Fresh peaches are bang in season right now so use them to make these summery cocktails that I think are quite perfect for this weekend's Independence Day celebrations.
Despite my passion for cheese I’ve long been a believer that you don’t need to lay on a massive cheese board to enjoy it. You can just as easily (and more cheaply) serve a cheese plate.
In case it's escaped your notice today is World Gin Day - a rather bizarre notion but then every food and drink seems to have its own day these days. However it does provide an excuse to re-run this article on how to make the perfect gin and tonic, under the guidance of the great Salvatore Calabrese:
A report on an all-day butchery and barbeque course at Hobbs House cookery school I went to a couple of summers ago. A great day out for any BBQ enthusiast (or women who live with one who want to keep their end up ;-)
If you don't feel like cooking a big Sunday lunch for Easter next weekend how about a brunch?
As usual spring weather is all over the place with blazing sun one minute and hail the next so here's a light lunch to enjoy with a couple of friends that has a touch of spring about it but still includes a warming stew.
With all the fuss about oysters and Guinness and boiled bacon and cabbage you may overlook what must be one of the best ways of celebrating St Patrick’s Day: an Irish cheeseboard.
It’s a tribute to the sheer joie-de-vivre of the Irish that we regard St Patrick’s Day with much more enthusiasm than St George’s, St Andrew’s or St David’s Days (the patron saints for England, Scotland and Wales for those of you who aren’t into your saints). So your friends are going to be more than pleased to be invited to celebrate it with you.
The Chinese New Year, which starts on Thursday, is one of those annual events that really captures the imagination. It is celebrated in such a colourful and joyous way and Chinese food is so delicious, quick and simple to make that I hope you won't be able to resist having a go at it.
If you’re planning a Pancake Day celebration on Tuesday and haven’t yet decided what to drink here are few ideas.
Whatever you get up to on Valentine’s night (and truly, I’d rather not know) my guess is you’ve got better things to do than spend it slaving over a hot stove. So this is an unashamed cheat’s menu for you to romance your loved one with the absolute minimum of effort. Needless to say, buy only the very best ingredients.
Haggis may be traditional fare for Burns' Night but let's face it, it's not everyone's cup of tea. So here's a Scottish inspired menu that I suspect you'll probably enjoy rather more (unless you're born and bred Scots, of course...)
Given the runaway success of Big Apple Hot Dogs and Bubbledogs - London’s smash hit champagne and hot dog restaurant, it can only be a matter of time before you can pick up a dog on your local high street. But in the meantime you can throw your own hot dog party in if you follow these tips from my book Sausage and Mash
Deciding which wine is best suited to serve to large numbers can be tricky. It’s a question of budget (obviously), your own preferences and those of your guests and the type of food you’re serving.
If you haven’t already made your plans for New Year’s Eve why not invite over a few friends and treat them to a beer dinner instead of one based on wine? It’s a great way to open their eyes to the great range of artisanal beers that are now available.
It's always great to have a fresh voice on the site and few are better qualified than Jackie Dyer and Bianca Ford to talk about matching food and wine. Having both worked in the wine trade they've decided to put their expertise to good use in a joint venture called Sip with Supper (@sipwithsupper on Twitter) which will be hosting events and making videos about food and wine pairing.
The question I’m often asked at this time of year is what makes the perfect Christmas cheeseboard. It’s as difficult a question as what makes the perfect Christmas lunch.
Mulled wine is a seasonal staple but although it's easy to make it's also easy to spoil. Here are my top tips for getting it right
The first thing to bear in mind about Thanksgiving - and for that matter Christmas - is that it’s as much about mood as food. Who you’re inviting, what age they are and how big your party is are factors every bit as important as what you’re eating.