20 best Christmas party recipes: part 1

Nigella's drunken devils on horseback, Meera Sodha's no-fuss bhajis and Christmas cured salmon - the first part of our 20 favourite recipes for festive entertaining These are a...

1 hour ago - The Guardian

Georgia on my plate: a culinary journey in the Caucasus

No lesson in the complex art of Georgian cuisine is complete without a toast or two, says our writer on a tour of the country's mountains and cities Suzanne Moore in...

22 hours ago - The Guardian

Nigel Slater's pigeon recipes

Pesky pigeons make delicious dinners - and great broth, too The woodland pigeon is a scoundrel and a thief. We might as well eat it. Scourge of allotment holders, farmers and...

1 day ago - The Guardian

Junior Bake Off star Nikki Lilly Christou on life online - and cooking for Jeremy Corbyn

1 day ago - Telegraph

Tamal Ray's Christmas chutney recipes | The Sweet Spot

This trio of chutneys is perfect for a Christmas cheeseboard and make ideal homemade presents Although I love Christmas, with its twinkly lights, warm mince pies and arguments...

1 day ago - The Guardian

What links dwarf lemur, cane toad, lungfish and crocodile? The Weekend quiz

From penguins to Pangaea, test your knowledge with the Weekend quiz 1 In 1812, who “awoke one morning and found myself famous”? 2 Deuterium is an isotope of which element? 3...

2 days ago - The Guardian

Four recipes for Christmas parsnips | Nicholas Balfe

Roast parsnips are a traditional side with Christmas lunch, but they're also sublime with blue cheese salsa, sauteed with mushrooms or in a gratin Prep 15 min Cook 30...

2 days ago - The Guardian

Adios, sombreros and Pie Ella. The age of the package holiday is over | Stuart Jeffries

Thomas Cook is in trouble, in part due to our changing holiday habits. These days, the individual experience has replaced the communal When my primary school friend Mark turned...

2 days ago - The Guardian

Anna Jones' vegetarian Christmas squash and chestnut tart recipe | The Modern Cook

Something a bit different for Christmas: a buttery, walnut and garlic-laced tart with lemon-scented roast potatoes In my family, Christmas is a moveable feast. With so many...

2 days ago - The Guardian - 2 articles

Pierre Koffmann: 'A kind of culinary Pele'

How a French cook became a cornerstone of modern British cuisine When I came to London in 2001, aged 16, Pierre Koffmann was this mythological figure on the restaurant scene, a...

2 days ago - The Guardian