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Nigella Lawson

Nigella Lawson
Did you know?

Nigella collects cookie cutters and asks friends to bring them back from far-flung travels. How many does she have? Easily more than 100.

Nigella Lawson
Nigella's Featured Recipe
Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds

Click here for recipe

Nigella Lawson is the author of nine bestselling books including the classics, How To Eat and How to Be a Domestic Goddess. Her newest cookbook Simply Nigella taps into the rhythms of our cooking lives with recipes that are uncomplicated and relaxed yet always satisfying.  

 

After graduating from the University of Oxford, Nigella worked as a book reviewer and restaurant critic, later becoming the deputy literary editor of The Sunday Times in 1986. She then embarked upon a career as a freelance journalist, writing for a number of newspapers and magazines.

 

In 1998, Lawson brought out her first cookbook, How to Eat, which sold 300,000 copies and became a bestseller. In 2000, How to Be a Domestic Goddess won the British Book Award for Author of the Year. In 2001, the Nigella Bites television series won a Guild of Food Writers Award, and in 2002, she was named "Tastemaker of the Year" at Bon Appétit’s American Food & Entertaining Awards. Nigella is a former columnist for the Dining In section of the New York Times and has been a frequent guest on the Today show. She was a mentor on ABC's The Taste and has sold more than eight million cookbooks worldwide. You can find Nigella online at http://www.nigella.com/.

 

Latest Recipes

Buttermilk Roast Chicken

This Buttermilk Roast Chicken recipe makes for a winning dinner any night of the week. Garlic and peppercorns give this dish a dash of spice while maple syrup adds a hint of sweetness that other roast chicken recipes lack. The result is a mouthwateringly juicy roast chicken that cooks quickly and is ideal for the summertime. Make this roast chicken for a cookout or a weeknight dinner for a meal everyone can enjoy.

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Lamb Ribs with Nigella and Cumin Seeds

Lamb ribs with nigella and cumin seeds, Stop what you're doing I bring you important news. Lamb ribs, almost unknown in the UK, are one of...

(1 Votes)

Feta and Avocado Salad with Red Onions, Pomegranate and Nigella Seeds

Feta and avocado salad with red onions, pomegranate, and nigella seeds.My sister, Horatia, often puts hunks of feta on a plate, sprinkles...

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Warm Spiced Cauliflower and Chickpea Salad with Pomegranate Seeds

Warm spiced cauliflower and chickpea salad with pomegranate seedsThis is one of my favorite suppers, although there's nothing that says y...

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No-Churn Matcha Ice Cream

No-churn matcha ice creamI love matcha ice cream, and this version gives me particular pleasure. Yes, it's ridiculously easy to make, whi...

(1 Votes)

Breakfast Banana Bread with Cardamom and Cocoa Nibs

Breakfast banana bread with cardamom and cacao nibsI positively will everyone in the house not to eat the bananas so that they overripen ...

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Chocolate Cloud Cake

On days when I want the warmth of the hearth rather than the hurly-burly of the city streets I stay in and read cookbooks, and this recip...

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Pheasant with Green Chillies

I had the most wonderful Indian meal a few months back at a small restaurant in London’s Chelsea, called the Painted Heron, and this, or ...

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Slow-Cooked Lamb with Beans

If Easter’s early, and the wind still chill, then this is the sort of lamb you’ll want for your Easter lunch: homey, warming, comforting...

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Green Fatoush

I claim no authenticity for this particular fatoush: I’ve certainly never come across an avocado in a Middle-Eastern recipe, but I love t...

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Green Bean and Lemon Casserole

Strictly speaking, I don’t think of this as a casserole, but I know that this is the traditional nomenclature; and, besides, I do someti...

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Double Haddock Fishcakes

Even people who don’t like fish much love fishcakes, which may be a negative way in to this, but I thought it needed pointing out up fro...

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Lamb Shanks with Figs and Honey

There is something pleasingly biblical-sounding about the “with figs and honey.” And it certainly makes the sweet, aromatic stew appropr...

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Lemon Roast Chicken with Lazy Mash

It’s something of a family joke that, whenever any of my siblings asks what I’m cooking for supper, it’s this. It’s less a recipe than a...

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Lemon, Mint and Spinach Salad

If this recipe looks like there’s nothing much to it, that’s because it’s true. You’re cutting up a lemon, chopping up some mint, and to...

