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Good news about Cooking
Positive stories about Cooking, gathered from the newsrooms Rally reads. Every headline links back to the publisher who reported it.
12 stories.
Brendan Pang cried in the car when he came out to his mum – her reaction was priceless
Brendan Pang shared his emotional journey of coming out to his mother, revealing a heartwarming moment that resonated with many. His openness helps others feel seen and supported, highlighting the power of vulnerability and family acceptance. The story celebrates courage and connection in a way that inspires.
The Sydney Morning Herald
‘Happy Snacking, Don’t Die!’ is a joyous guide to eating wild plants
Alexis Nikole Nelson’s new book makes foraging for wild plants fun and accessible, helping people discover edible treasures in their own backyards. By sharing her joyful approach, she encourages readers to explore nature with confidence and curiosity. This guide turns a practical skill into a delightful adventure.
Science News
I couldn't cook when I left home – but these easy £2.50 recipes became my go-to
Students who struggled with cooking at university found simple, budget-friendly recipes that helped them build confidence in the kitchen. The shared meals cost just £2.50 and are designed for anyone to master, making healthy eating more accessible. It’s a practical win for young adults learning independence.
BBC News
WHAT’S COOKING: Creamy biltong and mushroom pasta with coriander
This pasta recipe blends South African biltong and coriander with Italian-inspired mushrooms, cream, and black pepper, creating a unique fusion dish. It offers a fresh twist for home cooks looking to experiment with familiar flavors. The simple, flavorful combination makes it a delightful addition to any meal.
Daily Maverick
Sarah Pound’s slow-cooker Moroccan vegetable and chickpea stew
A simple tweak—browning the base ingredients—elevates this plant-based stew into a deeply comforting meal. The technique adds richness and depth, making it a satisfying, fragrant dish for anyone looking for a hearty, plant-forward dinner. It’s a small change with big rewards.
The Sydney Morning Herald
One of the Most Important Cookbooks of the 20th Century Is Celebrating 50 Years. What Made Its French Author So Special in American Kitchens?
Jacques Pépin’s groundbreaking cookbook *La Technique* turned 50, offering timeless guidance on cooking skills. Its clear instructions and illustrations have inspired generations of home cooks and professionals. The book’s enduring influence reflects Pépin’s lasting impact on American kitchens.
Smithsonian Magazine
‘It’s not easy. It’s not glamorous’: How Matt Preston found a renewed sense of purpose on TV
Matt Preston has traded the MasterChef studio for the outdoors, working with Ngarrindjeri fishermen to create a new series. His beachside cooking highlights local ingredients and traditions, offering a fresh, grounded approach to food. The focus on simplicity and community makes it a welcome change.
The Sydney Morning Herald
CALL ME BELLA: The flowering of Bella-Isabella Niehaus
After decades as a fashion editor, Isabella Niehaus has reinvented herself as a cookbook author at 70, embracing a new identity as Bella. Her journey from high fashion to the kitchen offers inspiration for those seeking purpose in later life. The story reminds us that it’s never too late to bloom.
Daily Maverick
WHAT’S COOKING: Pork T-bone with caper butter and braised red cabbage and pears
This simple, well-balanced meal highlights how a slightly undercooked pork T-bone stays tender and satisfying, paired with caper butter for a refined touch. It’s a reminder that great cooking doesn’t need complexity—just thoughtful preparation and quality ingredients.
Daily Maverick
One-pan 30-minute pork, sage and fennel lasagne
This quick, one-pan lasagne skips the fuss of layering, making a hearty meal with sausage, fennel and cheese in just 30 minutes. It’s a win for busy cooks who love comfort food without the cleanup. The recipe keeps the rich, layered flavors of a traditional lasagne.
The Sydney Morning Herald
WHAT’S COOKING: Chicken tagine with dates, peaches, green olives and cashews
A flavorful chicken tagine blends Cape dried fruit, green olives, cashews, and North African spices for a vibrant dish. The mix of textures and tastes offers a fresh twist on traditional cooking. This creative recipe brings together simple ingredients for a delicious, uplifting meal.
Daily Maverick
We Make Lovely Home-Cooked Meals for Ourselves. Why Not Do the Same for Our Dogs?
More dog owners are now cooking homemade meals for their pets, inspired by decades of culinary experimentation. This trend helps dogs with dietary needs and strengthens the bond between owners and their companions. It’s a thoughtful way to care for beloved pets.
Wired
