Prosciutto-wrapped chicken with cranberry, bourbon and sage stuffing
Tender chicken rolled in prosciutto and parcelled around a fragrant bourbon-infused stuffing.
Follow the story
Food
A focused view of neutral reporting on Food, brought together across publishers.
Explore all topics →
Neutral reports only
Newest first · UTC+11:00
Tandoori celeriac, kale saag paneer and turnip sabzi: Ravinder Bhogal’s vegetarian recipes for Diwali
A Diwali feast full of light, love and lipsmacking deliciousnessDiwali, the celebration of light, arrives just as we need hope. It marks the triumph of good over evil and reminds us that light will prevail. It’s a time for sensory overload – fireworks, colour, partiesand food, which is traditionally vegetarian. And …
· Ravinder Bhogal
No more rice grains in Kellogg's Rice Krispies due to changing weather
The cereal giant has changed the recipes for Rice Krispies and Coco Pops, sparking a backlash online.
· Bbcnews
Adam Liaw’s roast chicken enchiladas
I’m using a pre-roasted chicken for these enchiladas. While Tex-Mex enchiladas are often baked in a sauce, these are much simpler.
· Adam Liaw
Disco cauliflower and bhajis: Maray’s cauliflower recipes
Cauliflower is a flavour sponge, but miraculously stays satisfyingly al dente. Smother it in chermoula, tahini and harissa, or transform it into spicy bhajis served with a lively chutneyCauliflower is a culinary gem. Often overlooked, it possesses a remarkable ability to absorb complex seasonings and textures while …
· James Bates
Veggie-packed side dishes that are worthy of the main course
Looking for some easy dinners to add to your regular rotation? We have you covered with these simple and tasty dishes that work equally well as the main course as they do as a side.
· Daniel Johnson
Turkish delight: A top-notch Israeli meal at Tel Aviv's Turkish Grill - review
At Turkish Grill, we had a very enjoyable meal with good service, excellent food, and a friendly ambiance – everything a good meal out should be.
· GLORIA DEUTSCH
Black velvet Halloween cupcakes
Don’t fight the season with pumpkins and pecans. Whip up these delightfully spooky treats instead.
· Helen Goh
Vegetarian coconut curry recipes: Maunika Gowardhan’s spicy aubergine baingan and spiced vegetable stew
Aubergines cooked with coconut, chilli, tamarind and curry leaves, and a gingery vegetable stew with coconut and green chilliesBoth these hearty curries use coconut as part of their base gravy. The region of Kutch in Gujarat is brimming with vegetable curries, and the bhagare baingan features many classic Kutchi ing…
· Maunika Gowardhan
Fritters and chocolate cake: Thomasina Miers’ recipes for cooking with pumpkin
Quick, simple finger food that children will love for Halloween: pumpkin and carrot fritters with a chilli-coriander relish, and pumpkin baked into a dark chocolate sliceIt would be lazy to write, with a rueful shake of the head, that Halloween gets bigger every year. Halloween is huge. I have seen it grow, vicariou…
· Thomasina Miers
Ghost hunter’s spooky cookbooks feature recipes from real-life haunted places
Ghost hunter Amy Bruni serves up recipes with a chilling twist in her new cookbook, featuring dishes from haunted asylums, infamous murder scenes and spooky landmarks.
· Angela Barbuti
W Bakehouse: The art of taking things slow
There is something wonderfully ironic about building a business around a product that refuses to be hurried. In an industry where speed, efficiency, and volume often determine success, Paolo and Dane Wong, the husband-and-wife founders of W Bakehouse, have chosen a different approach. Their bread takes three to four…
· Carla Bianca Ravanes-Higham
Something crunchy, something sharp, something sweet: Sam and Sam Clark’s autumn meze recipes
Tabbouleh, apple, beetroot, minty yoghurt, oyster mushrooms … a riot of colour and autumnal flavours with every forkfulAutumn is a time of year when our meze plate becomes more comforting and generous, with earthy beetroot, sweet squash and woody mushrooms. The cooking is simple, but the flavours and textures are la…
· Sam and Sam Clark
Etsy bans AI-generated recipes and patterns from its online marketplace
Etsy also laid out clearer rules around AI usage on its platform, including barring sellers from creating bot-generated listings without any human involvement.
· Annie Palmer
Mushroom magic: Alissa Timoshkina’s eastern European soup and stew recipes
A tangy mushroom stew with potato pancakes for dipping, and a rustic but versatile cabbage and mushroom soupA thick, creamy and tangy wild mushroom stew, inspired by Belarusian mačanka and traditionally served with thick buckwheat pancakes for dipping. My version, however, features another Slovak dish in the form of…
· Alissa Timoshkina
Roasted carrots with Angostura Bitters hot honey and whipped feta
Caramelised carrots, pillowy whipped feta and hot honey come together in this vibrant side dish that’s guaranteed to steal the spotlight.
