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2 months ago | 
theguardian.com | Anna Berrill |Melissa Thompson |Caroline Eden |Killian Fox |Kate Guest |Georgina Hayden | +5 more
PeopleParis Rosina and the return of supper clubs“My food is like your grandmother’s, but far sexier,” says chef Paris Rosina, the first part perhaps unsurprising given she grew up watching the likes of Fanny Cradock, Keith Floyd and the Two Fat Ladies.
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Dec 29, 2024 | 
theguardian.com | Max Olesker
Amid the cascade of solemn, grimly sensible resolutions we inevitably set ourselves at this time of year, there is a task of universal importance that all too often slips through the net: laugh more. It’s something that more or less all of us agree is a good idea – few people would confidently say “no thanks, I laugh too much actually, and if anything I need to cut down” (perhaps a particularly giggly funeral director). But how does one achieve such an aim?
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Dec 29, 2024 | 
theguardian.com | Simon Tisdall |Max Olesker |Toby Helm |Vanessa Thorpe |Jonathan Watts |Sean Ingle | +4 more
Foreign affairsThe only thing that can be predicted with absolute certainty about Donald Trump’s second term as US president is that it will be unpredictable. Trump does not really know what he wants to do on a range of issues. He talks a good game, which is how he got re-elected. But he often seems to decide policy on the basis of what the last person he spoke to told him. Is he serious about mobilising the military to carry out mass deportations of “illegal” migrants?
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Dec 8, 2024 | 
theguardian.com | Max Olesker
I describe cardamom as the baker’s spice, because it genuinely goes with just about everything. It works incredibly with chocolate, citrus, on its own or with other spices – it’s one of those flavours I never get bored of. I use both pods and powders. I tend to use whole cardamom pods, because the flavour tends to be a little bit more intense and a little bit more vibrant, whereas I think if you want a slightly mellower version, the powdered version works really well.
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Dec 8, 2024 | 
uk.style.yahoo.com | Max Olesker
Interview by Max Olesker8 December 2024 at 7:00 am·1-min readI describe cardamom as the baker’s spice, because it genuinely goes with just about everything. It works incredibly with chocolate, citrus, on its own or with other spices – it’s one of those flavours I never get bored of. I use both pods and powders.
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Dec 8, 2024 | 
msn.com | Max Olesker
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Dec 8, 2024 | 
theguardian.com | Max Olesker
’Twas the OFM before Christmas … time for our special festive taste test. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. We invited food writer and presenter Georgina Hayden to sample a range of this season’s chocolates and drinks, and to report back on whether they’re naughty or nice …M&S Collection season’s tweetings£6, 100g, Marks & SpencerOh, they’re filled! I like the blond chocolate.
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Dec 8, 2024 | 
theguardian.com | Max Olesker
It’s that most wonderful time of the year – OFM’s special Christmas taste test. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. We invited chef and writer Cynthia Shanmugalingam to give her verdict on mince pies and festive cheeses.
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Dec 8, 2024 | 
theguardian.com | Max Olesker
‘Tis the season to rigorously sample Christmas produce and report back our findings – it’s OFM’s special festive taste test. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. We asked pastry chef and Junior Bake Off’s Ravneet Gill to test a range of seasonal cakes, biscuits and crisps, and she bravely rose to the occasion.
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Nov 17, 2024 | 
theguardian.com | Max Olesker
I feel like avocado oil has a lot of nutritional value. It’s something that’s only appeared on the market in more recent years. If you have a really good one, if it’s cold-pressed, then for me it has more aroma and taste than other oils; a more authentic flavour. In Mexican food, we use avocado leaves to cook with. And so, for me, it kind of reminds me of those avocado-leaf notes. I mainly use it for cold dishes.
