There is something so simple but so delicious about a parcel of fish. Like unwrapping an edible present, the smell hits you before anything else, which in this case is fennel, thyme and lemon. It is a delicate way to cook fish, so the sauce needs to have some character, and basil, olives and lemon …
I love bibimbap, the Korean rice bowls – they’re a great way to use up bits and pieces in the fridge; arrange them beautifully on a bowl of rice and top with an egg and Korean chilli sauce. I don’t always have gochugaru at home, so came up with this addictive miso-peanut chilli sauce instead. …
Inspired by a corn curry from Maharashtra, today’s recipe has the perfect umami flavour: a bit of heat from the chillies, some gentle sweetness from the sugar and lots of sourness from the lime juice, along with the creamy coconut milk and juicy corn. The sharpness of a fresh, herby chutney with salty butter, meanwhile, …
The New York Times once described raw tofu as having “the texture and disposition of a particularly upbeat sponge” – sauteeing, the writer decreed, was the only way to render the stuff “acceptable”. As it happens, I often eat the creamy, wobbly silken variety straight from the packet, but I wouldn’t disagree: you don’t have …
The spinach and feta pie, AKA spanakopita, on which this recipe is based is deeply rooted in Greek culinary history. So I probably shouldn’t have messed with it, but I did, because I’m a tinkerer. I wanted a lot of spring onions, you see, because, together, cooked green onions and spinach are a bittersweet fantastic …
This take on a vesper martini or white negroni is lighter and more aromatic than the traditional drink, making it an ideal aperitif, especially as the nights start to draw in. It’s a brilliant example of how even a few clever tweaks can evolve a classic cocktail into something completely new and interesting. Alpine vesper …
Hey you, quit monkeying around…and go get yourself a piece of this caramel apple monkey bread! This pull-apart bread is the ultimate fall treat; it’s the perfect combination of a fairground caramel apple and grandma’s apple pie. In it, chunks of apple are drenched with a buttery homemade caramel, then nestled between fluffy, melt-in-your-mouth dough. …
PHOTO: RYAN LIEBE; FOOD STYLING: BROOKE CAISON SavePrint Instead of turning to my same weeknight dinner rotation this week, I’m spicing things up with my new favorite chicken recipe: firecracker chicken meatballs. Simple ground chicken meatballs are tossed in an upgraded hot sauce mixture for sweet and spicy goodness in every bite. Only requiring 10 …
Cheez-Its are a classic snack beloved by adults and kids alike. I love them so much, I’m using them as breading here for another snack fave—chicken nuggets. These crunchy, cheesy crackers turn basic chicken nuggets into a fun (and ridiculously flavorful) meal that everyone will love. If you struggle with getting your kids to eat …
Late-season plums are wonderful to bake with; juicy and slightly astringent as you get closer to the skin, they soften into a rich, almost winey sweetness. And, when they’re nestled into soft almond cream and scented with star anise, they make a delicious tart for any time of day. Serve warm with pouring cream as …