Food news antipasto

With restaurants remaining shuttered in London as the city deals with the another coronavirus surge, it’s back to the kitchen – and into cookbooks – for restaurant critic Jay Rayner. He is planning a new weekly column in which he will explore a classic cookbook from his own collection. Says Rayner: “I’ll celebrate its recipes. I’ll explore its influence on how we eat in general, and on restaurants in particular, and I’ll have a crack at a few key dishes. What could possibly go wrong?” He is starting with Gary Rhode’s New British Classics.

Meanwhile in Australia, restaurants are operating in most areas, although the details regarding capacity vary from region to region. While 2020 was difficult for restaurateurs and chefs, many of them are moving forward with plans for opening new eateries this year. Australian Gourmet Traveller takes a look at which upcoming restaurants they are eagerly anticipating.

Air fryers are the latest gadget of the moment, but if you do not understand exactly how they work you are not alone. The Kitchn offers a great introduction on how air fryers work, and also provides advice on how to use them and which brands are best. The article includes links to more information on getting the most from your air fryer.

If you love all things bagel and bagel-adjacent, this article is for you. Over at Serious Eats, Reem Kassis explores the world of ka’ak (pictured above), which might be the bagel’s precursor. Kassis’ research on the subject is fascinating and leads to a conclusion that bagels may be much older than previously thought, and have an Arabic origin.