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Saturday, October 24, 2026 | Jumada al-ula 12, 1448 H
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Food

The secret to juicy, never-burnt kebabs

By Naz DeravianThe siren song of skewered meat grilled over a live fire until smoky and perfectly burnished is universal, going back thousands of years across civilisations. The practise was most likely born out of...

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Raising domestic mangoes

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A pistachio-lemon snacking cake that’s perfect for tea

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Newly crowned world's best pastry chef stays true to artisan roots

Castel received the UIBC award presented annually to a leading figure in the profession in recognition of their career and contribution to the trade on July 14 in Singapore.

Erratic rains dictate menu at three-star Michelin restaurant in Brazil

Cooks work in the kitchen of the TUJU restaurant, in Sao Paulo, Brazil, the first restaurant in Latin America to receive three Michelin stars. — AFP

Dhofar's Real Attraction Is on the Plate

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Momo festival brings Nepal to Oman

The Momos Edition features an extensive menu of steamed, fried, pan-fried and signature gourmet momos.

The woman behind Oman’s banana bread success

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How to find sweet watermelons? Slap them

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How healthy are cucumbers?

The juiciest grilled chicken starts with these 4 tips

This smoky beauty of a recipe — with its juicy swirl of lemon and olive oil, its fragrant charred garlic and parsley — is mouthwatering in the primal way of fried drumsticks and saucy wings.

Is frozen yoghurt better than ice cream?

Frozen yoghurt typically has fewer calories and less saturated fat than ice cream

How healthy are peas?

The peas end up almost shockingly sweeter when cooked with salty, punchy anchovies and aromatic garlic in this lovely spring side dish

From diabetes to sourdough: the story behind Burrah

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Eid on a Plate, Three Omani Chefs Share Their Signature Flavours

Shuwa

A slow-braised symphony of spice and flavour

Braised lamb shank black pepper curry sauce
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