10 Deviled Egg Recipes

Mitch Prensky jokes that he’s a Jewish boy from New York who happens to love Southern comfort food, including deviled eggs. You’ll always find a deviled egg on the menu at his Philadelphia restaurant, Supper, but it’ll never be the standard kind. “We haven’t had any failures yet,” says Prensky. “I try out flavors I intuitively know go well together.” His favorite is the Sriracha egg. Now you can taste his eggs yourself in time for your next barbecue, picnic, or potluck.
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The Ten Best Ice Creams

Click on the image to the right to launch our guide ...
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The 10-Ingredient Shopping Trip

Many people turn to unhealthy restaurant meals and takeout because they don’t have time to shop. In his latest “How to Cook Everything” segment on the Today Show, New York Times food writer Mark Bittman makes it surprisingly easy to cook a week’s worth of dinners with just a 10-ingredient shopping trip.
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Alive and Evolving: The Paris Bistro

Offering reliable and affordable food, the bistro choices are better than they have been in years.
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The Right Stuff (by Law)

The Dark ‘n’ Stormy, a Bermudan cocktail, has been making a quiet resurgence in New York City bars and restaurants in the last couple of years.
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Seasonal Glories: Rhubarb, 3 Ways

Although my old rhubarb compote recipe is speedy, convenient and addictive, it is only one way to experience the bracing pleasures of the plant. It was time to branch out.
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Tropical but Not Typical

These drinks are made with coconut, but they're not your usual tropical cocktails.
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Grow your own: The seeds of change

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Cooking Their Books

Trying to re-create restaurant dishes at home.
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The Ten Best Scotch Whiskies

Take a load off with one of these wonderful scotch whiskies.
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What’s Cooking at the White House? Who’s Asking?

ALICE WATERS, the restaurateur, and Walter Scheib, a former White House chef, have been at odds for weeks over who could or should cook for the new first family.
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Calories Do Count

Complex diet regimens are starting to look like exotic mortgages and, just like a reliable savings account, good old calorie counting is coming back into fashion.
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Dry-Ice Martini and Electric Cake

Some professional scientists are drawing on laboratory experience and academic training to make cooking into a science project.
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The Ten Best Winter Soups

Keep warm this winter with one of these delicious soups.
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6 Food Mistakes Parents Make

Most parents can relate to the daily challenge of finding foods that children will eat.
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The 50 Best Cookbooks

From Mark Hix to Jamie Oliver, cook yourself up a warming treat to ward off the seasonal blues from our pick of the finest cookbooks.
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Eat: Ten Great Tastes of New York

What to order? The pate grand-mere with chicken liver, pork and cognac, the rabbit rillettes, the famed fromage de tete, or the house made saucisson sec de Lyon?
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The Great Vegan Honey Debate

There's never been a better time to be a half-assed vegetarian. Five years ago, the American Dialect Society honored the word flexitarian for its utility in describing a growing demographic—the "vegetarian who occasionally eats meat." Now there's evidence that going flexi is good for the environment and good for your health.
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M&S sandwiches have more fat than Big Mac and chips

Sandwiches from five of the UK's largest sandwich companies – Subway, Pret a Manger, Marks and Spencer, Boots and Greggs – were examined by Channel 4's Dispatches programme.
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Food Stuff
Caviar in the Summer, Many Ways

Caviar in July? Why not? For great canapés with summery drinks, there are vibrantly colored roe from Little Pearl Caviar in Somerville, Mass.
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A Cocktail Book Renaissance, Too

The price of out-of-print cocktail books has skyrocketed along with the popularity of cocktails.
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In Paris, Burgers Turn Chic

Hamburgers and cheeseburgers have begun to invade Paris, even in restaurants run by three-star chefs.
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In the red: here's food for thought in these inflationary times

So: food. everyone's talking about it. Really, everyone. A few weeks ago my fellow cash-strapped columnist Lisa discussed it; now the rest of the country's doing the same. We're being told to waste less, to innovate, to stop chucking things out. And all the while, prices go up.
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The Weird, Wild and, Ultimately, Sublime

