feb 22, 2025

Tim Dowling: ‘I’m happy to cook. It’s just the painful hand burns I object to’

My wife has developed an aversion to cooking while becoming increasingly fussy about what she’ll eat. Lucky me …

The Guardian - UK · Feb 22, 2025

Steak, perfected in the air fryer

Put away the cast iron pan, get away from the grill and turn off the oven

Salon · Feb 21, 2025

woman&home Easter Food Awards 2025: Best Easter Rosé

Add a little splash of something special to your Easter treats with our expert-picked range of rosé wines and Prosecco

Woman & Home · Feb 21, 2025

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Woman & Home · Feb 21, 2025

woman&home Easter Food Awards 2025: Best hot cross buns and Easter bakes

Our food experts tuck in to the finest baked goods and hot cross buns available this Easter

The Guardian - UK · Feb 21, 2025

Benjamina Ebuehi’s recipe for honey nut galettes

A toffeeish, caramel cream delight all wrapped up in buttery flaky pastry

Woman & Home · Feb 21, 2025

woman&home Easter Food Awards 2025: Best Easter eggs

Thanks to our food experts, we've cracked the case of where to buy the best Easter eggs this year

The Guardian - AU · Feb 21, 2025

Adam Liaw: ‘Cooking has become this chore. It is a function of brainwashing of convenience food culture’

The celebrity chef and former lawyer on the threats to authentic, joyful food culture and visiting the notorious Changi prison which held his grandfather for two years

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Woman & Home · Feb 21, 2025

This is KitchenAid's hottest stand mixer right now - and I'm spreading the word

The KitchenAid Artisan 4.7L Tilt Head Butter Stand Mixer is the Colour of the Year. It's bright, beautiful, and everything you'd expect from the brand.

The Independent UK · Feb 21, 2025

The rise of the ludicrously expensive sandwich… and why you’re (mostly) to blame for it

FOOD FOCUS: As sandwich prices surge across the board alongside a bolstering gourmet sarnie trend, Olivia Petter asks what the future holds for this formerly simple lunchtime staple

Woman & Home · Feb 20, 2025

You asked "what is a pastry blender?" - I have the delicious details

Pastry blenders, also called pastry cutters, are the shortcut to the perfect shortcrust. They cut cold butter into flour, delivering on delicious results

T3 · Feb 20, 2025

Dualit gives its Classic toasters a matte black upgrade – and I want them!

Dualit launches Stealth Edition versions of its Classic Toasters

The Independent UK · Feb 20, 2025

Steak frites with sauce Diane is old-school indulgence done right

Few dishes are as effortlessly impressive as a perfectly seared steak with a glossy, boozy sauce. Here, Story Cellar’s Tom Sellers shares his take on the French bistro classic – crispy fries, rich Diane sauce and bavette cooked just so

The Guardian - AU · Feb 19, 2025

Pasta, faster: Alice Zaslavsky’s quick and easy pantry puttanesca recipe

The cookbook author pumps up the protein in this Neapolitan favourite, with a tin of tuna that elevates the flavour of the capers, olives and passata

The Guardian - AU · Feb 19, 2025

Why are Americans toasting their fairy bread, and can the New York Times stop them?

The delicacy for kids (and adults alike) requires just three ingredients – so how can people be getting the sacred recipe so wrong?

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