Cooking
A gratifying evocation of 1960s sweets – but I wanted more: Toast reviewed
Nigel Slater is popular because he’s an exceptionally meek cook. Not for him the sprawling restaurant empire or the transatlantic…
I’ve had enough of induction hobs — and I know I’m not the only one
It was a close-run thing for my friend who’s having a new kitchen installed in her house in Chiswick. After…
Prue Leith’s Christmas kitchen nightmares
Christmas in our family seems to guarantee tears and tantrums as well as jingle bells and jollity. Indeed, in my…
Even the BBC’s recipes are politically correct
I’m cooking almost full-time for my poor old Mum and learning on the job: shepherd’s pie, roast pork, cauliflower cheese.…
Cabbages and kings
The first pastry cook Chaïm Soutine painted came out like a collapsed soufflé. The sitter for ‘The Pastry Cook’ (c.1919)…
Penelope Lively’s notebook: Coal holes and pub opera
I have been having my vault done over. Not, as you might think, the family strong room, but the place…
What Quique Dacosta knows that Picasso didn’t
Chefs have a problem. Think of much of the best food you have ever eaten. Caviar, English native oysters, sashimi,…
Rory Sutherland: Why don't Americans have kettles?
I enjoy reading reviews of kitchen gadgetry. Clever new kitchen products are often under-appreciated. Many rituals around food preparation are…
