Cocktail of the week: Farzi’s monk mule – recipe
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a story from The Guardian ⚠️ › International
A dark’n’stormy rides a moscow mule to an Indian restaurant …
Serves 1
Sai Pawan, head of bar, Farzi, London SW1
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16 days ago
found
a story from The Guardian ⚠️ › International
A dark’n’stormy rides a moscow mule to an Indian restaurant …
Serves 1
Sai Pawan, head of bar, Farzi, London SW1
Continue reading...21 days ago
Just like Italy’s fashion capital, this saffron-hued dish is elegantly simple and very rich
Risotto alla milanese is, like the city it calls home, elegantly simple, but very rich. The saffron that giv…
42 days ago
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a story from The Guardian ⚠️ › International
Forget ordering a takeaway: the perfect home-cooked Chinese favourite is but nine simple steps away …
Sweet-and-sour sauce, which hails from the southern Chinese city of Guangzhou and is much loved in…
63 days ago
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a story from The Guardian ⚠️ › International
It’s the staple dish of the Caribbean: a moreish rubble of beans, rice and flavour, flavour, flavour …
Rice and peas (or peas and rice, according to Bahamians) is to the Caribbean what polenta is to n…
77 days ago
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a story from The Guardian ⚠️ › International
The ultimate feel-good dessert in nine simple steps
I won’t pretend that these are the height of Italian fashion, but style is eternal – as is the childish joy of a bright yellow frozen lemon. You co…
84 days ago
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a story from The Guardian ⚠️ › International
You don’t have to be vegetarian to enjoy a hot, crisp nugget of deep-fried beancurd
The New York Times once described raw tofu as having “the texture and disposition of a particularly upbeat sponge” –…
3 months ago
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a story from The Guardian ⚠️ › International
The classic Bavarian dessert is made up of layers of booze-soaked chocolate cake, cream and cherries, and is a winning closing act to any meal
I think a long enough time has passed since the heyday of…
Our resident perfectionist gives the classic Greek lamb bake a onceover
This Greek classic is said to be named after the klephts – sheep rustlers who slow-cooked their ill-gotten gains in underground …
4 months ago
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a story from The Guardian ⚠️ › International
Add this to your arsenal and it will soon be a delicious regular in your repertoire
A Portuguese dish with its roots firmly in the former colonies of Angola and Mozambique, this fiery, tangy marinade …
5 months ago
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a story from The Guardian ⚠️ › International
Shop-bought rarely compares to the punch of homemade baba ganoush, and it really isn’t very difficult to make at home. Here’s how …
Public service announcement: baba ganoush does not require smoked pa…