I’m very fussy when it comes to meatballs. Not only have they got to be juicy and flavourful, but they’ve also got to be perfectly browned, with a light crust on the outside.I thought the only way to do this was to either fry them separately or cook them in the oven. When I finally realised (with this meatballs recipe) that I could save myself a ton of time and washing up by cooking them in the same pan as the sauce AND the courgetti, I was delighted!...
Here’s a recipe that bucks this convention and features eggplant without the sauce, but with red onions, garlic, baby spinach, and mint, all sautéed in extra virgin olive oil and tossed with spaghetti pasta and crumbled feta cheese. It is amazingly good! Surprisingly good. Like you just want to keep eating it good. You need to use a firm globe eggplant, not a tender Japanese eggplant for a recipe like this....
Make this Thanksgiving one to remember by introducing the wafting smoke of smoldering pecan wood to a brined turkey. The brine ensures rich succulent meat while the smoke imparts a sweet nuttiness to the crisp mahogany skin. When you see the smiling faces at dinner, the extra two days it takes to prepare this recipe will be long forgotten. There is always a little bit of pre-holiday dinner stress, especially when it comes to the main turkey course....
But if there’s one Scotch cocktail worth knowing, it’s the Penicillin. This Scotch-based whiskey sour—made with both blended and peaty Scotch—is a true modern classic. The History of the Penicillin Cocktail Although it possesses the brilliant simplicity and why-didn’t-I-think-of-that-ness of a storied classic, the Penicillin has fairly recent origins. It was created in the early 2000s by Sam Ross, a bartender who worked at the pioneering New York cocktail spot Milk & Honey....
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Poached Chicken I feel like poached chicken is a life skill that everyone should know. But depending how it’s executed, on the one hand it can be like chewing on chipboard: dismally dry, impossible to swallow and completely flavourless. On the other hand – the successful hand – it’s unbelievably succulent, with chicken flavour you never dreamt was possible, and so tender and juicy you can literally SEE the chicken juices sparkling on the surface of every slice....
Sometimes It Depends on Where You Live Let’s set some context around conversational and scientific classifications of prawns and shrimp. Colloquially, the language used to describe shrimp and prawns differs around the globe. In the U.K and Australia, for example, restaurant menus much more commonly use the word “prawn,” regardless of whether the dish contains scientifically classified prawns or shrimp. In the U.S., shrimp is a more widely used term in general, though prawns typically refer to those grown in freshwater environments....
This is a sister recipe of everybody’s favourite Bacon Wrapped Chicken – with the added bonus of a potato side dish! I didn’t realise until I wrote the recipe out that this is actually a one pan dish. It’s a “fancy enough for company” midweek meal I’ve been making for years. You know when you’ve made a recipe so many times it becomes second nature to you? I actually had to weigh and write the ingredients down properly when I made it to share the recipe with you!...
It’s an easy-to-make, airy, aromatic pumpkin cake crammed with autumn’s ubiquitous flavors: cinnamon, cloves, ginger, and nutmeg. If you’re anything like me, once the seasons change, your cabinet is overloaded with these spices. This recipe is going to do you a solid and make your home smell and feel like fall—all warm and cozy. What’s even better is that this pumpkin cake uses a whole can of pumpkin purée, which means no forgotten containers of pumpkin in the back of the fridge....
Pumpkin scones make a special weekend treat for a family breakfast or brunch. You don’t have to worry about waking up too early to get these on the breakfast table, and you could even start them the night before for a rare chance to sleep in. My favorite part is saving a leftover scone for a quiet coffee break in the afternoon. Tips for Perfectly Tender Scones Similar to biscuits, tender scones require cold ingredients and a gentle hand....
The everyday version of the outrageous Cheese and Garlic Crack Bread, this is the perfect shape for dunking into soups and stews, or serve with a salad to make a meal. Make it once and you’ll memorise it! Cheesy Garlic Bread: Dangerously quick This Cheesy Garlic Bread has been pictured repeatedly on my website since the beginning of time. I want to tell you that’s because I’m so addicted to it....
