Huge flavours from the tiniest New York kitchen

By Victoria Prever, March 14, 2013

When we last met Deb Perelman of The Smitten Kitchen — her cookery blog for which she cooks and photographs recipes from her tiny New York kitchen — she was regularly cooking (virtually of course) for four million people.

Fast-forward two years and Perelman’s audience has more than doubled, with close to 10 million salivating readers clicking on her site each month.


How to eat well: the sticky problem of labelling

By Ian Marber, March 8, 2013

Aside from writing for august publications, a large part of my time is spent developing foods. At present I am working on a new range for a large and respected brand, which entails understanding the European Food Safety Authority (EFSA) rulings on health claims.


The perennial appeal of oranges

By Clarissa Hyman, March 8, 2013

If the orange is the king of the citrus family, then the exotic Seville and the ravishing, marbled blood orange, all but disappeared from the shelves after their too-short season, are the golden girls, their innate attractions enhanced by the part they play in the history of this most fascinating of fruits.


Bags of veg, super-food hummus and kitchen tales

By Michael Leventhal, March 8, 2013

A culinary highlight on March 18 is “Beyond Bubbie: Tales from the Kitchen” — an evening of food-related storytelling in London’s Shoreditch. Hosted by food writer Jay Rayner and featuring raconteurs including Great British Bake Off winner Edd Kimber, Itamar Sruolvich of Honey & Co and food artist Caroline Hobkinson, the event will be raising money for the Ministry of Stories charity.


Stock up on claret before it goes east

By Richard ehrlich, February 28, 2013

When the Chinese wine market first started taking off in earnest a few years ago, there were reports of consumers who mixed classed-growth claret with Sprite or Coca Cola. I’ve never been able to verify just how widespread that practice was, but things have moved on since then – thank goodness.


Basil and garlic macaroni cheese

By Tom Aiken's , February 28, 2013

Very few things can compete with macaroni cheese for warming, homely comfort food and it’s perfect for cold winter nights. I infuse the milk for my cheese sauce with bay and thyme in this simple recipe. It gives the dish a wonderfully herby aroma, and is a delicious twist on a family favourite.

Serves 4

250g macaroni
600ml milk
2 bay leaves
6g thyme
45g butter


Top baker with a new role

By Victoria Prever, February 28, 2013

At a time when many are wondering where their next crumb is coming from, you could be forgiven for wondering about the business sense — or indeed the sanity — of someone behind another new restaurant.

But the track record of Ran Avidan, co-founder of luxury bakery Gail’s, shows him to be not only in full possession of his marbles, but very much in touch with London’s foodies.


Purim should be shaken and stirred

By Richard Ehrlich, February 21, 2013

When I was young, Purim engendered a modest amount of excitement at the thought of eating hamantaschen. But hamantaschen were as nothing compared with the kreplach soup we had for lunch. The dish marked the beginning of my lifelong love affair with dumplings.


All you need to know about hamantaschen

By Denise Phillips, February 14, 2013

With Purim approaching, our thoughts turn to colourful costumes, cocktails and baskets of edible goodies.


How to eat well: foods that fail the pregnancy test

By Ian Marber, February 13, 2013

Pregnancy is often a time when more attention is paid to the nutritional content of a diet as opposed to its calories.