Is it really possible that "Cheers to The Publican" (due out Sept. 19) is Paul Kahan's first cookbook? These days, it seems as though new chefs mint cookbook deals before the first restaurant reviews in.
How do you pick up a tasty meal while you’re out and about? A Michelin-starred chef – and recent adopter of veganism – gives his top tips The quick go-to for most vegans on the high street is probably
Ingredients 1 pound orecchiette • 4 ounces green beans, ends trimmed, chopped into 1-inch pieces (can also use frozen) • 10 ounces frozen lima beans, thawed • 5 ounces baby spinach • 3 cloves garlic •
Reverse-seared steaks start in a low oven and end in a hot pan on the stovetop. By searing at the end, you’ll get tender, perfectly cooked meat with a crisp, burnished crust every time. [Photographs: Kenji
A stay in a historic building with amazing views and convivial company sounds enticing – and even better when it comes free of charge. The author of the new Bothy Bible shares his favourites In some of