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Mughlai Chicken

I’ve decided on a hybrid system of nomenclature as you can see. I did think of being purist and giving this sweet, mellow curry its prop...

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Big Pasta with Mushroom, Parsley, Garlic and Thyme

In some ways this is a non-meat-eater’s version of the baked rigatoni above, and it’s certainly true that for a big party I’d serve both...

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Mushroom Stroganoff with Basmati Rice

This may seem to require an awful lot of mushrooms, but you have to remember how much they cook down: what you find difficult to cram in...

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Champagne Risotto for Two

Please, whatever you do, don’t open a bottle of champagne specifically for this. I mean, not unless you want to, and drink the other hal...

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Lentils Braised in Red Wine

I think life is made very much easier if you can get as much stuff as possible done in advance. You can start making these and, once the...

(1 Votes)

Nursery Fish Pie

I start with this recipe for the simple reason that it was what I made on the evening following my mother’s funeral. I don’t think anyone...

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Maple-Roast Parsnips

I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated in this chapter, ...

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Spinach with Pinenuts and Sultanas

If you’re making baked potatoes to go with the meat, or indeed some boiled new potatoes, tossed in a little pepper, salt and olive oil at...

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Spaghetti Alle Vongole

Long thin strands of semolina-sweet pasta with clams is one of the great suppers of all time. There is one proviso: the sauce must be “i...

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Custard

I like a very vanillary custard, so use an actual vanilla bean, split, with the little black seeds gritting up the yellow smoothness of t...

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Marble Cake

During the course of photographing this book, the mother of a very old friend of mine, Fiona Golfar, died, and this recipe is both a mem...

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Anglo-Italian Trifle

I don’t think I could write a book that didn’t include a recipe for trifle somewhere—and this, I tell you, is the trifle to end all trifl...

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Caramelized Pineapple with Hot Chocolate Sauce

There’s no other way to put this: these are fruit kebabs. I know how this sounds, but that’s not how they taste. Now that we’ve got that...

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Golden Jubilee Chicken

This started off life as a reworking of Coronation Chicken, that mixture I can’t help liking, against all contemporary culinary strictur...

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Chocolate Raspberry Pavlova

You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and...

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Grilled Eggplant with Feta, Mint and Chilli

You can fry or broil these eggplant or just blitz them in the heat of the grill: I really don’t care. The point is this: once your slice...

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Keralan Fish Curry with Lemon Rice

I’m on dangerous ground. Let me admit this straightaway. The recipe I’m about to give you is, purportedly, from Kerala—and have I ever b...

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Kiwitini

There’s something about the intense, sour fruitiness of this, as well as its beautifully black-speckled, lusciously thick greenness, tha...

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Lavender Trust Cupcakes

There was a fashion, some time ago, for lavender-scented custards and creams. I always resisted it. But I made these a while ago, for au...

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Slow-Roasted Garlic and Lemon Chicken

This is one of those recipes you just can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you ju...

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Chicken, Almond and Parsley Salad

This came about the way most of my favorite food has come about, by greedy opportunism. I had some cold chicken in the refrigerator, a hu...

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Watermelon, Feta and Black Olive Salad

As improbable as it might sound, this combination is utterly fantastic, both savory and refreshing at the same time. You can pare it down...

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Sea Bass with Saffron, Sherry and Pine Nuts

This is another fabulously easy recipe—and you can be totally relaxed about it. That’s to say, consider it simply a guide: use other fis...

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Double Squash and Bean Salad

The double component is that both squash and bean elements are twofold: yellow summer squash and green zucchini, cut into batons, oil-dre...

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Chilled Pea and Mint Soup

This is such a lovely, fresh and soothing emulsion, that I am happy to keep a pitcher of it, for a solo-supper or between-meal refueling,...

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Spiced Pink Soup

Chilled soups have more going for them than mere retro charm. Temperature-cooling, unfussy, as soothing for the cook as the eater, they ...

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Bulgur Wheat Salad with Pink-Seared Lamb

This bulgur wheat salad is loosely based on tabbouleh, only using cilantro in place of the parsley, lime in place of the lemon and omitti...

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Chilled Caramelized Oranges with Yogurt

There is a hint of the days-gone-by sweet trolley about this: it’s not as tricksy to make as the arance alia principessa I remember from...

