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FORGOTTEN HISTORY: 35 - The Untold Story

How to turn outer lettuce leaves into mayonnaise – recipe

A versatile and creamy green mayo made by wilting the lettuce leaves in butter and blending with salty pistachios – genius!

The Guardian - UK

How to make classic Czech beef goulash

Rich, smoky and deeply savoury, this traditional Czech goulash is slow-cooked to perfection with caramelised onions, tender beef and a hit of paprika warmth

The Independent UK

Australian supermarket full cream cow’s milk taste test: ‘My household won’t be allowed to purchase any other brand’

Chugging through 26 offerings, Nicholas Jordan and co find one described as ‘infused with the essence of grass’ and another that’s ‘like rocks’

The Guardian - AU

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Casa Julián and Ibai: Two of the world's best steakhouses are partnering for a supperclub

Casa Julián is coming to the UK for the first time, cooking at acclaimed steakhouse Ibai

Evening Standard

Less of your sauce: savoury recipe ideas for surplus apples

Bake them, spice them, make them into vinegar … our panel has a bunch of juicy ideas for your windfall of apples

The Guardian - UK

Walkers discontinues two popular flavours of crisps

New flavours are afoot, but two popular products have been discontinued as a result

Evening Standard

José Pizarro’s recipe for parsnip, apple and chickpea albóndigas in saffron-tomato broth

Hearty, earthy and slightly sweet, these “meat”balls come smothered in a rich saffron and tomato broth

The Guardian - UK

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Three Lebanese comfort food classics to warm you through autumn

From smoky freekeh and tender mloukhieh to the golden vermicelli rice that anchors every meal, Lebnani chef Jad Youssef shares three recipes from his upcoming debut cookbook that capture the warmth and generosity of Beirut’s home cooking

The Independent UK

Queen Elizabeth Would Eat Four Meals a Day—And Would Ration One Thing "Until It Was All Gone," Per Former Royal Chef

Who could blame her?

Marie Claire

Dubai Chocolate is no longer just a craze. It’s about more than bars

Everyone is jumping on the train

The Independent UK

Australian triumphs at world porridge championship with rum invention: an oaty jaffle

Melbourne food stylist Caroline Velik wins speciality dish category and places second in Golden Spurtle food fight behind Norwegian first-timer

The Guardian - AU

Meet Natty Can Cook, the ex-drug dealer turned Instagram star who’s about to open his debut restaurant

Surviving a stabbing. Drugs. Prison. And now? A restaurant. Nathaniel Mortley tells Josh Barrie about his long journey to stardom

Evening Standard

Rukmini Iyer’s quick and easy gunpowder paneer and potato skewers with lime-mint dressing – recipe

These Indian-spice-coated skewers are a vegetarian treat that’ll go down a storm whenever shish kebab is called for, with a superb tangy dip alongside

The Guardian - UK

Lavazza Assoluta Bean-To-Cup Coffee Machine review: premium on every level

The Lavazza Assoluta delivers better quality fresh coffee with all the convenience of a pod appliance

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The Guardian - UK

Biryani and chunky chilli pumpkin: Maunika Gowardhan’s recipes for Indian-style squash

One-pot mushroom and squash biryani, and a chunky, savoury squash coated in spices

The Independent UK

Healthy comfort food to warm you through autumn

From sticky soy chicken to a smoky aubergine chilli, these recipes prove you don’t have to choose between hearty and wholesome when the cold sets in

The Guardian - UK

How to make rice and peas – recipe

It’s the staple dish of the Caribbean: a moreish rubble of beans, rice and flavour, flavour, flavour …

Tom’s Guide

3 easy ways to remove burnt milk from your frother — and make it look brand new

Learn effective methods for removing burnt milk residue from coffee frothers and steam wands.

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Tom’s Guide

This is why your coffee puck is coming out wet, and what to do about it

You may have noticed your espresso portafilter is becoming overwhelmed by excess water, and there could be a few things happening. Here's how to solve a soggy puck and restore your espresso to the best flavor.

The Guardian - UK

‘Expensive, but totally worth it’: the best (and worst) UK supermarket dark chocolate, tasted and rated

Our in-house chocolate aficionado struggles through luxury bars of high cocoa dark chocolate so you don’t have to

Tom’s Guide

I learned this soy sauce hack at barista school — here's why it's the secret to perfect latte art

Here's a cost-effective hack that will help you practice the art of steaming milk without wasting tasty espresso.

Tom’s Guide

There's one detail on coffee bags that tells you if it's worth buying — and most shoppers miss it

Discover how to identify fresh coffee and understand the optimal window for brewing quality coffee at home.

Tom’s Guide

I used to love cold brew settings in espresso machines, but now I’m kind of over it

Cold brew settings used to be the hot new thing, but nothing can beat the flavor of proper espresso

The Guardian - UK

Benjamina Ebuehi’s recipe for plum and ginger buns

A roly-poly, sticky autumnal treat

The Guardian - AU

Georgia McDermott’s recipes make all-inclusive cooking a joy

Culinary star Georgia McDermott shares her tips on how to create a festive spread that caters for all, with make-ahead dishes full of seasonal flavour

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