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When it comes to parenting tasks, few are as relentless as packing the daily lunchbox. Not only does it clash with the inevitable morning chaos, keeping food healthy, safe and appealing can feel overwhelming, especially for years on end.
I was born and brought up in England and came to live in Israel. Not a great combination of countries for gastronomy wonks. These were once considered two of the worst possible countries for fine cuisine. English cooking was the butt of jokes, especially by supercilious Frenchmen, and Israel was not much better. Ber…
This rustic pie is inspired by the apple pastries of south-west France, in particular the pastis gascon, which involves paper-thin layers of dough being buttered and wrapped around fruit before being baked into something shatteringly crisp.
Malaysian home cooking is all about balance, and you will find that in abundance in a curried potato karipap pie and homely noodles in a punchy sambal
This one-tray yellow curry fish is all about big flavour with minimal effort. A whole snapper is roasted in a rich, aromatic curry sauce, infused with lemongrass and spices, while the oven does all the heavy lifting. Served with a light, fragrant coconut rice salad, it’s a fast, no-fuss dinner that tastes like you s…
From quick and easy roasts to warming curries and a centrepiece wellington, these dishes make for filling dinners, with plenty left over for lunch
Bread baked according to an ancient Roman recipe was sold for the first time in 2,000 years at Pompeii, during the archaeological park’s first ever “Made in Italy” agricultural fair last week.
Poppadoms masquerade as tortillas in these tostadas topped with a striking pink mole, and grilled mushroom tortillas smothered in melty cheese and a sharp salsa
Marinated eggs are ready in as little as six hours, but over two or three days in the fridge will cure to a jammy yellow yolk.
The heat of the kimchi and gochujang is offset by the clean flavour of tofu, which is simmered until tender and full of flavour.
Sweet caramelised cabbage, salty pancetta and creamy stracciatella collide in a deliciously indulgent pizza topping – a sophisticated blend of European comfort and Italian flair. It is effortless to assemble and built for sharing.
This image released by Voracious shows a recipe for spiced nuts and seeds “Linda McCartney’s Family Kitchen: Over 90 Plant-based Recipes to Save the Planet and Nourish the Soul.” (Voracious via AP)
Bryan Vander Dussen spent years as a dairy farmer before shifting to selling farm-raised beef. In the past year, he and his wife have been making another transition: Cooking up recipes in their kitchen that turn organ fat from his animals into tallow balm that buyers are eager to slather on their skin.
An intriguing, punchy fusion of Taiwanese and Italian noodle dishes
She was the MasterChef contestant who conquered choux, but Emelia Jackson jokes that her baking is now “devolving”.
Pasta lovers, rejoice!
A delicious, beefy ragu made with red wine and, in this case, tomatoes and dried porcini mushrooms, is a harbinger of autumnal cosiness. But really, whatever the temperature, this is an ultra-comforting dish to keep on standby for when you just need a hug in a bowl.
Savoury, sour, funky and spicy – it’s no wonder there are multiple uses for a lime pickle
Jen Kwok Lee had never tasted a crumpet before coming to Australia. He was 20, newly arrived in Melbourne from Kuala Lumpur, when he first spotted them on supermarket shelves. “It was the first thing I could afford, and I just fell in love with them,” he says. At the time, he cooked them in a Kmart toaster, topping …
As a Jewish food writer and anthropologist of sorts, Joan Nathan had always been interested in her own family’s history. The “Julia Child of Jewish cooking” has even written about it in her recent autobiography, “My Life in Recipes.”
Few bakes are as bound to national identity as the Anzac biscuit. Born of wartime necessity – when eggs were scarce and golden syrup became the essential binder – these biscuits were prized for their ruggedness and their ability to survive the long journey to the front lines.
The olive oil-rich food of Provence is often reminiscent of Spanish or Italian flavours. This crowd-pleasing one-pan chicken couldn’t be simpler.
The bold, lively and versatile flavours of the Yemeni spice mix bring out the natural earthiness of roast vegetables
This lentil soup with potato and lemon is the perfect dish to have simmering away on a cool day. (ABC News: Lina Jebeile)
We are in our seventh year of pandemic or war. I am not sure whether we are in a continuation of the Oct. 7 war, a repeat of the second Iranian war, or a never-ending sequel in the third Lebanon war. Maybe it is a combination of all three.
