Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the "great peasant dishes of the world". The dish has been known since at least the 18th century, and in its early versions it contained cooked beef; by the mid-20th century the two vegetables had become the principal ingredients.
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples. It also includes influences from Irish, French-Canadian, Italian, and Portuguese cuisine, among others. It is characterized by extensive use of potatoes, beans, dairy products and seafood, resulting from its historical reliance on its seaports and fishing industry. Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as sweet corn although flint corn is grown as well. It is traditionally used in hasty puddings, cornbreads and corn chowders.
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regions and traditions worldwide.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Baked beans are a dish traditionally containing white common beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. Canned baked beans are not baked, but are cooked through a steam process.
Potassium carbonate is the inorganic compound with the formula K2CO3. It is a white salt, which is soluble in water and forms a strongly alkaline solution. It is deliquescent, often appearing as a damp or wet solid. Potassium carbonate is mainly used in the production of soap and glass. Commonly, it can be found as the result of leakage of alkaline batteries.
A casserole is a kind of large, deep pan or bowl used for cooking a variety of dishes in the oven; it is also a category of foods cooked in such a vessel. To distinguish the two uses, the pan can be called a "casserole dish" or "casserole pan", whereas the food is simply "a casserole". The same pan is often used both for cooking and for serving.
Gourmet is a cultural idea associated with the culinary arts of fine food and drink, or haute cuisine, which is characterized by their high level of refined and elaborate food preparation techniques and displays of balanced meals that have an aesthetically pleasing presentation of several contrasting, often quite rich courses. Historically the ingredients used in the meal tended to be rare for the region, which could also be impacted by the local state and religious customs. The term and the related characteristics are typically used to describe people with more discerning palates and enthusiasm. Gourmet food is more frequently provided with small servings and in more upscale and posh fine dining establishments that cater to a more affluent and exclusive client base. When it comes to cooking gourmet dishes, there are also frequent cross-cultural interactions that introduce new, exotic, and expensive ingredients, materials, and traditions with more refined, complex, formal, and sophisticated high-level cooking and food preparation techniques.
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet.
Barmbrack, also often shortened to brack, is a yeast bread with added sultanas and raisins. The bread is associated with Halloween in Ireland, where an item is placed inside the bread, with the person receiving it considered to be fortunate.
Andrew Jefford is an English journalist, poet, and writer, the author of various books and columns on wine, whisky, travel and perfume.
Fiona Hamilton-Fairley is the founder and CEO of The Kids' Cookery School in Acton, West London. She founded the cookery school for children in 1995 and she has authored three books. She was appointed a Member of the Order of the British Empire in 2019.
Anthony Rose is a British wine journalist known for his column in The Independent, which ran for the length of the print version from 1986 to 2016. He also contributes to publications such as Decanter, The Real Review , The Financial Times How to Spend It online and The Oxford Companion to Wine . Rose has contributed to several wine books including Wine Report, The Oxford Companion to Wine, and for five years co-authored the annual consumer guide Grapevine with Tim Atkin. Rose was one of four UK wine writers, along with Joanna Simon, David Williams and Jane Parkinson, to launch an online wine ratings magazine for the UK called The Wine Gang. He is the panel chair for Southern Italy at the Decanter World Wine Awards.
Misal pav is a dish from the Indian state of Maharashtra. It consists of misal and pav. The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro). It is usually served hot with bread or rolls toasted with butter and buttermilk or dahi and papad. It is served as a breakfast dish, as a snack and also as a full meal.
Tristan Stephenson is a British bartender, author, and businessman.
Hawksmoor is a British steakhouse and cocktail bar chain started in 2006.
Tudor food is the food consumed during the Tudor period of English history, from 1485 through 1603. A common source of food during the Tudor period was bread, which was sourced from a mixture of rye and wheat. Meat was eaten from Sundays to Thursdays, and fish was eaten on Fridays and Saturdays and during Lent. New foods were being brought from the newly discovered Americas, such as tomatoes and potatoes. The rich commonly held banquets that consisted of a large variety of courses. Ale and wine were the common drinks of the time.
Hattie Ellis is a British food writer and journalist.
Jackie Kearney is a British cook specialising in vegetarian and vegan street food, drawing especially from Asian cuisine. Kearney works as a chef and food development consultant, as well as running The Hungry Gecko dining club. She has a food trailer called Barbarella, and has published several vegan cookbooks.
This Is the Boke of Cokery, or The Boke of Cokery, is believed to be the first cookery book printed in English. The name of the author is unknown. It was printed and published by Richard Pynson in 1500. The book remained in print for many years in the 16th century, but was superseded and forgotten by the 18th. The only known surviving copy of the book is in the possession of the Marquess of Bath at Longleat House, Wiltshire.
