Prue Leith to Ottolenghi to make for The Big Lunch this weekend - Whether you’re feeding the whole street or just a few ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks and recipes, and kitchen gadgets. She loves canned peaches straight from the jar. Peach season is ...

Dip the halloumi in beaten egg ... to taste and serve garnished with coriander and a wedge of lime Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.

1. In a bowl large enough to hold all the salad ingredients, whisk the vinegar, a generous pinch each of salt and pepper, and ...

Those are the recipes chef Yotam Ottolenghi and his collaborators highlight in his latest cookbook, “Comfort.” Ottolenghi will be in conversation with Nancy Silverton at the Irvine Barclay ...

With game-changing, low-lift recipes as well as recipes you can spend an afternoon making, Ottolenghi Comfort presents creative dishes that are comfortable to cook and eat. In more than 100 recipes, ...

Or, as Goh put it, “The food we love,” recalls Ottolenghi. “And we realized the word ‘comfort’ really encompasses that.” The book’s more than 100 recipes reflect where they’ve been.

Summer is a great time to add more salads to the recipe rotation ... of cucumbers and reserve about 1/4 cup for garnish. Dab the halloumi with a towel to remove excess moisture.

It’s the easiest party you’ll ever throw – all it takes is a table, a few chairs and something delicious to share. The Big Lunch returns this weekend (7-8 June), inviting neighbours across ...