Tubers often end up neglected in the back of the fridge. Yet carrots, celeriac and parsley root can be roasted or boiled to inspirational effect.
Maurycy Gomulicki, an artist and mushroom foraging enthusiast, talks about mushrooms, Mexico and his furry pink storeroom.
In this edition of ‘Miracle Diet’, we look at the mirabelle plum – a juicy, yellow delight that finds its way into all sorts of liquers and sauces.
In this edition of ‘Miracle Diet’, we look at the innocent joys and guilty pleasures of scrumping.
The school canteen menu in Poland is full of traditional comfort food. That same home-made feeling of culinary nostalgia can also be found in the country’s milk bars.
Flowers don’t only belong as crystallized cake decorations – there’s a whole host of wild plants whose flowers you can use for all sorts of jams, sugars and syrups.
Our gastronomy expert celebrates his vegetarian birthday, and gives a recipe for chocolate sweet potato pie.
Architect and food visionary Carolyn Steel talks about a culinary approach to a good life, the future of farming, and the importance of sharing food and meals.
In the face of ecological disaster, some people are taking a stand against destructive food practices. Local ingredients, zero waste and edible plates are just a handful of the ideas they are implementing.
Our gastronomy expert reflects on the Polish tradition of eating carp on Christmas Eve, and gives a recipe for coconut carp curry.
Food isn’t simply a gustatory experience. It can also evoke associations with people and places, taking us on an emotional trip down memory lane. Original publication by Monika Kucia.
The versatility and rich flavour of mushrooms makes them an excellent cooking ingredient. It’s hardly surprising that mushroom-picking is an essential part of traditional Slavic culture. Original publication by Monika Kucia.