The morning moka: a bleary-eyed ritual involving an aluminum pot (also known as a stovetop percolator or espresso maker), a small mountain of ground coffee, and that gurgling sound that sends people rushing
[Photograph: Shutterstock] We love sesame seeds in biscotti and cakes, added to ramen, or rounding out an everything bagel. But the mild, nutty seeds are versatile enough to make their way into a wide
This rice dish from the Indian subcontinent is amenable to whatever spices and proteins you have on hand. Growing up in a Pakistani home where all the women of the family held their biryani techniques
Makes about 16 Servings Active Time: 15 min Total Time: 1 min Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often necessary.
4 Servings Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a side.
Bread is the closest thing to culinary meditation. Bread baking is not technically a religion, no—but when you're in the kitchen, knuckle-deep in a pile of dough, and aren't able to reach for your phone
[Photographs: Vicky Wasik] Welcome back to Breadmaking 101. For those of you just tuning in, this column is all about bread, and how to make it yourself in your own home. If you haven't read our previous
A lovely fragrant twist on the traditional spiced pulse dish MAKES Serves 4-6 INGREDIENTS 200G dal - Toor dahl is a good one, as it does not need soaking • 1/2 400ml can coconut milk • Teaspoon minced
This delicious cake is a perfect summer dessert for cococnut fans INGREDIENTS For the base 250g coconut biscuits (such as Fox’s) • 100g unsalted butter, melted For the filling 600g cream cheese (full •
Photograph: Felicity Cloake for the Guardian Rebecca Seal’s tzatziki. 276 image/jpeg http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2015/8/5/1438777106223/f72c572b-ec3a-4955-b2bb-bf23a588803d-460x276.jpeg
Even the most seasoned baker can use a refresher course now and then—these baking tips will make for better cookies, cakes, pies, and more We'll admit it: Sometimes, we fudge things when we cook. After
A well-made vinaigrette is a thing of beauty. Here are some recipes to try with your salads, from traditional to creative. Bracing, bright, acidic, and emulsified: We love a good vinaigrette. Here are
This staple of Middle Eastern and Mediterranean cuisines is surprisingly easy to make -- and the process feels almost magical. It starts with a simple yeast dough (we used some whole-wheat flour in addition
If you love a chilled Summer soup, it's time to blend up this inventive gazpacho recipe from Relish: An Adventure in Food, Style, and Everyday Fun ($28), the new cookbook from Daphne Oz (Dr. Oz's daughter!).
A newly-discovered "magical" egg replacer has been under our noses—and in our pantries—this whole time. This Lemon Meringue cake is made with eggs—but it could be made with chickpea water instead! The
Photograph: Felicity Cloake for the Guardian Marcella Hazan’s focaccia. 276 http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2015/6/17/1434543585407/cd870eee-fd35-4c74-b613-4aceaec86670-460x276.jpeg
Everybody needs a simple hummus recipe in their arsenal - and this one, from vegan food blogger Angela Liddon, can be whipped up in minutes This year’s aspiring cookery writers might usefully decide to