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

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...

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

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 ...

This easy recipe for My Grandmother's Ginger-Jam Bread and Butter Pudding is one that you'll want to make for almost any occasion. The bread pudding recipe is special enough to serve as a dessert for a get-together with friends, and can be made for a quick dessert at home with the family, too. You'll love the use of ginger and custard in this bread pudding recipe.

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...

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...

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

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

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...

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...

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 ...

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

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

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...

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...

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...

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

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...

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

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...

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...

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

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...

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...