Homemade pumpkin purée is not the same as the canned stuff. Homemade versions almost always skew watery, more like soup than a thick, smooth mash. Whether you steam, microwave, or roast a pumpkin, it ...

The Irish love Halloween as much as we do. The holiday originated in Ireland more than 2,000 years ago as the ancient Celtic festival Samhain, marking the end of harvest season and the beginning of ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a ...

Porter beer is the hidden hero of this standout dish, transforming ordinary spareribs into a showstopping centerpiece. The deep, roasted notes of the beer—often reminiscent of chocolate, coffee, and ...

These mini sweet potato donuts are an effortless treat perfect for the time of year where orange sweet potatoes are abundant ...

In the first weeks and months of the lockdown, my desire to preserve became even stronger than usual. I’d buy lemons by the dozen and my daughter, J, would juice them for her vinaigrettes. Every time ...

A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden. It is bright and acidic, sweet ...

Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée, that’s thicker and ...