Mark Diacono Journalist Profile

Articles

Cauliflower with chickpeas, pomegranate and tahini yoghurt - The Jewish Chronicle

2 months ago | thejc.com | Mark Diacono |Maunika Gowardhan |Victoria Prever |Jake Cohen

Bring this impressive delight to the table, wisps of steam rising from the dome, the scent of spice filling the air, and you’ll have a room full of anticipation. The crucial thing is judging the cooking of the cauliflower: the first half with foil covering, the second without, gets you there with the right amount of scorching, and a cake tester helps judge the correct resistance still left in the cauli.
Smashed Kimchi Cucumber

Jan 20, 2025 | tablemagazine.com | Kylie Thomas |Mark Diacono

A couple of years ago I ate something approximating this in a restaurant in London. That much is all my cloudy memory will recall. In the absence of more details dropping like reels on the fruit machine into my mind, I have my own re-creation, this Smashed Kimchi Cucumber. I love the flavors of kimchi and this is very much a tribute to them, without the wait that making kimchi requires: the vinegar offers the sourness that fermenting usually provides.
Apple, Pancetta and Shiso ‘Za’atar’ Recipe

Jan 20, 2025 | tablemagazine.com | Emma Riva |Mark Diacono

Za’atar is a remarkable coming together of earthy/resinous cumin and oregano, with the sour brightness of sumac, salt, and sesame seeds. Plus, it’s easy to make. In this za’atar recipe, I’ve taken the spirit of it and used shiso’s wonderful cumin and mint flavor in place of actual cumin and oregano. (Shiso’s botanical name is Perilla frutescens, and it belongs to the mint family.
Dress Up Any Dish with Herbs

Jan 20, 2025 | tablemagazine.com | Emma Riva |Mark Diacono

Herbs are the clothes other ingredients dress up in. For example, a potato becomes something entirely different when paired with rosemary or parsley or bay. They are transformers, ready to elevate your cooking, and all you have to do is enthusiastically invite loads of them into your kitchen. As herbs are typically harvested from a living plant, they tend to have a short lifespan. Consequently, sourcing herbs well, and using them while they are at their peak, is crucial.
Three comforting recipes for chilly winter nights

Jan 18, 2025 | thetimes.com | Mark Diacono
Knowing Spices Can Completely Change Your Kitchen Game

Jan 16, 2025 | tablemagazine.com | Kylie Thomas |Mark Diacono

Just the smell of spices wafting from the kitchen – sometimes homey and sometimes exotic – warms the appetite and ignites the imagination. James Beard-nominated Mark Diacono, author of 14 books on cooking and other kitchen matters, offers sage advice (pardon the pun) on spices, and encourages us to go forth boldly to try some new flavors.
Cauliflower with chickpeas, pomegranate and tahini yoghurt

Jan 9, 2025 | thejc.com | Mark Diacono

RECIPE Cauliflower with chickpeas, pomegranate and tahini yoghurt A showstopper vegetarian main course Bring this impressive delight to the table, wisps of steam rising from the dome, the scent of spice filling the air, and you’ll have a room full of anticipation.
Taste explosions: How to grow micro leaves that pack a serious punch

Jan 5, 2025 | countrylife.co.uk | Mark Diacono

Small in size and quick to mature, these seedlings of coriander, rocket, radish and more are bursting with flavour that belies their size.
Mark Diacono: How to grow savory both summer and winter

Dec 15, 2024 | countrylife.co.uk | Mark Diacono

The grow-your-own gardening expert on summer savory and winter savory, and making sure that whenever you can't enjoy one, you'll be able to call on the other.
Salad of blue cheese, sprouts and artichokes

Dec 11, 2024 | telegraph.co.uk | Mark Diacono

This salad recipe yields four portions Credit: Mark Diacono With their deep, savoury, earthy flavour, Jerusalem artichokes are one of my favourite cold-weather vegetables. While not crisping like a potato when roasted, they kind of collapse just enough to take on any adjacent flavours; they also soften when simmered into an earthy, sweet purée that was made for this combination of brassica bitterness and the hint of sourness from the blue cheese. A proper treat. Overview Prep time 20 mins...