Nigella Lawson

Thank you so much, Tracy! 💐

I was rather anxious as I began reading your post and enormously relieved and grateful afterwards! Phew, and thank you!

London Cheesecake This is one of the best sort of recipes — a family hand-me-down. My paternal grandmother instructed me in the art of adding the final layer of sour cream, sugar and vanilla towards the end of the cook...

When I was writing my baking book, I put in a New York cheesecake, which gave me the obvious name for my Granny Lawson’s recipe. And, on cue, London Cheesecake is #RecipeOfTheDay! www.nigella.com/recipes/lond...

That’s so lovely to hear

You’re too kind!

Thank you so much on both counts!! (And even more exclamation marks from me!)

I second this

London Cheesecake This is one of the best sort of recipes — a family hand-me-down. My paternal grandmother instructed me in the art of adding the final layer of sour cream, sugar and vanilla towards the end of the cook...

When I was writing my baking book, I put in a New York cheesecake, which gave me the obvious name for my Granny Lawson’s recipe. And, on cue, London Cheesecake is #RecipeOfTheDay! www.nigella.com/recipes/lond...

YOU are lovely🩷

And I’m so grateful not just for the book, but because through it I met you both – no, you three!

And it’s a wonderful book!

I’m excited too!

Spinach Baked With Ricotta and Nutmeg Here is my Italian version, you could say, of creamed spinach. Actually, it tastes rather like the ricotta and spinach mixture that's used to stuff pasta; of course, given the ingredients, this is sca...

Spinach Baked with Ricotta is #RecipeOfTheDay! This is the mixture, give or take, often used to stuff pasta, but it’s wonderful as a dreamy side-dish. I think of it as an aromatic Italianate take on creamed spinach. www.nigella.com/recipes/spin...

Food is such an important part of both identity and connection. This book truly celebrates that, and is a work of art, too. As Felicity Spector (who wrote the Forward) so beautifully puts it: “to create art during war is to create the future”.

Photograph of Cuisines of Odesa: Recipes & Stories from Ukraine’s Historic City by Maria Kalenska

And a very special #CookbookCorner shoutout for the beautiful Cuisines of Odesa: Recipes & Stories from Ukraine’s Historic City by Maria Kalenska! 💙💛

Photograph of the Double Marble Loaf Cake from Chocolate Baking: the Ultimate Guide to Cakes, Cookies, Desserts and Pastries by Edd Kimber

Photograph of Chocolate Baking: the Ultimate Guide to Cakes, Cookies, Desserts and Pastries by Edd Kimber

Chocolate Baking: the Ultimate Guide to Cakes, Cookies, Desserts and Pastries by Edd Kimber @theboywhobakes.bsky.social is the star of this week’s #CookbookCorner! And you can read more about it and get his recipe for Double Marble Loaf Cake right here:
www.nigella.com/cookbook-cor...

Spinach Baked With Ricotta and Nutmeg Here is my Italian version, you could say, of creamed spinach. Actually, it tastes rather like the ricotta and spinach mixture that's used to stuff pasta; of course, given the ingredients, this is sca...

Spinach Baked with Ricotta is #RecipeOfTheDay! This is the mixture, give or take, often used to stuff pasta, but it’s wonderful as a dreamy side-dish. I think of it as an aromatic Italianate take on creamed spinach. www.nigella.com/recipes/spin...

Oh, my heart!

Thank you!

Oh yes!

That makes me very happy!

I must get it sorted out somehow

Honey Pie This is adapted from the Salty Honey Pie from the Four and Twenty Blackbirds Pie Book. I haven’t fiddled much with the ur-version — why mess with perfection? — but mine does have an easier-to-make, no...

#RecipeOfTheDay is Honey Pie, my honey pies! Although gratefully inspired by Four & Twenty Blackbirds in New York, I make my version with a stress-free, no-roll, pastry/dough: you simply mix olive oil, milk and flour together in a bowl and press it into your tin. www.nigella.com/recipes/hone...

That’s wonderful to hear!

Honey Pie This is adapted from the Salty Honey Pie from the Four and Twenty Blackbirds Pie Book. I haven’t fiddled much with the ur-version — why mess with perfection? — but mine does have an easier-to-make, no...

#RecipeOfTheDay is Honey Pie, my honey pies! Although gratefully inspired by Four & Twenty Blackbirds in New York, I make my version with a stress-free, no-roll, pastry/dough: you simply mix olive oil, milk and flour together in a bowl and press it into your tin. www.nigella.com/recipes/hone...

Cheesy Chilli I can't count how often I find myself stirring a pan with some mince in it. Not that this is anything to apologize for: it's easy, quick and comforting. I could probably measure out my life in chilli ...

#RecipeOfTheDay is Cheesy Chilli! The heat, not ferocious, is supplied by chorizo sausages, and they infuse the beef mince with their richly scented spiciness, which is in turn creamily tempered by the cloud-like clumps of mozzarella added at the end of cooking. www.nigella.com/recipes/chee...

Thank you so much!

Can you not stop them by pressing the little x at the top corner?

Photograph of the Khaliat Nahal — Honeycomb Bread — from Bahari: Recipes from an Omani Kitchen and Beyond by Dina Macki

Photograph of Bahari: Recipes from an Omani Kitchen and Beyond by Dina Macki

This week’s Guest Recipe from the #CookbookCorner archive is the Khaliat Nahal — Honeycomb Bread — from Bahari: Recipes from an Omani Kitchen and Beyond by Dina Macki. It’s served traditionally in Oman on the 14th day of Ramadan, which is today!
www.nigella.com/recipes/gues...

I think the Korean red pepper paste, Gochujang, would do the trick!