Posts Tagged ‘Recipes’
Austerity: Platina, Martino and the New Cuisine
Our resident food historian puts Christmas behind us with a look at the ‘simple tastes’ of the Italian Rennaissance humanists
Read MoreMore Lemons
Our resident food historian delves further into the world of balms and medicaments
Read MoreDo me a flavour – Gillian Riley on umami
Known as the fifth taste, Umami is both a trendy concept and chemical substance – but above all a way of getting deliciousness into our food
Read MoreLook sharp! Unpeeling the history of citrus fruit
Food historian Gillian Riley looks at oranges and lemons through the ages, and takes a trip to the Bangledshi grocers of Brick Lane
Read MoreQuince essentials: the local story of an exotic fruit
From Ancient Greece to the present day, quince is the versatile staple of many a kitchen
Read MorePolish grub puts Eastern European nation in pole position in food stakes
But why are there so few London eateries specialising in the Eastern European cuisine?
Read MoreHow to cook perfect hot cross buns
Which modern additions to hot cross buns do you approve of and what do you eat them with?
Read MoreHow to cook perfect pancakes
Does butter make a better batter, what’s the most ripping topping, and do you have any top tips for foolproof flips?
Nigel Slater’s favourite pancakes
Hugh Fearnley-Whittingstall’s better batter
Oliver Thring’s history of a recipe