Pepper poached salmon and herbed beets recipe
Poaching—simmering in liquid such as water, wine, broth, or some combination—is one of the best ways to cook fish because it doesn’t dry out. The liquid is usually flavored. Here...
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Ingredient: Bay leaves
Roasted leg of lamb or goat with xinomavro wine and herbs recipe
They all taste so different from the lambs (and goats) that graze on Greece’s sea-sprayed rich natural grasses and flora. Greek lamb tends to be smaller and milder. Look for...
Faux fish pie with herby mash recipe
This hearty comfort dish brings together those familiar seafood pie flavours with some great vegan alternatives. I wanted to recreate the distinctive flaky, smoky and sweet flavours and have ramped...
Butter beans en escabeche recipe
Beans prepared like this don’t need a whole lot of time to absorb the dressing, but they do need a little. The trick is to dress the beans first, before...
Crispy orange vanilla duck legs recipe
Duck with crispy skin is one of my favorite things. You simply can’t beat the contrast of delicious tender duck that is topped off with crispy “duck bacon,” as we...
Classic pot roast recipe
A pot roast is a great classic lunch that you really can’t go wrong with, whether it’s just a couple of you for lunch or you have guests over. This...
Wintery roots & hardy herbs with chestnuts recipe
This is at heart a fancy Scotch broth, minus the lamb. In its place and also doing a sterling job of standing in for the pearl barley are sweet, meaty...
Fresh corn chowder recipe
This thick and lush chowder is bursting with fresh corn flavor. To pump up the corn flavor, we first added grated corn and corn milk, which came from scraping the...
Roasted mushrooms with warm Fregola salad & Parmesan crisps recipe
These slow-roasted mushrooms are warming, comforting and super delicious! Leftovers with the salad actually make a brilliant lunch the next day too.