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A trip across the length and breadth of these islands will reveal a wealth of culinary riches and glorious recipes, proving their deserved place on the world’s food map.

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Featured Cook

WHOOPSCARELESS

Cooking Level: Expert

Home Town: Cambridge, Gloucestershire, England, U.K.
About me:
 I am very much in touch with my kitchen spirit, cooking barefoot and lighting candles if I lack inspiration. Cooking is the one thing I can do in any mood, from all-encompassing rage (bread) to abject misery (soups). And to coin a phrase, I love to cook with wine. Sometimes I even put some in the food.

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Mazsola

Cooking Level: Intermediate
About me: I'm a 23 years old Hungarian currently living in England...I love travelling,and collecting local recipes,and find cooking,local restaurants,friendly get togethers and great picni…
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JOGA2323

Cooking Level: Intermediate
Home Town: New Orleans, Louisiana, USA
About me: I'm an American (Southerner/New Orleanian) living in London, married to a Brit and mom to an 11-month old.

Danni

Cooking Level: Intermediate
Living In: Warwick, Warwickshire, England, U.K.
About me: I work with children, i enjoy cooking, making crafts, listening to music and watching films.
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.

Irish Soda Bread I

Reviewed on Aug. 29, 2008 by EILISH40
My rating is on taste and the fact that it keeps which authentic Irish soda bread does not. Our preference is to cut sugar back to about 1/2. Still like my old type Irish soda bread but this is an acceptable substitute!!!! Thanks for submitting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.

Parmesan Chicken

Reviewed on Aug. 29, 2008 by joanna.b
this recipe was graet thank you very much i love it. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed on Aug. 28, 2008 by JOGA2323
Wow!! These are definitely the best chocolate chip cookies I've ever made. I followed the recipe to a T. Except I refrigerated the dough for a couple of hours before baking. I think it helped that I had some rounded measuring cups so I just used the 1/4 cup to form lovely mounds of dough onto the cookie sheet. The cookies came out big, fat, and chewy as promised. Deeee-lish!
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2 users found this review helpful

 
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