What we're cooking today
RAPID RAGU
Much to my husband's horror, when I am feeling fragile and in need of cosiness and comfort, my favourite supper is a helping of minced meat with some grated cheese on top, eaten by greedy, grateful spoonful…
See RecipeTOP 5 GLUTEN FREE CAKES
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LEMON POLENTA CAKE
This cake is a sort of Anglo-Italian amalgam. The flat,… Read More
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GORGEOUSLY GOLDEN FRUIT CAKE
This is the fruity blonde sister to that brunette… Read on
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CLEMENTINE CAKE
This is incredibly easy to make; even if you're stressed… Read on
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APPLE AND ALMOND CAKE FOR PASSOVER…
It's astonishing how buttery this cake tastes, given… Read on
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CHOCOLATE OLIVE OIL CAKE
Although I first came up with this recipe because… Read on
Nigella's Latest Video
The Making of......
Here's a fun clip of what went on behind the scenes at the photo shoot of Nigella's new book: NIGELLISSIMA!
Kitchen Witter
17th May 2013
I was so inspired by my Brazil trip, that I knew it was only a matter of time before I tried my hand at some local delicacies. I've been back a week now, and have been impatient to have a go at coxinha. For those of you who are not Brazilian, these are best thought of as pear-shaped chicken croquette (coxinha means 'little thigh', which is strictly speaking… Read on
Cookalong competition
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Welcome to our new Cookalong competition!
Now with fabulous prizes!
Each month the Nigella.com team will award a prize for the entry we deem the best
Kitchen Wisdom
"When baking bread do not use tepid water use cold, it works better because heat kills yeast and this way takes a little longer to prove but worth it . "
Posted by Crafty Cookie
Kitchen Queries
Egg Sizes For Cakes
Hello, I am a bit confused as to what size eggs i should use for the flourless chocolate cakes? The website ingredients state 'medium eggs' but the Nigella cookbooks I have generally…? Read on
Cookbook Corner
CHOCOLAT
By Eric Lanlard (photos by Kate Whitaker). Published by Mitchell Beazley, 2013. What can I tell you? I love chocolate;… Read on
