Fast Easy Recipes

Craig Claiborne cooked up a new recipe
Critic, editor changed the modern food world The late Craig Claiborne introduced many things to North Americans as food editor of The New York Times. The list, according to the jacket flap of a just-published biography, includes: "creme fraiche, arugula, balsamic vinegar, the Cuisinart, chef's knives, even the salad spinner." He helped make household names of professional chefs like Pierre ...

How to cook the perfect spaghetti carbonara
Garlic or onion, pecorino or parmesan, bacon or ham, cream or butter how do you like your carbonara, and what's the secret to getting that perfect consistency?

Spice things up with brunch
For many moms, Mother's Day is celebrated with brunch at a restaurant or breakfast in bed. Potato, Poblano and Ham Bake is just right for a leisurely weekend morning or brunch.

Brentwood Gazette published Talking Italian
A ntonio Carluccio is not such a greedy Italian these days. Although still portly, the avuncular chef has shed more than three...

RECIPE: Potato, Chilli & Ham Bake for Mum
For many mums, Mother's Day is celebrated with lunch at a restaurant or breakfast in bed.

Staying In: Tips for TV, cooking and more
Staying in? Here are some suggestions to help you make the most of your evening at home. Our staff has come up with all sorts of options, including the best of what's on television, a DVD to watch, a book you might want...

... then it's on to making brunch.
For many moms, Mother's Day is celebrated with brunch at a restaurant or breakfast in bed. Potato, Poblano and Ham Bake is just right for a leisurely weekend morning or brunch.

Nigel Slater's lamb with asparagus, and mussels with chorizo recipes
New season lamb and young asparagus tips combine brilliantly as a simple one-pot wonder for warmer days

How to wow Mom with breakfast on her day
For Mother's Day, will you make the mom in your life breakfast in bed? Or will you make brunch reservations at a fancy restaurant?

One happy Italian
Antonio Carluccio is not such a greedy Italian these days. Although still portly, the avuncular chef has shed more than three stone in recent years, and puts it down to only eating half of what's on his plate.