Food Culture
Rich and buttery, yet amazingly light and elegant, Brioche is one of the crowning glories of traditional French baking. Making delicious, boulangerie-quality brioche at home is actually far easier than you’d
Great to make with a beautiful piece of fish, when you want something quick on the side to complete it. The bean ragu does triple duty as a starch, vegetables,
Warm Goat’s Cheese Salad is a classic starter found in bistros all across France. Called Salade de Chêvre Chaud, it’s a fresh leaf salad with nuts and bacon, and crowned
Lentils can be so dull. Trust the French to make them exciting!! Lentil Ragout is a classic French way of cooking lentils. Aromatics are sautéed before simmering Puy lentils in
Duck Confit is an adored, age-old French preparation for duck. Called Confit de Canard in French, duck legs are slow-cooked in duck fat until the meat is meltingly tender, then
Cutlets are ideal for pan-searing. You have precise control so you can cook them perfectly medium–rare (or how you want), and they cook so quickly that dinner is done in
What makes this Lemon Tart so perfect? It’s the lemon curd filling. It’s not too sweet but not mouth-puckeringly sour either, and so custardy it just melts in the mouth.
With sweet and meaty lobster-like flesh, Monkfish is affectionately known as “poor man’s lobster”. But there’s certainly nothing “poor” about this dish! If you’re new to cooking Monkfish, this is
Pot-roasting is hands-down the best way to roast a chicken. A sealed vessel keeps all the moisture locked in. I also rest the chicken flipped so the juices settle into
Everybody else is making Spaghetti Bolognese with their weekly beef mince purchase yet again. But you? You’re making plump Mexican Meatballs, smothered in a chipotle tomato sauce and served over