Claudia Roden
This Book Celebrates Comfort Food in All Its Forms
Deviled eggs, Marmite spaghetti, cake. In Mamma: Reflections on the Food That Makes Us, London food writer Mina Holland champions the dishes your mum used to make and the joy of a humble home-cooked meal.
Jay Rayner’s Quest for the Perfect Salt Beef Sandwich
This is the food of the Ashkenazi Jews—a dish engineered against Russian winters. I love a torn basil leaf as much as the next aspirational foodie but sometimes, only saturated animal fats will do.
Advertisement
Advertisement
Advertisement