Austria’s souvenir Mozartkugeln will no longer be made in composer’s home city after factory bankruptcy
Visitors to Salzburg can hardly escape merchandise linked to its favourite son, Wolfgang Amadeus Mozart, with T-shirts, golf balls and Playmobil figures in the composer’s image cluttering the gift stores and airport duty-free shops.
But the Austrian city has just lost its exclusive claim to the most beloved souvenir of all – bite-size foil-wrapped Mozart chocolates bearing the musical prodigy’s bewigged likeness.
Le célèbre chocolat de Dubaï, cette friandise de luxe à la pistache qui fait fureur sur les réseaux sociaux, est devenu la proie d'une nouvelle escroquerie en ligne.
Le célèbre chocolat de Dubaï, cette friandise de luxe à la pistache qui fait fureur sur les réseaux sociaux, est devenu la proie d'une nouvelle escroquerie en ligne.
Gumbo, “New Orleans’ most famous Creole creation”, is a word of Angolan origin that describes a dish that brings together West African, Native American, Spanish and French influences in one gloriously savoury pot of stew. City Creole or country Cajun, everyone in Louisiana has an opinion on the best way to make it, be that with fish and meat, fish or meat, or indeed no meat at all, especially during Lent. This is my version.
A super side dish of buttery pak choi spiked with savoury miso and spicy gochujang – adapt at will
Who doesn’t love a sauce that soaks into every nook and cranny? The crunchy, celery-like stalks of pak choi and their tender, crisp leaves are the perfect vessel for this buttery miso and gochujang sauce. Vinegar and honey add a sweet-and-sour acidity, while the heat of chilli and gochujang pack the perfect punch. And if you can’t find pak choi? Swap it for any seasonal greens you can get your hands on.
It reduces the risk of heart disease, stroke, type 2 diabetes and colon cancer – while boosting the health of our gut microbiome and brain. Yet we all eat far too little fibre. Here is the no-fuss guide to getting your 30g a day
What is the leading risk factor for diet-related ill health? Ultra-processed food? Too much salt, sugar or fat? According to a systematic analysis published in 2022, it is our low intake of wholegrains. Wholegrains contain B vitamins, folic acid, omega-3 fats, protein, antioxidants and micronutrients. And, crucially, they are packed with fibre.
“Fibre feels like the forgotten nutrient,” says Dr Samantha Gill, a specialist gastroenterology dietitian for the British Dietetic Association. “It has a reputation for being bland, boring and tasting like cardboard. On top of that, fibre is often related to bloating and flatulence.”
RFK Jr, Joe Rogan and other powerful voices have launched a crusade against the oils, saying they’re terrible for you. But nutrition experts disagree
It’s January, season of resolutions and virtue, when Americans collectively decide to throw out the butter and sugar and booze and embrace grain bowls and bone broth. Most of these resolutions – 80%, according to some studies – will fade by February, Super Bowl Sunday at the latest, so advertisers pushing dietary health trends have to strike fast.
Earlier this month, for example, the salad chain Sweetgreen unveiled a new January menu that is completely free of “seed oils”.
Nutritional yeast is a great sub for that tangy flavour, nuts are good for building texture and read on for a wily trick with leeks …
I love cheese sauce, but I’m now plant-based. Are there any easy alternatives? I don’t want to use too many processed foods. Mike Davies, chef/owner of The Camberwell Arms in London, says he discovered “the dark arts” of plant-based “cheese” sauce from his wife, Bonita, who happens to be both vegan and a chef. The simple answer, he says, is to make a vegan bechamel, which can be achieved in one of two ways. The first comes courtesy of Bonita herself: “She makes a roux with plant-based gear, then flavours it with nutritional yeast to get those cheesy, umami vibes.” You can then adulterate this further, be that with some mustard powder (as Davies’ mother does), a grating of nutmeg or a pinch of cayenne.
A roux is also Katy Beskow’s preferred route, especially when a lasagne or cauliflower cheese are in play: “I use a basic method,” says the author of Vegan Pantry. “Take 50g vegan butter and 50g flour, and make a roux in the usual way. Add some oat milk, then, once that’s nice and thick, add nutritional yeast.” Yes, oat milk and vegan butter are processed foods, Beskow concedes, so look for ones with a low number of ingredients.
Rich and mellow leeks in a sherry reduction are the ideal partner for a pork chop
Spanish home cooking is all about simple, bold flavours that, when combined, bring out the best of each ingredient. These pork chops with sherry-braised leeks are a case in point: the slow-cooked leeks absorb the flavours of the sherry, chicken stock, smoky pimentón and garlic, and in the process soften and develop a sweet, mellow richness, while the golden-crusted chops, finished with a hint of thyme, bring an earthy, rustic and deeply satisfying warmth to proceedings.
Artisanal shellfish farmers face ruinous losses but money meant to help is going to the powerful fishing industry, say critics
Early on a warm September morning in southern Italy, Giovanni Nicandro sets out from the port of Taranto in his small boat. Summoning his courage, the mussel farmer inspects his year’s work – only to find them all dead, a sight that almost brings him to tears.
“We have many problems,” he says. “The problems start as soon as we open our eyes in the morning.” The loss is total – not only for Nicandro but also for Taranto’s 400 other mussel farmers, after a combination of pollution and rising sea temperatures devastated their harvest.
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