Craving culinary inspiration? Look no further! Stay in the loop with all things delicious by signing up for the Feast newsletter from The Guardian. This weekly email brings you the best of food journalism, delivered straight to your inbox.
What to Expect in Your Inbox
Each week, you'll receive an exclusive newsletter featuring the latest recipes and seasonal eating ideas from star food writers like Yotam Ottolenghi, Meera Sodha, Felicity Cloake, and Rachel Roddy. You'll also find recipes from Nigel Slater and restaurant reviews from Grace Dent and Jay Rayner. It's a feast for the senses!
But that's not all! Beyond the newsletter, we're diving into the world of vegan cuisine with Meera Sodha's inventive recipes. Her vegan lentil dish with chestnuts, red wine, and cavolo nero is a must-try. As she says, "Chestnuts lend their crumbly, creamy and crunchy magic to a lentil and cabbage ‘risotto’."
Exploring the World of Pesto
Ever wondered which supermarket pesto reigns supreme? Rachel Roddy takes on the challenge of tasting and reviewing various supermarket pesto offerings. From flamboyant basil bouquets to flavors resembling gravel, she uncovers the best (and worst) pesto jars on the market. "It is true that pesto is an incredibly useful jar to have in the cupboard," she notes, "It is also true that pesto is a hard thing to preserve in a jar in a way that tastes nice."
And Don't Forget the Fondue!
Felicity Cloake offers a masterclass on cheese fondue! Her nine-step recipe provides the ultimate cheesy indulgence. "Five years ago, I was worried that the pandemic had killed off fondue for ever," she writes, "And, while it wasn’t my biggest concern back in February 2020, a world that couldn’t come together over molten cheese still seemed a bleak prospect."
So, whether you're seeking new recipes, exploring vegan options, or simply want to stay informed about the latest food trends, we've got you covered. Sign up for the Feast newsletter today and embark on a culinary adventure!
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