If we talk about Indian cuisine, we imply something unified. It would be more truthful to talk about Indian cuisines. India’s many cooking styles are deeply regional, overlaid with cultural, religious, and spiritual differences, all of which change with the seasons – which makes investigating India’s regional dishes and cooking styles all the more rewarding.
Read MorePumpkins and squashes are everywhere this time of year but be sure to use a variety that is good to eat after you’ve carved your jack-o-lanterns. This Roasted-Pumpkin Ice Cream is a surprisingly wonderful way to use up pumpkin purée. Try it and the other recipes in our Roast Pumpkin Recipes collection. If you’re after more ideas, there are definitely more treats than tricks in our Halloween recipes collection.
Read MoreDiwali, the most celebrated Indian festival, serves to remind humanity of the triumph of good over evil. The celebration has important meaning for Hindus, Sikhs, and Jains. This year, the Festival of Lights is celebrated on October 24 and across five days, from Saturday October 22 to Wednesday October 26.
Read MoreThere’s nothing like the joy of finding food out in the wild, bringing it home, and transforming it into a sensational supper. Fall is the main season for wild mushrooms in the Northern Hemisphere, starting with chanterelles as early as August and continuing until the end of November, with varieties such as porcini, hedgehog mushrooms, and pieds bleus.
Read MoreVegetarianism, as a term, only came into general use after the formation of the Vegetarian Society at Ramsgate in England in 1847, writes food historian Alan Davidson. “However,” he says, “the phenomenon, that is to say the existence of significant numbers of people who as a matter of principle did not eat animal flesh, dates back to classical times or beyond.”
Read MorePutting good food on the table, let alone food tempting enough for small people’s changing appetites, can be a challenge. Don’t worry: we’ve got you covered with the books in our Cookbooks for Busy Families collection.
New to ckbk is Real Food Kids Will Love by Annabel Karmel. “Food for everyone” – from toddlers to grownups – is at the heart of this highly practical recipe book.
This week we are turning our attention to student food and have brought together tempting things that are quick, easy, thrifty, nourishing and – crucially – delicious in our new feature. ckbk is full of confidence-boosting recipes for those who may be cooking for themselves for the first time. Saving lecturing for lectures, we have curated a route through some of the easiest and tastiest dishes that ckbk has to offer.
Read MoreFeaturing two books by pioneering British food writer Jane Grigson, newly added to ckbk, along with a celebration of Scottish Food Fornight and an invitation to discover artisan cheese.
Read MoreFeaturing delicious plum recipes, and the launch on ckbk of Biting Biting, Urvashi Roe’s newly published cookbook of Gujarati snacks.
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