All posts tagged: Recipe

Goldfish crackers debut new recipe — and it’s one fans requested for years

Goldfish crackers debut new recipe — and it’s one fans requested for years

Published by Daniella Wilson

Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more After years of “social requests and even handwritten letters,” Goldfish crackers are finally answering the call for a version that more snackers can enjoy. The Campbell’s Company announced Tuesday that Goldfish will introduce its first-ever gluten-free version of the iconic cheese crackers, set to debut nationwide in November. The new 5-ounce package will sell for around $4.99. “We’ve heard from many families who love Goldfish but haven’t always been able to enjoy them together, and that feedback stayed with us,” Tiphanie Maronta, senior vice president of Goldfish Crackers, said in a statement. “We wanted to take the time to make sure every detail – from the taste and texture to the iconic shape – was true to Goldfish.” The move could make the popular …

Why Andy Burnham’s council house building boom is a recipe for disaster

Why Andy Burnham’s council house building boom is a recipe for disaster

Published by Sam Flores

On a Wednesday morning in Newham, east London, the Carpenters Estate is not a prepossessing sight. Once a bustling community hub, this collection of tower blocks has been reduced to a ghost town, subject to endless plans for redevelopment going back 25 years. Many of its flats have been rendered uninhabitable by flooding, structural issues and damp. All the same, provided they do not spend the night there, residents are free to return to the flats they still think of as home, however run down they have become. “We cook dinner in our flats, then we have to spend the night in a Travelodge,” says Warren Lubin, who has lived on the estate since the 1990s. “The council moved us out in November 2025 because of structural issues making the building unsafe, but we still can’t see or hear any work being done. Sometimes if it rains hard enough, you’ll have water running down the main stairs.” Residents like Warren Lubin just want a home to live in – Jeff Gilbert It is a similar …

Benjamina Ebuehi’s summer berry dutch baby recipe | Summer food and drink

Benjamina Ebuehi’s summer berry dutch baby recipe | Summer food and drink

Published by Sam Flores

This pancake/yorkshire pudding hybrid is nothing if not fun. The edges crisp and puff up in the most dramatic way, making for a very impressive brunch centrepiece that makes a change from regular pancakes. Although delicious just with some icing sugar, I’ve filled this one with a quick fruit compote to make the most of summer berries. The juices soak into the base, making way for my favourite part of a yorkshire: the slightly soggy bottom. Summer berry dutch baby Want to save this recipe? Download the Guardian Feast app to add this to your collection. Prep 5 minRest 20 minCook 40 minServes 4 For the berry compote100g strawberries, hulled and roughly chopped100g blackberries50g raspberries1 tbsp lemon juice2 tbsp caster sugar For the batter110g plain flour25g caster sugar¼ tsp salt3 large eggs 240ml whole milk20g salted butter To serve 250ml double cream2 tbsp maple syrup, plus extra to serve½ tsp vanilla bean pasteIcing sugar, to dust Start by making the compote. Add all the ingredients to a small pan and heat gently for a few …

Young people are ‘soft hermitting’ this summer – but it might be a recipe for loneliness

Young people are ‘soft hermitting’ this summer – but it might be a recipe for loneliness

Published by Daniella Wilson

Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more Stay ahead of the curve with our weekly guide to the latest trends, fashion, relationships and more As yet another beautiful, sun-drenched day dawns in the coastal town I call home, I feel my heart sink. Gorgeous summer weather should, on the face of it, be a source of joy. This is Great Britain after all, and a traditional British summer usually means more picnics ruined by drizzle than you can shake a damp sandwich at. The problem is, with the sunshine comes the “shoulds”. With weather this nice, I should be organising an impromptu ultimate frisbee game or lawn croquet tournament in the park. I should be going paddleboarding. I should be barbecuing and quaffing ice-cold rosé in the garden, but I should also simultaneously be practising beach yoga, going to an al fresco Shakespeare play, doing a 10-mile hike, …

Rachel Roddy’s ratatouille and potato gratin recipe | Stew

Rachel Roddy’s ratatouille and potato gratin recipe | Stew

Published by Sam Flores

We swapped the heatwave and melting pavements in Rome for a similar situation in London, which meant catching a train to Dorset felt something of a relief. Not that it wasn’t hot there too, but it was offset by the sea, a garden and a dark, cool house. The weather also meant that the always good July produce was superb and abundant: all the berries, cherries, peas, runner and french beans; but also potatoes, aubergines, courgettes, tomatoes and herbs – all of which go into this week’s recipe. My template for ratatouille is a mix of Jane Grigson’s recipe in her Vegetable Book and Robert Carrier’s version in Great Dishes of the World, plus the advice from a French friend to cook the aubergine separately, either by deep-frying (by far the tastiest option), baking, or air frying. The benefit of this step is not just flavour; it ensures the aubergine holds its shape better, meaning distinct chunks in the final stew. What I like about Grigson’s recipe is the initial lively simmer (with a lid …

‘When Life Gives You LLMs’ – a teaching recipe for limiting the impacts of AI

‘When Life Gives You LLMs’ – a teaching recipe for limiting the impacts of AI

Published by Jenni Sidey

The way I teach my classes has changed more in the past three years than in my entire prior career. This change was forced upon me, but it has ultimately been for the better. As the saying goes, “When life gives you lemons…” What life gave us beginning in late 2022, of course, was not lemons but LLMs. Here I offer my lemonade recipe. I’m still refining it. Perhaps I can help you develop your own. Perhaps you’ll tell me how to improve mine. Let me start with the reasoning that led me to my current pedagogical approach. During 2023-2024 I arrived at three basic premises. First, I could no longer trust that essays written outside class represented students’ own abilities. Second, I did not want to give up assigning such essays. Third, I did not want to police students’ essays for AI content. Here’s the conclusion I reached: I now have two streams of assignments in my classes. One stream comprises work done in class, where I prohibit AI use. The other comprises work …

Rachel Roddy’s recipe for pasta with courgette, onion and raw tomato salsa | Food

Rachel Roddy’s recipe for pasta with courgette, onion and raw tomato salsa | Food

Published by Sam Flores

In her encyclopaedic but not at all stuffy book about Neapolitan food, Jeanne Caròla Francesconi provides half a dozen recipes for pasta with raw tomato sauces suitable for hot days. The one I always notice is vermicelli all’insalata, because of the arrangement of the words. Not the familiar insalata di pasta (pasta salad), but all’insalata (like a salad), which serves as a reminder that, as with salad, the important thing with this family of recipes is that the pasta is treated like leaves of salad and tossed gently but thoroughly with plenty of tasty and suitably cut condiments and dressing. The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. The dressing in this instance is the result of mixing two recipes that we used to make during cooking lessons on hot days at the old Latteria Studio: pasta with courgette, and pasta with double tomato sauce. The courgette softened in plenty of olive oil with spring onion is the warm part of the recipe, while …

Peppers and potatoes in padella

Peppers and potatoes in padella

Published by Sam Flores

I cook frugal meals a lot, mostly because it means I don’t have to shop every day. There’s always beans and pulses, pasta and rice, eggs, cheese and vegetables in the kitchen, plus a good stock of spices and pots of herbs. For this recipe, change the herbs you add depending on the time of year. Basil is great in the summer. (Padella is italian for ‘pan’.)    Source link