delicious. magazine is a treasure chest filled with more than 60 tested recipes to cook for family and friends, from the simple to the more challenging, plus inspirational ideas for seasonal ingredients, food and wine matching, foodie travel hotspots, behind-the-scenes stories about food heroes and producers, interviews with chefs, and campaigns. And now there's a Be a Better Cook section packed with expert tips, techniques, step by step guides, food and product tests, useful gadgets and the science behind cooking.
Starting with the January issue 2014, delicious. magazine will publish each issue in the same month as the date on the cover. So now you can be inspired by the exciting seasonal recipes in every issue, confident you'll find all the ingredients – whether in supermarkets, food markets or your vegetable patch.
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Articles in this issue
Below is a selection of articles in delicious. Magazine February 2016.
WELCOME TO FEBRUARY
RECIPE: LOTTIE COVELL. PHOTOGRAPH: ALEX LUCK. FOOD STYLING: ROSIE RAMSDEN. STYLING: MORAG FARQUHAR For true food lovers, the pursuit of happiness doesn’t have to involve grand schemes and unattainabl...
This warming issue
Is designed to bring cheer to your February. But it’s not just food that warms the heart’s cockles. Hearing about people who do inspiring things has exactly the same effect. As soon as I discovered ...
Happiness in FEBRUARY
PHOTOGRAPHS: GETTY, ISTOCK IT’S LOVE Scallops are delicious; the town of Rye on the South Coast is historic and beautiful. Combine those good things and you have a recipe for a week’s worth of wonder...
When all you need is COMFORT…
Leave a hearty slow-cook dish to simmer for a few hours and fill the kitchen with savoury aromas, while you prepare for treats of the highest order "Slow cooking works a certain kind of magic. Over ...
STAR OF THE SEASON SAVOY CABBAGE
Treat it the wrong way and cabbage can be the stuff of school-dinner nightmares. But cooked properly, these big, leafy emerald orbs have a honeycomb texture and gentle flavour that’s a joy. Savoy’s mi...
MEET THE BLOGGER
Classic Brazilian flan SERVES 8-10. HANDS-ON TIME 20 MIN, SIMMERING TIME 35-40 MIN, PLUS CHILLING MAKE AHEAD Make the flan 2 days ahead and chill in the mould, covered. LEILA’S TIPS I use a traditio...