Made in aid of Comic Relief for bake sale inspiration! - Get your free red nose day baking set for your bake sale - see link at the bottom of this post. I’d love to say I was responsible for this mind-blowing explosion of colours and flavours, but this one is Chris’s creation! He made a rainbow cake a few months ago (which won an award at his office, in a competition they were running), so I had to get him to make it again in aid of Comic Relief!...
This trending treat originated in the kitchen of Monique Volz of Ambitious Kitchen, and has become a social media sensation. Viewers, like me, have since shared their unique spin on her classic peanut butter and chocolate combination. No matter the spin, it’s five-star reviews across the board just like this recipe! What is Dulce de Leche? Dulce de Leche is a sweet and creamy caramel-like sauce from Latin America. Unlike caramel, it’s not made by caramelizing sugar, but rather by slowly cooking sweetened milk until it becomes thick and spreadable....
My favorite way to prepare cabbage is to roast thick slabs of it until golden brown and tender. Roasted cabbage has a lightly sweet, mellow flavor and a crisp-tender texture. No mush here. For this recipe, the cabbage is cut into thick slabs to look like beef steaks, and while they aren’t exactly a replacement for meat, they do make a hearty vegetarian side dish or main fare. They’re quick to prep....
Why Serve Cream With Chiles? There’s a good reason spicy Mexican food is often served with dairy. Milk proteins neutralize the spicy capsaicin molecules in hot chilies. So you get less of the bite of the chile and more of the actual flavor of it. Meaning you will be able to better taste the wonderful roasted poblano chiles if they are bathed in a creamy sauce. How to Make Rajas Con Crema In this case, the rajas sauce is made with Mexican “crema”, a sort of sour cream that’s a lot like crème fraîche, along with milk, and Monterey Jack cheese....
Rack of Lamb recipe Welcome to the first recipe for Easter Week 2021! We’re kicking off with a traditional choice of meat for Easter: lamb. Not just any old lamb, though. Today we’re going for the Rolls Royce of cuts, rack of lamb! Lamb rack is a premium cut of meat and a darling of fine dining restaurants, for good reason. The meat in a rack of lamb is amongst the most tender and juicy on the animal, while still retaining plenty of flavour....
It turns out that salmon really is easy to prepare at home. It’s quick enough for a weeknight dinner while also worthy of any special occasion and holiday. Salmon can be cooked in a skillet, roasted in the oven, poached or grilled. Leftover salmon is easy to use up, too! Mix together salmon patties, toss with pasta and lemon or add to a salad. Tips for Making Perfect Salmon! Here are a few tips to help demystify salmon and help you cook it with ease....
Serve this versatile baked salmon for an elegant dinner party or and as I often do, for a quick and healthy weeknight dinner. I Didn’t Always Love Salmon I once loathed fish. I grew up south of Cleveland, Ohio with little access to fresh fish and my parents basically never served it. Fast forward about 15 years, my husband and I moved to Brooklyn. Our new home was around the corner from a little fish shop called Fish Tales....
Noodles. Satay Chicken. Veggies. And a creamy peanut dressing. What an awesome combination! It’s like Satay Chicken and a noodle stir fry had a baby. Or a noodle stir fry and a salad had a baby. No, wait – more like Satay Chicken and a salad had a baby. It’s a hybrid! And it’s INCREDIBLE with a capital I. A BIG capital I. I can assure you, with the Japanese blood running through my veins, I am very fussy about feaux-Asian food....
So good! Like seriously good. My sweetheart took one tentative bite and then devoured the rest. I’ve made it 3 times already this week. Morel Mushrooms Have you ever cooked with or foraged for morel mushrooms? Morels are exquisite spring mushrooms with an unusual and distinctive honeycomb appearance. In the mushroom foraging world, morels are considered a good “beginner” mushroom because they are so easy to identify. Morels pop up in old orchards and sometimes in freshly laid garden mulch (I often find morels in our former-orchard yard)....
