Food Culture
My top tip that’ll supercharge your nachos game: Cheese sauce > Shredded cheese. Cheese sauce drizzled edge-to-edge over the nachos ensures complete molten cheese coverage so sad, cheese-less bites of
To make vegetable fritters irresistible … make Pakora!! These are Indian vegetable patties, spiced and fried until golden and crispy. They can be made with virtually any vegetable, so use
This recipe was a smash hit when I first published it, attracting 100,000 views in 24 hours! It’s a “dump and bake” recipe that’s as high on deliciousness as it
Got prawns? Got 15 minutes? Dinner is sorted with these plump and juicy prawns in a classic ginger sesame Chinese stir fry sauce, with snow peas and broccolini. It’s a
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