My favorite husband and I arrived at the Motza restaurant, situated in the Jerusalem Hills just outside Jerusalem, a few minutes before it opened at 7 pm. It was quite cold outside, and I hoped we could wait indoors.
A vegetarian noodle stir-fry full of vigour and flavour
I like to make a batch of these chewy, seeded flapjacks at the beginning of the week for afternoon snacks and lunchboxes. The combination of coconut and sour cherries is rather lovely, but sometimes I use other dried fruits, such as currants, raisins or sultanas. The flapjacks keep well in an airtight container for …
Sweet roasted pumpkin meets bold Mexican spice in this vibrant, plant-based centrepiece. Topped with a warm, zesty feta pico de gallo, it’s designed for hands-on dining – simply scoop, wrap, and pile it high into soft tortillas for a serious flavour hit.
The classic Greek pie of spinach, herbs and feta is far easier to master than its golden, flaky layers suggest. It’s a showstopper of a vegetarian meal, yet many home cooks are haunted by the two great spanakopita sins: the soggy base and the under-seasoned filling.
This pasta dish can be made even simpler by using tinned salmon.
This recipe is a perfect example of a meal that delivers maximum flavour with minimum effort. If you have an air fryer, use it to cook the sausage while the noodles are in the oven for an even faster dinner.
I love a meal that packs a lot of punch for very little effort, and this is heart-warming, slurpy goodness at its best. Use hunks of bread for dredging through – it’s a perfect finish.
It’s wild garlic time again! Try this pesto with an aromatic chicken, fennel and potato stew, then dive into a fudgy banana cake with a tantalisingly crunchy top
Hershey said Wednesday it will use classic recipes for all Reese’s products starting next year, a change that comes after the grandson of Reese’s founder criticized the company for shifting to cheaper ingredients.
This is just the cake to bring out after an Easter lunch: rich and deeply chocolatey, yet surprisingly light in texture, with little bursts of crunch from the fig seeds. The cake is quite fragile while warm, so make ahead (up to two days) to allow sufficient time for it to cool before serving.
Butterflying a chicken when roasting is a no-brainer. It cooks faster, is juicier and the skin browns more evenly.
Why should boiled eggs have all the fun? Eggs fried in extra virgin olive oil make for a great centrepiece in this simple salad.
Hershey says it is returning all of its products to “classic milk and dark chocolate recipes,” replacing a compound chocolate coating after a wave of heated backlash led by the grandson of the Reese’s Peanut Butter Cups creator.
It’s been 20 years since the Monday Morning Cooking Club first came together to write a cookbook for charity.
This Easter feast is steeped in the flavours and traditions of the Middle East
From the not-for-profit Jewish culinary collective comes a leek and mushroom matzo brei, one-pot roasted fish and a creamy charoset parfait
I wasn’t planning to make chocolate hot cross buns. My new fruit version, fragrant with spice and heavy with vine fruits, is now the one I reach for each year without hesitation. Hot cross buns are, after all, anchored in familiarity.
This stew, which is loosely based on Afghan borani banjan, is an easy, quick and delicious vegetarian dish that celebrates the humble eggplant. It’s a recipe that will take you from still-warm days into the cooler months of autumn, providing comfort and nourishment in a bowl.
Hot chips aren’t the same without chicken salt. Thankfully, you can now find the fluorescent yellow seasoning at most chicken shops and supermarkets nationwide. However, many versions are decidedly “meh”, says chef and restaurateur Morgan McGlone, founder of the Nashville-style hot chicken chain Belles Hot Chicken.
From a white chocolate cheesecake tart and flourless chocolate cake to double chocolate olive oil and marbled matcha cookies, explore chocolate’s endless versatility
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This vibrant salad brings together tender steak and a crunchy green duo of broccolini and edamame, all tied together by a rich, sticky soy dressing that you’ll want to put on everything.
At Gran Torino, Neil Perry’s Italian outpost in Sydney, the menu is strictly dictated by the seasons. This is most evident in his ricotta gnocchi – known in Tuscany as gnudi. These “naked” pasta dumplings offer the delicate heart of a ravioli without the dough, and are paired simply with the best tomatoes Perry can …
Biscoff-based recipes are breaking the internet – everything from cheesecakes and milkshakes to prawn dishes and salads. A few traditionalists are even enjoying the biscuits on their own. What’s behind this sweet success story?