4 Servings Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take, with a spicy, sticky glaze, makes for a very convincing comeback. July 2013Print
This classic holiday dish is a must-have on Easter—any way you slice it. You can have colored and deviled eggs, a succulent leg of lamb, and all the Peeps in the world, but nothing screams Easter like
Into a food processor put two small hot red chillies, two roughly chopped inner stalks of lemongrass, two cloves of garlic, the juice of a lime, a handful each of coriander leaves and mint, three teaspoons
Photograph: /Johanna Parkin for the Guardian. Food styling: Maud Eden Tomasina Miers' coriander-crusted chicken with green tahini dressing: 'Deliciously creamy,' Photograph: Johanna Parkin for the Guardian.
Moules marinière with cream, garlic and parsley Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4-6 Cook yourself a restaurant-style dish in six simple steps – a splash of wine,
Gennaro Contaldo shares his recipe for pollo ubriaco con peperoni, slow cooked chicken with white wine, port and brandy and a pepper sauce If you can’t be in Italy as spring breaks, you can at least cook
This fragrant khoresh, or Persian stew, stars golden chicken thighs in a saffron and rose-water scented broth This is based on a khoresh (Persian stew) I read about in Najmieh Batmanglij's wonderful book
Claire Ptak's recipe is simple to follow - but makes the perfect crispy yet gooey cookies Somewhere between crisp and gooey, and made with plenty of dark chocolate and just enough salt to bring out the
Photograph: Thomasina Miers for the Guardian. Food styling: Maud Eden Thomasina Miers’ Thai fragrant pork patties: ‘Delectable.’ 276 http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2015/2/17/1424184958207/d51a2034-272d-4ac1-95a0-ffa2593e80cb-460x276.jpeg
83 egg recipes is a lot of egg recipes. But is it enough? Shockingly enough, Americans once ate twice as many eggs as they do today. Bring back the glory days with these 83 egg recipes, prepared every
The Telegraph's archives swell with no fewer than 178 articles about pancakes. From drop scones to French crepes, here's what history has to teach us this Shrove Tuesday No Shrove Tuesday would be complete
From an outrageously tender beef bourguignon pot pie to a root vegetable tarte tatin, these 29 savory dinner pies take the cake. When it comes to one-dish dinners, savory pies take the cake in our book.
It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: Heather Baird of Sprinkle Bakes revisits a childhood
Pan-fried ratatouille Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 4 Dietary Vegetarian Serve up this tried-and-tested ratatouile recipe - a perfect taste of Provence. By
The discounters’ wine range is small but consistent “Better than you might think.” As advertising gambits go, it’s not one to set the pulse racing exactly. But that, essentially, is the message behind
Tex-Mex food and drink,Beef,Meat,Main course,Food & drink,Life and style This month we’re tackling that cowboy classic, chilli con carne. Do you use brisket or mince? Serve it with guacamole or salsa?
High protein-low GI recipes These quick and easy high-protein and low-GI recipes will help you to feel full all day without piling on the pounds Stuffed peppers by Justine Pattison These protein-packed
Tom yum soup Preparation time less than 30 mins Cooking time 30 mins to 1 hour Serves Serves 4 Classic tom yum soup with all the hot sour flavours you'd expect. Packed with herbs, spices and vegetables.
Ground meat can be a weeknight dinner lifesaver—here's how to cook ground beef, pork, lamb, chicken, and turkey without a recipe. Some say that boneless, skinless chicken breasts are the darling of weeknight
Ribollita, laksa, chowder – the soups we most love, certainly over the past 15 years – are chunky, wholesome meals in bowls. Lunch at your desk no longer has to be a sandwich – cold from the chiller-cabinet
Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often. Today: Food52 alum
Every time we throw a cocktail party, the same thing happens: all the gin gets drunk and we end up with extra bottles of vodka. It’s little wonder – gin is the most important cocktail base according to
The ultimate chocoholic's dessert: a rich three-layer cake with chocolate-custard icing SERVES 10-12 INGREDIENTS For the custard: 175g (6oz) granulated sugar • 4½ tbsp cornflour • 450ml (16fl oz) single
Never go back, they say, as you will never recapture your former glories … But then, it kind of depends on how you do it. Chef Claude Bosi made his name in Ludlow with his two-Michelin-star restaurant,