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RARE PHOTOS: 72 | Rare Historical Photos

As Ramadan ends, a new cookbook sheds light on Pakistan’s varied cuisine

The last day of Ramadan ends a month-long fast

The Independent UK

Alexina Anatole’s recipes for rhubarb with seafood

The sharpness of rhubarb makes a wonderful foil to oily charred mackerel and seared king prawns with a fiery sambol

The Guardian - UK

Watch out Ninja – Cuisinart's new air fryer delivers family-size feasts at half the price

Ninja might be top dog, but Cuisinart’s latest model is a serious contender

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

Is beer good for your gut? Please check

Letters: Real ale | Scatter cushions | Swallows in Staffordshire | Keir’s opinion on Donald | No trumps in bridge

The Guardian - UK

Rukmini Iyer’s quick and easy recipe for Sichuan peppercorn tofu with tomatoes

Meaty mushrooms, tofu and warming spice combine winningly in this colourful and quick weeknight stir-fry

The Guardian - UK

Blend your way to better chicken vindaloo

Vindaloo is an Indian dish of Portuguese influence

The Independent UK

Rachel Roddy’s recipe for pasta with peas, cream, lemon and cheese

Frozen peas are the small but mighty vegetable heroes of this satisfying dish that’s just made to be enjoyed as quickly as it comes together

The Guardian - UK

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In need of inspiration for al fresco feasting? Get a taste of the Gozney Tread Pizza Oven

The Gozney Tread Pizza Oven is the most compact oven that the al fresco dining experts have launched. It's a must-have for spring dining

Woman & Home

‘I could eat the lot!’: the best new Easter eggs for 2025

Michelin-starred chef Paul Ainsworth tastes and rates Easter treats from ‘wow’ to ‘sickly’

The Guardian - UK

The Crown, Arford: ‘Everything one might want’ – restaurant review

The presenter and comedian (and her gang of weary woodcutters) enjoy a perfect Sunday lunch at a local inn…

The Guardian - UK

Spring's underrated farmer's market find

A nutrition expert shared the one item you should be keeping an eye out for this season

Salon

How to turn excess celery leaves into celery salt – recipe

If you ever wondered how to make celery salt, read on: it’s superbly thrifty and simple

The Guardian - UK

How the supermarket pizza went luxe – and drained our wallets in the process

LET’S UNPACK THAT: A trip down the pizza aisle used to consist of pale cardboard-tasting pizzas with a side order of Pizza Express Sloppy Giuseppes and Goodfella’s deep-dish pies. But the £5 luxury pizza has slowly come to dominate UK supermarkets, with everywhere from Lidl to Waitrose offering fresher ingredients…

The Independent UK

How this one simple change to the way I make breakfast helps me to eat healthier

Not a morning person? Try prepping your breakfast the night before

Fit & Well

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The Guardian - AU

Ditch the balloons and swap the plastic toys for cake: how to have a waste-free birthday party

Low waste doesn’t have to mean no fun – with a little creativity you can celebrate an occasion without hurting the planet

Salon

How to perfect an imperfect pasta sauce

The simplest secrets to turn any unexciting pasta sauce into a spectacular one

Salon

The secret to sky-high biscuits

Flaky layers, buttery pockets, and serious lift — all from one technique

The Guardian - UK

Dining across the divide: ‘She casts meditation as a cult. I don’t think retreats mean harm’

They bonded over studying languages and becoming teachers. Would they see eye to eye on meditating?

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news in one place.

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The Independent UK

Forget the Croque – this haggis toastie is the Scottish upgrade you need

A Croque Monsieur, but make it Scottish. Patrick Dwyer and Carol Deeney’s famous ‘Jock Monsieur’ swaps out the usual fillings for haggis, ham and a velvety béchamel – and it’s every bit as indulgent as it sounds

International Business Times

Swedish Govt Holds Talks On Countering Rising Food Prices

Swedish government officials are to meet food industry giants on Thursday to discuss soaring food costs and rising consumer anger in the Nordic country.

The Guardian - UK

The demise of doggie bags: why restaurant leftovers are being left behind

When was the last time you took food home after a meal out? If it’s a been awhile, you’re not alone. But what about all that waste?

Salon

Why apricots belong in your pan sauce

Sweet fruit can transform savory dishes in unexpected ways

Salon

One onion is good. Four is magic

Unlocking the flavor power of alliums, from raw to pickled to fried

The Independent UK

Pearl-shaped bubble foods are adding pop to all kinds of menus

Some food trends are just fun

The Guardian - AU

Hearty party: Alice Zaslavsky’s fennel stew with polenta dumplings recipe

The cookbook author turns a classic Italian cacciatore into a veg-forward hug by switching chicken for fennel. Serve as a robust main or as a rich side dish

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