Nov 16, 2012
Karam Sethi, chef-proprietor at Trishna, shares three recipes from his new book ‘Capital Spice’
©Andy Sewell
Rowley Leigh
Nov 16, 2012
‘Those who live in the country with freezers full of cheap game are probably already well-accustomed to pheasant curry’
©Andy Sewell
Rowley Leigh
Nov 9, 2012
‘A tarte fine should come bursting out of an oven, glistening with sugar’
©Nina Mangalanayagam
Nov 2, 2012
A delicious morning bread roll that can be enjoyed at any time – or served warm or toasted the next day
©Andy Sewell
Nov 2, 2012
Use a good, firm pumpkin and don’t do this dish unless you know your guests well
©Andy Sewell
Rowley Leigh
Nov 2, 2012
‘Use a good, firm pumpkin and don’t do this dish unless you know your guests well’
©Corbis
Nov 2, 2012
As America’s political wives campaigned from their kitchens, an ideological battle simmered
©Nina Mangalanayagam
Oct 26, 2012
A soft, layered pastry pie – a perfect treat as winter draws in
©Andy Sewell
Rowley Leigh
Oct 26, 2012
‘It is good to approach the idea of a fish stew from a slightly different tack from that of bouillabaisse, much as I have come to like that dish’
©Andy Sewell
Rowley Leigh
Oct 19, 2012
‘Like cheese or pasta, there is at least one type of dumpling or gnocchi for most regions of Italy’
Oct 12, 2012
An Italian renaissance is under way, as old-fashioned bitters such as Campari come back into fashion
Rowley Leigh
Oct 12, 2012
‘Most Britons had as little idea what a Waldorf salad consisted of as Basil Fawlty himself’
Rowley Leigh
Oct 5, 2012
From Naples to Sicily, in two tasty red pepper recipes
Sep 28, 2012
Inspired by the glorious Austrian linzertorte, this moist cake is encased in crisp pastry
Rowley Leigh
Sep 28, 2012
‘A sauce, pasta or risotto made with ink is a startling and richly flavoured experience
Sep 28, 2012
Tarte aux noix, tarte aux cèpes and crépinettes de joue et queue de boeuf all feature in the French chef’s new cookbook
Rowley Leigh
Sep 21, 2012
A dessert for the true chocoloholic ...
Rowley Leigh
Sep 14, 2012
‘I resolved to produce a breast of grouse cooked off the bone that was not mean or undernourished’
Rowley Leigh
Sep 7, 2012
An excess of yellow peppers – no idea why – and sweetcorn occasioned the variation you see here
Sep 7, 2012
The fruits, berries and other bounties of autumn are magnificent for cooking. Rose Carrarini shows you how to make the most of her favourite season
Recipe: pheasant korma
‘Those who live in the country with freezers full of cheap game are probably already well-accustomed to pheasant curry’