Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
The British are very specific about how they take their tea: black, with milk and sugar. But steeping the optimal cup requires a surprising amount of chemistry. Here’s a guide to the science.
British food writer and passionate backyard gardener Nigel Slater is back, this time on the joys of homegrown fruit and nuts, with the newly issued American edition of Ripe: A Cook in the Orchard. Recipe for Crisp pork belly, sweet peach salsa included.
Having just recently returned from the UK, I am currently obsessed with a dessert that is considered, by many of my British friends and family, “nursery food.” I am speaking of bread and butter pudding. At its best, bread and butter pudding is both crispy and creamy, sweet and salty, simple and comforting, with just the right amount of butter, enough custard to soak through the layers of bread, a few sprinkles of raisins, and a toasty golden brown top. (At its worst it’s a soggy, insipid, flavorless blob with too many raisins, but we don’t have to go there.)