BBC Good Food Magazine

Joanna Blythman Out of the crisis came creativity

It happened in the blinking of an eye. Overnight, Britain got hands-on in the kitchen again. Before coronavirus, asking people to cook from scratch on a regular basis seemed hopelessly romantic, positively anachronistic, even. Voices, such as my own, that constantly opined accordingly, proved intensely irritating for many. (‘Try fitting that into my life schedule.’ ‘I’m way too busy to cook every day, or even every other

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BBC Good Food Magazine5 mnt membacaRegional & Ethnic
Eggs For Brunch
A long weekend wouldn’t be complete without a fry-up. But, the problem with cooking one is that there are usually so many pans to juggle, which is not ideal if you’ve just woken up! This clever brunch is cooked in the style of a shakshuka, which make
BBC Good Food Magazine2 mnt membacaCookbooks, Food, & Wine
Word Of Vermouth
Beer and wine expert James Banks explains all you need to know about vermouth 1 WHAT IS VERMOUTH? A fortified wine with the addition of a neutral alcohol (such as brandy), herbs and bitter botanicals. It’s usually dry or sweet, and was traditional
BBC Good Food Magazine2 mnt membacaRegional & Ethnic
Sausage Pasta Bake
As a fan of the The Sopranos, I’ve always been intrigued by a dish the Italian-Americans on that show call ‘baked ziti’. It’s the dish they take over to one another’s houses, snack on late at night, and, like my version, pull out of the freezer for a