Archive fornov 2018

The pork collar – or neck fillet – is not the most prized cut on a pork, but maybe it ought to be. It is beautifully marbled and tasty and juicy and after a few hours of low, moist heat it crumbles at the touch of a fork...

There is no end to how much you can learn about wine. But to be able to choose a suitable bottle for the food you are about to eat, being in command of the 5 basic flavors will take you a long, long way.

For the coming months, finding decent tomatoes is going to be tricky. Garden blogger Anna Andersson, with years of experience cultivating tomatoes and other greens in Sweden, has some survival tips: