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The Latest Breaking News from Alice Zaslavsky

Making ends meat: Australians can save up to $20 a kg by changing where they shop

Guardian Australia visited a range of stores and found red meat and fish can still be affordable during the cost-of-living crisis

The Guardian - AU

Gourd almighty! Alice Zaslavsky’s recipe for pumpkin fritters with spiced chickpea couscous

Anything zucchinis can do, pumpkin can do better, says the cookbook author – including this fuss-free meal of fritters with pickles

The Guardian - AU

Something to sprout about: brussels among Australia’s best-value fruit and veg for June

Winter brings a glut of imperial mandarins, ripe kiwifruit and cheap celery, while Queensland strawberries are waiting in the wings

The Guardian - AU

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Taming of the shroom: Alice Zaslavsky’s tips for storing fungi – and her autumn fry-up recipe

You should store mushrooms in the fridge door, says the cookbook author – and fry them with potatoes, dill and plenty of butter

The Guardian - AU

Awe-bergine: Alice Zaslavsky’s low-fuss recipe for stuffed eggplant parmigiana

The cookbook author scores, salts and stuffs the eggplants with a cheesy and herby breadcrumb mix. The result? A soft and saucy vegetarian midweeker

The Guardian - AU

Pot of gold: Alice Zaslavsky’s recipe for one-pan angel hair pasta with tomatoes and burrata

In this quick and easy midweek recipe, the cookbook author goes big on flavour – with minimal washing up

The Guardian - AU

Dinner, all wrapped up: Alice Zaslavsky’s recipe for fishfinger tacos

It really is easy to crumb flathead from scratch, the cookbook author says – especially with some judicious use of Kewpie mayonnaise. But, at a pinch, frozen fishfingers will do

The Guardian - AU

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Beach dates, board games and elaborate lasagne: Australians of different faiths on their Christmas Day traditions

Australians of varied cultural and religious backgrounds share how they mark 25 December

The Guardian - AU

Griddle me this: Alice Zaslavsky’s charred and creamed corn with lemon-spring onion oil

In this springtime recipe, the cookbook author combines flame-kissed vegetables in a dish that’s somewhere between a dip, chowder and smooth creamed corn

The Guardian - AU

‘What do you call these, love?’: Alice Zaslavsky’s chicken and cauliflower rissoles

Riffing on her mother’s recipe for kotletki, the cookbook author adds panko crumbs and finely chopped veg for fluffy, crunchy patties

The Guardian - AU

Alice Zaslavsky’s fungi fettuccine: yes, you can wash mushrooms!

Many things we’ve been taught about cooking mushrooms are wrong, says the cookbook author, who advocates the wet-fry technique for tastier results

The Guardian - AU

Springtime rice with spiced tomato paste: Alice Zaslavsky’s veg-powered midweek meal

The cookbook author’s recipe – a global take on a Georgian classic – uses broken rice to achieve a creamy risotto-like consistency, with bright, seasonal vegetables

The Guardian - AU

It's bin a tough time for fresh veg despite price hikes

Australian consumers are buying less at the shops because of rising prices, but they are continuing to bin large amounts of fresh produce, new data shows.

AAP

The ultimate kid-friendly recipe? Alice Zaslavsky’s tray-bake pizza

It’s hands-on, versatile and tastes as good as it looks. For an easy school holiday cooking project for children of all ages, pizza is perfect

The Guardian - AU

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The Guardian - AU

Alice Zaslavsky’s recipe for colcannon with brussels sprouts and leeks: stalk, leaves and all

Many recipes call for only the white parts of the leek, but the leaves have a cabbagey flavour that’s just tops, says the cookbook author

The Guardian - AU

The double carb rule: Alice Zaslavsky’s masala mushy peas with golden basmati and potatoes – recipe

Yesterday’s rice or potatoes are tonight’s speedy dinner, says the cookbook author. She shares how leftover rice and potatoes can turn into a biryani-like wonder

The Guardian - AU

Alice Zaslavsky’s one-pot ‘unrolled’ cabbage rolls recipe – and other ways to use a whole head

Cabbage might seem like a never-ending veggie, but cookbook author Alice Zaslavsky knows how to make the most of the affordable winter staple

The Guardian - AU

Alice Zaslavsky’s one-pot fennel and honey braise recipe: with fronds like these, who needs meat?

Winter stew recipes don’t require meat. In her fortnightly food column, cook and author Alice Zaslavsky shares her slow-and-steady method with vegetables

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The Guardian - AU

Budget broccoli and low-price pears: Australia’s best-value fruit and veg for July

Soup season is well under way with affordable pumpkin, potatoes and celery – and is it time you make ‘meat fruit’?

The Guardian - AU

Morning Mail: Australian universities join global top 20, fears for swift parrot, do rent caps work?

Universities of Melbourne, Sydney and New South Wales make list for first time; almost one in six units offloaded for less than they were bought for

The Guardian - AU

Alice Zaslavsky’s cheesy root vegetable bake recipe: start with a cold oven and finish on a high

The cook and author shares her technique for cooking through underground vegetables – and a recipe for a tian gratin

The Guardian - AU

Broccoli pangrattato pasta recipe: don’t underestimate the humble box grater

In her fortnightly food column, cook and author Alice Zaslavsky shares her hacks for the often-overlooked kitchen utensil – with a speedy midweek recipe to match

The Guardian - AU

Flat-chat chicken recipe: ‘Crispy brown bits in your frying pan? Don’t throw them out!’

In her fortnightly food column, cook and author Alice Zaslavsky shares a speedy midweek chicken dinner

The Guardian - AU

How to cook okra: go small, don’t get them wet, and fry with tomatoes and spices

Cook and author Alice Zaslavsky shares tips and recipes with Australian produce. This week – the misunderstood okra and a midweek curry

The Guardian - AU

Is your fridge a vegetable graveyard? How to revive dead produce into crisper soup

In her fortnightly food column, cook and author Alice Zaslavsky shares tips and recipes with Australian produce. This week – shchi, and how to avoid wilted veg

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