British tastes may favour jam or marmalade, but that’s just the tip of the toppings iceberg. Chefs and other food-lovers pick favourites from around the worldBritain loves toast for breakfast but, arguably, lacks a sense of adventure about how to top i…
Rachel Roddy’s recipe for pasta al forno – baked pasta with meatballs and mozzarella | A kitchen in Rome
A hearty family favourite whose comfort-giving properties cannot be diminished even by average mozzarellaDriving back after a few days by the sea, we passed a sign for a caseificio (dairy), a common sight in southern Lazio, as are buffaloes and swathes…
Which are the best vinegars to improve my cooking? | Kitchen aide
A slug from one of those bottles lurking in the back of the cupboard could be all you need to make your dinner burst with flavour• Got a culinary dilemma? Email feast@theguardian.comI have several varieties of vinegar in my cupboard, but apart from sal…
Brunch time: how to cook eggs, Spanish-style – recipes
Add an Iberian touch to your weekend brunch with these three egg dishes: morcilla and chickpea stew, jamón huevos rancheros and and cheat’s prawn tortillaWhen we were young, my dad used to make us a classic chickpea stew with morcilla as a quick and ea…