Entertaining season is here, and with it will come visits from neighbours, kids and grandkids. What we all need are some showstopper recipes that’ll feed and delight our favourite crowds. Plus a few pro tips on ingredient swaps, preparation, and keeping things fresh, local and budget-friendly. The Guardian’s journalism is independent. We will earn a …
“When you have something good and add something else good, you have something great,” says Junda Khoo. The celebrated Australian-Malaysian chef and restaurateur uses this culinary equation to reimagine classic dishes for modern tastes. His talent for innovation, deeply rooted in tradition, is fuelled by a passion for bringing people together. The Guardian’s journalism is …
There are two types of Thanksgiving leftover lovers: those who just want to eat Thanksgiving dinner all over again, and those who love to reinvent them into something fresh and new. Whichever camp you fall into, this Cobb salad is for you. Thanksgiving superstars turkey, sweet potatoes, pecans, and cranberries meet Cobb salad stalwarts bacon, …
Think glazed sweet potatoes always need brown sugar, orange juice, or pecans? Think again. Coated in a savory maple-miso sauce, these melting sweet potatoes are here to challenge everything you think a sweet potato can be—and win you over with their deliciousness. How To Make Melting Sweet Potatoes INGREDIENTS Miso: Miso is a fermented soybean …
These moreish little pastries are as lovely for a snack as they are for dinner, and they take just minutes to put together. I like to fill squares of pastry and fold them into little triangular puffs, but if you prefer more of a Cornish pasty look (*food writer cancelled for suggesting paneer is an …
Yields: 12 – 16 serving(s) SavePrint Watch out, classic green bean casserole, gnocchi has entered the holiday menu. We took the classic recipe and added gnocchi for a dish that’s infinitely better than the sum of its parts. Blanched fresh green beans and buttery sliced mushrooms, onions, and garlic get tossed with a creamy béchamel …
To say this caramelised shallot pasta changed my life might be a bit dramatic, but it also might be true – then again, so many people love a little skillet of caramelised shallots, a tin of anchovies and a whole lot of tomato puree as much as I do. But, first, for me one of …
This luxuriantly rich, vegetarian curry – a cousin of butter chicken, which is thought to have been created in the postwar kitchens of Delhi’s Moti Mahal, though by whom is the subject of hot dispute – is, according to chef Vivek Singh, “the most famous and widely interpreted dish in India”. His fellow chef Sanjeev …
I am a ragu-fancier and a kheema fanatic. Unlike with most foods, however, it doesn’t do to rationalise this love for ragu, because it is a mash of things chopped up so small that they all lose their texture. This might sound a bit woo-woo, but the joy of ragu comes from feeling your way …
This meal is ideal for impressive, yet straightforward, midweek dining. You use the same pan to cook the rice and vegetables before adding fillets of cod, which are then steamed to perfection. The seasonal vegetables from the Tesco Finest range add a burst of colour to this dish and bring lovely layers of flavour – …