food

Food & Cooking
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Food Trends Come and Go, but Nigella Lawson Is Forever

Roger T. Brown
Photo credit: Matt Hollyoak

Photo credit: Matt Hollyoak

Nigella Lawson still knows best.

The beloved British cookbook author has graced our bookshelves and television screens for more than two decades now, and her charmingly aloof yet unpretentious approach to cooking, food, and life has never resonated with home cooks more. Lawson—much like the rest of the world—couldn’t have predicted a global pandemic would upend restaurant culture and send us back to our kitchens for the bulk of a year. But the fact that her latest literary offering, Cook, Eat, Repeat, is filled with recipes that could easily be adapted through this unprecedented period of time? Well, that’s just the magic of Lawson herself: She always knows what we’ll need, far before we know we’ll need it.

Though Lawson’s cookbooks always tend to have a theme (i.e., a fresh focus on Italian fare in Nigellissima or baked confections in How to Be a

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Food & Cooking
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When cooking too much food isn’t a mistake

Roger T. Brown

Let’s talk about that time when cooking too much was not a mistake.

Not the time — or times — when you overestimated how much your family or guests might eat. Or the time (maybe the times) you cooked every recipe profiled on that cooking show that you watched while quarantined so many days last year.

No, I mean the time — and, I hope, times — that you cooked “too much” food on one day and used it for a meal or three down the week. The large pot of brown rice, say, that you lovingly coaxed to perfection for an hour on your stovetop one Sunday afternoon and spread out later over three delicious (and different) dinners.

Grains like bulgur often take time to prepare — and so we avoid preparing them on a given day because we do not wish to spend that time that day. (Getty
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Food & Cooking
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25 ways to stop wasting food and save money

Roger T. Brown










25 ways to stop wasting <a href="https://taj-mahal-restaurant.com" data-internallinksmanager029f6b8e52c="1" title="food">food</a> and save money














Tess Rose Lampert


Waste Not Want Not

Grocery stores have their methods to keep food fresh, but are you as thrifty? Food waste is estimated to be 133 billion pounds per year, or 218.9 pounds for each person, according to the USDA. Joel Gamoran, a food waste crusader and author of the book “Cooking Scrappy,” identifies it as a hot button issue: “Food waste is a crucial issue because of the negative impact it has on our environment, wallets, and recipes. People are literally throwing away money and flavor all

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Food & Cooking
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99 top food hacks you need to know now

Roger T. Brown

Secrets to success


Fast track to kitchen success with our best-ever hacks for food storage, quick meals, baking, barbecuing and more. These tried and tested tips will have you cooking like a pro in no time.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

Use clingfilm to make perfect poached eggs

If your attempts at poached eggs always end in a disaster, follow this top tip. Lay a piece of clingfilm (plastic wrap) in a bowl, lightly oil the inside and crack in an egg. Gather up the sides of the clingfilm and tie it tightly on top. Add to boiling water for two to four minutes, depending on the size of the egg and how soft you want it.

Read more brilliant tricks for perfect eggs every time




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