Chocolate and chestnuts combine for an alternative Yule Log that makes a delicious dessert with a beautiful presentation.
Aïoli refers not only to mayonnaise, but to a meal of the sauce and food to dip. In south France, aïoli garni comes with veggies, eggs, cod, and escargot.
A not-so guilty Valentine’s treat, Mediterranean Parfait.
Welcome the new year by conquering the Everest of Breakfasts – The Full English.
Try this British spin on a San Francisco classic: cockle chowder in a bread bowl
This tower of red, white and blue, a jazzy version of the Victoria Sponge, is a winner no matter which anthem you sing before eating it.
Valentine’s Day is approaching, and for all you cook-o-phobes out there, these pavlovas are a wonderful and easy to make dessert.
Even if the name today invokes memories of horror and hurt in New Orleans, this classic cocktail has been called the Hurricane since the 40s
Delicious and guilt-free treats. This Recipe makes approximately 12 large (two-bite) truffles, or 20 smaller bite-size ones.
Let Pomegranate be the Cinderella of Thanksgiving – the uninvited beauty crashing the ball and stealing everyone’s hearts.
Ruby Moukli stuffs stunning Coeur de Boeuf heirloom tomatoes, with a Greek-inspired spin on tabbouli, the Middle Eastern chopped salad.
It seems the French are willing to drop their façade of culinary superiority for a select few British exports. One of them is lemon curd.
Ruby Moukli about her journey to like rhubarb, and her go to rhubarb crumble recipe.
With Bastille Day approaching, Ruby Moukli’s got France on the brain.
Ruby Moukli’s Sugared Plum Pudding recipe, made with red currants from her garden, making it about as ‘local and independent’ as it gets.
Ruby Moukli can’t get past the idea that there should be maple syrup involved in the classic British recipe for Toad in the Hole.
Coronation Chicken is a dish that was created by Rosemary Hume for Queen Elizabeth’s coronation in 1953.
Ruby Moukli serves scones made (almost) as they are at Balmoral, the royal residence in Scotland.
Ruby Moukli with the cupcake you need to serve mother this Mother’s Day.
With panini, there’s no need to overdo it. Decide on a theme and keep it simple.
Celebrate the British May bank holiday weekend by serving a refreshing Pimm’s No. 1 Cup Cocktail.
Ruby Moukli celebrates St George’s Day by digging into some of the culinary wonders of multiculturalism.
Nega Maluca is a dense and not-too-sweet cake which is often served at Brazilian parties.
Ruby Moukli with a tip on how to win any competition for Biggest Easter Egg this year.
Ruby Moukli serves her own take on her Nan’s fantastic Easter Trifle.
Try Ruby Moukli’s clever Saturday luncheon made up of the Friday fish and chips leftovers.
Ruby Moukli with an homage to the Shake ‘n Bake of the 1970’s – meet the chicken version.
Today is St. David’s Day, and since St. David is the patron saint of Wales, Ruby Moukli celebrates with a classic Welsh tea cake.
Go British this Fat Tuesday. It’s the perfect day to practice some serious pancake flipping.
While Eliza Acton only enjoyed modest success as a poet, her food writing lives on.
In Britain, it is still possible to get milk delivered to the door three times a week.
December 23rd is not just ‘the day before the day before Christmas’. It’s much more than that, or can be if you’re willing to open your heart to one of the whackier holiday traditions on offer.
Brandy butter is traditionally served with warm mince pies and Christmas pudding, melting lusciously into the dense dessert, making it completely over-the-top sinful.
Ruby Moukli with her favorite recipe for the perfect guilty pleasure.
Beef Wellington is a classic English dish, comprised of a tenderloin filet of beef covered in duxelles and wrapped in puff pastry.
A dead simple, no-bake pumpkin cheesecake for Harvest Festivals and Thanksgiving alike.
Marmite has divided the world into three camps – lovers, haters and the millions of people worldwide who have never heard of it.
A traditional British batter pudding, made sweet with sugar and plums.
We welcome our new British food columnist Ruby Moukli with a nice cup of tea.