-
1 month ago | 
telegraph.co.uk | Susy Atkins |William Sitwell |Silvana Franco |Julie Qiaojin Lin
This bank holiday weekend, you may well have parties, barbecues or family get-togethers planned. Which, for wine drinkers, could lead to a potential pitfall on Tuesday when the alarm clock calls - a cracking hangover.
-
Feb 14, 2025 | 
bbc.co.uk | Julie Qiaojin Lin |Benjamina Ebuehi |Mary Berry |Rachel Phipps
Whether you opt for an easy biscuit recipe, or you go to town with the piping bag and decorations, these biscuits are the best companion for a cup of tea you'll find.
-
Jan 24, 2025 | 
bbc.co.uk | Mary Berry |Sue Lawrence |Julie Qiaojin Lin |Sunil Vijayakar
If you’ll be celebrating with a wee dram this Burns Night, make sure your whisky’s Scotch – and top notch. You don’t have to drink it neat; try adding a nip to creamy soups, sauces and desserts.
-
Oct 28, 2024 | 
msn.com | Julie Qiaojin Lin
Microsoft Cares About Your PrivacyMicrosoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
-
Oct 26, 2024 | 
bbc.co.uk | Matt Tebbutt |Julie Qiaojin Lin |Kate Carter-Larg |Sam Larg
Matt Tebbutt is joined by chefs Gennaro Contaldo and Julie Lin, and by special guest Sir Trevor McDonald. There are some great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and Marcus Wareing. Drinks expert Helen McGinn picks the wines to go with the studio dishes.
-
Sep 15, 2024 | 
theguardian.com | Julie Qiaojin Lin
Chop noodlesJulie Lin at the Ga Ga Kitchen and Bar, Glasgow Photograph: Richard GastonScissor-cut noodles became a viral sensation a while ago. They’re simple and fun to make, great for vegans and an excellent dish for introducing kids to cooking. This recipe is incredibly affordable and versatile, and perfect for a variety of dietary preferences and ingredient adaptations. Plus, it’s a fantastic way to get creative with leftovers.
-
Jul 28, 2024 | 
waterstones.com | Julie Qiaojin Lin
'Season the dish until the ghost of our ancestors tells you to stop'In Malay, sama sama (‘same same’) is a way of saying ‘you’re welcome’ after thanks is given, to reinforce the idea of togetherness and equality in this everyday exchange. Through 90 delicious recipes, Sama Sama celebrates all parts of Julie’s identity (Malaysian, Chinese and Scottish) with heart-warming stories of food and self-discovery, reminding us that food is the thread that ties us all together.
-
Jul 3, 2024 | 
jneurosci.org | Kristian Franze |Julie Qiaojin Lin |Christine E. Holt
Mutation of the ALS-/FTD-Associated RNA-Binding Protein FUS Affects Axonal Development Francesca W. van Tartwijk, Lucia C. S. Wunderlich, Ioanna Mela, Stanislaw Makarchuk, Maximilian A. H. Jakobs, Seema Qamar, Kristian Franze, Gabriele S. Kaminski Schierle, Peter H. St George-Hyslop, Julie Qiaojin Lin, Christine E. Holt, Clemens F. Kaminski Journal of Neuroscience 3 July 2024, 44 (27) e2148232024; DOI: 10.1523/JNEUROSCI.2148-23.2024
-
Jun 8, 2024 | 
bbc.co.uk | Matt Tebbutt |Julie Qiaojin Lin |Tom Kitchin
Host Matt Tebutt is joined by chefs Julie Lin and Tom Kitchen, and by special guest Paloma Faith. There are some great moments from the BBC food archive, including clips from Rick Stein, the Hairy Bikers, Nadiya Hussain and Marcus Wareing. Drinks expert Olly Smith picks the wines to go with the studio dishes.
-
May 31, 2024 | 
bbc.co.uk | Julie Qiaojin Lin
To make the ikan bakar kecap, mix together the shallot, garlic, chilli, tamarind paste, sweet soy sauce, soy sauce and lime juice in a bowl to make the marinade. Season with salt. Place the mackerel in a shallow dish and pour over the marinade, making sure the fish is well coated. Marinate for at least 30 minutes in the fridge. Preheat the grill to medium–high. If using banana leaves, quickly pass them over an open flame to soften them.
