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What’s in season in November? Tips for those who love to cook and eat out in Scotland.
How to make Turkish delight – make sure you’re prepared it is sticky, very sticky
I’d like to share what I think is one of Edinburgh’s best kept secrets. Take a trip with me to the Far East, okay the West of Edinburgh. Matthew‘s Foods is chock full of all sorts of superb ingredients at the most reasonable prices. It’s great fun to explore. Some…
Black lentils. It doesn’t sound great, does it? You’ll be surprised. These pulses are fabulously flavourful, an attractive dark colour and surprisingly versatile. I’m a little obsessed with them at the moment. They are aromatic, with hints of cinnamon and cloves. I imagine that they are good for all kinds…
Many restaurants proclaim they use local, seasonal ingredients. I think I have found the most seasonal restaurant in Edinburgh – the Atrium
A little nostalgia for some of my favourite restaurants in Edinburgh. Which ones to you miss?
Do you love or hate mincepies? Rather than the dry old shop bought ones, make your own mincemeat this year.
A quick guide to several of the vegetarian restaurants in Edinburgh.
Why not make your own Christmas cake? It’s so easy – soak the ingredients for a week and add to the cake mixture – easy!
The Playhouse Theatre was the rather unlikely location for a day of cookery demonstrations by TV chefs this week. In such a large theatre, could an audience do the chefs justice? After rather cringing at the Tiggerish personality of Olly the “wine guy” from Saturday kitchen (did he have to…