It’s time for pie to take a backseat. If summer fruit pie is the hare, then summer fruit crumble is the tortoise. Stay with me. Pie is the dessert that looks supremely impressive, the one that when you
Lemony ricotta. Marinated veg. Crunchy hazelnuts. It’s how I want to eat everything now. When it comes to summer produce, zucchini never gets much love. I admit I was part of the problem...until I tried
This gloriously gooey celebration of chocolate is so easy to make that the hardest part is waiting for it to chill This is a chocolate tart like none you’ve ever had before. The caramel in the ganache
This north African tomato and pepper stew with eggs is traditionally eaten for breakfast, but it makes a warming vegetarian dinner, too, says the chef-owner of Berber & Q Shakshuka means “a mixture” in
The genius of this egg salad is manyfold—it’s there in every component, from the few core essentials of eggs, mayo, and salt, to the sort-of optional garlicky bagna cauda toasts. “It’s a very straightforward
Before I tell you the name of the cookbook that’s been making me very happy in the kitchen this summer, let’s get a few things straight. I’m an avid food lover and cook who has lived in Paris for 30 years,
Chocolate puddings, millionaire’s shortbread and knickerbocker glory all get the Ottolenghi treatment in this exclusive extract from his new book, Sweet My first job in a kitchen was whisking egg whites.
8 servings This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture. May 2017Print Ingredients 2 tablespoons finely grated lemon zest 1 cup fresh juice