London's new generation of 'Indian tapas' restaurants Casual Indian fare dining is proving ever more popular with “Indian tapas” gaining popularity apace, says Mike Daw Evening Standard · Jan 29, 2025
Freeze your nuts – but not your mushrooms! 28 thrifty, fabulous ways to use your freezer Bag up your breadcrumbs and gather your gravy. Here’s how to use your kitchen’s most underrated asset to its greatest potential The Guardian - UK · Jan 29, 2025
Midweek mashup: Alice Zaslavsky’s recipe for smashed green falafel flatbreads The cookbook author transforms a tin of chickpeas into a protein-packed mix, smeared on to pita for an easy handheld feast The Guardian - AU · Jan 28, 2025
How can I reduce the amount of sugar in my baking? Sugar is important not just for sweetness, but also for texture, colour and bake-ability. So is there a reliable substitute? The Guardian - UK · Jan 28, 2025
Ooni Karu 2 Pro review: outstanding 16-inch pizzas from patio to table A truly versatile domestic pizza oven that uses smart temperature tech to keep tabs on the bake T3 · Jan 28, 2025
5 reasons why your induction cooktop might not be working — and how to fix it Why is my induction cooktop not detecting pans and how to fix it Tom’s Guide · Jan 28, 2025
Georgina Hayden’s recipe for a herby, crispy rice, shallot and lemongrass salad Crunchy, caramelised rice, coriander and mint in a tangy chilli oil dressing The Guardian - UK · Jan 28, 2025
Big Thai flavours, no fuss: Sebby Holmes’ easy vegan BBQ recipes Sebby Holmes of Farang London proves that bold, smoky Thai flavours don’t need endless prep or hard-to-find ingredients. From blistered tomato salad to chilli-spiked corn, these vegan dishes are BBQ magic in minutes The Independent UK · Jan 28, 2025
Breeo Live-Fire Pizza Oven Bundle review If you own a Breeo fire pit, this attachment lets you make great pizzas, but it’s not foolproof — or cheap. Tom’s Guide · Jan 27, 2025
Blueberries bring fruity tartness to this streusel-topped German cake Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel The Independent UK · Jan 27, 2025
I tried this pod coffee maker and I'm never going back to my Keurig The Bruvi Brewer is a pod-style coffee maker that’s sleek and thoughtfully designed, and it also makes surprisingly flavorful coffee and espresso. Tom’s Guide · Jan 27, 2025
Notes on chocolate: a large selection turns out to be a box of delights Struggle to make up yours? You’ll be spoilt for choice with this offering from Hill Street chocolates The Guardian - UK · Jan 26, 2025
This griddle and air fryer combo is the outdoor appliance I never knew I needed Blackstone finally arrives in the UK with new Griddle Airfryer Combo T3 · Jan 26, 2025
‘A bit of ageing helps enormously!’: the best hot sauces, tasted and rated by Thomasina Miers Our Mexican food specialist gives us her take on hot sauces from UK supermarkets The Guardian - UK · Jan 25, 2025
The Guardian - UK · Jan 25, 2025 How to use up old bread in a brilliantly fruity North African cake – recipe Use old breadcrumbs to make light work of this zesty Tunisian drizzle cake
The Guardian - UK · Jan 24, 2025 Benjamina Ebuehi’s recipe for marmalade breadcrumb cake If toast and marmalade were a pudding …
The Independent UK · Jan 24, 2025 Tagine dreams: Casablanca’s take on Morocco’s most iconic dish – and how to make it Amira Arasteh dives into the magic of tagine. In Casablanca, this culinary staple is reimagined with a cosmopolitan edge – think fresh seafood, seasonal vegetables and a nod to the city’s coastal heritage – proving there’s always more to discover in this age-old favourite
International Business Times · Jan 24, 2025 Climate Change Cooks Up Japanese 'Cabbage Shock' Japan's much-loved "tonkatsu" pork cutlets come with a mound of freshly shredded cabbage, but a surge in the price of the humble vegetable has prompted chef Katsumi Shinagawa to skimp on servings.
The Guardian - AU · Jan 23, 2025 My petty gripe: no flavour, no spice, no thanks – pious parsley is the Ned Flanders of the herb world My antipathy probably stems from childhood trauma, but this lazy garnish is inappropriately used and invariably chopped too small to pick off the teeth
The Guardian - UK · Jan 23, 2025 It’s time to declutter my chaotic spice cupboard. Luckily, I have a secret weapon A new bit of kit gave me a chance for a kitchen declutter, and revealed my most used spices
Tom’s Guide · Jan 23, 2025 You can't buy the Ninja Swirl yet, but this popular alternative even comes with a sprinkles dispenser Ninja's new travel mug will keep your coffee hot without burning your tongue.
The National (Scotland) · Jan 22, 2025 Venison added to school lunch menu on Scottish islands to cut food miles Children on two Scottish islands are being served wild venison for school lunch for the first time.
The Independent UK · Jan 22, 2025 The vegetarian heart of the Danube: Irina Georgescu on Eastern Europe’s secret plant-based dishes Often seen as a meat-lover’s haven, the Eastern European regions along the Danube tell a different culinary story at home – one of abundant vegetables, storied traditions and a river that unites more than it divides. Irina Georgescu reveals the recipes that have long nourished these lands
The Independent UK · Jan 22, 2025 Comfort in a dish: Irina Georgescu’s baked cornmeal with cheese and eggs Smooth, cheesy, and golden, this baked cornmeal dish from Irina Georgescu’s ‘Danube’ is the perfect morning comfort food
The Independent UK · Jan 22, 2025 Romanian chicken pilaf: A one-pot wonder with rich, comforting flavours Irina Georgescu’s chicken pilaf combines tender thighs, creamy rice and a hint of garlic courgette for a dish that’s as satisfying as it is simple – a true taste of home cooking from the Danube