What's cookin', good lookin'?

Panzanella, but with a touch of Greece. Panzanella is traditionally a Tuscan dish, invented as a way to use up old stale bread by breathing a new lease of life into it.  This gorgeous, panzanella salad will have you wanting to make it over and over again. Garlicky crunchy croutons, sweet tomatoes and cherries, fragrant herbs. This salad is everything you could want–high in antioxidants, protein from buttery butter beans, and nutrient rich with an array of colourful summer produce!  Here's...

A duo like we’ve not had before—life-long friends. She protects endangered Spanish species; he's a soil-loving agronomist. Together, they represent the next generation of olive farmers taking over their family groves. Farming has a real problem on its hands: it's aging. Yes, the climate is also a massive threat as are the low prices we've come to expect for food, but none of that matters if we don't have the people to do the work. Less than 12% of farmers are under the age of 40. The largest...

A fresh twist on the viral peaches and cream dessert.  Peach season is in full swing. And frozen shaved fruit is all the rage. So, what better way to celebrate than to combine the two? Tangy yogurt, crunchy pistachios, sweet peaches and the essential golden drizzle to elevate all the textures and flavours. It's only 4 ingredients and takes less than 10 minutes to assemble, making it the perfect summer breakfast or snack. Here's the method: Makes one serving Place you peaches in the freeze...

This recipe is from Eve Seeman, Head Chef at Apricity, a Michelin Green Star restaurant in the heart of Mayfair with an ethos of conscious cooking and joyful dining.  Apricity may mean the warmth of the sun in winter, but luckily for us the warmth of the sun in summer is finally here. It's also artichoke season so there's no better time to have this dish. The artichoke is simple, and delicious on it's own– lightly fragranced and beautifully seasoned, or if you're looking to wow then there's a...

Love it or hate it, this controversial flavour is actually considered a positive attribute in extra virgin olive oil. While some people confuse the bitterness in EVOO as something bad, it's actually something that experts and olive oil lovers alike look out for and value.   This article was written by Alexis Kerner, a leading international olive oil expert & environmental scientist. Coffee, beer, and dark chocolate are all foods we may have not enjoyed the first time we tasted them but ra...