Unlock the Editor’s Digest for free Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. I like small groups. A round table, a real connection. When I dine at friends’ houses, I enjoy experiencing flavour profiles that I rarely have in my daily life. So when I plan an evening…

No matter the level of your cooking skills, you likely have a kitchen drawer containing at least one (if not all) of the following: parchment paper, wax paper, or aluminum foil. These handy products couldn’t be more versatile if they tried—from covering leftovers in the microwave to baking cookies and grilling ribs. But spoiler alert:…

My pantry is overloaded with tuna. When the new year hit, I decided to start eating better, and every healthy diet plan I read about, including the Mediterranean diet, included lots of canned or fresh tuna. When scouring the internet and my cookbooks for healthy tuna recipes, I found this incredible tuna salad wrap recipe.…

Biting into a juicy hamburger hot off the grill is one of our favorite parts of a summer cookout. And while homemade burgers are also popular because they’re easy to make, it’s a sad day when you end up with a dry, flavorless patty. So we rounded up our best burger on the grill tips…

One of the most tasty and treasured mushrooms on Earth, morels are only available in the wild for a short season. Here’s how to make the most of these delectable, rich and nutty-flavored fungi—if you’re lucky enough to find some this spring. Why Morels Are So Precious Since they’re next to impossible to farm or…

The secret to how to saute onions? Sautéing onions is simply cooking them in a pan with butter, oil, or other fat until they are tender. This easy cooking method is super-flexible—there’s no best type of onion to sauté or ideal-size pieces. You can use any kind of onion and any cut. Some recipes call…

Sara Haas Media Chicago, IL BS in Nutrition and Dietetics from Indiana University, Degree in Culinary Arts from Le Cordon Bleu Chicago Easy and replicable nourishing meals, Whole grain and vegetable forward cooking, Modern twists on classics, Desserts Sara Haas, RDN, LDN, is a food and nutrition expert with formal training in the culinary arts.…

Shawarma, satay, or spiedini; meshwy or mtsvadi; yakitori, pintxos, or anticuchos … whatever you call your skewers, we are 100% on board. This collection of kebab recipes celebrates all manner of deliciousness threaded on sticks and typically cooked over an open flame (aka grill skewers) and served with accompanying marinades, sauces, or dips. From vegetables…

Dudley Council has worked with youngsters aged from 12 to 25 in the Dudley Young Commissioners Group to devise healthy, easy to make dishes for teenagers and their families and for young adults who are taking their first steps to living independently. The group works regularly with the council and partners to influence, shape and…