More interested in authenticity than hipness, Nigella Lawson’s new book approaches food trends scrupulously, avoiding those that clash with her brusque, taste-first ethos.
A recipe from the book “At My Table” by Nigella Lawson.
Naturally, the debut of her latest cookbook, titled At My Table: A Celebration of Home Cooking, has us eager to test out Lawson’s new recipes.
A recipe excerpted from the book “At My Table” by Nigella Lawson.
FROM THE ARCHIVE: The query “Should you eat it straight from the jar?” doesn’t even deserve an answer. Obviously you should.
The man sitting next to me is holding a coffee cup in one hand and is wildly pointing with the other. “There he is!” he whispers loudly to his wife, who looks around wildly and says, “Where? Where?” The “he” in question is chef Masaharu Morimoto, who has nonchalantly entered the amphitheatre at the Culinary Institute of America at Greystone in Napa, California, to perform a cooking demonstration.
Jamie Oliver catapulted to fame at the age of 23. Nearly two decades later, the British celebrity chef and TV personality has built a brand on food and campaigning.