Heirloom tomato salad with homemade ricotta, hand-torn croutons and basil
Tangy-sweet tomatoes that are hitting their peak – paired with creamy ricotta – make this an ideal summer salad.
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Tartine, llesque, smorrebrod, bruschetta….
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SHE’S wearing white knee socks and black high-heeled Mary Janes, a ruffled headband, and a short petticoat-lined dress with puff sleeves, rounded collar and a patch-pocket apron, and she’s here to pour your tea and serve cucumber finger sandwiches.
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This one calls to me from behind the glass at pâtissier Pierre Hermé’s
thronged Paris shop on the Rue Bonaparte.
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IT’S a beautifully flamboyant cracker – a big square of a cracker, almost the size of a sheet of paper, topped with swaths of white sesame seeds, fiery-russet Japanese shichimi pepper and black-green nori powder.
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HAS all that is “Top Chef” been distilled into a single cookbook?
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The Times Tasting Panel met recently to evaluate chocolate – with
the aim of finding chocolate bars that would be great both for baking
and eating.
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IF you’re going to join the cult of the cocktail, then you ought
to familiarize yourself with the rules.
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