Dish of the Day
Dish of the day: How to… Batch your drinks
It might not sound very glam but trust us, batching drinks is what all the cool kids will be doing this summer. It makes perfect sense.
By The Cocktail Lovers | Dish of the Day | Thursday, 25 April 2013 at 12:00 pm
Dish of the day: Molecular cooking
For years now chefs have been making bubbles and balls, hot jellies, everlasting foams and all sorts of magical things using various powders and gels
By Dan Doherty | Dish of the Day | Monday, 22 April 2013 at 12:00 pm
Dish of the day: Mulled wine granita
The culinary equivalent of all those people sitting in the park in the early Spring sun with their beanie and scarves on, this granita allows you to dip your toe into Summer while keeping on firmly British footing.
By Lily Vanilli | Dish of the Day, Notebook | Friday, 19 April 2013 at 12:12 pm
Dish of the Day: What makes a great chef?
Take two culinary greats, Thomas Keller and Ferguson Henderson. One does magic with oysters and caviar and the other creates miracles with pig spleens. Now, who’s the more admirable chef
By Dan Doherty | Dish of the Day | Monday, 4 March 2013 at 1:16 pm
Dish of the day: The Cocktail Lovers
How difficult can it be to shake a cocktail? Surely all you have to do is jiggle it around a bit?
By The Cocktail Lovers | Dish of the Day | Thursday, 28 February 2013 at 12:07 pm
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