My Cheshire aunt has literally hundreds of old copies of Gourmet magazine, which she collected from her days as a young bride, and cooked from for shooting parties, Christmases and the family table. As this revered arbiter of good taste closes down after 68 years, I will treasure my own, far more modest collection, and work my way once more through the recipes I earmarked as I flicked through its beautifully-presented pages.
Categories: America , Food and Drink
Wednesday, 28th October 2009
Categories: Food and Drink , Wales
Thursday, 19th November 2009
'It doesn’t matter if the food is brilliant if it’s served by a waiter with a face like a trout sucking a lemon,' argues Sam Thackeray. Restauranteurs and wait staff, look to America for a model of charm and good service.
Monday, 9th November 2009
It was earlier this year, that I first began to hear wild rumours of a most fabulous-sounding delicacy: the ‘red velvet cake’, writes Jessica Fellowes. It sounded like something the gods themselves would eat. Then I read about someone cooking it, and beetroot being the main ingredient. Yuck, I thought. More like something a misguided hippy would eat.
Friday, 6th November 2009
So often, I shrink under the wrinkled lip of the aging swede withering at the bottom of the fridge.
A Riverford Organic lunch initiative lightens the burden of a vegetable box delivery, giving Tilly Culme-Seymour some fresh ideas for a creative kitchen.
After decades of success with its Good Ordinary Claret (still by far the company’s bestselling wine), Berry Bros & Rudd decided a couple of years ago to move up a notch and produce an Extra Ordinary Claret.
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