Rick Stein’s Home-Cooked Summer
In the third instalment of our A Home-Cooked Summer series, we are joined by culinary globetrotter, Rick Stein, who shares five recipes from his latest cookbook, Rick Stein's Secret France,...
Weekend In: Cyprus
In the first in our Weekend In series we are recreating the flavours of this Mediterranean island at home with recipes from Georgie Hayden's Taverna.
Weekend In: Corsica
This weekend we're headed to the French Mediterranean island of Corsica and Ainsley's Mediterranean Cookbook is our ticket to get there.
Black garlic: the Ottolenghi pantry ingredient we can’t do without
Soft, tangy, pungent black garlic is the pantry ingredient Ottolenghi reckons you can't do without. Here's why.
Cook from the Book: Ottolenghi FLAVOUR
We gathered a team of volunteer home cooks to test out some mouthwatering recipes from the highly anticipated Ottolenghi FLAVOUR.
7 vegan recipes from Ottolenghi FLAVOUR
As befits a book that celebrates the vegetable in all its forms, Ottolenghi FLAVOUR is full of exciting, creative, and exceptionally tasty vegan recipes. Check out seven of our favourite...
Cook from the Book: No-Recipe Recipes
A group of volunteer home cooks tried their hands at some of the "no-recipe recipes" featured in The New York Times Cooking: No-Recipe Recipes
How to make your own perfectly smooth hummus
Learn to make silky smooth Middle Eastern hummus with a few pointers from Yotam Ottolenghi and Sami Tamimi.
An A-Z of Pasta with Rachel Roddy: Capelli d’Angelo with Prawns and Lemon
In the first instalment of her new monthly column for The Happy Foodie, food writer Rachel Roddy shares the origin story of her latest cookbook, An A-Z of Pasta, and...
4 recipes to celebrate Rosh Hashanah
Celebrate Rosh Hashanah with recipes from our expert authors that are rooted in tradition, from challah to lekach.
Extract: Taste: My Life Through Food by Stanley Tucci
Stanley Tucci's Taste is an absorbing account of this food lover's life in and out of the kitchen. In this extract from the book he shares food-focused memories from his...
Rachel Allen’s soup for the soul: Lamb and Pearl Barley Broth
Rachel Allen shares a soup recipe perfect for putting leftover meat to use.