About Skye Gyngell

Skye Gyngell

Born in Australia, Skye Gyngell has worked as a chef in Sydney, Paris, and London. In 2004, she became head chef at Petersham Nurseries Café in Richmond, Surrey, which was awarded a Michelin star in 2011. Gyngell is also a food writer who contributes regularly to Vogue and the UK's Independent on Sunday. She's the author of nearly half a dozen cookbooks, including her most recent title, Spring.

Braised Radishes Recipe

Braised Radishes

When subjected to gentle heat, radishes’ vibrant fire engine red fades to the palest shade of pink and their peppery rawness gives way to a complex nuttiness.

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  • 5 M
  • 20 M
  • 0
Fall Coleslaw

Autumn Coleslaw

A teetering tower of autumnal goodness that isn’t only stunning to behold but ridiculously healthful thanks to cabbage and apples and pomegranates, oh my.

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  • 20 M
  • 25 M
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My Favorite Ingredients

Slow-Roasted Tomatoes

With their delicious, sweet, intense flavor, these tomatoes are swell additions to all sorts of dishes.

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  • 10 M
  • 4 H
  • 0