Brasserie of Light, London W1: ‘It knocked the cynic right out of me’ –...
A twinkling 1940s Hollywood movie set that doubles as a glitzy brasserieAlmost everything about Brasserie of Light, a new restaurant at Selfridges in London,...
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...
Tamal Ray’s recipe for gingerbread pudding with caramel sauce
Stave off the January blues with this piping hot pud full of warming spicesChristmas is over. It’s a new year. There are a...
Cauliflower steaks and buffalo wings: can I make a hearty, dirty meal from this...
No-carbers have brought about an unexpected renaissance for the cauliflower as a replacement for flour or rice – while some claim it can be...
Do you have to salt aubergines?
Now that the bitterness has been bred out of the aubergine, the need to draw out the juices before cooking is a moot point...
Liam Charles’ recipe for power-up bars
Honey, bananas, apples and melted dark chocolate – a fibre-filled end-of-January treatThe end of January approachesand, while you might still want to be...
Nigel Slater’s red cabbage with cider and steamed potatoes recipe
A cheap, cheerful, colourful and quick dish that’s tasty tooCut half a large red cabbage into 4 wedges. Tuck the cabbage into a...
How do I make good stock?
It’s just about putting a few quality ingredients in a pot and simmering it all for as long as possibleMy chicken stock always...
How do I make my meringues chewy on the inside?
No huge secret here: the answer lies in temperature and cooking timeI prefer meringues with a chewy centre, but mine are often too...
Dunkin’ lovers tie the knot in Las Vegas with doughnut bouquets
Tying the knot just got a little sweeter.With Valentine’s Day just around the corner, Dunkin’ took over a wedding chapelWednesday afternoon in Las Vegas, offering...
