I bet you don't need an introduction to the celebrity chef Gordon Ramsay. He's a household name with multiple Michelin stars, countless awards, and his very own cooking show. So it comes as no surprise that he has crafted an amazing chilli for your family dinners. These easy-to-follow instructions take classic chili up a notch with its delicious combination of ingredients and flavors. Don't be intimidated by the long list of ingredients - it's worth the effort!
This stress-free recipe for a delicious Beetroot and Feta Cheese Pasta only takes 10 minutes to make, ideal for a quick lunch or an easy midweek vegetarian supper.
Luke Nguyen shares his favorite Vietnamese recipes, including rice paper rolls, corn pudding, slow-braised chicken and more.
Tumblr Thread: Cooks Bond Over Dysfunctional Family Members - The internet has generated a huge amount of laughs from cats and FAILS. And we all out of cats.
Now we have a new French chef, who's sharing his cooking techniques the modern way: on YouTube. Bruno Albouze's The Real Deal Cooking Channel has over three quarters of a million subscribers. Albouze shared with Today just what makes his French-style scrambled eggs so creamy and delicious.
The opening images of Derek Dammann’s first cookbook establish a leitmotif. Readers are met with trees, moss-covered rocks, and frothing rapids; long-handled bread peels angled upright against a...
When a simple turkey duty turns into a full-course meal challenge! 🦃🍽️😲
Tumblr Thread: Cooks Bond Over Dysfunctional Family Members - The internet has generated a huge amount of laughs from cats and FAILS. And we all out of cats.
This is a delicious, moist bobotie recipe that my mother taught me. Traditionally, it should also include a handful of quartered almonds.
Print Friendly Version Jeff brought some beautiful blood oranges and Cara Cara oranges home a few days ago. He treated us to his famous orange beef broccoli that is out of this world. He makes his own homemade wheat noodles and then fries them so they get kind of browned and sticky. YUM. Seriously, I’ll…Read more →
This is a really good question. So what can you cook in your halogen oven? The short answer is most things you can cook in…
Enjoy one of Japan’s most famous dishes in the comfort of your own home. Tempura is not only tasty, but it’s super quick to make too! Check out our recipe to find out how you make the perfect tempura batter!
From cheesecake, to brownies, cake, pudding, flan, and more. Make it extra special for dad by making one of these vegan Father's Day desserts!
Going to culinary school in France meant that our main focus was, of course, French cuisine. And as I quickly learned, French cuisine is all about sauce. At the end of each day, we nervously brought our version of what had been demonstrated earlier to our chef for critique. It was usually a composed plate of protein and sides, but what did the chef always taste first? The sauce.
If you desire that firm top, you don't need to learn how to flip. In fact, skip the flip. Just follow Michael Symon's advice and use a lid.
I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top. I've converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end. A few notes: If your chicken thighs or drumsticks are particularly fatty, trim the excess fat. This will prevent your sauce from being too fatty in the end. Thai red curry paste. Maesri is the brand I buy at the Asian market. You can find it online, too. I use half a tin for this recipe (which is about 3 tablespoons), which makes it quite spicy but not outrageous. If you are sensitive to heat, start with a tablespoon and adjust the sauce with more at the end.
Don't worry, it's in the stars.
When Nana from our story is called on to look after her poorly grandson for the afternoon, she knows something that might just make him feel better – her ‘magic’ soup
A couple of weeks ago Sebastiaan started high school. New school, new teachers, new kids, new rules and about ten times as much homework. A big change for him (though he does not seem to worry abou…
oh no jons so clumsy he’s gonna cook too much food all the time til martin lives in the archives
Cooking every day can get tedious. Thankfully, there are a lot of inventive hacks to make it easier.
A delicious, fragrant way of cooking chicken, inspired by Jamie Oliver's Sticky Kicking Chicken.
Egg Nog Fudge Recipe
What has a cold car wash in St Albans got to do with these delicious morsels? I met Azuolas when I went to get my car cleaned last winter. During the quiet moments, he would nip behind the old wood…
My Grandy always told me that when my mom was young she would have the butcher grind liver into their beef. She even told a story of one of the neighbor boys coming over for dinner and saying her hamburgers were the best he's ever had. So that was it. I was going to mix our beef liver into some ground meat and hope for the best.
Dragon's Beard Candy, also known as Chinese cotton candy, is a traditional Chinese sweet that dates back hundreds of years. It is sweet and slightly chewy, with a melt-in-your-mouth texture.
Berlin is the unofficial capital of veganism - he's the reason why
Eggs are a really simple to cook. We have shared 9 of our favourite recipes for cooking breakfast eggs in your thermo mixer. But first, we would like to share a family story with you. Chrystalla's Story For me, eggs are a very special breakfast dish because they remind me of my Grandfather. My Grandparents live down the road from me and I help Yiayia (Grandma) to look after papou (Grandad). He has
Uchi offers their popular brussel sprouts recipe for home cooking fans to share with their loved ones when you're ready to get crafty in the kitchen.
Apricot Kolacky Cookies (kiffles) have flakey cream cheese pastry dough wrapped around an easy apricot filling! These two-bite cookies are buttery, crisp and addicting.
Curious about the different types of sugar? Look to Foodal for the best guide to understanding popular varieties, and how to use them. Read more now.
These little tartlets are comprised of a combination of pretty amazing ingredients: Caramelized onion jam. Goat cheese. Puff pastry, Balsamic syrup. Thyme. Seriously good. While they are fabulous as an appetizer or part of a lunch paired with a great salad, I've actually reheated the leftovers for breakfast. This recipe makes 4 four-inch rounds, but I am thinking that it would also work scaled down to mini appetizers or even baked in a mini muffin tin. Caramelized Onion, Goat Cheese, and Balsamic Tartlet Recipe Adapted from the gorgeously photographed and exquisite What Katie Ate. Ingredients 1/2 C balsamic vinegar 2 T brown sugar 1 sheet of puff pastry, thawed 1 egg yolk, beaten with a bit of milk 6 to 8 T caramelized onion jam (from this post) 4 slices of goat cheese, about 1/2 to 3/4 inch thick Thyme leaves from about 4 sprigs Freshly ground black pepper Instructions Prepare the balsamic vinegar syrup: Simmer the vinegar in a small saucepan until it has been reduced by half. Add the brown sugar and simmer until you have syrup that coats a spoon. Cool and refrigerate to thicken. Preheat the oven to 425 degrees F. Cut the puff pastry into four 4-inch rounds and place them on a parchment lined baking sheet. Using a 2 1/2 inch cookie cutter, cut 1/2 way through the rounds, creating a 1 inch border. Do not cut all of the way through. Pierce the center of the rounds (inside the 2 1/2 inch border) several times with a fork. Brush the outer 1 inch with the egg yolk. Spread the onion jam in the middle of the pastry inside the cut border. Top the center with a goat cheese round and sprinkle with thyme leaves and black pepper. Bake for 20 to 22 minutes, until golden and puffy. Drizzle with the balsamic syrup. Enjoy!
I did the Medical Medium 28 Day Cleanse! Is it worth the effort or is it a bunch of woo-woo crap? I guess you'll have to read on to find out!
This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing. For US cup measures, use the toggle at the top of the ingredients list.