"Elizabeth David was a revelation for me. She was a wonderful prose writer and it was a habit that carried over in to her recipes which are often maddeningly vague. You would be forgiven for wondering whether there are recipes at all. They are really just a handful of paragraphs that serve as a rough guide in the general direction of the dish you're trying to make. The recipe that follows is much longer than anything she'd write." Yeah, but it still looks amazing, Aaron.

"As far as sponge puddings go, it won’t win any awards. It certainly doesn’t have the artery clogging density of a steamed suet based effort or the deft lightness of a well worked cake. But what it lacks in technique, it more than makes up for in brevity." Alex's microwaved sponge pudding looks fun.

...That Periodically Go Bad. Somewhat useful, surprisingly.

"It is easy to have fresh bread whenever you want it with only five minutes a day of active effort. Just mix the dough and let it sit for two hours. No kneading needed! Then shape and bake a loaf, and refrigerate the rest to use over the next couple weeks. Yes, weeks! The Master Recipe (below) makes enough dough for many loaves. When you want fresh-baked crusty bread, take some dough, shape it into a loaf, let it rise for about 20 minutes, then bake. Your house will smell like a bakery, and your family and friends will love you for it."

"Some time ago, Simon Schama wrote an article for the Guardian on the perfect bolognese sauce. Like any other enthusiastic cook, I've been finely honing my sauce for years and finally had it nailed down to what I considered to be Very Good. However, I saw the article as an opportunity to challenge myself, rip it up and start again and above all, get one over Schama. So here's my recipe:" Epicly epic bolognese recipe. Should try this some time.

"Arrrr me harteys. Thar be a meatship ahead in the oven.... Floating high on the 17,000 calorie seas, made with Bacon, sausages, pastry, mince, it's all meat, and it's coming to rape and pillage your arteries! Har har!" Uh-oh.

"It was September 29th; exactly two months from the Saturday of Thanksgiving break and one of the few times I would be able to make the trek up to New York to dine at Per Se. I would have to call to make the reservation at Per Se at exactly 10 A.M today if I had any hope of getting that Saturday reservation. The only problem? I had school." Some lovely writing from a young foodie on securing a reservation at Per Se, and what happened when he went. And, of course, what he ate.

Lots of suggestions for simple but yummy puddings here. Will need to check this list out again.

"It's an easy, irresistible, almost childish pleasure: the ground meat dissolved into a dark blood-red sauce until they are one and the same; no hacking, slicing or cutting needed; a slurpy goodness; the oily bolognese hanging on to the slippery pasta; guaranteed joy in a world that's just ruled it out." Recipes for ragu.

"Have an analytical mind? Like to cook? This is the site to read!" Also: lots of good, step-by-step instructions, with some lovely diagrams of when to do everything...

Lots of simple, well-written recipes for a wide range of staple dishes. Definitely one for me to come back to - need to broaden the household recipe list, methinks...

Delicious Food. Beautiful Photography. Created, rated and improved by you and fellow food-lovers from all over the world.

A brownie pan designed so that everybody gets an edge. Fab!

Awesome resource if you're even remotely into curry - lots of recipes from inside (UK) curry houses, lots of discussion on how to make the best base, lots of recipes. Yum.

Eat food. Though in our current state of confusion, this is much easier said than done. So try this: Don’t eat anything your great-great-grandmother wouldn’t recognize as food.

Subscription-based online cooking instruction videos. Looks good quality; whether it's a hit is something else. Still, good luck to them.

An ultra-simple recipe for breadmaking that replaces kneading with slow, long fermentation.

Yum.