There’s more to porridge than plain old oats, and you’re missing out if that’s all you eat for breakfast. Apples and maple butter, or a chocolate and pear combo, are guaranteed to sweeten the day. Who ...

Picking produce at its prime ensures every mouthful is worthwhile. In this second excerpt from her new cookbook, our columnist shares ideas for vibrant autumnal platefuls ...

IT’S BEEN NEARLY eight years since the British food stylist and writer Anna Jones published her first cookbook, “A Modern Way to Eat.” Back then, vegetarianism “definitely had some negative and ...

Anna Jones’s recipes are, for me, the culinary equivalent of a pair of faded vintage Levi’s or a biscuit-colored cashmere jumper—endlessly adaptable staples I turn to again and again and know, without ...

Anna’s crusty seeded rye loaf: The darker the rye flour you use the more deep and savoury your bread will be.Photograph: Matt Russell/The Guardian I wouldn’t call myself a baker, but I have found ...

Add Yahoo as a preferred source to see more of our stories on Google. This time of year, I usually write a blog geared towards helping people set meaningful and lasting goals and intentions. I do this ...

When it is hot outside, I find myself wanting nothing but cool fresh flavors and recipes that don’t require a whole lot of time in the kitchen. And boy has it been hot around here! The temperature ...

In this follow-up to A Modern Way to Eat, London-based food writer and stylist Jones shows today’s cooks how to “be smarter in the kitchen” by making vegetables the focus of each meal. Espousing a ...