A simple way to bake salmon, wrapped in a paper parcel with potatoes, a splash of vermouth, butter and dill The cooking time will vary depending on the thickness of fillets. For chunky fillets (the kind
SERVES 8 INGREDIENTS For the choux pastry 70g salted butter large pinch of sea salt large pinch of sugar 110g gluten-free white flour 1 tsp liquid pectin 140g beaten egg (about 3 eggs) For the icing 125ml
With only four ingredients, this spread is simple to whip up and keep in your fridge MAKES 1 jar INGREDIENTS 142g chocolate, chopped • 166g double cream • 47g sugar • 2g salt METHOD Bring the double cream,
My smoothie is spiked with a hearty dose of digestive ginger and tangy lime. If you want to get things even greener, toss in a handful of tender greens, such as kale or romaine and get glowing! SERVES
Your recipes for this yellow-lidded spread prove that this divisive ingredient adds an umami twist to just about anything... See the Guardian home cook of the year be crowned at the Cook Christmas Bazaar!
Leeks are cooler than onions. Give 'em a whirl with one of these 27 great leek recipes. Leeks are cooler than onions. They perform the same jobs (use them anywhere you would a regular cooking onion) but
Recipes for broccoli, cabbage, brussels sprouts, kohlrabi, cauliflower, kale, and other brassicas. Brassicas are more than just healthy—they're also delicious. Check out these 25 recipes for broccoli,
8 Servings Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.
MAKES 1 cake When we're done with this pumpkin cake recipe, we like to serve it with a drizzle of maple syrup over the frosting. Print Ingredients Cake Nonstick vegetable oil spray 1¼ cups all-purpose
Fall is PSL and pretty leaves season, sure, but it's also the start of soup season—and here are 47 of our favorite recipes for autumn. Soups, stews, bisques, chilis—now's the time to make them in the knit
Our favorite breakfasts look an awful lot like dinner—here are the best nontraditional breakfast foods to start your day. It's time breakfast breaks free from its shackles. Think about it: We're totally
From roasted chicken to winter squash pasta, here are 33 quick weeknight meals for fall. Pasta, winter squash, roast chicken—fall is the best time for weeknight cooking. Plan your entire week's worth dinners
Fortnum & Mason’s Cookery Writer of the Year helps you bake your best. This week: herb, courgette and goat's cheese tarts Among a group of pastry cooks, talk will often turn to the question of “short”.
George Clooney's wedding was a big deal, so we're honoring it with a nod to his famous hair: 10 salt and pepper recipes. Unless you've been living under a rock, you've heard that human-rights lawyer Amal
There’s a great deal of chicken sacrificed at the altar of waste in the UK; a staggering 280,000 tonnes in 2012, of which 110,000 was avoidable. This has always seemed a bit odd to me as out of all the
Real proper custard Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Makes 570ml/1 pint custard Dietary Vegetarian Try making Mary Berry’s foolproof, homemade custard, perfect for on
10 easy cookie recipes that you can make quickly or make ahead, slice, and bake. We think of cookies as more of a snack than as a dessert—they beat any sweet-tooth craving, and are easily eaten on-the-go
8 Servings This tangy, crustless cheesecake feels light and airy thanks to the addition of beaten egg whites. June 2013Print Ingredients Unsalted butter (for pan) 3/4 cup sugar plus more for pan 12 ounces
From crab and avocado to Sichuan cucumber, seasonal dishes from top chefs chosen by Observer Food Monthly • Read part 2 here This exceptionally quick and easy dish was a favourite of mine at the now demolished
What does Yotam Ottolenghi cook at home? Za'atar roast chicken, fried eggplant salad, and much more. What does Yotam Ottolenghi cook at home? Za'atar roast chicken, fried eggplant salad, and much more.
4 Servings Print Ingredients 2 tablespoons olive oil 4 skinless, boneless chicken breasts (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 2 small leeks, white and pale-green parts only,