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auto-detected in 247 stories
5 days ago
found
a story from The Guardian ⚠ › International
Memories of an old teacher and friend inspire a plate of pasta that’s just in time to welcome the new season’s courgettes
While tidying the freezer the other week, I found yet another reminder of my (…
19 days ago
found
a story from The Guardian ⚠ › International
Courgette and chickpea flour fritter-pancakes that take inspiration from both the Renaissance and the modern TikTok age
Like millions of people all over the world, ideas are often planted in my head b…
26 days ago
found
a story from The Guardian ⚠ › International
Asparagus is an annual springtime ritual, and this soup is a thrifty and wholesome way to celebrate it
According to the Guinness World Record’s official website, 351.7cm was the length of the asparagu…
33 days ago
found
a story from The Guardian ⚠ › International
A melt-in-the-mouth dish of fried tenderised chicken in a mushroom and sweet wine sauce
The term escalope is borrowed from the old French escalope, meaning “shell or carapace”, which is likely to be b…
42 days ago
found
a story from The Guardian ⚠ › International
An ancient recipe for a sprightly side dish or salad with an eccentric ingredient combination that surprisingly works a treat
I am looking after a pile of cookbooks at the moment. They belonged to the…
49 days ago
found
a story from The Guardian ⚠ › International
A sweet dessert with potato in it? You’d better believe it, plus it’s inspired by an Italian culinary legend
Writing in 1891, in his cooking manual La Scienza in Cucina e L’arte di Mangiar Bene (Scien…
56 days ago
A big, delicious, melting mush of creamy, garlicky aubergine (even if it does resemble a wet dishcloth)
I have joked in the past about the peeled flesh of a baked aubergine and how, when sitting in a …
70 days ago
Frozen peas are the small but mighty vegetable heroes of this satisfying dish that’s just made to be enjoyed as quickly as it comes together
Peas freeze quickly because they are small. And, because th…
77 days ago
found
a story from The Guardian ⚠ › International
Bigger, older mushrooms have more flavour than younger, undeveloped ones – especially when they’re stuffed with anchovies, breadcrumbs and herbs
Among the endless brilliant advice in Jane Grigson’s Th…
84 days ago
found
a story from The Guardian ⚠ › International
An easily workable dough that you can stuff with just about any filling you fancy
This week’s recipe involves making a dough of flour (any flour), water, olive oil, thick plain yoghurt and salt, and i…