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Saffron-Scented Chicken Pilaf

Call me Scheherazade, but I’m in my turquoise gauze veil and jeweled slippers for this one. The cinnamon and lemony yogurt marinade give...

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Elderflower and Passion Fruit Cooler

This is the perfect drink to have by the pitcherful for summer lunches in the garden: easy to make, easier still to drink.

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Zucchini Fritters

I know the word fritter conjures up a complex world of deep-frying and dense eating, but these are light, simple babies—just grated zucc...

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Linguine with Chilli, Crab and Watercress

You know, I’d eaten this a couple of times and made it myself (throwing in handfuls of peppery watercress as I did so) a few more before ...

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Vin Santo Ice Cream with Cantuccini

One of the loveliest desserts, if it quite counts as that, to order in restaurants in Tuscany, is a glass of vin santo, that resinous, i...

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Margarita Ice Cream

This is surely what angels would eat at their hen night. I suppose it’s the hopeful point of all cooking that the whole is greater than ...

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Pappardelle with Zucchini, Sultanas and Pine Nuts

If there seems to be a rather small amount of pasta specified for four people here, it’s not because I’m exercising portion control, but...

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American Breakfast Pancakes

These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the s...

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Banana Bread

This is the first recipe anyone hesitant about baking should try: it’s fabulously easy and fills the kitchen with that aromatic fog whic...

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Boxing Day Egg-and-Bacon Pie

This recipe comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. This one is ...

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Chocolate-Cherry Cupcakes

These are very easy, very good—somehow light and dense at the same time—and I love their dark, glossy elegance. When I made them for the ...

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Christmas Cupcakes

These beauties also make a very good alternative to mince pies. I buy the icing ready-made and dyed (which is why it isn’t a very convin...

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Christmas Decorations

I like these as spiced and peppery as German Lebkuchen and decorated only in white and silver or gold. I tend, also, to limit myself to b...

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Coconut Macaroons

These are a very English kind of macaroon, the sort you always used to see displayed in bakers’ shops alongside the madeleines (those spo...

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Cappuccino Cupcakes

The only thing chocolatey about these is the white chocolate in the icing: underneath is just golden coffee sponge; I think of this combi...

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London Cheesecake

If I had a New York cheesecake, I had to have a London one, and this is surely it. My paternal grandmother instructed me in the art of ad...

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Molten Chocolate Babycakes

These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what’s more, they’re...

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Peanut Butter Squares

If you’ve ever eaten Reese’s Peanut Butter Cups, you’ll recognize these homespun versions of them. And if you discount melting the chocol...

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Strawberry Shortcakes

I've long been fascinated by this American dessert, which isn’t really a scone so much as a tender, buttery sponge with scone-like proper...

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Easy Almond Cake

This cake isn’t baked in a loaf pan but in a ring mold, preferably a patterned one; and it’s a plain cake only in the sense that it isn’...

(1 Votes)

Blackberry Galette

This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for this book. We happene...

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Nigellan Flatbread

Look, the name is meant to be a bit of joke, but what I’m talking about is a pita-like bread, glazed golden with beaten egg and sprinkled...

(1 Votes)

Butterscotch Layer Cake

This is the sort of cake that people label “very rich” but then go on to have three slices with languorous ease. Yes, it is rich, but the...

(1 Votes)

Game Pie

The idea of making a raised-crust pie is a daunting one, I know, but I should tell you that a 15-year-old boy, Nick Blake, came to spend...

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Gin and Tonic Gelatin Mold

I love gelatin molds and one of the wonderful things about them is that they are so simple to make. This has a definite kick and unarguab...

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Zucchini and Chickpea Filo Pie

We’re still in the realm of the springform here, but it is, nevertheless, a different sort of pie. Quite simply, it’s a pie for those of ...

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My Mother-In-Law’s Madeira Cake

I don’t know if I ever ate Madeira cake as a child, but just the sight of this golden-yellow loaf with its long crack down the middle mak...

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Pizza Rustica

Pizza rustica is not a pizza in the way that we’ve come to understand it, though anyone who’s spent time in Italy might well have come ac...

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Bar Nuts

More picking food, and ludicrously easy to make. You might think that nuts, untampered with, are perfect picking food as they are, and up...

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Halloumi with Chilli

I love grilled or fried halloumi, that squeaky, salty, polystyrene-textured sheep’s-milk cheese. Not a very seductive way of describing i...

