Food & Drink

In the first of a new weekly series of recipes for the Guardian, the Bake Off star presents biscuits that children will loveThese bear biscuits are very simple to make and kids will love the cute factor. You can also play about with the fillings and make different-coloured bears.
The trend for small-plate menus in restaurants has tested friendships and defied logic. They have to go – here’s whyThe news that Russell Norman’s Polpo restaurant group is in financial trouble (unpaid £550,000 VAT bill, sites for sale, company voluntary agreement entered into with creditors) was greeted with huge sadness among food nerds. “Polpo was a...
The faddy eater column is ending not with a bang, not even a whimper, but an unlikely concoction of dairy and Coca-ColaThe idea of ending things on a high always seems like a wasted opportunity to me. Like playing My Way at a funeral when you could play All By Myself and...
When the summer period approaches, people get to enjoy cookouts and barbecues. To prepare meat accordingly, you must learn more about grilling and smoking. These techniques are different regarding the preparation time, the equipment, and the preparation style. In this context, you will learn about smoking and grilling. You will also get a full comparison.
Fine diners look for creatively prepared, aesthetically pleasing gourmet dishes, but there is no denying the appeal of everyday comfort foods. According to the Technomic Menu Monitor, instances of restaurants serving comfort food are growing 34% every year. If the pattern holds, you’ll be missing out if you don’t start serving comfort food in your restaurant.
A pear-laced twist on the tequila sourYou can use readymade pear puree or homemade: for the latter, peel and core a pear, then blend in a processor with a little sugar syrup, until smooth. If need be, loosen with a touch of water.Serves 140ml...
A Swabian noodle that’s quicker and easier to make than pasta – this is quintessential winter food, and a recipe you’ll make for lifeEveryone loves a nice noodle, and these stubby egg twists from Swabia, on Germany’s south-western border, deserve to be better known here, if only our knowledge of the country’s...
A schoolboy has hatched a duckling from a Waitrose egg using an incubator he bought on eBay. It’s enough to put anyone off their boiled egg and soldiers …Fourteen-year-old William Atkins has put the cat among the pigeons – or perhaps the fox among the ducklings. He wanted to know if it was possible...
Pretty pink rhubarb gives a fresh, acidic zip to roast meats and winter dessertsThe greengrocer has a frayed wicker basket of rhubarb, the pale pink stalks laid in a soldierly row, like sticks of rock in a Blackpool sweetshop. I part with a king’s ransom for a kilo of spears so delicate...
How to make the most of seasonal winter veg: cauliflower with coconut cream and chilli, braised greens in yoghurt, or branch out with a Yemeni hawaij root vegetable stewIt’s almost the home stretch for the cold winter months. Spring isn’t around the corner quite yet, so I get my boost of much-needed...

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