Food & Drink
Perfect for late summer nights, sweetcorn can bring a pleasant sugariness to a meal or be milled down to create corn tortillas. Former Sienna chef-proprietor Russell Brown makes some recipe suggestions
This dish is a real showstopper in terms of flavour. After I cooked it in under eight minutes on national TV, all the guests were asking me, “How did you make something so good in eight minutes?”
With a philosophy of “cook without fuss and eat like a king”, the 100 recipes in this book are relatively straightforward, so there’s nothing here an experienced (or inexperienced) chef couldn’t handle.
The Mornington Peninsula in Victoria, Australia, is producing beautiful Pinot Noirs from a variety of new and well-established wineries. Roger Jones explores what’s on offer
Chocolate cheesecake is another level. It’s cheesecake and chocolate; what more can I say? What’s great is that the chocolate gives it a velvety texture, plus it helps it to set, so you get to eat it sooner. Now that’s a bonus!
Following on from his successful debut cookbook, Cracking Yolks & Pig Tails, it comes as no surprise that Glynn Purnell’s second book would have an equally playful title.
It’s been more than three decades since Marco Pierre White emerged as the most enthralling British chef of his generation... The age of the towering culinary genius might be over, but Andy Lynes reckons something more exciting, accessible and collaborative has replaced it
Mencius, the Chinese sage, famously said “the gentleman keeps his distance from the kitchen” – a line that is often used to explain the disdain that scholarly gourmets have traditionally expressed for actual cooking
Land of Fish and Rice is focused on the Lower Yangtze region around Shanghai, an area known mainly for its wine and vinegar but, in the UK at least, not much else.
Award-winning pastry chef Dominique Ansel’s Cronut is famed for its taste, but also the round-the-block lines it prompts at his New York bakery. And now he’s bringing the hype to London’s Belgravia...
The 2015 Roux Scholar, Ian Scaramuzza, chose to stage at Benu in San Francisco under head chef Corey Lee, and will be taking up a permanent position there later this year. Neil Gerrard listens in as Scaramuzza talks to Alain Roux
Kay Plunkett-Hogge, a food writer who grew up in Thailand, where her love affair with chilli began, has compiled the 120 recipes featured in the book over a period of 30 years.
The Japan Centre's group-owned Shoryu Ramen restaurants are set to open across the UK. James Stagg meets Emmett Loughran, the man tasked with spreading the ramen revolution