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Ham in Coca-Cola

This recipe is from my first book, How to Eat, with some rejigging (just because it’s not in my nature to leave completely alone), and I ...

(1 Votes)

Salmon, Avocado, Watercress Salad with Pumpkin Seeds

Salmon, avocado, watercress, and pumpkin seed salad.

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My Grandmother’s Ginger-Jam Bread and Butter Pudding

This recipe comes from my maternal grandmother’s recipe folder, a wonderfully retro piece of design, circa late sixties, early seventies....

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Riff on a Caesar Salad

A riff on a Caesar salad

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Orange Breakfast Muffins

If you’re going to attempt anything other than a bowl of cereal for an ordinary weekday breakfast, then muffins are the best bet. They ar...

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Thai Yellow Pumpkin and Seafood Curry

It’s  a good idea to have something up your sleeve that you can cook quickly, and simply, when you’ve got friends coming over to supper m...

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Watermelon Daiquiri

The trashy cook should not be stoveside too long without a drink in hand. And preferably this drink. You don’t have to go overboard with ...

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Hot and Sour Soup

I know that for some people nothing feels more restoring than something warm and unchallengingly bland, but when it’s succor and sustenan...

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Chicken Traybake with Bitter Orange and Fennel

Chicken traybake with bitter orange and fennelI don't think I could say how often I've made this since settling into my new kitchen. Not ...

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South Beach Black Bean Soup

This soup bears the name of one in my earlier book, How to Eat, but is very different in composition. There are fewer ingredients in it a...

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Aromatic Lamb-Shank Stew

Don’t let the word “stew” put you off. Yes, I know it’s crippled with connotations of school-dinner gristle and gluey-gravied mess, but t...

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Chocolate Fudge Cake

I have a bad Amazon habit. You know the “when the going gets tough, the tough go shopping” line? Well, the not-so-tough get their retail ...

(1 Votes)

Easy Sticky-Toffee Dessert

This draws on the culinary technology of the surprise dessert—that amazing affair by which, on baking, a layer of cake is formed, under w...

(1 Votes)

Soft and Sharp Involtini

I often make a southern Italian dish of involtini: eggplant, sliced thinly, lightly fried and cooled, and then wrapped around a mixture o...

(1 Votes)

Asian-Spiced Kedgeree

Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of what could be called the Anglo-I...

(1 Votes)

Pasta E Fagioli

This is that life-saving, thick, pasta-and-bean meal of a soup as sung about by Dean Martin in “That’s Amore.” It’s just the thing you wa...

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Double Potato and Halloumi Bake

I first made this for a piece I was writing for Vogue on the mood-enhancing properties of carbohydrates, as promoted by such books as—and...

(1 Votes)

Bloody Mary—A Pitcherful

Bloody Mary is the girl for me. A late-morning breakfast, one that oozes into lunch and then into late afternoon, needs liquid accompanim...

(1 Votes)

Linguine with Garlic Oil and Pancetta

Three ingredients: one great supper. I like this greedily mounded in a bowl and taken up to bed to be eaten, or rather shoveled in, in fr...

(1 Votes)

Italian Sausages with Lentils

My mother used English sausages mostly, and those flat, sludgy lentils (Puy lentils weren’t so easily available then), but this is at its...

(1 Votes)

Lemon Risotto

This is comfort food on so many levels. For one, risotto has to be one of the most comforting things to eat ever. What’s more, although e...

(1 Votes)

Bitter Orange Ice Cream

I know that suggesting homemade ice cream for an easy after-work supper makes me sound as if I’m going into deranged-superwoman overdrive...

(1 Votes)

Peppers with Feta and Almonds

This is really a vegetarian take on that classic combination of charred, peeled peppers and anchovies. And if it makes little sense in ta...

(1 Votes)

Warm Shredded Lamb Salad with Mint and Pomegranate

The virtue of this is that you can cook the lamb overnight, which means all you need to do is shred the meat, dress it and make the salad...

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Salt and Pepper Squid

Just because something’s unfamiliar doesn’t mean it’s hard to cook. OK, I understand that when you think “TV dinner,” squid is hardly the...

(1 Votes)

Juicy Beef Skewers with Horseradish Dip

This is another recipe that you can bring into play as something to eat for people who are standing up milling around, or seated at a ta...

