You’ll find this soup everywhere in Vietnam—from street stalls to fancy restaurants and it is now served in restaurants all over the world. It is practically Vietnam’s national dish.
Meaty Bosc pears soak up the color and flavor of wine like thirsty, edible sponges. The addition of wine-plumped raisins in this gently mashed tart filling wrapped with store-bought puff...
This is a delicious and simple way to use up leftovers of beef brisket – the addition of my aromatic smoked chilli sauce gives this ‘hot dog’ the edge. Gubbeen...
To confit chicken is basically slow cooking it in duck or goose fat or oil, and is a preserving method used for fish, meat especially duck and also some vegetables....
The hong shao (Mandarin name) cooking style is found in a number of places in Chinese cuisine, but it is believed to have originated in the Shanghai region and is...
This is like a duck pho the meat is still pretty much raw in the middle when served and finishes cooking to rarest perfection in the hot broth. There are...
As an alternative to traditional gløgg (as they call it in Denmark and Norway), white wine is lovely. It can often taste sour if reheated, so adding a flavour extract...