Chef, restaurateur, food writer, and leading light of the British food scene, Mark Hix has always had a passion for fish. Growing up on the Dorset coast, initially his focus was on catching them rather than cooking them. As a chef, and in his book Fish etc. his focus is on sustainable enjoyment of the riches the sea has to offer, and on teaching the home cook all they need to know to master any aspect of fish cookery.
Read MoreIn the Christian calendar Ash Wednesday signals the start of Lent, and the fast that precedes Easter. This year it falls on February 22. The day before, Tuesday February 21, is Shrove Tuesday, or Mardi Gras (Fat Tuesday) – the feast before the fast. This is celebrated with rich and sweet foods, ostensibly to use up some of those ingredients before they are put away for the duration. But it is also a chance to indulge before the period of abstinence and reflection.
Read More“This recipe is a subtle, seductive glance across the room … In my imagination, this is the effortlessly tempting meal that Bogie whipped up for Lauren Bacall, circa 1945, while she lounged around wearing his silk pajamas.”
Read MoreMark Hix is one of Britain’s best known and best loved chefs; a champion of the kind of food that we truly want to eat, and with the help of his recipes we can make at home. We are thrilled at ckbk to be able to bring you all of Mark Hix’s key cookbooks over the coming weeks. They add up to a masterclass in technique, a depository of delicious ideas, and a wonderful insight into the mind of a chef whose understanding of great flavor is unsurpassed.
Read MoreLunar New Year is often called Chinese New Year, but is actually celebrated by millions of people worldwide, and in countries across East Asia, including Korea, Vietnam, Japan and the Philippines. The festival, which spans a couple of weeks, kicks off on the first full moon after the winter solstice. For this reason, the exact date is different year on year.
In 2023 the festival begins on January 22, a date which heralds the start of the year of the rabbit. Celebrations feature dragon parades, music, dancing, lanterns, and of course lots of wonderful food!
This week we are full of Consuming Passions! We’d like to hear about yours.
Dina Macki did not hesitate for a moment when asked her Consuming Passion. It could only be pomegranates. The British-born chef, food writer and presenter is from an Omani an Zanzibari family, and the jewel-like fruit is central to so much of the food she grew up with and adores. Her love for Omani food has led to the great success of her ‘Dine with Dina’ supper-club, and her upcoming book on Omani cuisine.
As the new year gets underway our appetites change, from holiday feasting mode, to something a bit more invigorating. We need food to fuel a fresh start, food that will perk us up, not weigh us down. What could serve the purpose better than a salad. But it’s not summer, we hear you cry.
Read MoreIt’s that time of year, when we make resolutions for the year ahead, and take a look back at the year we’ve had. On that note we’ve done our annual roundup, and you lot have been cooking! It’s exciting to see the enthusiasm and range of your use of our resources at ckbk.
Read MoreDoes your heart sink at the number of people to cook for, and the number of meals to be cooked, at this time of year? We’re here to help you turn the marathon of Christmas cooking from a chore into a joy. Whether you need your hand held, or want to explore new recipes, we have tips, and tricks, and scrumptious dishes galore.
Read MoreThere is no better way to get in the holiday mood, and get on top of that gifts-to-get list, than to rustle up a few batches of something in the kitchen. A great thing to do with the little ones, and less expensive that heading to the shops, making edible gifts is a win-win. And with households always fuller than usual at this time of year, something yummy to offer around will always be welcome.
Read MoreEveryone loves a cookie! Fun, festive, and good to eat. It’s National Cookie Day on December 4 in the US and UK. But wherever you are you need no excuse to whip up a batch of cookies. A great activity with kids over the holidays, cookies make thoughtful, inexpensive seasonal gifts. We have lots of books on ckbk brimming with recipes, techniques, and charm.
Read MoreThe American holiday of Thanksgiving falls on the fourth Thursday of November – this year November 24. Its origins lie in various days for thanksgiving across US history, and since the 1800s has become established as a date that brings families across the US together. Cooking for a crowd brings its challenges, even before you factor in everyone’s expectation of the special meal. Fear not, we’ve got everything you need to keep everyone happy.
Read MoreCooking with heart and soul in the American south
“It’s one of the truest forms of American cuisine, because American cuisine to me sometimes can be a mishmash. Southern food, soul food, gullah cuisine, whatever you want to call it. It’s not going anywhere.”Kevin Mitchell – Taste of the State
Read MoreIf we talk about Indian cuisine, we imply something unified. It would be more truthful to talk about Indian cuisines. India’s many cooking styles are deeply regional, overlaid with cultural, religious, and spiritual differences, all of which change with the seasons – which makes investigating India’s regional dishes and cooking styles all the more rewarding.
Read MorePumpkins and squashes are everywhere this time of year but be sure to use a variety that is good to eat after you’ve carved your jack-o-lanterns. This Roasted-Pumpkin Ice Cream is a surprisingly wonderful way to use up pumpkin purée. Try it and the other recipes in our Roast Pumpkin Recipes collection. If you’re after more ideas, there are definitely more treats than tricks in our Halloween recipes collection.
Read MoreDiwali, the most celebrated Indian festival, serves to remind humanity of the triumph of good over evil. The celebration has important meaning for Hindus, Sikhs, and Jains. This year, the Festival of Lights is celebrated on October 24 and across five days, from Saturday October 22 to Wednesday October 26.
Read MoreThere’s nothing like the joy of finding food out in the wild, bringing it home, and transforming it into a sensational supper. Fall is the main season for wild mushrooms in the Northern Hemisphere, starting with chanterelles as early as August and continuing until the end of November, with varieties such as porcini, hedgehog mushrooms, and pieds bleus.
Read MoreVegetarianism, as a term, only came into general use after the formation of the Vegetarian Society at Ramsgate in England in 1847, writes food historian Alan Davidson. “However,” he says, “the phenomenon, that is to say the existence of significant numbers of people who as a matter of principle did not eat animal flesh, dates back to classical times or beyond.”
Read MorePutting good food on the table, let alone food tempting enough for small people’s changing appetites, can be a challenge. Don’t worry: we’ve got you covered with the books in our Cookbooks for Busy Families collection.
New to ckbk is Real Food Kids Will Love by Annabel Karmel. “Food for everyone” – from toddlers to grownups – is at the heart of this highly practical recipe book.
This week we are turning our attention to student food and have brought together tempting things that are quick, easy, thrifty, nourishing and – crucially – delicious in our new feature. ckbk is full of confidence-boosting recipes for those who may be cooking for themselves for the first time. Saving lecturing for lectures, we have curated a route through some of the easiest and tastiest dishes that ckbk has to offer.
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