Xanthe Clay and her panel sift through the supermarket offerings to find the best of the best for non-meat eaters Got a vegan coming for Christmas? While on any other day you might get away with ...

This vibrant Middle Eastern country has been getting a lot of—well-deserved—accolades. For a couple of decades its cuisine was not getting the traction of countries like Turkey and Morocco, as both ...

Yotam Ottolenghi is one of the most influential cookbook writers in the world today. His London restaurants, which range from high-end cooking to takeaway delis, have inspired a series of nine ...

Sure, Yotam Ottolenghi’s new cookbook features hummus and pita on the cover and a recipe for “Creamy, Dreamy Hummus” spread out over four whole pages, but don’t think this book rehashes everything ...

Astonishingly versatile, chestnuts shine in savoury dishes as well as they do in sweet. Here’s how to make the most of this autumn’s crop ...

1. For the mushrooms: Heat a large grill pan on high heat and add all the mushrooms, spread out (you may need to do this in batches, depending on the size of your pan). Grill for about 8 minutes, ...

Hummus, the go-to dip of chickpeas blended with sesame seed paste, lemon and garlic, is often so hit-or-miss that I stopped eating it for a long time. But during the past seven months, I rediscovered ...

The first time I saw a recipe for Israeli-style hummus I thought it must be a mistake. I was familiar with hummus recipes that started with canned beans and included a gratuitous amount of olive oil.

I always agonize over my first column of the year — should it focus on upcoming trends, should it be something light since we just got through a dairy/sugar/alcohol laden-holiday? Should it be a ...

People nowadays are under tremendous pressure to do everything themselves, whether it's designing our own clothes, building our own internet or — good God — making our own lunch for work. It's too ...