If last winter was my self-proclaimed soup season, then I’ve spent the past few months thoroughly wedged into salad season - the fresh and crunchy, the creamy and the umami. I still have...
This probably isn’t the first time you’ve come across birria tacos recently. In that strange way that the internet collectively seems to nominate one dish for obsession every few months,...
There’s a genre of food that I can’t help but categorise as “restaurant cooking”. It’s not because those dishes – the category also includes French onion soup, beef Wellington and...
In the past, when I’ve been asked which food-and-beer pairing I’m most proud of, the first that comes to mind is one from our book, The Beer Lover’s Table –...
According to New York Times writer Sam Sifton’s oft-quoted Pizza Cognition Theory, “The first slice of pizza a child sees and tastes (and somehow appreciates on something more than a childlike,...
I was not raised in a deep-frying household. My parents are generally health-conscious, and by nature suspicious of any amount of oil that would approach a “vat”. It was to...
If sourdough bread was very Lockdown 1, then Lockdown 3 looks more like one-pot cooking projects: long-simmered stews, tender meatballs, creamy pasta dishes. In the middle of a deep cold...
It’s cold, it’s dark, it’s gloomy and lockdown restrictions mean we’re all stuck in our homes even more than we otherwise would be at this time of year. In other...
There is no better December beer than St Bernardus Christmas Ale. Redolent of winter spices and dried fruit, this 10% quadrupel is well-suited to festive indulgence. It’s become such a...
I had a relatively mild case of COVID-19 in March and, after losing my sense of smell, I found it has returned mostly intact… barring one or two peculiarities. The...
Remember beaches? The faraway ones, I mean. The ones that took a train and an airport bus and an ungodly early budget flight to reach? Remember the hassle of it...
I discovered Jerrelle Guy's recipe for strawberry spoon cake, published in NYT Cooking, several months back – just in time to bring it along to a friend's backyard pizza party...
If there's one thing the lockdown has been good for, it's been supporting small businesses. I may not be spending money on nights out, or fancy dinners, or weekend trips;...
I had my first kathi roll many years ago, as a college freshman in New York City, though I may have been too tipsy at the time to properly appreciate...