I’ve come to love the onion
You name it, you can — and for some reason people always do — put onion in it
Spectator Life
An intelligent mix of culture, style, travel, food and property, as well as where to go and what to see.
I miss America’s sandwiches
If the British public are not introduced to good sandwiches, they will not know what’s possible
April 29, 2021
Can the Mayr diet work at home?
It’s amazing, but when you chew something 60 times, a piece of broccoli starts to taste sumptuous, complex, irresistible
The chowder crowd
A New England classic
April 26, 2021
Can I be vegetarian and conservative?
As a vegetarian on the right, I would argue that there is nothing ‘traditional’ about modern livestock production
April 9, 2021
The need to knead
Loafing, the Swedish way
April 7, 2021
Dinner with Judy
A virtual party will have to do
March 30, 2021
Hopping through Holy Week
Rabbits too
March 4, 2021
The diversity dinner
Marrying meatballs with plantains and curry
February 28, 2021
Sap happy
Breaking the maple syrup monopoly
February 8, 2021
Fresh food, fresher air
Dining out in a Chicago winter
February 3, 2021
Raclette sports
A cheese for all seasons
January 15, 2021
Dutch treat
The pride of Pennsylvania
January 12, 2021
Hors sense
On the beauty of bite-sized
January 9, 2021
The mixed morality of Veganuary
Is cutting out animal products always the most ethical choice?
January 8, 2021
Mincemeat-baked apples: why end the indulgence?
Can Christmas food be justified in January?
Blini with caviar: a sophisticated way to spoil yourself
The legacy of Blini, smoked salmon, caviar and Champagne is difficult to quit
December 23, 2020
Nietzsche and Wagner
Strong vines for the festive season
The twelve courses of Christmas
Usually an odd number of cheeses is de rigueur, but on this occasion, we must serve exactly eight
December 21, 2020
Goose is loose
On the fairest fowl
December 18, 2020
Persimmon on permission
Not the only orange fruit
December 14, 2020
Beef Wellington: a winter luxury that’s worth the effort
There is no conclusive proof that this dish was created in honor of the first Duke of Wellington
December 11, 2020
Brandy snaps: the festive lift we all need
While brandy snaps look similar to the Italian cannoli, they are far, far easier to make
December 7, 2020
How to make a foraged mushroom and hazelnut salad
Lockdown turned many of us into foragers as we looked to get better acquainted with the countryside
December 6, 2020
Ten Christmas gifts for an adventurous eater
Bon appétit (and joyeux Noël)
December 2, 2020
How to make a substantial Scotch egg
A well-seasoned, slightly fatty sausage does a lot of the leg work for you
November 30, 2020
Old fashioned values
Life lessons on ice
November 25, 2020
Thanksgiving with my illegally large family
Between my two parents and seven siblings, we’ve already maxed out the 10-person limit
Cook like a royal: inside the Queen’s Christmas pudding recipe
For all their embracing of modern social media, the royals are traditionalists when it comes to their puddings