Discover The Rows & Vine, a stunning vineyard restaurant in Sussex. Serving delicious dishes and award-winning English sparkling wine.

Discover The Rows & Vine, a stunning vineyard restaurant in Sussex. Serving delicious dishes and award-winning English sparkling wine.

Ridgeview Wine Estate are a purpose driven business with sustainability at their core. Find out more about their sustainable and practises.

Discover The Rows & Vine, a stunning vineyard restaurant in Sussex. Serving delicious dishes and award-winning English sparkling wine.

Discover The Rows & Vine, a stunning vineyard restaurant in Sussex. Serving delicious dishes and award-winning English sparkling wine.

A classic Greek comfort food recipe, with a perfect balance of flavors centered around the sacred meat-pasta-tomato triptych.

Peináo is a contemporary celebration of traditional tried-and-tested Greek food, delivered feast style: cooking for roommates, brunch with your besties, or making Sunday dinner for the whole family. It isn’t another taverna cookbook; authors Helena and Vikki Moursellas are here to share their fun and modern spins on the Greek classics, presented in a beautiful coffee table cookbook. Peináo translates to "I’m hungry" in Greek, and that’s how you’ll feel flipping through this book.

Bring a taste of the Shire to your kitchen table.

There’s no denying it, we all love a Sunday roast. A big weekend meal is the perfect excuse to get all your friends and family around the table for a feast. To help you achieve gorgeously glossy gravy, tender roasted veggies and beautifully crispy potatoes, here are our top tips for the ultimate roast dinner.

Here is a step-by-step guide to making the Saint Joseph's staff described in the recipe.

This is the classic lasagna recipe, the same lasagna you would find on the table of many Tuscan and nothern Italian families for Sunday lunch or Holiday feasts.

This is the classic lasagna recipe, the same lasagna you would find on the table of many Tuscan and nothern Italian families for Sunday lunch or Holiday feasts.

As promised, the second portion of the Fig Cake recipe. The filling portion's recipe is in the previous day's blog post. Fig Cakes (adapted from "Viva San Guuseppe: a guide for Saint Joseph Altars") Dough: 6 c. flour 1/2 c. sugar 1 tsp. salt 2 1/2 sticks butter 3 eggs 1 1/2 cups cold milk 2 tsp. vanilla Place all dry ingredients into a large mixing bowl. Cut butter into dry ingredients. In a separate bowl, beat eggs, milk and vanilla. Add liquid mixture to dry ingredients and mix thoroughly. Dough should be very stiff (if not cover and refrigerate). Roll out pastry dough into sheets 1/8" thick. Cut dough into long strips 2" wide. Place fig filling evenly along the center of the strip (as described here is easier than the shorter strip version pictured above). Roll one side of the dough over the top of the filling. Continue to roll dough to complete a long tube of dough and filling. Roll tube to smooth and thin out. Here I cut the tubes about 3" long and shaped into a horseshoe, then made incisions 1/3-1/2 way through at 1 cm intervals. Place cookies on a lightly greased cookie sheet and bake at 375 degrees for 20-25 minutes or until lightly browned. Remove from oven and place on rack or waxed paper. Allow to cool. Frost with a simple powdered sugar and milk icing. Yields 60-100 cookies depending on size. Iced and decorated Fig Cakes Decorative (non-edible) Wheat Sheath with Mouse loaf [before] Grape Cluster and Wheat (decorative only) Made the decorative only loaves using the same recipe as last year, but reduced the yeast to 1/2 teaspoon only (low yeast for a crisp design). http://csagirlfriend.blogspot.com/2011/03/bread-of-st-joseph-vuccidrato-pane-di.html Loaves will be baked further in a low warm oven for several hours to dry out fully, then shellacked for multi-year use. Fish loaf before 2012 Fish loaf after baking St. Joseph's Staff, Cross, Artichoke and Fish decorative bread loaves

It would be good to eat heartily on Sunday just to recall one of the most sacred Italian habit. My relatives in Naples still gather all together around one long table in my grandma’s home every Sunday afternoon. They start eating at 1 pm. They finish at some point later, after at least 5 courses. Meantime, in London, … Continue reading "Street-Feasting in London"

Enjoy Italian recipes perfect for family dinners, bringing authentic flavors from Italy to your kitchen table, Nonna-approved and delightful.

Hi there, I'm Filippo. Welcome to Philosokitchen! Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family. Bologna is one of the most foodie city that I know, and living there has given...

There’s no denying it, we all love a Sunday roast. A big weekend meal is the perfect excuse to get all your friends and family around the table for a feast. To help you achieve gorgeously glossy gravy, tender roasted veggies and beautifully crispy potatoes, here are our top tips for the ultimate roast dinner.

Author: Talati FarokhBrand: BTOVELIFNumber Of Pages: 368Details: A SUNDAY EXPRESS BEST COOKBOOK OF THE YEAR In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites-featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha. "I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat!" -Nigella Lawson “Jamva Chalo Ji,” a simple yet celebratory phrase in Parsi-Gujarati, translates literally as “Come, let's eat!”-though it doesn't take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango-and in Parsi, chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind. Featuring step-by-step photographs that teach the best way to crack a coconut at home, press homemade paneer from scratch, and preserve the most piquant pickled vegetables possible, Parsi is a guide not only to a unique cuisine but also a culture and family story preserved in its flavors. With recipes for staple chutneys and spice pastes traditionally ground by hand, soothing baked eggs and savory masala oats shared in the morning, platters of lamb-herb kebabs and cucumber-pomegranate salads shared at night, and rich raspberry wafer ice cream sandwiches and mango buttermilk pudding that pay homage to the sweet tooth of Talati's youth, Parsi is rich with the flavor of a culinary tradition well worth relishing. Combining Talati's decades of experience as a professional chef in London's restaurant scene with recipes passed down from the home kitchens and dining tables of his ancestors, Parsi celebrates both festive dishes and everyday meals with a ringing “Jamva Chalo Ji.” Come, let's eat.Release Date: 06-12-2022Package Dimensions: 36x271x1260UPC: 001472988698

Food stylist Genevieve Taylor, 43, from Bristol, talks to FEMAIL about cooking for the BBC drama in her own kitchen. She suffered a few jelly disasters but hid cracks for cameras with florist's help.

