Alison Boyd-Savage worked

by Alison Boyd-Savage Sformato, a delectable savory custard popular in Italy, is an ideal appetizer or light lunch. It’s also the perfect showcase for local produce. Vibrant green spinach has the depth of flavor to really pack a punch. You can repeat this dish throughout the summer with whatever is in season, and once you have mastered a simple béchamel you are ready to go. Think fresh peas and leeks or corn and tomato.

by Alison Boyd-Savage The brutal winter of 2025/26 will certainly be one for the history books. The bleak weather outside calls for sustaining food enjoyed in the comfort of our homes. As a break from traditional wine-based stews, I have taken inspiration from the French apple growing capital of Normandy, to create a hearty dish of chicken thighs cooked in hard cider. Drier than regular apple cider, it creates a slightly sweet and rich sauce and tender, juicy meat.

When the temperature drops below freezing, I crave a comforting bowl of chicken soup. I am not thinking of the traditional, homey kind, but something bright and aromatic and slightly spicy. If it includes rice noodles, then it’s all the better. A recent bout of the dreaded winter flu left me longing for my favorite Thai style soup, with no access to a supply. When I was on the road to recovery, I made a quick trip to the supermarket and stocked up on everything I needed to satisfy my craving.