Chefs don’t use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. Yolanda King Read Quote
The Guardian’s ‘Word of Mouth’ blog bridges the gap between blogging and serious food journalism. Yolanda King Read Quote
Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the ‘no one knows quite what to do with it’ shelf. Yolanda King Read Quote
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. Yolanda King Read Quote
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. Yolanda King Read Quote
I love my garlic press; in fact, it is probably my one true desert island gadget. But I’m happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. Yolanda King Read Quote
Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It’s also why it takes longer to cook than many other rices. Yolanda King Read Quote
Breakfast is always the best time for something juicy, sweet and fresh – it just feels like the right way to open the day. There’s no right way, though, when it comes to choosing the fruit. Yolanda King Read Quote