(1 Votes)

Gravlax Sashimi

This was not intended to be the Swedish portion of the book, but it occurred to me after making some gravlax a Christmas or so ago that t...

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Lamb Rib Chops with Chile and Black Olives

No one does lamb chops better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point...

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Instant Chocolate Mousse

Normally, you need to make chocolate mousse a good few hours or, better still, a day, before you want to eat it, so that the egg yolk set...

(1 Votes)

Peaches in Muscat

The Italians have a way of making a special dessert out of unmessed-up simple ingredients. It’s something to do with their touch. I mean ...

(1 Votes)

Irish Cream Tiramisu

I’ve long been tinkering about with a bottle of Baileys, seeing how it could best be called upon in the kitchen, and I think, with this, ...

(1 Votes)

Pineapple Upside-Down Cake

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother’s making a version of this, which she would...

(1 Votes)

Chicken, Mushroom, and Bacon Pie

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when — as here — you know yo...

(1 Votes)

Chopped Fruit Salad

This is my idea of an invigorating weekday breakfast, and I make an already easy recipe even more manageable by chopping up the fruit the...

(1 Votes)

Breakfast Bruschetta

Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I...

(1 Votes)

Mellow Meatballs

This recipe uses many of the same standby ingredients as my chicken curry, but what it makes tastes very different. I buy organic beef mi...

(1 Votes)

Flash-Fried Steak with White Bean Mash

When I was a child, steak houses always had something called minute steak, as in minnit, on the menu, economically attractive portions th...

(1 Votes)

Lazy Loaf

It is heartening to know that you can be in a permanent hurry and not spend more than a few minutes at any time anywhere, let alone just ...

(1 Votes)

Butternut Squash with Pecans and Blue Cheese

This has many strings to its bow: It serves as a vegetarian alternative to the Thanksgiving turkey; it gussies up a plate of cold leftove...

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The Instant Canapé — Quick Crostini with Avocado and Green Pea Hummus

I love avocados and I’ve already confessed my faiblesse for processed peas, so it stands to reason that one day I was going to try them t...

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Cheese Fondue

I don’t suppose this is ever going to win plaudits from the World Health Organization, but a cheese fondue is surely the stuff of dreams....

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Coq Au Riesling

I have always loved the Alsatian version of coq au vin and this is it, stunningly streamlined. I replace the onion with leek, buy bacon a...

(1 Votes)

Curry in a Hurry

This is such a favorite fallback of mine, I would never be without the staples I need to make it: coconut milk and green curry paste in t...

(1 Votes)

Chowder with Asian Flavors

This is the perfect supper on those days when a knife and fork seem like just too much work. It’s instantly comforting, but is lively eno...

(1 Votes)

Chopped Ceviche and Mexicola

I don’t deny that chopping the fish into such tiny pieces seems perhaps against the express ethos (if I might put it that way), but there...

(1 Votes)

Smoked Cod and Cannellini

Of all my reliable standbys, this is one of my speediest. Of course there’s more to it. I’m too greedy to settle for mere efficiency. I f...

(1 Votes)

Jumbleberry Crumble

Since you never know when you might be in urgent need of a crumble, I make up enough for at least four and let it sit safely in the deep ...

(1 Votes)

Red Shrimp and Mango Curry

This is one of the easiest suppers to make and somehow, however much I know this, it always surprises me. Not in the cooking, so much as ...

(1 Votes)

Wasabi Lime Dressing

This beautiful green dressing packs a real punch: I love it on watercress and avocado salad and, indeed, on anything that is served with ...

(1 Votes)

Anchovy Red Wine Dressing

Again, this is good on robust bitter leaves, but acts as a glorious contrast to the soft sweetness of grilled peppers. I keep packages of...

(1 Votes)

Crispy Duck

I’ve always thought one of the best ways to eat duck was as the Chinese do, but I had never thought it would be so easy to cook. I say “c...

(1 Votes)

Duck Breasts with Pomegranate and Mint

This is my idea of perfect dinner-party food: It’s easy to make, not complicated to serve, and looks — and tastes — exquisite. Feel free ...

(1 Votes)

Eton Mess

There is no variation of this dessert I don’t like, and I must have made several in my time. This one uses bottled, proper fresh pomegran...

