Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
From Yotam Ottolenghi
Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too.
Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet.
The unlikely combination of potatoes and pasta does appear in some Italian recipes.
Amaranth, the world's most nutritious grain, is available from health food stores.
Souffles don't deserve their reputation as potential disasters.
Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
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