YieldServes 6 (serving size: 1 cup)This take on Cincinnati chili forgoes the traditional spaghetti accompaniment, though you can serve it over hot cooked noodles if you like. While many cooks think of cinnamon only as a spice for baked goods and sweets, it’s fantastic in savory dishes—particularly roasted, braised, and stewed meats like beef, pork, and chicken.

Cherry blossom beer is refreshing and floral for springThe cherry blossoms are getting ready to bloom in Japan, and when they do, cherry blossom beer will be ready to welcome them.It’s not quite cherry blossom season yet in Japan, but with the oddly warm weather in recent days, it seems there’s a good chance the pink flowers are imminent.

Gingerbread has been enjoyed in Britain since the Middle Ages, although the recipe has evolved quite a lot since then! And Queen Elizabeth I would give beautifully crafted figures made from expensive ginger dough to her guests.Alternative Christmas baking ideas1 / 11Chocolate & chestnut yule loga festive crowd pleaserThis is a great alternative to Christmas pudding on the big day, or even as a little treat for any guests the night before.

Marsala cooking wine is a worthy addition to your pantry; it’s dry and sweet without being overpowering, and can cut through the richness of cream or stock. The alcohol will cook off as the sauce simmers. Adding butter at the end, a classic technique, gives the sauce its body and gloss. Serve this skillet main over polenta, mashed potatoes, or hot cooked brown rice.

RecipesDish typeCakeLoaf cakeFruit loafA yeast bread flavoured with stem ginger. The dough is made in a bread machine and then baked in the oven.19 people made thisIngredientsServes: 12 225ml (8 fl oz) water1 teaspoon salt1 1/2 teaspoons rapeseed oil1 teaspoon lemon juice400g (14 oz) bread flour1/2 teaspoon ground cinnamon1 teaspoon ground ginger3 tablespoons caster sugar1 teaspoon dried active baking yeast30g (1 oz) chopped crystallised stem ginger1 tablespoon caster sugar (optional)MethodPrep:10min ›Cook:30min ›Ready in:40minPlace all ingredients except for the crystallised stem ginger in the pan of the bread machine in the order recommended by the manufacturer.

Preheat the oven to 190 ° C. Lightly grease a 12-hole muffin tin with butter (or use a silicone one). Put 140g of sugar, flour and baking soda in a bowl and mix. Beat the yogurt, eggs and vanilla in a cup. Pour, together with the melted butter in the bowl with dry ingredients and quickly incorporate with a metal spoon until smooth.