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Clarissa Hyman is an award-winning food and travel writer (twice winner of the prestigious Glenfiddich award amongst others). A former television producer, she now contributes to a wide range of publications and has written four books: Cucina Siciliana, The Jewish Kitchen, The Spanish Kitchen and Oranges: A Global History. She is based in Manchester, England and is the vice-president of the UK Guild of Food Writers.

 

 

Savoy cabbage, a winter vegetable, is a milder and sweeter alternative to green and red cabbage varieties. Credit: Clarissa Hyman

For years, I thought Savoy cabbage was a specialty of the great London hotel of that name, a way of cooking the vegetable that

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Bagna càuda, made with garlic and anchovies, is a dip best served hot. Credit: Clarissa Hyman

Di Carroll always knew she wanted to live in Italy. Brought up in Cheshire, North West England, she felt an overwhelming affinity toward all

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Grilled Polenta With Fontina and diced tomatoes can be made in about 30 minutes, if you use instant polenta. Credit: Clarissa Hyman

When the young teen superstar Mozart arrived in the Trentino region to play his first Italian gig, they had to call out the guards

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White truffles for sale at the Alba White Truffle Fair. Credit: Clarissa Hyman

Truffles and sex go together like Maria Callas and opera -- and the good news is it's a splendid year for the voluptuous white truffles

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Kippers demand to be eaten with hot toast and butter and gallons of hot, strong Assam tea.

Tonight's the night. It's kippers for tea. I eat them about once a year, usually in the season of mists and mellow fruitfulness when

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Guests dressed in all their finery enjoy a meal at the legendary Quaglino's in London. Credit: Quaglino's

Glamor may be a beautiful illusion, but we all need a Fred and Ginger moment in which to dream, if only for a day,

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Pears are the star in Rincón de Soto, Spain. Credit: Clarissa Hyman

Pears and Rioja are a marriage made in Spanish heaven, but although the region of La Rioja is synonymous with wine and bull running

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New on the market in the United Kingdom from Marks & Spencer: White Stilton® with dried sour cherries and a candied orange peel coating, left, and Cornish Cruncher Cheddar with white balsamic vinegar and red bell pepper with a red bell pepper coating. Credit: Clarissa Hyman

There's something inescapably tacky about the thought of Cheddar cheese blended with  pickled onion or smoked ham and mustard, like a Ploughman's lunch without

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