I’ve always had a soft spot for those little Bonne Maman fruit cakes that come wrapped in paper – they’re soft-crumbed, and never too dark or dense. This is a quiet ode to them. Then, there’s a deep, buttery richness to pistachios that comes out best when they’re finely ground with flour – the oils …
Cooking with ferments brings a tremendous amount of flavour to whatever you’re making, and it’s a great way to showcase how an ingredient evolves through the application of heat. The idea of combining a Korean preservation method with a French technique is exactly what I love about creativity in the kitchen. This mirepoix kimchi is …
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 …