What goes on behind those two-way swinging doors leading to the commercial kitchen? More and more restaurants are sharing with the public what they’re doing, even going so far as to blog their thoughts and recipes for all the world to see. Why? Well, for one, it serves as great publicity for the restaurants. And … Read more

1.1. Stock, broth, and consommé Stock, broth, consommé—what’s the difference? Stock and broth are both liquids made by simmering vegetable and/or animal matter. Traditionally, stocks are made with bones, which have collagen. Most of this collagen breaks down and converts to gelatin, which gives the stock a lubricious mouth-feel and, at sufficient concentrations, causes the … Read more

Dave Arnold on Industrial Hardware Dave Arnold teaches at the French Culinary Institute in New York City, where he instructs students about modern techniques and equipment.  How do you get someone to make the mental leap, to think analytically, and to think outside the box, while in the kitchen? For people who don’t naturally think … Read more

Letting the family cook In the monthly menu-planning template, one evening meal per week is set aside for my husband or the kids to cook. This wasn’t always the case, so having a night off from cooking is a great break for me. The change also didn’t happen overnight. It evolved as my blogging workload … Read more

One of the highlights of school holidays for me is not having to make school lunches. I find this task one of those repetitive and boring — although essential — ones of parenting: a perfect task for which to create a process! Creating a school lunchbox process School mornings can be stressful if there’s too … Read more

Stash this dessert in the freezer for a quick and easy go-to pud. Apple Galette Hands-on time 20min. Cooking time about 35min. Cuts into 8 pieces ·         Plain flour, to dust ·         500g pack puff pastry ·         8tbsp apricot jam ·         4 Braeburn apples, cored and very thinly sliced 1.    Preheat oven to 200oC (180oC … Read more

Use the ripest bananas you can find to give this dessert a really full, sweet banana flavour. Banoffee Cheesecake Hands-on time 25min, plus cooling and chilling. Cooking time 1hr 5min. Serves 8 For the base ·         100g (31/2oz) butter, melted, plus extra to grease ·         200g (7oz) digestive biscuits, finely crushed For the filling ·         … Read more

Make sure you are the stalks of the coriander in the coconut mixture – they have a brilliant flavour that’s not to be missed. Green chicken curry soup Hands-on time 20min. Cooking time about 25min. Serves 4. ·         1 garlic clove ·         4 spring onions, roughly chopped ·         3cm (11/4in) piece fresh root ginger ·         … Read more

These authentic-flavoured spring rolls look impressive, but are easy to make. Have one for a light lunch, or two as a filling dinner. Giant Prawn Spring Rolls Hands-on time 25min. Cooking time about 40min. Makes 8 ·         1tbsp vegetable oil, plus extra to brush ·         1tsp Chinese 5-spice ·         1 onion, thinly sliced ·         250g … Read more

Even young babies can come into contact with childhood illnesses, and experience full-blown symptoms. It can help to be aware of what your baby could catch, and what to look out for. Breastfeeding moms who are immune will likely pass on their own immunity, and if your baby has been vaccinated, he will also have … Read more

By the end of nine months, your baby will be a sociable, lively member of the family. You’ll notice a dramatic change in her development as her coordination improves, and her little brain sets to work making sense of the world around her. By nine months, your baby should: Be eating solid food along with … Read more

Ready-made cannelloni tubes can be fiddly to fill, so we’ve used fresh lasagne sheets to make the process easier. Twist on a classic dish Hands-on time 30min, plus cooling. Cooking time about 40min. Serves 4 ·         75g (3oz) butter, plus extra to grease ·         1 leek, trimmed and thinly sliced ·         125g (4oz) ham, torn … Read more

Have fillings ready to go for easy assembly. Each hearty calzone serves two – and cooks from frozen! Hands-on time 35min, plus rising. Cooking time about 25min. Serves 8 ·         700g (11/2lb) strong white flour, plus extra to dust ·         2 x 7g sachet fast-action yeast ·         3tbsp olive oil ·         75g (3oz) tomato purée … Read more

The Wolseley In the 1920s, Wolseley Motors commissioned a showroom on London’s Piccadilly. Sadly, Wolseley cars did not sell well enough and in 1926 the company went bankrupt. Barclays Bank acquired the building, staying until 1998. In 2003 Chris Corbin and Jeremy King took over, and it then became The Wolseley as we know and … Read more

Try adding bacon lardons to these cakes for meat eaters. Veggie Risotto Cakes Hands-on time about 35min. Cooking time about 40min. Makers 8 ·         3tbsp olive oil ·         1 medium onion, finely chopped ·         375g (13oz) risotto rice ·         75ml (3fl oz) white wine, optional ·         litre (2 pints) hot vegetable stock ·         125g (4oz) … Read more

Now highly acclaimed for his innovative and colourful food, Yotam Ottolenghi moved to England from his native Isarel in 1997 to train at the Cordon Bleu. Before that he was still pursuing a career in academia and jouralism. After training at a selection of London establishments over the years – including Baker & Spice and … Read more

This forager’s bible has sold half a million aopies since it was first published in 1972. Author Richard Mabey reveals why wild flavours tickle our tastebuds still It’s mid-autumn and the colours on the Cumbrian dells are as topsy-turvy as 2011’s weather. Mauve bush-vetch is having a second flowering among the gold-brushed bracken fronds. White-winged … Read more

A highbrow hobby To understand these paradoxes, it’s important to remember that ‘foraging’ (as understood today) doesn’t have much connection with subsistence gathering. It has always been hobbyist and slightly highbrow. One of the first accounts was Lilly Wiggs’s Esculent Plants, written in the late 18th century. The author lived in Great Yarmouth and worked … Read more

Edible ecosystems Paradoxically, it may be that reataurants are doing most to, devlop these rules of conduct. The new wild food recipes use very small quantities of their ingredients. The ways in which they are cooked – often using high technology to frost, compress, vacuum-seal or rapid-pickle – are desgned tos highlight flavours and inspire … Read more

Try to spend some time focusing on the needs of older children too and helping them to adapt to the new arrival. Your baby today If you had a cesarean and your baby is healthy, he’ll likely come home from the hospital with you today, after passing his final in-hospital pediatric exam. Make sure you … Read more