This is my version of a Raymond Blanc classic dish Serves four for the duck 2 jasmine tea bags 100g (3½oz) sultanas 2 x 1.8kg (4lb) Gressingham ducks for the sauce 700ml (1¼ pints) duck or chicken stock
A sprinkling of black and pink peppercorns is a great way to dress up your bacon for company. We're the first ones to admit that bacon needs little help to be the star of your brunch spread. Whether it's
Canada's Magdalen Islands offer a seaside retreat to landlocked Quebecers, two of whom have turned the local vernacular on its... While still studying architecture at Eindhoven University, Servie Boetzkes
10 to 12 Servings Print Ingredients curd 2 1/3 cups sugar 4 teaspoons cornstarch 1 cup fresh lemon juice 4 large eggs 4 large egg yolks 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes Nonstick
Certain things are loved all over the world. Coffee, chocolate and éclairs are three of them, so I decided to combine these to create an amazing taste sensation that will instantly arouse your taste buds.
A mouthwatering recipe for traditional French framboisiers. There is nothing better than fresh fruit in the summer, and raspberries are my favourite. This simple little cake joins juicy, tart raspberries
A delicious combination of sharp cheddar and fruit flavors. For the Walnut Pesto Preheat oven to 300 degrees Farenheit. • Spread the walnuts on a sheet pan and toast in the oven until fragrant. Transfer
A historic home in Phoenix steps into the 21st century. Yellow Cloud Studio invents a triangular, glass-and-plywood extension that turns an awkward backyard space into a light-filled... A British design