Fast Company

1 min. di lettura

“I wanted to include chickpeas, but I didn’t intend for it to be vegan. It’s kind of a weird recipe to go viral. I don’t think #thestew would have happened without #thecookies. I think they set the hashtag trend.” “I can tell when a recipe isn’t goin

Australian House & Garden

1 min. di lettura

In 2014, Hetty McKinnon’s collection of simple, fresh and seasonal salad recipes became an instant hit with home cooks around Australia. This updated edition includes stories and photos of her followers, along with 20 new recipes. ($39.99, Plum) A ho

Cook's Country

1 min. di lettura

I AM A LUCKY man. Every day at Cook’s Country I get to learn from talented test cooks, thoughtful writers, skilled designers, sharp-eyed photographers, smart copy editors … and, also, many of you. I’m talking, of course, about the tens of thousands o

NPR

3 min. di lettura

Written on four tablets, three of which date back no later than 1730 B.C., the recipes are considered to be the oldest known. And they taste pretty good, says a scholar who recreated them.

Clean Eating

1 min. di lettura

Salmon makes the perfect meal: It’s both easy to prepare and healthy. Try these delicious recipes any night of the week for a clean, no-stress dinner. cleaneating.com/salmon-recipes The team behind Jamie Oliver’s latest cookbook shares two recipes th

BBC Good Food Magazine

2 min. di lettura

We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s

HELLO magazine

1 min. di lettura

In his latest book, Tim Anderson taps into Japan’s culture of cookery that’s vegan and full of flavour. Vegan JapanEasy: Classic & Modern Vegan Japanese Recipes to Cook at Home (£22, Hardie Grant) features main dishes, Tim’s vegan versions of some cl

BBC Good Food Magazine

1 min. di lettura

I’ve been absolutely overjoyed with the changes you’ve made as a result of Black Lives Matter. Getting the real recipes by people who have not only visited the place of origin of a dish but actually grown up in a family where it’s eaten is just wonde

Vegan Life Magazine

3 min. di lettura

We all have those go-to dishes that we rotate on a regular basis. Perhaps these are a handful of recipes that we don’t even need to think about how to make or how long they take to cook — they are so embedded in our minds. My go-to mains seem to be a

Food

1 min. di lettura

IN THE FRENETIC pace of modern life we increasingly mark the progress of a year not so much by month, but rather by the big events. Family holidays, returning to work, the start of school terms and the much-anticipated long weekends and celebrations

Olive Magazine

1 min. di lettura

I never imagined I’d have to write an editor’s letter like this. In the space of a matter of weeks, the world is not quite as we knew it. And, perhaps, it never will be again. Who knows what our new normal will be; but now, more than ever, I feel it’

Woolworths TASTE

2 min. di lettura

“I’m in my second year at Silwood School of Cookery in Cape Town. It’s tough, but worth it! I recently did a stint at La Petite Colombe in Franschhoek and I learnt a lot of new recipes and techniques, including a delicious fermented cauliflower dish.

BBC Good Food Magazine

1 min. di lettura

Asian Green: Everyday plant-based recipes inspired by the East by Ching-He Huang (£20, Octopus Books, out 21 Jan) Taiwanese-born chef and food writer Ching-He Huang’s latest cookbook is a reflection of the food she cooks daily at home. After her husb

All About History

2 min. di lettura

Among Yale University’s cuneiform tablet collection, there are three tablets from the Old Babylonian period that contain recipes written in Akkadian. Over 3,700 years old, they are cited as the oldest cookbooks in the world and are luckily rather wel

Cuisine at home

1 min. di lettura

STEW SEASON HAS ARRIVED, and so has the cold weather, but let’s think about the positives here. A big pot of stew not only warms the body, but also feeds the soul. There’s something about the aromas wafting through the house on a cold day that makes

Capper's Farmer

1 min. di lettura

Follow us on Facebook and catch all the great recipes, DIYs, how-to and informational articles, and photographs we share, and connect with us and other Capper’s Farmer readers at www.Facebook.com/CappersFarmer. • Top off any meal with these fresh,

Clean Eating

2 min. di lettura

Discover 3 new releases that will take your culinary prowess and fitness routine to new heights. BY LAURA SCHOBER KITCHEN SCIENCE: The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes, by Chef James Bris

Liz Earle Wellbeing

1 min. di lettura

Join us on Instagram using the hashtag #LEWbookclub and share what you’re reading. The Gynae Geek by Dr Anita Mitra (£14.99, Thorsons, HarperCollins) The Gynae Geek covers all things ‘down there’, tackling questions of what is (and isn’t) normal in a

Motor Boat & Yachting

2 min. di lettura

I’ve just bought another restaurant and as head chef I need to hone my skills,” said one of the attendees as we stood in turn to introduce ourselves. “I’ve just bought another hotel and I’ll be running the kitchen for the first year so I need to poli

Olive Magazine

2 min. di lettura

So, it turns out you lovely lot are rather good and prolific cooks. Amongst the madness of the past month, it seems our wonderful community has been cooking, talking and spreading joy more than ever. I’ve seen you make so many of our recipes – old an

Olive Magazine

1 min. di lettura

Olia Hercules was born in Ukraine and now lives and works in the UK as a chef and food writer. The recipes to these dishes and more are available in her latest book, Summer Kitchens: Recipes and Reminiscences from Every Corner of Ukraine, which is ou

Baking Heaven

1 min. di lettura

Sid and Nancy The Cooking Academy is a new subscription-based cookery academy, with boxes designed to get the whole family in the kitchen. A fun and exciting way to entertain and educate, and a natural solution to the eternal battle to reduce childre

Denver Life Magazine

1 min. di lettura

Work with chefs at Stir Cooking School whether you’re a novice or a professional looking to perfect your skills. In-person classes are three hours long and feature five recipes from themes like street food or cast-iron meals. Afterwards, eat your lef

Woman's Own

2 min. di lettura

As well as a successful acting career – having trained at RADA with the likes of Diana Rigg and Glenda Jackson – Madhur is probably best known as an Indian cookery expert. This six-part series from 1995 follows her in her travels across India as she

Olive Magazine

4 min. di lettura

In this illuminating read, Michael picks his way through his African-American ancestry, mapping out the journey with food. Here, memoir blends into journal, history book and recipe collection. Michael shares his family tree and then builds a culinary

Shooting Times & Country

1 min. di lettura

We are always pleased to hear how useful readers find our weekly recipe pages. Some of our recipes can be cooked quickly but others require a bit more time and preparation. There is no time like the present to dive into a culinary project using your

BBC Good Food Magazine

2 min. di lettura

We’re proud to be Britain’s biggest-selling food magazine and the UK’s No 1 food website, bbcgoodfood.com. Our contributors – BBC chefs, our in-house cookery team and confident, outspoken columnists – are experts in their fields. Meet us at the UK’s

BBC Good Food Magazine

1 min. di lettura

Use it to make our custard tart recipe on page 120 Watch our skills videos at bbcgoodfood.com/video We love to see what you’re making, too: share your recipes on our BBC Good Food Together Facebook page and on Instagram #wearebbcgoodfood ■

BBC Good Food Magazine

1 min. di lettura

As your most-trusted cooking and recipe source, Good Food is here to give you exactly what you need while we’re staying home. With changes in ingredient and shopping slot availability, we recognise the value of simplicity and how important it is to c

Post Magazine

2 min. di lettura

Growing up in Wisconsin, Joshua McFadden says he knew there was good food out there, but it wasn't at his house. "Oh, my family cooked: big Sunday dinners and holiday parties, with spreads of vegetable salads, mountains of corn with butter and cheese