A foodie’s quest starts with barbecue and takes off from there with a tangle of radish kimchi, spaghetti stuffed into an ice cream cone and raw octopus tentacles.
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The Great Barbecue Debate

Barbecue season is upon us, and I'm wondering about the greenest method for cooking up my legendary T-bones and sweet sausages. Should I stick with charcoal, which I've used for years, or should I finally make the switch to gas?
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The diet that beats cancer

How adding six types of food can cut the risk of cancer by 22 per cent.
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This Is Summer: Food websites

Whether you need to check a recipe or buy unusual ingredients and homeware, we've chosen 20 brilliant foodie websites. Delicious ideas are just a click away...
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How to cook an authentic Moroccan tagine

There are few countries in the world with a cuisine as colourful as Morocco’s. The vibrant fusion of bright yellow saffron, lush green parsley, juicy red tomatoes, terracotta earthenware and cooking vessels painted in every shade of azure and aquamarine make any Moroccan dish a feast for the eyes before you have even tasted a mouthful.
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Snail, leather or tea – what flavour crisp will Heston cook up?

As the chef whose reputation has been built on his ability to confuse and tantalise tastebuds with such confections as crab ice cream and leather purée, Heston Blumenthal would be naturally drawn to a company that depends upon the strange alchemy of suffusing fried potato with the chemical essence of prawn cocktail, ketchup or roast chicken.
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A slice of summer: Skye Gyngell melon recipes are bursting with flavour

Canteloupe, charentais, honeydew...even the names of melons make the mouth water. And now is the time of year to enjoy them at their juiciest.
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Hot potatoes: Spuds have never been so tasty

This is the season to (re)discover potatoes, the time when the highly prized "new earlies" come into their own, varieties such as Arran Pilot, Foremost and Maris Bard. Fragile-skinned, yet hard and firm and with a sweet and nutty taste, these flavoursome princes of the potato world are perfectly satisfying on their own, served with just a little butter or olive oil. However, they also enhance other foods beautifully.
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Chilean wine: worth paying more for

With a retail market share of 8 per cent in the UK, Chilean wine sales have never been so buoyant. Indeed, for the first time we now drink more Chilean wine than we do Spanish.
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Theodore Kyriakou: Greek voyage to vibrancy

Greeks owe Theodore Kyriakou a medal. For decades, Greek food in Britain has meant pink taramasalata, dodgy kebabs and plate-smashing. But Athens-born Kyriakou, through his London restaurant The Real Greek, has shown that Greek food can be fresh and vibrant, not oily and third-rate.
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Sarah Brightman's favourite red wine and cocktails

Sarah Brightman is looking a trifle sheepish. In front of the world's best-selling soprano are a vast cup of steaming cappuccino, a box of chocolates and an empty crisps packet.
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The miraculous fruit that turns sour food sweet in your mouth

At first glance, it looks and tastes much like an ordinary red berry.
Native to West Africa the synsepalum dulcificum is not much bigger than a grape and, other than an attractive red skin, is rather unassuming. But now the "miracle fruit", as it is being called, has become the toast of the culinary elite for its miraculous ability to change the way your mouth works – making sour things taste magically sweet.
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Food Festivals 2008

Get a taste of the year ahead with the UK's most comprehensive foodie events listings on the web.
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What a waste: Britain throws away £10bn of food every year

A new study has exposed the staggering amount of food thrown away every day by the British public, calculating that the annual total of wasted products adds up to a record £10bn.
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Déjà Vu Dining

“Surprisingly decent” was the consensus among nine reviewers who visited chain restaurants in the suburbs around New York City.
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Great British puddings - full steam ahead

Let the calories count themselves - once in a while, nothing beats a great British pudding.
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Eating tomatoes is the best way to avoid sunburn and wrinkles

A study found that volunteers who ate helpings of ordinary tomato paste over a 12-week period developed skin that was less likely to burn in the sun.
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