There is something insanely romantic about roses. When my roses started blooming this year, don’t ask me why, but I desparately wanted to make some rosewater. I had no reason why I was doing it or what I was going to do with it, but I wanted to make it.
November, with its chillier temperatures and 4:30pm sunsets, seems like a good time to revisit a quintessential Chinese comfort food dish. I first posted this recipe for Chinese barbecued pork back in February 2009 and it became an instant hit, all owing to the dish itself.
Heston's perfect steak recipe
By Jane Clarke UPDATED: 22:21 GMT, 9 March 2009 Every Tuesday, Britain's leading nutritionist explains how to eat your way to health.
Over the last year, I’ve gradually moved more and more towards making my own food at home. There are several reasons for this: it tastes better, it reduces preservative intake, it’s more nutritious, and it’s often substantially cheaper than what you find in the store. It does take time, but once you get used to it, most food preparation doesn’t take much more time than going to the store, buying it, taking it home, popping it out of the package, and following the directions.
Everyone knows that adding lemon juice to sliced fruit will keep it from browning, but it can also impart a bitter flavor to the fruit unless you balance it with a little sugar or other sweetener.
Making mashed potatoes, that Thanksgiving holiday staple, soon? Here's a quick trick for making that side dish even fluffier: Just add a pinch of baking powder while mashing.
Keeping up the wintery baking, potato cakes are a real trip down memory lane for me. Tastes of my childhood, tubs and tubs of potato cakes – toasted and slathered with butter. I always wondered where my love of the buttery stuff came from.