Felicity Cloake

Minestrone is more a concept than a set recipe. Here’s how our resident perfectionist makes hers

There are so many variations on South America’s favourite patties, who’s to say which is the best? But that won’t stop our resident perfectionist from giving it her best shot ...

It’s the Japanese take on an altogether better fritter, but who makes it the best? Our resident perfectionist fries a few to find out

Over the past few years, canned cocktails, wines and seltzers have become incredibly popular. But which ones are genuinely good? Four experts give their verdicts

From desi dishes in Birmingham to a sticky plum duck benedict in Newcastle, here’s our pick of the UK’s 10 best bets for a brilliant breakfast.

As a teenager, I could think of no more depressing a future for myself than that suggested by the dog-eared copy of Delia Smith’s One is Fun! that had somehow made its way into the school library. My horrible friends and I roared with laughter at the infinite tragedy contained within that jaunty exc…

From Stacey Dooley to James McAvoy, this year’s Celebrity Bake Off lineup is stellar. We asked the contestants to share their favourite cookbooks from Amazon

Tattie scones, laverbread, soda farls, Bury black pudding: the classic fried breakfast of the British Isles comes in many different forms, and is so much more than just bacon, eggs and sausages.

Previewing winter drinks at five Eugene-Springfield area locations.

Restaurants may be closed as Valentine’s Day looms but you can still taste dishes from top chefs

There’s more to Seville oranges than marmalade. Make the most of their brief season by turning them into this toast-topping, cake-covering citrus spread

Popularised in the 19th century, this British classic has since become a pub staple. And while over the centuries the ingredients have been up for some debate, these days the kidneys are non-negotiable.

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A chicken stew in the French Pyrenees made the Guardian food writer fall in love with French cuisine all over again

It’s 2020, fuck it: put it on Instagram

It’s an ingredient forgiving of an empty cupboard, can be treated in myriad ways, is relatively easy to cook and is utterly sustainable. Perfect!

Rai Rai Ken is back in business in Tokyo but pandemic has taken a heavy toll on ramen shops

Salad dressing basics are simple: oil, vinegar, salt. After that, it’s a feast of gorgeous brews to shake, stir, blend, blitz and drizzle over anything from chicken to couscous

The definitive tortilla tutorial from our resident perfectionist

A step-by-step guide to making this classic, aromatic, tangy fish curry