Kate Dawson

13 Added | 1 Magazine | @massivelashes | www.katedawson.co.uk | @massivelashes

The Food Lab: How to Make the Best Potato Hash

More<p>Mexican Food<p><i>Recetas deliciosas</i> to transport your tastebuds south of the border.<p>In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a <i>lot</i> of it. What better way is there to recycle that little hunk of bacon, that half onion, and …

Darina Allen's Ballymaloe brown yeast bread recipe

This bread has been made by hand every day at Ballymaloe House for more than 60 years – originally for the family, and then for the guests<p>I can’t really stress enough what a favour you’ll be doing your family by baking this bread. The main ingredients – wholemeal flour, treacle and yeast – are all …

Start Making Your Own Stock and Quit the Boxed Stuff for Good

The world finally figured out that broth—brodo, stock bouillon, whatever you call it—is more than just the base of a great soup: It's nourishing, restorative, and, above all, drinkably delicious.<p>It really is liquid gold. If you have good stock, you can transform almost any dish—from braises to …

Greek Goddess Salad

If your New Year's resolution includes eating healthier, here is a lovely salad just for you. This salad is delicious, satisfying and won't leave you craving a double-double from In-N-Out burger. Feel free to make your own vinaigrette, or if you prefer to save some time, try this lovely …

Preserved lemons: Discover these golden orbs from the Middle East - and make them yourself

Sometimes it isn’t the taste of a food you fall in love with, but the idea of it.<p>I’d never had a preserved lemon, despite owning <b>Claudia Roden</b>’s <b>Book Of Middle Eastern Food</b> for many years, until, in my 20s, I read a passage describing an Egyptian breakfast in <b>Palace Walk</b> by Naguib Mahfouz. Beans and …

Tying the Knot with Homemade Pretzels

Hi, my name is Erin, and I am addicted to dough. It’s part of why I adore pie so much—the process of making the dough, the feel of it when I roll it out.<p>13 Seconds to Homemade PretzelsIf you've never shaped a pretzel before, it's super easy—just watch. (Photography by Bobbi Lin)Posted by Food52 on …

A season to savour: Nigel Slater’s autumn recipes

<b>7 OCTOBER: GRILLING MUSSELS</b><p>The underestimated importance of the crisp, the soft, the coarse, the smooth, the infinitesimal details of how something feels in the mouth. Sometimes it is a question of purity, an ingredient you enjoy for what it is, unburdened by the tinkering of the cook; on other …

Ice Cream

You've Been Roasting Your Chicken All Wrong

Here's why you should never use a baking sheet to make roast chicken.<p>When you think "roast chicken," chances are you're picturing a burnished bird on a baking sheet or roasting pan. But watch pro butcher <b>Jesse Griffiths</b> roast a chicken directly on an oven rack (that's right—no baking sheets …

Cooking

18 things you should do immediately to best prepare for the next five years

<i>This question originally appeared on Quora: What Can People Start Doing Now That Will Help Them A Lot In About Five Years?</i> <i>Answer by David Cannon, Founder, Solutionbank.org.</i><p>There’s already a lot out there, but I couldn’t resist writing a note to my 23-year-old self:<p>If you do anything, do this first …

Entrepreneurship

Chickens, It's Your Time to Brine

That Thanksgiving turkey isn't the only bird that you can brine. Here's why you should be brining chicken—all year 'round.<p>We all know how much better a turkey tastes if you brine it before roasting it. But we're about to take things a step further: You should also be brining your chickens—and not …

Cooking