Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...

Minimal dishwashing and flavors that both kids and adults love: A recipe for one-pot red pasta with a rich sauce, garlic, and ...

Packed with umami falvour, this old-fashioned recipe proves that sometimes the classics really are best Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Shoreditch restaurant One Club Row has London in its thrall. This is mostly due to the fact it is so fun — a ...

Her restaurant: The Grey, in Savannah, Ga. What She’s Known For: Carrying the legacy of the great Southern cook Edna Lewis into the 21st century, with a focus on regional ingredients. Elevating ...

His Restaurants: Zahav, Laser Wolf, Abe Fisher, K’Far Cafe, Merkaz, Lilah (an event space) and Dizengoff, plus multiple locations of Federal Donuts and Goldie, all in Philadelphia. K’Far and Laser ...

Looking for a super-crisp crumb on your schnitzels? Your search is over. Schnitzels are often served with a compound butter such as caper or lemon butter. Here we’ve gone with a lighter buttermilk ...

Are you a purist, opting for a traditional veal escalope, or do you prefer rustic pork? And is there anything better than schnitzel fried in lashings of butter? Schnitzel, beloved of gambolling nuns, ...

Oktoberfest is my favorite time of year: the crisp autumn air, the cozy gatherings and, of course, the beer. As a beer enthusiast, I love exploring the seasonal brews that pop up during this festive ...

Cooking chicken doesn’t have to be boring. Jessica got some help from her son Levi to make a crispy chicken schnitzel. She also whipped up a quick salad and a smoky tahini sauce. This segment aired on ...

Place cling wrap on the work surface and put the chicken on it. Cover with another layer of cling wrap and bash with a rolling pin until flattened. Put flour on a plate and season with cayenne, salt ...