Homemade pumpkin purée is not the same as the canned stuff. Homemade versions almost always skew watery, more like soup than a thick, smooth mash. Whether you steam, microwave, or roast a pumpkin, it ...

Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in a ...

The Irish love Halloween as much as we do. The holiday originated in Ireland more than 2,000 years ago as the ancient Celtic festival Samhain, marking the end of harvest season and the beginning of ...

In the first weeks and months of the lockdown, my desire to preserve became even stronger than usual. I’d buy lemons by the dozen and my daughter, J, would juice them for her vinaigrettes. Every time ...

Pépin shows us how to make one of his favorite dishes for the summer, a fresh corn purée. He demonstrates two ways of removing kernels from the cob, and simply sautes the purée with salt and pepper ...

A carefully made ratatouille is one of the classic dishes of summer, a deeply delicious expression of what can be done with the best vegetables from the seasonal garden. It is bright and acidic, sweet ...

Italian tomato purée is the most acclaimed variety. For the best flavour, buy tomato purée in jars rather than cans or tubes. There is also a ‘double concentrated’ version of purée, that’s thicker and ...