About Rachel Phipps
Welcome to ingredient.
You might have noticed that among those of us for whom writing new recipes everyday is our business, we have a tendency to get a little obsessed with new ingredients. From how Yotam Ottolenghi got us all stocking our pantry with preserved lemons and za’atar, to how we all seem to go gaga on Instagram every time wild garlic season rolls around, some of these obsessions can be fleeting, and some of them can last a lifetime.
ingredient is where, each month, I’ll focus on a different ingredient I love - from Gochujang, Korea’s wonderfully thick, brick red chilli paste - to the humble radish, or ground turmeric, or a slightly more exotic quince. Sometimes I’ll be sharing food histories, personal stories, or a look at how one humble ingredient is used around the world. I’ll be posting new and exclusive recipes featuring that ingredient, as well as lots of web links and further reading to help you start using it in your own kitchen, and to learn more if I’ve helped you become as obsessed as I.