Author: Talati FarokhBrand: BTOVELIFNumber Of Pages: 368Details: A SUNDAY EXPRESS BEST COOKBOOK OF THE YEAR In more than 150 recipes, a journey into the world of Parsi culture through food, feasts, and family favorites-featuring original four-color photography and a foreword by Parsi scholar Homi Bhabha. "I'm just bowled over by this book. It's as fascinating as it is beautiful, and full of food I'm desperate to eat!" -Nigella Lawson “Jamva Chalo Ji,” a simple yet celebratory phrase in Parsi-Gujarati, translates literally as “Come, let's eat!”-though it doesn't take much cajoling to gather a crowd around a Parsi table. Laden with lamb stews, quails stuffed with biryani, salads of fennel and peas, and semolina pudding, each spread is rich with the sumptuous Persian and Indian flavors of cardamom and masala, coconut and mango-and in Parsi, chef Farokh Talati invites home chefs to join the feast in the first major cookbook of its kind. Featuring step-by-step photographs that teach the best way to crack a coconut at home, press homemade paneer from scratch, and preserve the most piquant pickled vegetables possible, Parsi is a guide not only to a unique cuisine but also a culture and family story preserved in its flavors. With recipes for staple chutneys and spice pastes traditionally ground by hand, soothing baked eggs and savory masala oats shared in the morning, platters of lamb-herb kebabs and cucumber-pomegranate salads shared at night, and rich raspberry wafer ice cream sandwiches and mango buttermilk pudding that pay homage to the sweet tooth of Talati's youth, Parsi is rich with the flavor of a culinary tradition well worth relishing. Combining Talati's decades of experience as a professional chef in London's restaurant scene with recipes passed down from the home kitchens and dining tables of his ancestors, Parsi celebrates both festive dishes and everyday meals with a ringing “Jamva Chalo Ji.” Come, let's eat.Release Date: 06-12-2022Package Dimensions: 36x271x1260UPC: 001472988698

Fried Smelt is an easy Spring dinner for any night of the week! They literally take 5 minutes to cook, so dinner is on the table in less than 30 minutes!

Roost's Seared Panzanella Chicken stood out amongst the rest of the poultry recipes in Portland, Oregon Chef's Table for its rustic restraint. The chicken is simply seared skin-side down and finished in the oven. The panzanella component is no more than caramelized garlic, oil-cured olives, toasted bread, parsley, and chicken jus. Each plate is finished with a whiff of arugula salad and a drizzle of extra jus. Nothing more, nothing less.

The Greek recipes for salads, dips, and flaky pies for hot-weather small plates eating.

Spice Kitchen has partnered with the amazing Emma Spitzer to bring you a package featuring a signed copy of her book, 'Fress', along with our best-selling Middle Eastern Spice 10 with an incredible mix of spices and spice blends.

This year Rosh Hashanah, the Jewish New Year, begins at sundown September 25. Break out the honey and get baking — here are over 25 ways to celebrate.

Peináo is a contemporary celebration of traditional tried-and-tested Greek food, delivered feast style: cooking for roommates; brunch with your besties; or making Sunday dinner for the whole family. It isn’t another taverna cookbook; authors Helena and Vikki Moursellas are here to share their fun and modern spins on the Greek classics, presented in a beautiful coffee table cookbook. Peináo translates to “I’m hungry” in Greek, and that’s how you’ll feel flipping through this book. Whether you’re cooking for a dinner party, breakfast with the in-laws, a mezze with the neighbors… Name the occasion or palette and there is a suitable, mouthwatering feast to accompany it, presented by Helena and Vikki with love and a great story that will leave readers with warmth in their hearts and their stomachs. Made from: paper, card 20.73 x 2.62 x 26.09 cm

In the Sunday sauce podcast episode, Jim and Tara discuss what makes Italian Americans so passionate about their sauce or gravy.

Today, I have the pleasure of sharing a guest post with you from my friend Katie who blogs over at Hospitable Homemaker ! She’s sharing with us four ways that our children can be included into our hospitality efforts.

Peináo is a contemporary celebration of traditional tried-and-tested Greek food, delivered feast style: cooking for roommates; brunch with your besties; or making Sunday dinner for the whole family. It isn’t another taverna cookbook; authors Helena and Vikki Moursellas are here to share their fun and modern spins on the Greek classics, presented in a beautiful coffee table cookbook. Peináo translates to “I’m hungry” in Greek, and that’s how you’ll feel flipping through this book. Whether you’re cooking for a dinner party, breakfast with the in-laws, a mezze with the neighbors… Name the occasion or palette and there is a suitable, mouthwatering feast to accompany it, presented by Helena and Vikki with love and a great story that will leave readers with warmth in their hearts and their stomachs. Made from: paper, card 20.73 x 2.62 x 26.09 cm