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Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. At midnight on New Year’s eve, Chinese villagers rush out of their houses to light fireworks to banish evil spirits ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

Start by making the Georgian plum chutney. Place the plums or greengages in a saucepan, add a splash of water, cover with a lid and boil over a medium-low heat for about 10 minutes until the fruits ...

Season the chicken generously all over with salt, cover with a cloth and place in the fridge for 24 hours. One hour before you are ready to cook the chicken, remove from the fridge, rinse and pat dry.

Sit the bird on a board, breast up. Cut any string away. Turn it upside down with the legs facing you. Have a pair of kitchen scissors or poultry scissors ready. Run your fingers along the backbone of ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Chicken Recipes- Among the many reasons that make Indian food a popular cuisine across the globe, one is the use of aromatic spices that truly give our curries an additional edge. Indian cooking ...

Chicken is as American as apple pie. It’s tasty, versatile, economical, and easy to prepare. But chicken can often be battered and fried, coated in a sweet glaze, or swimming in a sugary sauce. This ...

Marinate the chicken with lime juice, black pepper, garlic-ginger paste and salt. Mix well and set aside for one to two hours for the flavours to infuse. In a deep pan with vegetable oil over medium ...

At midnight on New Year’s eve, Chinese villagers rush out of their houses to light fireworks to banish evil spirits and welcome the coming year. Whole valleys echo to the sound of squibs and rockets, ...