It's about time: 10 meals that take 10 minutes, and 10 that take 10 hours
Whether you need a quick fix or have hours to while away, there is a delicious recipe for you.
July 2018
Food alchemy
I let myself down in front of the foodie Frankenstein behind the Cronut
Rhik Samadder
New York chef Dominique Ansel has spawned an endless parade of hybrid-food horrors, but he’s still a hero to me
June 2018
Pass notes
Move over, cronuts: the donug has arrived
The latest hybrid food is a developmental leap in chicken nugget history – or an abomination against patisserie, depending on your tolerance for deep-fried novelty snacks
April 2018
Guardian Selects
Oops, I created a frankenfood monster: how we made Nutellasagna
A Brooklyn bakery’s dessert lasagna was meant to be a joke, but it went viral fast – and then the trend died just as quickly
November 2016
Five Christmas bakes from the inventor of the Cronut
Dominique Ansel, named the world’s top patissier, shares his yuletide recipes for snowflake beignets, chocolate tres leches cake and champagne morning rolls
October 2016
A bit flakey: Marks & Spencer croissant loaf goes on sale
Inspired by similar loaves in US, retailer launches ‘croloaf’ just weeks after cronut creator opens first bakery in London
April 2016
Jay Rayner on restaurants
U.P. at Dominique Ansel Kitchen: restaurant review
Seven courses of puddings from the man who brought us the Cronut? If only it had been as sweet as that sounds
April 2015
Move over, cronuts: in Toronto, it's all about Japanese cheesecake
Ninety minutes is a long time to wait for a dessert that tastes like undercooked french toast. But it’s a small sacrifice indeed to participate in a bona fide craze
March 2015
The grazer
Cronuts, cloth filters and coffee shops: a taste of what we like this week at Cook
The Grazer: We’re excited about a secret pastry recipe, signing up to Cookery School, and checking out Portland’s coffee shops
January 2015
Doughnut bacon buttie: the ultimate breakfast combo
The London restaurant Bird’s mashup doughnut – with a dash of maple syrup – sounded so bizarre to Phil Daoust that he had to eat three …
October 2014
From cronuts to mankles: the words that the Collins dictionary excluded
Word of Mouth blog
My homemade Cronut hell: three days for three greasy lumps
April 2014
Word of Mouth blog
Cronuts, duffins – and now the waffogato
The latest double-whammy of a dessert is the waffogato – a combination of waffle-shaped ice-cream with maple syrup espresso. Is there no end to this crossover creativity? Let's hope not, says Tony Naylor
June 2013
The Cronut – the US pastry sensation that must cross the Atlantic
These blends between croissants and doughnuts are all the rage in New York, but have yet to make it to the UK. So can you replicate them in your own kitchen?