Two zero-stress family recipes from Julie Goodwin to help lighten the load
The cook, author and presenter shares her recipes for an ultra-simple chilli con carne and speedy fridge-shaker frittata that can be eaten hot for dinner, or cold for lunch or a snack.
· Julie Goodwin
Sami Tamimi’s recipes for lamb meatballs with spinach and chickpea stew, and red rice
Serve this warm and juicy meatball sabanekh with Iraqi tomato rice for a comforting meal that’s made to be sharedThis is the kind of meal I love for its generosity and simplicity. A comforting spinach and chickpea stew (sabanekh), scattered with tender lamb meatballs and finished with a bright squeeze of lemon. And,…
· Sami Tamimi
Reviving a 200-year-old ale recipe made in a teapot
Jamie Allsopp helps revive a recipe created in 1822 after it is found with other beer recipes in an attic.
· Bbcnews
World-famous Michelin Guide blasted for alleged use of AI to write restaurant reviews
Outraged eaters across the internet are saying the offense has "burned" the iconic trademark's reputation "to the ground," with some now calling its star-spangled guide "a fart in the wind."
· Asia Grace
The fakeaway burger with a secret ingredient
A burger with the works: juicy beef, melted cheddar, sizzling bacon and buttery brioche – and a special sauce that will give your go-to burger joint a run for its money.
Spring vegetable soup with orzo and cannellini beans
Plus the perfect topping that gives the dish a bright and salty kick.
· Julia Busuttil Nishimura
Adam Liaw’s sundried tomato and olive spaghetti
This easy pasta gets a flavour boost from sundried tomatoes, olives and basil leaves.
· Adam Liaw
Cheese tart, corn salad, squash with ’nduja, radicchio salad: Joe Otway’s recipes for early autumn
Celebrate seasonal British-grown produce with four easy dishes guided by a natural ingredient in its primeEarly autumn is one of the most generous and comforting times of year to cook with British produce: sweetcorn is at its peak, squash begins to sweeten as the weather cools and bitter leaves such as radicchio pro…
· Joe Otway
Whale meat curry for dinner? Study of bygone seafood recipes shows how UK tastes have narrowed
Herring, flatfish and oysters are increasingly off the dining table, with just five fish species now dominatingIn days gone by, the UK’s domestic cooks were an adventurous lot when it came to seafood, prepared to dish up anything from an oyster cocktail to whale meat curry.But an academic investigation of more than …
· Stevenmorris
Calum Franklin’s recipes for balti paratha pie with spicy green chutney
A pleasingly proper curry-filled pie with a zingy chutney to go with itThis is one of my all-time favourite pies, pie born out of the Midlands. While studying at University College Birmingham, the now head of department at the college of food there, Lewis Walker, and I were in digs together and regularly ended up in…
· Calum Franklin
'Consumers should feel ripped off': How coffee brands have changed
If your coffee tastes different, you may not be imagining things. Brands have quietly changed their recipes and labels after bean prices surged to almost 50-year highs.
· Brandon Long
Lemon possets with blueberry spoon fruit
This quaintly named dessert sets into a silky, spoonable custard without the need for eggs or gelatine.
· Helen Goh
Adam Liaw’s grilled chicken ranch burger
For this recipe I’ve cooked the chicken in a grill pan, but a barbecue or frypan work fine.
· Adam Liaw
Roast chicken, congee and cookies: Ravinder Bhogal’s autumn squash recipes
Nutty in flavour and creamy in texture, autumn’s bounty of squash and pumpkin has many uses, both sweet and savouryThe shops are heaving with pumpkins and squash, and though there are so many different varieties to choose from, most of them are interchangeable. My favourites are kabocha, crown prince and delicata, f…
· Ravinder Bhogal
Nik Sharma’s recipes for spiced French onion soup and Indian-style Turkish eggs
A spice-rich twist on a classic soup, and poached eggs with garlic yoghurt and green chutneyWhile purists might scoff and find the combination of spices in my French onion soup a little blasphemous, do give it a shot. Nigella seeds are the best flavour-enhancer for onions, while using ghee instead of butter adds a w…
· Nik Sharma
Make the most of spring asparagus with these recipes
From one-pot pasta to a crunchy green salad, these easy recipes will put spring asparagus on your weeknight menu.
· Anna Chisholm
Best Australian books out in October: Magda Szubanski, delicious recipes and a picture book ‘masterpiece’
Each month Guardian Australia editors and critics pick the upcoming titles they have devoured – or can’t wait to get their hands on*** Continue reading...
