Nigella Lawson

Oh yes!

The squishing is done as I eat, by the way, not on serving

I like the way the garlic steams sweetly inside their skins, and I very much do not like peeling garlic! I just squish out the almost caramelised garlic by pressing down on them with a fork.

💙🤍♥️

Chicken With 40 Cloves of Garlic When I was young, this old French classic was still — though in a quiet way — very much in vogue. I dare to say it was because the novelty of using so many garlic cloves had not worn off; it seemed so...

I’m always excited to announce that my take on that French classic, Chicken with 40 Cloves of Garlic, is #RecipeOfTheDay! Do make sure you have some good bread to go with it, though mashed potatoes could also be given serious consideration. www.nigella.com/recipes/chic...

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...