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The Latest Breaking News on Recipes

Food for thought: how TV cooking shows influence the way we eat

Whether it’s by emphasizing meat consumption or introducing new flavors to our palette, food TV can shape our diets

The Guardian - US

How to make the perfect tres leches cake – recipe

This Latin American centrepiece has been claimed by numerous countries, but it remains delicious regardless of exact origin. Here’s how to make the very best version

The Guardian - UK

This speedy king prawn pasta has a supermarket secret weapon

Simple swaps make this a speedy supper worth keeping in your back pocket, says Hannah Twiggs

The Independent UK

From analysis to the latest developments in health,
read the most diverse news in one place.

How to make a classic lasagne

Is there anything more comforting than a classic lasagne? This recipe turns the iconic Italian dish into a simple weeknight dinner and budget friendly meal you’ll want to make on repeat, says Hannah Twiggs

The Independent UK

Food Bites: chef Shayne Mansfield takes Jana at QT to a new level

Cakeboi + Floozy at Kotara, sparkling tea, and more foodie news.

Newcastle Herald

The store-bought dupe for Big Mac sauce

Mike Haracz shocked Mickey D's fans after he shared a Walmart dupe that's nearly “identical” to the famed sauce

Salon

The Great British Bake Off round-up: bakers keep their eyes on the pies for Pastry Week

This week's competitors race at bake-neck speed to construct ever-more elaborate works of art in pastry

Evening Standard

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How to trade screens for stovetops

At the cookbook store Vivienne in Portland, the theme is food sovereignty

Salon

How long should you bake that potato? Tips for cooking the perfect spud

Internal temperature isn’t as crucial for a potato as it is for meat, but you’ll still want a baked potato to reach around 210 degrees.

Chicago Sun-Times

Lula Cafe’s signature dish steals the spotlight in a new cookbook from chef Jason Hammel

“I married into this dish,” writes her husband, Lula chef and co-owner Jason Hammel, in his new cookbook, “The Lula Cafe Cookbook,” of Pasta Yiayia.

Chicago Sun-Times

Menu Planner: Sirloin steak kebabs provide a deliciously filling meal

Thinking ahead to your next few meals? Here are some main dishes and sides to try.

Chicago Sun-Times

Jack Stein’s Cornish mussels with spinach and cider

Mussels are some of the most sustainable forms of protein we can get. Not to mention they’re nutritious, delicious and great value. Seafood maestro Jack Stein shares his favourite way to cook them

The Independent UK

NYC restaurant hits back after scathing review of $28 shrimp

Food critic Robert Sietsema called Foxface Natural’s dishes an ‘experiment in metafood’

The Independent UK

The magical elixir that is chicken soup

Why is chicken soup so cherished on sick days? "It's important to consider the soup's ingredients"

Salon

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news in one place.

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The Independent UK

Rectangular pies inspire this weeknight salami-mozzarella pizza

To make pizza on a weeknight, try store-bought dough

The Guardian - UK

Rachel Roddy’s recipe for fish soup

After you’ve tried this quick and easy seafood stew, it’s easy to see why the ancient Romans were once gripped by red mullet fever

The Guardian - UK

Notes on chocolate: a childhood treat turns out to be a grownup delight

Chocolate wafers hit the spot

Salon

Should you ditch those old spices?

Can anybody really get through a whole jar of cloves in one lifetime?

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news in one place.

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The Guardian - UK

Thomasina Miers’ recipe for meatballs and tomato sauce with double corn parmesan polenta

Ricotta and sage meatballs with tomato and basil ragu, served with a cheesy sweetcorn polenta

The Guardian - UK

Harrods’ £28 sandwich: we find out if the taste matches the price tag

Luxury retailer’s wagyu beef butty is making waves for its expense – but what is it like to eat?

The Guardian - AU

Yemendi, Sydney: the Yemeni restaurant where every table orders the fluffy spiced rice

In the city’s southern suburbs, mandi – the star ‘mixed rice dish’ of Yemeni cuisine – is a top order. But the most transportive experience is downstairs

The Guardian - UK

Are you making beans on toast wrong? Heinz employs ‘etiquette expert’ to show how

Food firm has William Hanson explain ‘quintessentially British’ method for making the British staple

The Guardian - AU

Overconfidence, inexperience and vanity: the seven deadly sins of dinner party hosting

As a recovering hospitality veteran, Elizabeth Quinn advises home cooks to aim low, practise often, and keep away from the béarnaise

The Guardian - UK

Benjamina Ebuehi’s recipe for sweet potato ginger cake

Sweet potato brings a seasonal autumnal flavour and irresistible squidginess to this winning bake

The Guardian - UK

‘Andy Warhol’s biggest dream come true’: how cans became aspirational

Snacks have had a makeover as brands aim to make them aspirational objects as appealing to look at as they are to partake. Plus, your wardrobe dilemmas sorted

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