Parmesan rinds are the ultimate zero-waste hack – like a cheesy stock cube, they enrich stews, sauces and all sorts, and add pure deliciousness in the form of umami depth and creamy texture. Stored in the fridge or freezer, they keep almost indefinitely. This week’s recipe uses them in a thrifty, creamy corn orzo that …
Traditional game day fare is all fine and good (great, even!) for a casual hang, but when it comes to holiday dinners and parties, a little fancier fare is in order. This doesn’t mean you have to give up the flavors you love, though! Instead, just tuck them into a more elevated package, like we …
I’m an equal-opportunity dessert person, but I have a special place in my heart for a nostalgic treat. Topped with a crackly glaze and filled with a ribbon of cinnamon brown sugar, this honey bun breakfast cake will take you back to your childhood with just one bite. The origins of honey bun cake:Most of …
Cooking with little to no waste isn’t about rules; it’s about rethinking old habits. Take inventory of the food you already have (I like taking a photo of my fridge and pantry before I go shopping), stick to your list and buy only what you need. Make sure you store it properly, too, so it …
I love ferments and want to start making my own to save money. Where should I start? Ben, by email“Maybe with some carrots, onions, cucumber or beetroot – anything Ben has an excess of,” says Connor Wilson, head chef at The Kirkstyle Inn in Slaggyford, Northumberland. “Fermentation is a great way of preserving produce, but …
Don’t get me wrong, I love a good pulled pork sandwich, but there’s something extra-special about this brown sugar BBQ chicken. Ready with minimal effort and ingredients, this recipe combines a brown sugar BBQ sauce with chicken breasts for a flavor-packed, versatile dinner. The whole thing comes together in the slow cooker, so you can …
If I’m going to the effort of making jacket potatoes (and by effort I mean putting them in the oven for an hour), I will almost always pop in a few extra spuds to make gnocchi for a later meal. The difference between shop-bought and homemade gnocchi is vast, especially the vac-packed, long-life kind, which …
I know what you’re thinking: Pumpkin-flavored deviled eggs?? Worry not. These adorable appetizers don’t actually have any pumpkin in them; they’re simply classic deviled eggs with a fun, festive spin to make them look just like mini pumpkins. These bites are a delight to pass around come Halloween or Thanksgiving. Hard-boiled hacks:To make a fantastic …
Diwali is often called the festival of lights, a celebration of good over evil. It’s the most widely marked festival in India and feels a bit like Christmas does in the west. It’s synonymous with fireworks, bright colours, endless parties and tables creaking under the sheer weight of food and desserts. No Diwali is complete …
Also known variously as “breakfast casserole” and “egg dish”, strata is an American brunch favourite that, according to the great US chef Sohla El-Waylly, is best described as “the love child of frittata and bread pudding”, while the dish’s name comes from the fact that it’s assembled in layers. Like all the best leftovers recipes, …