Members-only clubs and private restaurants have become powerhouses for socializing and networking. But there are some spaces you can’t buy your way into.
A woman's video went viral after she shared a bunion-themed birthday cake that friends made to celebrate her birthday. She had just had foot surgery — and was happy to celebrate its completion.
You can prep the sugar- and mustard-crusted ham hock with braised spicy lentils and the obscenely delicious praline-speckled ice-cream sundae well in advance, leaving you free to go about your Sunday
Our neighbourhood farmers’ market comes every Sunday, and brings with it a stunning range of seasonal fruit and veg, affordable fish, good-quality meat with cheap cuts galore, plus cheeses, breads and much more. For me, going there and chatting to and supporting the stallholders and farmers (many of whom I have now known for years) feels a bit like going to church; there’s something soulful about it, wrapped in community spirit. But it can mess with my Sunday lunch timings, so here is a rich, comforting braise that you can start before you go out to do your favourite Sunday ritual. I hope you love it as much as we did and which should supply some delicious ham leftovers for sandwiches.
Members-only clubs and private restaurants have become powerhouses for socializing and networking. But there are some spaces you can’t buy your way into.
Bush lead singer Gavin Rossdale spoke to Fox News Digital on-camera about his "love affair with food" and the one thing he eats before he takes the stage when on tour.
A spring-forward kind of dish that anticipates fresher ingredients to come, but that’s still hearty enough to be a winter bowl
Waiting for spring to arrive, with its promise of more daylight and warmer days, can be agonising. Some people don’t wait – they wear shorts and sandals even when it’s cold and frosty outside – but I cope in my own way with my cooking. Today’s recipe gives the appearance and flavour of a spring dish, but with none of that season’s ingredients. There’s a lot of green frippery – artichokes, peas, leeks and fresh herbs – but the artichokes are jarred and the petits pois are from the freezer. If you’re struggling to wait for spring, too, perhaps this is the recipe for you.
Layers of savoury custard-soaked stale bread, topped with odds and ends of cheese, vegetables and meat
Strata is a classic dish that is also a marvellous way to use up stale bread, odds and ends of cheese, and whatever vegetables or meat you have left over. It’s endlessly adaptable, and great for feeding a crowd or prepping ahead for a laid-back breakfast or brunch.
A higher consumption of butter has been linked to increased mortality rates, a study finds — and using plant-based oils instead may help reduce a risk of death. Other experts shared more context.
ADM Animal Nutrition has recalled animal feed due to nutrition levels that could be "harmful" to cattle," the FDA announced. Diets of livestock can affect human health, the NIH reports.
People have long claimed it can help with weight loss and digestive issues. But what does the science say?
The popular new Netflix show Apple Cider Vinegar isn’t about the titular vinegar – it’s about the influencer Belle Gibson claiming she cured brain cancer by adopting a whole food diet.
Yet apple cider vinegar is a fitting symbol for society’s obsession with miracle health cures.
A very presentable bloody mary with smoky chilli undertones
This is a twist on the classic brunch drink. We serve it as part of our new “Slow Sundays” offering, and instead of the usual Tabasco, we use a house-made burnt harissa to add a real kick and smokiness.
Places to drink fine wines from the world’s top 250 wine and champagne houses – if you can afford it
This week, London was crowned “wine capital of the world”. It’s worth noting, perhaps, that this shiny new title comes from the annual Knight Frank Wealth Report, and is based on how many restaurants serve fine wines from the world’s top 250 wine and champagne houses. If this is what matters to you when looking at a wine list, this would put London’s wine offering ahead of New York, and even Paris.
Below, the Guardian’s resident wine expert Hannah Crosbie lists a few old and new wine bars that you can walk into and order a bottle anytime. You don’t have to be rich to drink here (but I’m sure it helps).
Upmarket, jammy dodger-style sandwich biscuits with a hole on top, made with a filling of fruity guava jam and creamy vanilla icing
At the start of the year, I spent a month eating my way around Mexico City, and one thing I ate in abundance (besides tacos) were guavas. I had them in every way possible: blitzed into a juice; sitting on a cheesecake at the iconic Contramar; or as a sticky, jam-filled pastry found at nearly every bakery I visited. My favourite version also came with a layer of cream cheese, and I’ve taken those flavours and put them in biscuit form. Shop-bought guava jam is as close as I’ll get here in the UK, but these remind me of a delicious trip every time I make them.
If you haven’t yet encountered xinomavro, the black grape from northern Greece, it’s time to get acquainted
No wry anecdotes this week, no obscure references or jokes that only I find clever or funny. Today, I’m getting serious about xinomavro. If you haven’t heard of it, allow me to make its introduction, but if I’m already preaching to the choir, why are you still reading? Pour yourself a glass to have with lunch.
Derived from xino (meaning sour) and mavro (black), this is a grape with some serious gravitas. One of hundreds of grape varieties native to Greece, it has become the country’s flagship red, and is now most synonymous with the region of Naoussa in Macedonia, the first Greek wine region to be awarded a PDO (Protected Designation of Origin).
The product is the latest in a series of gene-edited fruits and vegetables designed to have a longer shelf life. Scientists say the technology is emerging as a powerful new weapon against food waste, which occurs globally on an epic scale.
Catholics who are observing Lent, plus chefs and food reviewers, reveal some of their favorite fish sandwiches at fast-food restaurants around the country.
Caroline Cotto’s research group taste-tests meat alternatives so plant-based companies can attract new customers – and help the climate
I am sitting in a Manhattan restaurant on a frigid Thursday in January, eating six mini servings of steak and mashed potatoes, one after another. The first steak I am served has a nice texture but is sort of unnaturally reddish. The second has a great crispy sear on the outside, but leaves behind a lingering chemical aftertaste. The next is fine on its own, but I imagine would be quite delicious shredded, drenched in barbecue sauce and served on a bun with vinegary pickles and a side of slaw.
If you peeked into this restaurant, you’d see nothing out of the ordinary – just a diverse range of New Yorkers huddled over plates of food. But everyone present is here for more than just a hot meal. We’re participating in a blind taste test of plant- (or sometimes mushroom-) based steaks, organized by a group of people who hope that better-tasting meat alternatives just might be a key to fighting the climate crisis.
Alex Guarnaschelli, best known for her appearances on The Food Network, is helping to spread the joy of breakfast to firehouses across America with her "Stacks for Giving Back" program.
Chicken simmered in rich, tangy blend of spices and yoghurt gravy, all set off brilliantly by a side of crunchy stir-fried cabbage and nuts
This comforting meal pairs the bold, tangy flavours of a traditional north Indian chicken curry with the aromatic crunch of a Bengali cabbage stir-fry.The distinctive flavour of achari murgh comes from its rich blend of pickling spices, all simmered gently in a spiced yoghurt gravy. It’s a dish that originates from the royal kitchens of the Begum of Bhopal in the 19th century and, as such, has always been a bit of a culinary statement – both a creative experiment and a showcase of refined taste, though, despite its unusual spice profile, the method is simple and unpretentious. The moreish crunch of the cabbage side, meanwhile, lifted by crisp cashews and warming spices, balances the chicken’s tangy richness beautifully.
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