Lifestyle - Sunday, March 22, 2026

Junk drawer, no more. The post The Secret to Organizing a Junk Drawer (Hint: Stop Treating It Like One) appeared first on Camille Styles .

If you’ve ever experienced dry or dense cakes, here’s what to troubleshoot.

From the fluffy dough to the gooey filling, our resident perfectionist pulls apart the best way to create Georgia’s iconic, indulgent cheese-stuffed bread The first time I encountered what Tiko Tuskadze describes as “perhaps the most iconic of all Georgian dishes” was in her London restaurant, Little Georgia , back in the days when it was a tiny space on Broadway Market. If “traditional cheesebread … baked to order” sounded good on the menu, the reality of khachapuri was even better: a golden round of fluffy, buttery bread spilling forth frills of hot, salty dairy on to the plate (this is the kind of thing that passes for fast food in Georgia, according to Silvena Rowe , which makes me feel as if we’ve been slightly short-changed.) Tuskadze goes on to explain in her book Supra that there are “as many variations … as there are families in Georgia” – the boat-shaped, open adjaruili that Polina Chesnakova notes has “taken the internet by storm”, the Ossetian mashed potato variety and the Gurian take with hard-boiled eggs and a “supremely fluffy, slightly oniony, soufflé-like cheese filling”, which inspires Caroline Eden to share with readers of her book Green Mountains the glorious Georgian word shemomechama , “which loosely translates as, ‘I accidentally ate the whole thing’”. Here, however, I’m going to concentrate on what Chesnakova says is “by far the one most commonly consumed in Georgia itself”, and also the one that reminds Tuskadze most of home, namely imeruli khachapuri , originally from the west-central region of Imereti, which is “essentially a flat bread stuffed with buttery imeruli cheese curds and cooked on the stovetop”. Need I say more? Continue reading...

Facing a double-team.

Joe had never dated a bisexual man before, while Matt took time to trust his new partner, but now both are happy swapping roles in the bedroom • How do you do it? Share the story of your sex life, anonymously Once I really trusted Matt, I started to enjoy being more dominant When Joe worried he couldn’t compare, I told him I’d be fine never sleeping with a woman again Continue reading...

When life gives you lemons... The post 10 Lemon Recipes That Bring Instant Brightness to Your Table appeared first on Camille Styles .

The star chef gives a masterclass in her home kitchen and shares the simple secrets to perfect poached chicken Angela Hartnett’s home kitchen isn’t a place you could recreate, however much Le Creuset you bought. A basement in east London, it has the relaxed timelessness of a villa in a Sally Rooney novel, but the embedded knowledge of a Michelin-starred chef who’s been cooking since she worked in her family’s chippy 40 and a bit years ago (she’s now 57) – every utensil exactly where your hand would be looking for it, everything mysteriously the right size. Today she’s making a poached chicken with spring vegetables. It sounds simple, and it’s maybe the fundamental paradox of food that the simpler a dish – the fewer the ingredients, the less fussing about – the easier it is to screw up. Poached chicken can come out the colour of over-washed underpants, although, to be fair, still taste delicious. Cook it too fast, and the skin wrinkles away from the meat eerily, so now it’s like underpants wearing tights. Listing errors from my own back catalogue is so unappetising that I’m going to stop, even though I’m nothing like done. The question is, how does a chef make this dish look so elegant, so vivid, so sharply delineated but perfectly harmonious, so appealing, so cheffy ? Continue reading...

Paradise Cove was an anomaly when it brought tourist-friendly luaus to then-rural Kapolei, Hawaii, 47 years ago. But the nature of tourism there has changed.

Our writer first hiked in the Lake District, Eryri and Dartmoor in the 1970s. Their beauty remains unrivalled, but they are more popular than ever. So, here’s how to avoid the crowds Before we enter the clouds on snow-capped Helvellyn, I glance back down at Ullswater. The early morning sun is bursting around the dark corners of High Dodd and Sleet Fell, sending a flush of light across the golden bracken and on to the hammered silver of the lake. Further away to the south, ragged patches of snow cling to the high gullies. The nearest village, Glenridding, can barely be seen behind the leafless trees and all I can hear is the gurgle of the stream. It is the quintessential Lakeland scene: the steep slopes above the water, the soft colours and hard rock, all combining into something inimitable. And judging by the photographic and artistic record, it is one that has hardly changed since the Cumbrian wind first ruffled a Romantic poet’s curls. Continue reading...

Some people are better at organising, and it sounds as if you all have fun when you do get together, so try not to take it personally My friends seem genuinely happy to see me when we’re together and usually accept when I suggest meeting up. But if I don’t initiate, I rarely hear from them. Not even a “ Hi, how’s the new job?” or a “ How are you? ” Months can go by. This makes me wonder if these people are real friends and question whether I’m doing something wrong. When we do get together, we share things about our lives, laugh a lot and do activities we all like, so time together makes me feel connected . But once we say goodbye, I don’t hear from them. It’s all very confusing and discouraging . Continue reading...