Simone Biles’ coach says gymnast suffered from ‘twisties’ before 2016 Olympics
Notes on chocolate: elegant treats for when the Easter eggs are gone
It’s Easter and this seems the right time to be talking about Christmas. Only joking! I’ll not be eating very much chocolate today because, see past columns and just how much Easter chocolate I have tested.My big weakness at the moment is Luisa’s Sicilian Orange. Although for Easter this came in a flat egg or bunny shape (both were £10.50), it’s the bijou bar I really love, £5
Dove, London: ‘inventive, unusual, tantalising’ – restaurant review
The designer Bella Freud waxes lyrical over a relaxed, elegant lunch with a fabulous friendDove, 31 Kensington Park Road, London W11 2EU (020 7043 1400; dove.london). Starters £4-£16; mains £12-£33; wine from £35I am a potentially dull person to eat with. However much I love and relish food, food is not my friend and I have a host of verbotens, ranging from garlic, onion and chives, which for me are headache-inducing, to butter, which I have always hated. Each meal in a new restaurant where I’m not familiar with the idiosyncrasies of the menu begins, “Do you have anything without garlic?” My meal might end up seeming plain to an onlooker, but this plainness divulges so many nuanced flavours – a grilled chop floods my nervous system with relaxing endorphins
Mediterranean producers unite in the face of dire adversity
Waitrose No.1 Castillo Perelada Cava Brut, Spain NV (£11.99, Waitrose) At a time when the world is being pulled apart by aggressively idiotic nationalism, examples of multinational cooperation, however small, can feel particularly precious and poignant. Nowhere more so, perhaps, than in the Mediterranean, where the savagery of war in the east and the brutality of border enforcement in the north make a nihilistic mockery of the very idea of togetherness. At their inaugural event in Catalonia’s Empordà last month, the organisers of the Mediterranean Wine Symposium hoped to offer at least some sense of a different world of pan-regional collaboration, however
TikTok trend for ‘Dubai chocolate’ causes international shortage of pistachios
Product promotion on TikTok is now powerful enough to influence the vast agricultural economies of the US and Iran – at least when it comes to the consumption of high-end confectionery.A chocolate bar stuffed with a creamy green pistachio filling has become incredibly popular after a series of video clips shared on the social media site. The first bit of footage praising the taste of the expensive so-called “Dubai chocolate” was posted at the end of 2023 and has now been viewed more than 120m times, to say nothing of the many follow-up videos.The result has been an international shortage of the vital ingredient, pistachio kernels, which are largely grown in either the US or Iran. In a year, prices have surged from $7
‘It’s less intimidating, less vulnerable’: why cooking in company helps us to talk
On the day after Boxing Day last year, my dad and I went to buy some cabbage. My aunt and cousins were joining us for dinner that evening and we had a meal to prepare. The local supermarket was closed and the cabbage, sourced from an Italian deli around the corner, was obscenely overpriced. In a bind, we bought some anyway and headed back home to begin cooking. Standing around the kitchen island chopping and peeling vegetables, preparing a rib of beef and assembling a side dish of dauphinoise potatoes, we listened to music and chatted
Roast chicken and citrus salad: Caroline Eden’s walnut recipes
The South Caucasus is a region that has taught me just how much can be done with herbs and nuts. Intensely fresh and fragrant, herbs are used liberally in Armenia, Azerbaijan and Georgia, and never as an afterthought or as mere garnish. In fact, entire bunches of basil, coriander and tarragon will often accompany grilled and roast meat from springtime right through to autumn, while bulgur salad is always more leaf than wheat; sorbet may be basil and soda is often tarragon, too. Walnuts are another mainstay of kitchens throughout the region, where they go into salads and cakes and, perhaps best of all, are ground into thick, rich sauces.At a restaurant in Dilijan, northern Armenia, we ate roast chicken that, given its wine and walnut sauce, had a distinctly Georgian flavour
Sunday with Paul Chowdhry: ‘I’ll have a big brunch, then lie around watching YouTube’
Jameela Jamil: ‘I used to be a massive troll and bitch on the internet’
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