The simple secrets behind great ramen
You need five things: broth, flavour-giving tare, noodles, fat and toppings. And it’s the toppings that make it really special. Here are five versions, from a Toyko classic to a new Cardiff cult hitWatch our guide to the UK’s best ramen renegades in Feed with Jimi FamurewaAt its simplest, ramen is the balance of fiv…
· James Chant
Tuna mornay gets a crinkly twist, plus more new veg-packed recipes from Alice Zaslavsky
Cooking dinner every night for different ages and appetites is one thing. Trying to load it with fresh, healthy veg can be a whole other challenge. For cookbook author and broadcaster Alice Zaslavsky, the answer lies in colour – literally. Rather than trying to focus on individual nutrients, she takes a simpler appr…
· Alice Zaslavsky
From Malaysian chicken to Caribbean crab: four global curry recipes
A Japanese fusion-fuelled garlic mushroom doria, an aromatic Malay chicken and squash curry, a rich Rajasthani papad ki sabji, and a Caribbean curry crab with roasted corn and dumplings
· Anderson Tim, Mandy Yin, Maunika Gowardhan
Thomasina Miers’ recipes for turmeric chicken and cardamom apple tart
A rich and sweet chicken main and a punchy tart to round off the meal
· Thomasina Miers
Three simple vegetarian spring pasta recipes from Julia Busuttil Nishimura
The cookbook author shares a trio of lighter pasta recipes for the warmer months ahead
· Julia Busuttil Nishimura
Adam Liaw’s Korean spicy rice cakes
This version of rice cakes came about when – as the story goes – Ma Bok-rim accidentally dropped a rice cake into her father’s spicy noodles. It’s been loved in Korea ever since.
· Adam Liaw
Adam Liaw’s palak paneer
Smooth cottage cheese (paneer) is combined with a spiced spinach gravy in this northern Indian staple.
· Adam Liaw
Rice ‘polenta’ with sausage sauce and rice with pork, lemon and saffron: Pasta Grannies’ Sardinian rice recipes
Spoons at the ready for 83-year-old Maria’s rustic risotto with pork and saffron, and Rita’s polenta-style rice with a punchy sauce
· Vicky Bennison
Mark your calendar: The Herald and Age Good Food Guides launch in October
Food and drink fans, the 46th Age and the 42nd Sydney Morning Herald Good Food Guides will be released next month, delivering comprehensive reviews written anonymously to offer an annual snapshot of the most outstanding and exciting venues you need to know about in Victoria, NSW and the ACT.Both Good Food Guides – p…
· Good Food
Ricotta and lemon cake with roasted strawberries
This is the sort of cake I crave: simple, understated and wonderful with seasonal fruit. Made with ricotta and almond meal, it has a tender, close-textured crumb that’s almost pudding-like instead of light and fluffy.
· Helen Goh
Kenji Morimoto’s gochujang corn fritters and oyster mushrooms with butter bean mash – recipes
Snacks never tasted so good: spicy corn fritters with a lime pickle-spiked yoghurt, and king oyster mushrooms laced with blackberries, pomegranate molasses and soy
· Kenji Morimoto
Celebrate Bourke Street Bakery’s 21 years by cooking its signature sausage roll
Living through a bakery golden age that we are makes it difficult to comprehend that when Sydney’s Bourke Street Bakery opened in 2004 on the Surry Hills street that gave it its name, quality sourdough wasn’t available in every Melbourne and Sydney suburb.
· David McGuinness and Paul Allam
‘Nobody expects a veg dish to be this good’: Nat Thaipun’s crowd-pleasing Thai curry sauce
This is an absolute crowd-pleaser – less a strict “recipe” and more a technique you’ll be reaching for all through spring and well into summer. In Thailand, it’s super common to eat raw or lightly blanched veg dipped into rich, curry-style pastes – we call them “dips”.
· Nat Thaipun
How to make Jamie Oliver’s easy cheesy ham filo ‘quichy’ in 20 minutes
Jamie Oliver has long promoted the idea of healthy home cooking, done quickly. His cookbook 30-Minute Meals, released in 2010, proved that making nutritious dinners at home can be easy, fast and affordable. A couple of years later, he dialled up the pressure with 15-Minute Meals. Both books aimed to give people a re…
· Jamie Oliver
Nat Thaipun's asparagus with Panang curry butter sauce
Products & ServicesOpen Products & Services section
Jamie Oliver’s recipes for fish pie pasta bake and tomato and feta lentils
Sometimes cooking is about celebration or indulgence, but there are other times when you just need a speedy but delicious midweek meal
· Jamie Oliver
Adam Liaw’s harissa cous cous
Harissa and tomato passata make for a red-tinged cous cous that goes perfectly with a tagine.
· Adam Liaw