(1 Votes)

Seared Salmon with Singapore Noodles

I know the list of ingredients is long, but a lot of this is stuff that will help you generally if it’s part of your cupboard stash. If y...

(1 Votes)

Flourless Chocolate Brownies

However much people have eaten there is always, I’ve noticed, room for a brownie. This is a different kind of a brownie, most definitely ...

(1 Votes)

Chocolate Peanut Butter Fudge Sundae

This is the ultimate ice cream sundae. Obviously, if you’re not a peanut-eater, it won’t be for you, but for everyone else it is the stuf...

(1 Votes)

Ham Steaks with Parsley

Of course I’m tempted to do a ham steak with pineapple, and I wouldn’t begin to stop you, but I really think parsley is the key here. Whe...

(1 Votes)

Glitzy Chocolate Puddings

If you’ve got an electric mixer — either a handheld one or a freestanding mixer — this is very low effort indeed, but it is a real showst...

(1 Votes)

Go Get ’Em Smoothie

This is truly a weekday special: a breakfast that combines food and drink for people who don’t feel they’ve even got time to sit down in ...

(1 Votes)

Red-Leaf, Fig, and Serrano Ham Salad

This salad takes mere minutes to make, and yet is so enduringly beautiful. I don’t overstate the case; there is something positively pai...

(1 Votes)

No-Churn Pomegranate Ice Cream

It’s not hard to think of a dessert that can be made in advance. But mostly the advantage is simply that all the effort is upfront and ea...

(1 Votes)

Roast Pencil Leeks

I love this as a vegetable accompaniment but I should tell you it also works very well, at room temperature, with some dressing over it, ...

(1 Votes)

Linguine with Lemon, Garlic, and Thyme Mushrooms

This is one of my proudest creations, and I suppose a good example of a recipe that isn’t traditionally from Italy, but sits uncontrovers...

(1 Votes)

Seafood Pot

In France and Italy, and across much of Europe, seafood is traditionally eaten on Christmas Eve and it is a very good way of embarking on...

(1 Votes)

Spaghettini with Shrimp and Chile

This is what I make for people when I want something that needs no thought, no fuss, no effort but will guarantee instant gratification a...

(1 Votes)

Pappardelle with Escarole

This is as simple and as basic as a recipe could be, and all the better for it. I love the way Italians cook greens with their pasta, and...

(1 Votes)

Blackberries in Muscat Jelly

This is unlike anything else: The texture is soft set, so that you know it’s not a liquid but it doesn’t have the heft of a solid. And th...

(1 Votes)

Potato and Mushroom Gratin

There are few sights as uplifting in the kitchen as a golden, bubbling gratin coming out of the oven. It’s strange to be saying this, but...

(1 Votes)

Pumpkin Seed Brittle

I hope I’m making your life easier when I say you should make this well in advance of dinner. This is not just because you need the britt...

(1 Votes)

Mulled Cider

Much as I adore vin chaud, I think there is room to expand the repertoire of warm punch to get a Christmas party started, or to warm the ...

(1 Votes)

Ritzy Chicken Nuggets

These are not even remotely fancy: the "Ritzy" of the title refers to the crackers of the same famous name. I make crumbs out of them, an...

(1 Votes)

Aromatic Christmas Ham

There’s no absolute need to have a cold Christmas ham on a welcome table, but there are few sights more seasonally cheering. I like to ha...

(1 Votes)

Pumpkin and Goat's Cheese Lasagne

One of the questions I am asked most often is how do I come up with recipes? The answer is simple: greed. When I’m not eating, I’m thinki...

(1 Votes)

Gleaming Maple Cheesecake

I’ve broached the sweetness issue earlier, but know that this dessert makes converts of even those who claim never to want something swee...

(1 Votes)

Panettone and Italian Sausage Stuffing

This is nothing more, really, than an Italian-inspired stuffing. This one is light, spicy and spoonable.I go for hot Italian sausages her...

(1 Votes)

Ed's Victorious Turkey Hash

This turkey has recipe, given to me by my friend and agent, Ed Victor, and in charmingly bossy letter form, has been a recurring feature ...

(1 Votes)

Roast Rib of Beef with Port and Stilton Gravy

There is something about a big rib of beef sitting proudly on its carving board at the table that makes that table, and those around it, ...

(1 Votes)

Star-Topped Mince Pies

This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go...

