Save some money this summer with our guide to the best places to go where your kids eat free or from £1 per paying adult.
Sometimes we just need the sort of food that comforts and bolsters and makes us feel safe and protected. This is that food. I'm a great believer in cooking properly when eating alone, and not just out of greed, and the need for deliciousness, both of which are important, but because I also firmly believe it to be a Good Thing: the succour that comes from the self can be very sustaining. For US cup measures, use the toggle at the top of the ingredients list.
About Vegan Food & Living Vegan Food & Living is the fastest growing UK magazine celebrating the delicious approach to ethical eating. Every issue features at least 75 delicious recipes, plus ingredient focuses, expert guides to nutrition, important ethical issues, the latest news and exclusive competitions, plus how to take your culinary skills to the next level.
Vegetarian hot pot, saucy tortas, a new tasting menu worth the price, and more.
About Travel+Leisure Travel + Leisure is an indispensable guide to where to stay, what to eat, and what to do around the globe. Every month, Travel + Leisure puts easy trip ideas, itineraries, and insider information right at your fingertips. Get advice from our travel experts and view the magazine's award-winning photography. The digital edition of Travel + Leisure has all the tools you need to take you where you want to go. Here are some of the things you can expect from Travel + Leisure magazine: *In-depth destination coverage: Travel + Leisure covers all the major destinations in the world, as well as some lesser-known gems. Each destination article is packed with information, from the best places to stay and eat to the must-do activities. *Expert advice: Travel + Leisure's team of travel experts is always on the go, and they're always happy to share their knowledge with readers. In addition to destination articles, Travel + Leisure also publishes features on topics like travel planning, packing tips, and budgeting for travel. *Award-winning photography: Travel + Leisure is known for its stunning photography, and each issue is filled with beautiful images of the world's most amazing places. Digital edition: Travel + Leisure's digital edition is packed with features that you won't find in the print edition, such as interactive maps, videos, and slideshows. If you're a travel lover, then Travel + Leisure magazine is a must-have. Subscribe today and start planning your next adventure!
I feel better just contemplating this. You get the comfort of a syrup pudding steamed for many, many hours in 30 minutes. And you do practically nothing to make it: roll out half a packet of good shop-bought pastry, ooze golden syrup over it, roll it up like a swiss roll and bung it in a dish, throwing over some milk before putting it in the oven. You can eat it with either cream or ice cream: whatever, it is perfect Sunday lunch pudding, though there is a good case for making it any day of the week. For US cup measures, use the toggle at the top of the ingredients list.
Where to find meaty skewers, homemade pastas, aromatic rice dishes, and more
Cool breezes blow through The Dunlin’s cottage-style guest rooms, beckoning guests to sit back on their furnished porch to relax, listening to the whistles of Carolina wren. Measuring over 490 square feet, each room is decked with the essentials of Lowcountry living and a spacious sensibility, amplified by whitewashed tones and breezy linens. Accessible rooms available.
The Dutch do love their mussels, honoured there as zwarte goud — black gold — although it’s true that their neighbours the Belgians unfairly get more credit for them. Of course, you don’t need to make these with actual Dutch mussels: this recipe is so-called more for the beer I cook them in. The first time I ordered mussels cooked in beer — at a restaurant in Amsterdam, many years ago — I worried that the bitterness might be intrusive, but that first mouthful of deep, rich broth put me right. The key, I feel, and it’s how I cook them, is to use butter, and lots of it: it balances the bitterness of the beer, and seems to help thicken the broth sweetly as the mussels steam. The fennel I cook in said butter before adding the mussels to the pan is also what you might call a Dutch touch: it’s a combination much favoured there — and elsewhere, too, it’s true: its gentle aniseed flavour softens on cooking to provide a light herbal sweetness that highlights the bolstering brininess of the mussels. It’s a classic combination for a reason. Fennelphobes could, of course, use shallots instead, but the aniseed flavour is sufficiently muted for all but the most aniseed-antagonistic palates. But I, very much a fennelphile, punch up the aniseed element with an exuberant amount of fresh dill, along with an equally enthusiastic scattering of parsley and chives. The mussels themselves take no more than a few minutes to cook, and the fennel and garlic that are called on to provide their aromatic flavours first hardly need a great deal of time in the pan, making this a sumptuous speedy feast. For US cup measures, use the toggle at the top of the ingredients list.
Explore Stay bardo for unique accommodations, exciting events, and unforgettable experiences. Book your next adventure now and create lasting memories with us!
The small resort town has changed from a mining town to a mecca for outdoor athletes because there are a plethora of things to do in Canmore.
Over the years, Valentine’s Day has evolved from a secret card sent by my mum signed with question mark to flowers from a boyfriend, a romantic dinner with a husband to now, date night with my daughter where we dress up and go eat ice cream together. This month means different things to different people, and for those wanting to eschew the schmaltz, we say why not use this opportunity to fall in love all over again – with someone, with the world, with a single moment. Hopefully this issue will help ignite that spark, with an exclusive beach dinner under a star-speckled Maldivian sky, a rooftop ‘bubble’ dinner in Paris, watching an eye-watering Namibian, discovering an island all to yourself in French Polynesia and tucking in to high-end fine dining in Zermatt. We also travel to London to uncover its conscious calling, in which purpose-driven properties, slow fashion, nature-inspired design and zero-waste dining put two ultra-luxe neighbourhoods on the sustainability map. And bring you the biggest round-up of restaurants from around the world – each a love letter to the unbridled joy of gastronomy. Wherever this month takes you, enjoy the journey, enjoy the company and, most importantly, enjoy making the memories… Enjoy the issue! Emily Baxter-Priest Editor-in-Chief
What's on in the French capital? Well, here's your complete guide to Paris in February, including where to go, what to see, and what to eat!
These are the new London restaurants to book this month, as reviewed by the expert editors and writers of Condé Nast Traveller
What's on in the French capital? Well, here's your complete guide to Paris in February, including where to go, what to see, and what to eat!
Wondering where to have the best breakfast in Chiang Mai? Here's the list of the best cafes in Chiang Mai you absolutely can't miss!
Are you in the mood for some good humor? In this post, we're going to share text messages that are so funny, you won't be able to stop laughing. From clever jokes to amusing conversations, these messages will definitely make you chuckle. Join us on this enjoyable journey as we explore the world of hilarious text messages that are guaranteed to bring a smile to your face!
Known for its beaches, jungles and colourful temples, the Indonesian island of Bali is also home to a vibrant and hugely varied offering of local dishes, from grilled octopus with starfruit to rich Padang-style curry
Polished Southeast Asian dishes, croissants everywhere, and the return of acclaimed chef Joshua Skenes.
A member of the kelp family, kombu is a seaweed that makes for a versatile pantry ingredient, providing dishes with umami flavor, nutrients, and minerals. While most kombu comes from Hokkaidō, Japan, it is also cultivated in Korea, where it is known as dashima, and China, where it is known as haidai. (Maine kelp is similar and can be substituted for kombu.) Dried kombu can be used to make Japanese dashi (a savory broth), added to beans to make them more digestible, and eaten in salads.
