March 2015

Yogurt is created when you add active bacterial cultures to warm milk. After sitting for 4 hours, it will be slightly tangy; after 15 hours it will be even tangier, and it will continue to develop flavour as it sits in the fridge. Making your own yogurt saves on money and on plastic, too!

There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours.

This loaf, our current favourite, is one of the simplest breads we’ve ever made. Plus, it has all the dense nuttiness that we want from an everyday bread.

Statement-making red and orange lips are number 1 for spring, but with a smudged, just-been-kissed look.

From long vests layered over dresses to vintage patterns, this season is about embracing a less-is-more attitude.