Paneer is a cheese with a mild, milky flavour that goes beautifully with strong, spicy flavours. It can be bought, but homemade paneer is always better.
A well-stocked store cupboard goes hand in hand with great home cooking. If your staples stay clean and organised, meals can happen more efficiently.
Whether sliced for salads, blended in smoothies or mashed for dips, avocados are a kitchen staple. Here are a few great ideas for how to use avocado.
The “traditional” Italian diet features lots of starches, oils, red meats, and wine, but it doesn’t seem to stop many Italians living to a ripe old age.
There are a few secrets to taking homemade pizzas from being misshapen oddities to things of beauty. Here’s how to make pizza that’s perfect every time.
Italian tomatoes are integral to the country’s cuisine, and different types have different culinary uses. Here is a guide to the most popular ones.
The best national events have a good food tradition attached to them – haggis for Burns Night, coins in the Christmas pudding, dumplings for Chinese New Year, latkes for Hanukkah… However, one that UK readers may not be so familiar with is Anzac Day, and the delicious Anzac biscuits traditionally baked and eaten for it. Anzac Day Read the full article…
Italian cheeses go far further than just mozzarella and Parmesan. This handy breakdown will help you navigate what’s on offer.
What are the differences between the varieties of rice we see in shops? Here is a guide to some of the more popular ones, and their uses.
Olive oil Here’s the rule: extra virgin for salads and dressings, and straight-up olive oil for cooking. But what’s the actual difference? Extra virgin olive oil comes from the first press of olives. This makes for a grassier flavour and colour. It tastes stronger than olive oil made from later pressings, so less should be Read the full article…