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YOU WONT BELIEVE: 67 - What They Never Told You

Ham, perfected: The ultimate glaze guide

From cloves to chili crisp, here’s how to give your ham the attention it deserves

Salon

The best teas to enjoy this spring

The Institute of Culinary Education’s Ann Ziata shared her favorite teas to enjoy during the warmer months

Salon

YETI just made bowls cool – literally. And also figuratively.

New YETI design, same bear-proof energy

From analysis to the latest developments in health,
read the most diverse news in one place.

Benjamina Ebuehi’s recipe for earl grey and lemon panna cotta with almond tuiles

A bigger, shareable, scoopable panna cotta with biscuity almond shards and a simple lemon syrup

The Guardian - UK

The biggest mistake you’re making when cooking Easter lamb in an air fryer

Cooking Easter lunch in your air fryer? Don’t make this mistake…

Coffeemakers don’t get much easier than this — here’s why I think the Moccamaster Cup-One is a perfect lazy day brewer

While not as versatile as other Moccamasters, the Cup-One is so easy to use, I think I could brew delicious hot coffee in my sleep.

Tom’s Guide

Spiced lamb flatbreads with a garlicky tomato salad – recipe

Turn your leftover Easter roast into a delicious, quick to put together crowd-pleaser, with these lightly spiced, loaded lamb flatbreads

The Guardian - UK

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Charles Pan Fried Chicken: the legendary New York restaurant is coming to London for the first time

New York chef Charles Gabriel hasn’t visited London since his honeymoon in 1975

Evening Standard

Giant fritters and roast root veg with whipped feta: Alissa Timoshkina’s recipes for an eastern European Easter feast

An eastern European celebration of spring: a giant, shareable fritter of cabbage, pea and spring onion, and roast new potatoes and carrots with herby whipped feta

The Guardian - UK

Cornbread, but make it a cookie sandwich

Inspired by cornbread with honey butter, this cookie plays where salt and sugar meet

Salon

UK travellers banned from bringing meat and dairy back from EU

UK travellers have been issued a warning over the import of meat and dairy products from EU and EEA countries for personal use.

The National (Scotland)

How to make devilled eggs – recipe

This queen of hors d’oeuvres is enjoying a bit of a renaissance right now, so here’s how to make this comeback canapé in nine simple steps

The Guardian - UK

Chocolate pudding and apple bars: Helen Goh’s recipes for Easter desserts

A spiced chocolate and hazelnut hot cross bun-inspired pudding with boozy amaretto whipped cream, and apple and rhubarb crumb bars

The Guardian - UK

Pagan loaves, Christian bread, a secular treat: a brief history of hot cross buns

Hot cross buns aren’t just a sweet snack that appears around Easter. They carry centuries of storytelling in their dough. From ancient gods to modern supermarkets, these sticky spiced buns have crossed many borders and beliefs.

The Conversation

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Salon

Eat grown-up carrot cake this Easter

Why shouldn't carrot cake get an opportunity to be rich and dense instead of fluffy and light?

The Guardian - AU

Australian supermarket dark chocolate taste test: ‘I feel like a refined, classy lady eating this’

One was ‘bold, confidently sour’, another ‘smelled like soy sauce’. Nicholas Jordan and friends blind test 17 blocks of plain dark chocolate to find the ones that raised the bar

The Guardian - UK

José Pizarro’s recipe for spring lamb and asparagus rice with saffron and fino

A sumptuous, Spanish celebration of spring, with a nod to the UK’s short but marvellous asparagus season

The Independent UK

The Picklesman cometh: How Nick Vadasz helped Britain fall in love with ferments

FOOD FOCUS: From a shipping container to supermarket shelves, Nick Vadasz – aka The Picklesman – has taken kimchi, sauerkraut and more from the margins to the mainstream. Now, with his debut cookbook, he wants you to make your own, says Ella Walker

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The Independent UK

Kimchi for the people: Nick Vadasz’s ferment that bites back

Forget mild-mannered pickles – this is the fiery, funk-laced ferment to wake up your dinner plate. The Picklesman shares his go-to kimchi and how to make it bubble with attitude

The Independent UK

Stick it to your local: Nick Vadasz’s Friday night pickle fix

Why dial for delivery when you can ‘Vadaszle’ your wrap at home? The Picklesman shares his punchy cucumber pickle recipe – and the secret to sauerkraut swagger

The Independent UK

Wrap battle: Nick Vadasz’s tandoori chicken roll is the takeaway killer

Forget limp late-night shawarma – The Picklesman’s Friday night roll comes locked, loaded and ‘Vadaszled’ with punchy pineapple kraut. Just add mayo and a squeeze of lemon

The Guardian - AU

Sexy, covetable hot cross buns: Australia’s obsession with Easter treats

From spiced cookies to flavoured vodka, hot cross bun mania has seized small and large retailers alike, with 70m selling in one supermarket alone

Salon

Pasta al limone: Simple, silky, perfect

Learn how to create a bright, creamy pasta with simply lemon, butter, and cheese in under a half hour

The Guardian - AU

Top-notch tapas: Alice Zaslavsky’s recipe for garlicky tomato bread

The cookbook author’s take on Catalonian-style pan con tomate turns Turkish bread into a giant crostini topped with jammy toms cooked in chorizo fat

Marie Claire

We Taste-Tested Meghan Markle’s As Ever Jam, Honey and Flower Sprinkles—One Word Kept Coming Up

Women across America gave 'Marie Claire' their thoughts on the Duchess of Sussex's first seasonal drop of products.

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