HeyJaredAnna Berrill
- Indexed articles, last 90 days
- 23
- Latest publication
- Sep 29, 2026
- Outlet visibility, for The Guardian
- Top 1K sites
- Earliest in this view
- Jul 7, 2026
Latest articles
Stop press: why are garlic presses so out of fashion? - AOL (opens the original)
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Why are garlic presses suddenly a no-no? Recipes now stipulate grating instead, but who wants lumps of garlic in their dinner?Sally, by email People sure do love to hate on the garlic press, not that that’s anything new: in her aptly titled essay Garlic Presses Are Utterly Useless, Elizabeth David called them “both ridiculous and pathetic”, while Anthony Bourdain wrote in Kitchen Confidential: “I don’t know what that junk is that squeezes out the ends of those things, but it ain’t garlic.” Fight
Why are garlic presses so out of fashion? | Kitchen aide (opens the original)
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It’s the gadget people love to hate – but maybe it does have a place in the kitchen? Why are garlic presses suddenly a no-no? Recipes now stipulate grating instead, but who wants lumps of garlic in their dinner?Sally, by email People sure do love to hate on the garlic press, not that that’s anything new: in her aptly titled essay Garlic Presses Are Utterly Useless, Elizabeth David called them “both ridiculous and pathetic”, while Anthony Bourdain wrote in Kitchen Confidential: “I don’t know what
The secret to making jackfruit curry that actually tastes of something - AOL (opens the original)
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I’ve just made yet another disappointing jackfruit curry. Any tips for making it more flavourful?Sally, by email“The trick with jackfruit is not to rush it,” says Eroshan Meewella, founder of Sri Lankan street-food joint Adoh! in central London. “It absorbs flavour brilliantly – spice, curry leaves, coconut milk, tamarind – so you just need to give it time.” Don’t be shy with those flavours, either, because, as Sally has discovered, jackfruit is something of a blank canvas. Sanjana Modha, author
Can you freeze leftover risotto? | Kitchen aide (opens the original)
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It’s probably not a good idea to freeze cooked risotto rice, but if you must, we have three experts who can tell you how to minimise the mush I have tried various ways to reheat risotto after freezing, but it always turns into a gloopy, starchy, unappetising mess. What am I doing wrong?Jill, by email“Freezing risotto will be a bit of a disaster,” says Theo Randall, chef/patron at Theo Randall Cucina Italiana at the Intercontinental in London, “and it doesn’t really work.” The reason for this is
Why bother deseeding tomatoes? - AOL (opens the original)
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Why do recipes often say to deseed tomatoes? Isn’t that where the flavour is, especially since the seeds don’t make much difference to a sauce’s texture? Catriona, by email“It all depends on the variety of tomato,” says the Guardian’s Rachel Roddy, “because some are much seedier than others. Sicilian varieties that require little watering, for example, have loads of little bitter seeds, which do need flicking or sieving out.” If, however, Catriona had some vesuvio tomatoes destined for a salad,
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For The Guardian, the outlet · Measured Aug 1, 2026
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