(1 Votes)

Cranberry-Studded Mincemeat

I used to be old-school about mincemeat, preferring the sort that is really no more than dried fruits stirred up with some brandy, grated...

(1 Votes)

Pecan-Plus Pie

This is somewhat of an Anglo-American enterprise. I have taken a pecan pie, and added other nuts, simply because for me, and English Chri...

(1 Votes)

Peanut Brittle with Art and Soul

This title isn’t a boast, but a name to denote provenance. It’s a recipe given to me, at my greedy request, by the cook-and-a-half, Art S...

(1 Votes)

Blonde Mocha Sauce

Even those in the anti-white-chocolate party go for this: all the white chocolate does is cut through the necessary bitterness of the cof...

(1 Votes)

Chicken Noodle Soup

This is another real favorite in my house, and something you can cook when you’re utterly exhausted. I buy vacuum-sealed packages of fre...

(1 Votes)

Chocolate Chocolate-Chip Muffins

Look, I’m not claiming this is the healthiest breakfast in the world, but I think you can let them try their hand at these once in a whi...

(1 Votes)

Keema

Keema just means ground meat but the recipe here is for that fabulous sharp and spiky Indian dish of ground lamb with peas that makes a ...

(1 Votes)

One-Pan Sage-and-Onion Chicken and Sausage

I took it into my head one day that I wanted to marinate and cook some chicken with the flavors of a traditional sage-and-onion stuffing...

(1 Votes)

Parma Ham Bundles

This is the ideal recipe to start with as it’s a model of good party food – simple to make and can be left to sit around happily. I’d ma...

(1 Votes)

Wedding Pavlova

I feel about a pavlova much as I do about a trifle: no book of mine would be complete without one.This is fancier than I normally go in ...

(1 Votes)

Peanut Butter and Snickers Fudge Sauce for Ice Cream

I think the title says it all. Don’t you?

(1 Votes)

Raspberry and Oatmeal Swirls

I agree it might sound odd to start off a wonderful fresh-sounding fruit recipe by suggesting frozen berries, but I do this just because...

(1 Votes)

Capery Salad to Turn Ritzy Chicken Nuggets into a Grown-Up Meal

Most grown-ups, too, would be ecstatic to be given Ritzy Chicken Nuggets for supper or lunch. When I eat them, this is the salad I make ...

(1 Votes)

Slime Soup

This is just the thing to set children up for a night of marauding through the chilly streets trick-or-treating, or to warm them up once...

(1 Votes)

Chocolate Cheesecake

I was slightly anxious about including a cheesecake in this section as I’m not sure cheesecake counts as cake, but then a friend pointed...

(1 Votes)

Italianified Guacamole

Anything to do with avocados is necessarily a last-minute affair, but this is the easiest thing to make. You can just fork away distract...

(1 Votes)

Cornbread-Topped Chilli Con Carne

There are few more welcome sights than a big vat of chilli. The cornbread topping is a glorious golden touch, that everyone can crumble ...

(1 Votes)

Bellini

I’d probably double this – maybe even triple it to be honest – if I were having dinner for eight people, but that may be because I have ...

(1 Votes)

Cranberry and White Chocolate Cookies

At this time of year, I think we all find it difficult to keep going between meals. This is the ideal, unnecessary but so gratifying fill...

(1 Votes)

Rhubarb Compote

This must be that gorgeously pink rhubarb that, on being roasted, turns a vivid, rock-candy puce. My feeling is that this is best, for br...

(1 Votes)

Brussels Sprouts with Chestnuts, Pancetta and Parsley

Just as I have never understood the sheer hostility that a turkey can induce in people, nor do I have much time for the antipathy displa...

(1 Votes)

Aloo Gobi

I have spent more time than is reasonable wondering whether this recipe should actually be called aloo gobi or just cauliflower and pota...

(1 Votes)

Vegetarian Chilli with Cornbread Topping

I know it must be irritating for vegetarians to have me commend this by saying it tastes wonderful to meat-eaters too, but that happens ...

(1 Votes)

Eggplant, Mint and Yogurt Dip

This recipe, along with many of the dips and salads here, is a variation on a dish I read about in Najmieh Batmanglij’s New Food of Life...

(1 Votes)

Lemon Meringue Cake

In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I’ve tried, and I’ve tried, and it’s ...

(1 Votes)
Cookbooks, etc

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