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The Latest Breaking News on Recipes

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

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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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Rectangular pies inspire this weeknight salami-mozzarella pizza

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

The Independent UK

Should you ditch those old spices?

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

Salon

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 - UK

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 - 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 - AU

‘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

The Guardian - UK

5 of the hottest new perfume launches for autumn/winter

These sensational scents are worth splashing out on, says Sam Wylie-Harris.

The Independent UK

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The Guardian - UK

You be the judge: should my wife stop storing baking trays in the oven?

Sinbad wants Rita to stop putting used baking trays in the oven when it’s still hot. When the acrid smoke has finally cleared, whose argument will you burn?

The Independent UK

My kids don’t have sushi in their packed lunches – does it make me a bad mother?

Faced with the prospect of making basic packed lunches for school at the crack of dawn is hard enough without then hearing about other parents’ glorious creations for Instagram posts, says Charlotte Cripps

Evening Standard

McDonald's announces new menu for autumn, including long-awaited McNuggets meal

From the Philly Cheese Stack, to the McCrispy BBQ Smokehouse, there are plenty of newbies to choose from

The Guardian - UK

UK inflation: which goods and services have changed most in price?

From sugar to butter and transport to holidays, how the cost of everyday items varies

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Evening Standard

Best hot chocolate makers for a warming cup of cocoa this winter

Toast the sweet side of the season

The Independent UK

Pub grub: Three recipes from Tom Kerridge’s new cookbook

The Michelin-starred chef’s new cookbook tracks how British pub food has changed in the last 30 years. From chicken pot pies to date and banana pudding, Prudence Wade gets a culinary history lesson

Salon

Canned cold brew: yay or nay?

"Producing ready-to-drink cold brew isn’t as simple as pouring the beverage into a can"

The Guardian - AU

Alice Zaslavsky’s fungi fettuccine: yes, you can wash mushrooms!

Many things we’ve been taught about cooking mushrooms are wrong, says the cookbook author, who advocates the wet-fry technique for tastier results

Chicago Sun-Times

Menu Planner: Pork chop potato bake casserole leaves your whole family satisfied

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

The Guardian - AU

Australian olive oil taste test: $7 supermarket bottle is the best-value drop

Tristan Lutze has the good oil on the good (local) oils – from the drops made for dunking to the ones worth the splurge

Chicago Sun-Times

Bitter: The forgotten flavor should be part of cooking groove

Bitter flavors are an important part of our sense of taste, helping balance sweet, salty and sour notes prevalent in modern foods.

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