Fermented
Homemade sloe wine
Sort the sloes, removing any debris, stems, and spoiled fruit. Don't wash them, as they contain wild yeast, which is what fermentation requires. Step 2: Place the sloes in a plasti
Jimi Famurewa’s spicy tuna alla vodka pizzettes
Vodka sauce is a hallmark of both Italian-American cooking and the new wave of UK slice shops. It sounds like a buzzword that won’t add much but, like a bay leaf or dab of miso, it
Miso Caramel Tarte Tatin with Black Sesame Pastry
Our kitchen took the most French of upside-down tarts and gave it a Japanese pantry: white miso in the caramel, black sesame in the pastry, and a finishing salt of toasted nori. Th
Miso caramel brown butter pretzel cheesecake
Pretzels add a salty element to balance the sweet alongside the miso, and the latter also gives you that umami depth. Browning the butter isn’t essential, but it does bring the Mai
Fig, cheese and Serrano ham pizza
Para 2 3.2€/pers. 240kcal/100g
Different Types of African Indigenous Grains
As we seek more modern ways of sustainable eating and turn to seasonal produce for sustenance, we should not forget about a vital food group – ancient grains. The reemergence of an
Sports nutrition after 50: expert advice
To stay in shape, you need to exercise: sports nutrition after 50
Injera Pizza with Berbere Tomato and Smoked Scamorza
The sour, spongy teff flatbread of Ethiopia baked as a pizza base under a tomato sauce spiked with berbere and a blanket of smoked scamorza. Two national breads, one oven, and a cr
The World's First: Japan's Viral Cold-Water Instant Noodles
Inside the Hiyashi cup noodle craze
These Wineries Are Just as Serious About ‘Merroir’ as They Are Terroir
On a cool November evening on Virginia’s Eastern shore in the Chesapeake Bay, a small but bustling crowd gathers around wine and oysters. Tables are topped with plates of the fresh
Korean Bulgogi BBQ Beef Bowls
Quick-cooking ground beef tossed in a sweet and spicy Korean chile sauce with sesame miso slaw and warm jasmine rice. Add a poached or fried egg, homemade yum yum sauce, avocado, a
NYC Baking Star Explores Her Afro-Caribbean Ancestry With New Restaurant
New York City is familiar with Camari Mick’s pastry work — she was whipping out rum cakes and beef patty croissants during her role as executive pastry chef of the Musket Room and
35 Tropical Fruits From Around the World You Should Try
Tropical fruits are some of the most diverse, colorful, and distinctive foods on the planet.
Smart ideas for preserving summer fruit
What’s the best way to preserve late-summer fruit and veg?
Mirin-Basted Eggs Recipe
½ cup chicken, beef or vegetable broth
Women to Watch – Stars Shaping the Future of South African Dining
There are many ways to gauge the temperature of a country’s restaurant culture.
Croissant Dough Laminated with Rendered Duck Fat and Miso
Butter makes a croissant. Our bakery desk asked what duck fat would make, laminated 27 layers deep and seasoned with red miso, and the answer is a savoury pastry that shatters like
Sourdough Raised on Kombucha Instead of a Starter
No starter, no feeding schedule, no jar on the counter. Our bakery desk raised a loaf entirely on live, unflavoured kombucha, whose yeasts and bacteria turn out to be cousins of a
Salmon will be tastier and juicier if you coat the fish in simple ingredient
A home cook says coating it in a simple ingredient before cooking transforms the fish into a sweet, savoury, umami dish that even salmon sceptics will enjoy. Salmon makes an ideal
Anthony Gismondi: Here are the best wine picks for less than $30
We independently select everything we recommend. Buying through us may earn us a commission, which supports our work.
Meera Sodha’s recipe for spicy mozzarella, green bean and edamame salad
One thing I learned during the recent hot weather is that I don’t have enough “substantial but quick salads” in my locker. A salad one could call lunch (or a light dinner when serv
Kimchi Tarte Flambée with Lardo and Perilla Leaf
Alsace's thin, blistered flatbread of cream, onion and bacon rebuilt with Korean fire: a base of fromage blanc and gochujang, a scatter of aged kimchi, translucent lardo that melts
Yuzu Kosho Roast Chicken with Bread Sauce
The English Sunday roast meets Kyushu: a whole chicken rubbed under the skin with yuzu kosho, the fermented citrus and chilli paste, and served with a bread sauce that has been tau
Sichuan Pepper Panna Cotta with Blood Orange and Fermented Honey
A Piedmontese cream set so softly it trembles, infused with green Sichuan pepper so the tongue tingles as it melts, under a blood orange caramel and honey fermented with garlic for
