An old-fashioned aperitif for modern times The very definition of an aperitif: light and mouthwateringly bittersweet. The American writer Charles H Baker came across this in Borneo, after a dicey afternoon
Malt loaf, for Nigel, has Proustian qualities: it’s a culinary key to times past. Here’s how to make it – and what to do with it I have no idea when I stopped eating malt loaf; I only know that I did.
And no, it doesn't involve eating a daily block of tofu. At some point or another, every vegan will be asked what he or she does for protein. It’s a fact of life, as inevitable as daylight savings or It
If you're serious about your home bar, you should know how to make these six classic cocktails. In a perfect world, we’d all move to London and live in the Chiltern Firehouse hotel. After a long day, breeze
Liven up your home cooking with pasta and meat recipes from top chefs including Giorgio Locatelli, all selected by Observer Food Monthly • Part 2 of this series launches tomorrow Serves 4 plain flour tbsp
In Season: Rhubarb can be found from late winter to early spring with a peak season from April to June. What to Look For: Thin, red, crisp stalks have the best texture. If stalks are floppy, it indicates
4 Servings Considering that tomato is a fruit, the addition of strawberries isn’t that strange in this sauce from Rose's Luxury. The sauce should be quite spicy, which tempers the berries’ sweetness. 2014Print
Smoking heavy cream adds an incredible depth of flavor to frozen desserts like ice cream. It's just the thing to balance out and enhance fresh mint leaves, sweet honey, and dark chocolate. Why this recipe