Cooking whole fish needn’t be scary! Ingredients For the tomato sauce400g tomatoes on the vine, quartered200ml water400g tin chopped tomatoes2 basil sprigs2 flatleaf parsley sprigs, plus extra sprigs to garnish20ml extra-virgin olive oil4 garlic cloves, sliced50g caper berries50g black olives, pitted For the fishExtra-virgin olive oil to drizzle1 sea bass (about 400g), gutted and scaled … Read more
A deliciously French soup, perfect for starting off a dinner party! INGREDIENTS 30 g butter2 Tbsp (30 ml) vegetable oil2 kgs onions, peeled, halved and thinly sliced½ tsp (2.5 ml) salt1/2 tsp (2.5 ml) sugar2 Tbsp (30 ml) flour6 cups (2 litres) beef stock1 bay leafsalt, white pepper and freshly ground black pepper Croûtes12-16 slices … Read more
Children and adults both love this cake, and it tastes as good as it looks! Chiffon cake is covered in a chocolate icing, and acts as the glue to hold a modest five large bags of maltesers. People remember this cake: it’s a party centrepeice, and the chocolate and malt combo works so well with … Read more
No-bake cheesecakes are easy to prep ahead and just as impressive as any dessert that requires the oven. INGREDIENTS 125g unsalted butter, plus extra for the tin300g gingernut biscuits, finely crushed200g 70% dark chocolate100g orange dark chocolate250g mascarpone280g full-fat soft cheese50g icing sugar1 tbsp cocoa powder150ml double creamthinly sliced orange peel, to serve METHOD
These Romanian soft cheese dumplings, coated in toasted breadcrumbs mixed with cinnamon, are best served with bilberry jam – but strawberry or blackcurrant work wonderfully, too. INGREDIENTS COATING30g unsalted butter120g very fine dried breadcrumbs50g caster sugar2 tsp ground cinnamon DUMPLINGS300g Romanian brânză de vaci or soft cheese1 egg100g fine semolina30g plain flour TO SERVE200g bilberry … Read more
Celebrate summer with this refreshing recipe featuring grilled pears. INGREDIENTS 2 tablespoons salted butter, melted6 Bosc or other firm pears, like Bartlett8 ounces piloncillo, or 1 cup dark brown sugar plus 2 tablespoons molasses1 cinnamon stick1 tablespoon dark rum (try Rojo Piñon Rum from Albuquerque’s Left Turn Distillery)8 ounces mascarpone cheese2 tablespoons toasted piñon nutsMint … Read more
It’s a traditional American dessert with Native American roots. The English, craving the sweetened porridge they called hasty pudding, began using Native American cornmeal to create a version sweetened with milk and molasses. This is a silky-smooth, creamy baked custard. INGREDIENT 6 cups whole milk½ cup unsalted butter3 eggs, beaten½ cup molasses⅓ cup sugar1 teaspoon … Read more
This tasty green chile–stuffed pork loin has a crunchy crust that helps keep the meat moist while roasting. Consider serving it with a simple sauce made by combining equal parts sour cream and salsa verde. INGREDIENTS PORK2 pork tenderloins, 1¼ pounds each¾ cup New Mexico green chile (mild or hot), roasted, peeled, seeded, and chopped4 … Read more
Steak just feels fancy, and making it at home is a cost-effective way to get the same out-on-the-town taste in the comfort of your home. INGREDIENTS 3 tbsp. olive oil1 clove garlic, finely chopped1 c. dry lentils (we used black)1/4 c. dry white wine3 c. low-sodium chicken broth2 1-in.-thick strip steaks (about 1½ lbs total)1 … Read more
This creative take on steak and potatoes subs lamb for the traditional beef steak and uses whole-grain mustard to add big flavor without a lot of calories or fat. INGREDIENTS 20 small red-skinned new potaotes6 oz. green beans1 tbsp. whole-grain mustard2 tbsp. olive oil8 small lamb loin chopskosher saltPepper1 lemon2 clove garlic1/2 c. panko bread … Read more