Keftedes me prassa (leek croquettes) (Pictured above) Small fried patties or croquettes, often referred to as keftes, are a beloved speciality in Sephardic Jewish cuisine. These leek croquettes are a delicious fusion of hearty beef with the delicate, mildly sweet flavour of leeks, and I am completely crazy about them. Makes 12 4 leeks250g minced …
When you think of a dinner comprised of cheese and chicken, we bet the first thing that comes to mind is a melty, saucy chicken Parm. Though that will forever be one of our favorite recipes, it’s not the end-all, be-all for combining the two ingredients. If you’re craving the classic combo but not in …
Think your Hamburger Helper isn’t helpful enough? I have an idea—add more protein! Originally invented in the 1970s by General Mills to help households stretch their resources, Hamburger Helper has become a staple, affordable meal that is also, quite frankly, delicious. In this recipe, I stretch this meal even further by adding extra protein everywhere …
Every Christmas I’m given chutney, and I still have four barely used jars. What to do with them before the next lot arrive? Christine, OxfordThis sounds like a job for Claire Dinhut, author of The Condiment Book, who also goes by the moniker Condiment Claire. She would approach this meal by meal, starting with breakfast. …
While I love a classic croque monsieur (or madame), I do occasionally like to mix things up by using different cheeses and hits of other condiments – I basically live life on the edge. This leek-laced version feels comfortingly autumnal, and a bit special, too. If I have friends coming over, I’ll make the leek …
I thought I knew my harissa after nearly two decades of making it from scratch. Then I tasted a spoonful of rich, wine-dark paste from an unmarked jar that arrived on my doorstep from brothers Mansour and Karim Arem. They were on the verge of launching Zwïta, a company focused on celebrating their Tunisian heritage. …
These staple north Indian flatbreads come in a variety of forms – thinner, softer versions cooked on a flat tawa are also known as chapatis, while phulkas employ the same dough, but are held over a flame until they puff like a balloon. Either way, they’re great for scooping up meat and vegetables, or for …
I recently invested in a beautifully wide, Shropshire-made pan that works on the hob and in the oven with equal ease, and without the chemical nonstick lining I keep reading about. It is a brilliant pan. As I turn on the heat to crisp the skin on my chicken thighs on the stove top, I …
I’ve been decluttering lately: throwing away or organising old cards, letters and photos, placing them in zipped folders and zapping them with labels made on my beloved Dymo. It’s given me such a great sense of freedom and clarity that I was thinking: I should do the same for my recipes. This one, for example, …
This is named after Marty Maraschino, the character in Grease. We serve it in winter because who doesn’t love the warmth of boozy fruit? You can use any brands, but I’ve shared our favourites just in case. The Marty Serves 1 25ml fino sherry – we use Fernando de Castilla’s antique fino25ml maraschino liqueur – …