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The Latest Breaking News on Recipes

Breeo Live-Fire Pizza Oven Bundle review

If you own a Breeo fire pit, this attachment lets you make great pizzas, but it’s not foolproof — or cheap.

Tom’s Guide

Blueberries bring fruity tartness to this streusel-topped German cake

Classic German Streuselkuchen is a lush, fine-crumbed, yeasted cake topped with a remarkably hefty amount of buttery-crisp streusel

The Independent UK

I tried this pod coffee maker and I'm never going back to my Keurig

The Bruvi Brewer is a pod-style coffee maker that’s sleek and thoughtfully designed, and it also makes surprisingly flavorful coffee and espresso.

Tom’s Guide

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

Notes on chocolate: a large selection turns out to be a box of delights

Struggle to make up yours? You’ll be spoilt for choice with this offering from Hill Street chocolates

The Guardian - UK

This griddle and air fryer combo is the outdoor appliance I never knew I needed

Blackstone finally arrives in the UK with new Griddle Airfryer Combo

‘A bit of ageing helps enormously!’: the best hot sauces, tasted and rated by Thomasina Miers

Our Mexican food specialist gives us her take on hot sauces from UK supermarkets

The Guardian - UK

How to use up old bread in a brilliantly fruity North African cake – recipe

Use old breadcrumbs to make light work of this zesty Tunisian drizzle cake

The Guardian - UK

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Benjamina Ebuehi’s recipe for marmalade breadcrumb cake

If toast and marmalade were a pudding …

The Guardian - UK

Tagine dreams: Casablanca’s take on Morocco’s most iconic dish – and how to make it

Amira Arasteh dives into the magic of tagine. In Casablanca, this culinary staple is reimagined with a cosmopolitan edge – think fresh seafood, seasonal vegetables and a nod to the city’s coastal heritage – proving there’s always more to discover in this age-old favourite

The Independent UK

Climate Change Cooks Up Japanese 'Cabbage Shock'

Japan's much-loved "tonkatsu" pork cutlets come with a mound of freshly shredded cabbage, but a surge in the price of the humble vegetable has prompted chef Katsumi Shinagawa to skimp on servings.

International Business Times

My petty gripe: no flavour, no spice, no thanks – pious parsley is the Ned Flanders of the herb world

My antipathy probably stems from childhood trauma, but this lazy garnish is inappropriately used and invariably chopped too small to pick off the teeth

The Guardian - AU

It’s time to declutter my chaotic spice cupboard. Luckily, I have a secret weapon

A new bit of kit gave me a chance for a kitchen declutter, and revealed my most used spices

The Guardian - UK

You can't buy the Ninja Swirl yet, but this popular alternative even comes with a sprinkles dispenser

Ninja's new travel mug will keep your coffee hot without burning your tongue.

Tom’s Guide

Venison added to school lunch menu on Scottish islands to cut food miles

Children on two Scottish islands are being served wild venison for school lunch for the first time.

The National (Scotland)

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The Independent UK

Romanian chicken pilaf: A one-pot wonder with rich, comforting flavours

Irina Georgescu’s chicken pilaf combines tender thighs, creamy rice and a hint of garlic courgette for a dish that’s as satisfying as it is simple – a true taste of home cooking from the Danube

The Independent UK

Comfort in a dish: Irina Georgescu’s baked cornmeal with cheese and eggs

Smooth, cheesy, and golden, this baked cornmeal dish from Irina Georgescu’s ‘Danube’ is the perfect morning comfort food

The Independent UK

The vegetarian heart of the Danube: Irina Georgescu on Eastern Europe’s secret plant-based dishes

Often seen as a meat-lover’s haven, the Eastern European regions along the Danube tell a different culinary story at home – one of abundant vegetables, storied traditions and a river that unites more than it divides. Irina Georgescu reveals the recipes that have long nourished these lands

The Independent UK

This Puerto Rican pork roast boasts tender meat and crackling, crisp skin

Pérnil al caldero is a Puerto Rican staple of succulent slow-cooked pork with shatteringly crisp skin

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The Guardian - UK

José Pizarro’s recipe for pork chops with manzanilla-braised leeks

Rich and mellow leeks in a sherry reduction are the ideal partner for a pork chop

The Independent UK

Veganuary, but make it bold: Recipes to elevate your plant-based game

Forget bland salads and lifeless sides – these dishes from Battersea’s JOIA restaurant show how vibrant, creative and downright indulgent Veganuary can be

Woman & Home

What's the difference between a bowl lift and a tilt head stand mixer? Bakers and patissiers explain

I asked bakers and pâtissiers to settle the bowl-lift vs tilt-head stand mixer debate. We've tested them side-by-side to give you the essential information.

Salon

You're using olive oil the wrong way

An EVOO pro debunks the myths and shares her secrets for getting the most out of your olive oil

Tom’s Guide

Ditch the oven — these 5 foods always taste better when I air fry them

My oven rarely gets a chance now because I always use my air fryer to cook these 5 foods.

The Guardian - UK

Honey and Co’s recipe for meat-free chilli no carne

A big pot of comfort for everyone to dig into

The Guardian - UK

‘An absolute belter’: Grace Dent tests the best extra-chocolatey biscuits

The host of our Comfort Eating podcast tastes and rates thick chocolate biscuits from UK supermarkets

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