Kim-Joy’s recipe for bear biscuits: a cardamom, orange and chocolate delight

In the first of a new weekly series of recipes for the Guardian, the Bake Off star presents biscuits that children will loveThese bear biscuits are very...

The end of small plates: why the dinner-ruining dishes may finally be over

The trend for small-plate menus in restaurants has tested friendships and defied logic. They have to go – here’s whyThe news that Russell Norman’s Polpo restaurant group is...

Milk Coke: another classic from the nation that invented Cheeky Vimto

The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-ColaThe idea of ending things on...

The Battle Between Smoking And Grilling Meat

When the summer period approaches, people get to enjoy cookouts and barbecues. To prepare meat accordingly, you must learn more about grilling and smoking. These techniques are different regarding the preparation time,...

5 Classic Comfort Food To Serve In Your Restaurant

Fine diners look for creatively prepared, aesthetically pleasing gourmet dishes, but there is no denying the appeal of everyday comfort foods. According to the Technomic Menu Monitor, instances of restaurants serving comfort...

Cocktail of the week: the whirling dervish

A pear-laced twist on the tequila sourYou can use readymade pear puree or homemade: for the latter, peel and core a pear, then blend in a processor...

How to make perfect spätzle noodles

A Swabian noodle that’s quicker and easier to make than pasta – this is quintessential winter food, and a recipe you’ll make for lifeEveryone loves a nice...

Does every box of eggs contain a potential chick?

A schoolboy has hatched a duckling from a Waitrose egg using an incubator he bought on eBay. It’s enough to put anyone off their boiled egg and soldiers …

Nigel Slater’s sweet and savoury recipes for early rhubarb

Pretty pink rhubarb gives a fresh, acidic zip to roast meats and winter dessertsThe greengrocer has a frayed wicker basket of rhubarb, the pale pink stalks laid...

Yotam Ottolenghi’s warming winter vegetable recipes

How to make the most of seasonal winter veg: cauliflower with coconut cream and chilli, braised greens in yoghurt, or branch out with a Yemeni hawaij root vegetable stew

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