Food

Seasonal recipes and food preservation tips.

Grasping the Grape: Pinot Blanc

By Maryse Chevriere and illustration by Sarah Tanat-Jones

Get the low down on the white mutation of Pinot Noir, a neutral wine that pairs well with lightly sauced white fish and roasted chicken.


Grasping the Grape: Pinot Noir

By Maryse Chevriere and illustration by Sarah Tanat-Jones

Find out what makes this light-bodied red wine the world’s most popular and esteemed varietal, and why its complex personality makes it exciting.


Grasping the Grape: Zinfandel

By Maryse Chevriere and illustration by Sarah Tanat-Jones

Find out why this boozy, iconic American wine technically isn’t as American as you might think, and how it got so popular in the States.


Elisabeth’s Lemon Bars Recipe

By Claire Ptak and Henry Dimbleby | Photos by Steven Joyce

Bake these wonderful, tangy lemon bars for a perfect relief from this summer’s heat. Looking to change things up? Try adding a touch of lavender.


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Baked Apple Recipe

By Claire Ptak and Henry Dimbleby | Photos by Steven Joyce

Try making these tantalizing baked apples perfect for your fall harvest and the perfect way to bring a bit of warmth on a cool autumn evening.


Harvest Kitchen: Staying in Season

By Clodagh McKenna

Discover the difference in your dinners when you cook with fresh, in-season ingredients.


The Difference Between Chili and Chile

By Kerstin Rosengren and Eva Robild

Learn about the long history and fascinating origins of the chili and the chile and discover the differences between the two.


Spanish Peppers

Written by Kerstin Rosengren and Eva Robild and Photos by Pernilla Bergdahl

Learn about Spanish pepper history, growth patterns, and the use of the Hong Gochu pepper in the making of savory gochujang.



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