What's on our Plates
Tonight

This chickpea and bulgur soup is inspired by a 2012 column from Yotam Ottolenghi, where he paired it with coriander oil or roasted pepper...

Sometimes, the best dishes come from happy accidents. This roasted cauliflower chaat is one such example. Inspired by Yotam Ottolenghi’s...

Yesterday, I baked a Lemon and Poppy Seed Cake from Sweet by Yotam Ottolenghi and Helen Goh. This recipe, known as the National Trust...

A cottage loaf is a beautiful, traditional British bread with a distinctive two-tiered shape. Originally popular with bakers because its...

I love finding ways to use the potatoes we grew last year—although they didn’t turn out as expected, they were still valuable in the...

I recently adapted a recipe from Meera Sodha’s The Guardian column, originally featuring lemongrass tofu with noodles . To make it a...

I’ve been making bergamot marmalade for a few years now, and one thing I always do is zest the bergamot lemons before using them. Their...

Lately, I’ve found myself baking a cake every time I have a hair appointment. I’m not sure why it’s not something I planned, but it’s...

There’s something special about a silky hollandaise sauce made from scratch. Once you get the technique down, it becomes second nature. I...

This year, for my daughter’s 17th birthday, she chose a cake from Bakes That Break the Internet by Kat Buckley—an Ombré Rosette Cake. The...