Recipe: Nigel Slater's classic caldo verde recipe
In its purest form, this heart-warming Portuguese broth contains nothing more than potatoes, garlic, couve gallego (a type of kale) and water.
Blog Post: Lower the heat when baking with dark-colored pans
The thing about black absorbing heat is also true for baking pans. Dark-colored pans make cakes, cupcakes or cookies bake faster so it is a good practice to lower the oven temperature by 25F.
Blog Posts and Recipes: Indonesian Oxtail Soup (Sop Buntut) Part I and Indonesian Oxtail Soup (Sop Buntut) Part II
Cooking oxtail requires a rather aggressive simmer - although not a rolling boil - to melt away all the connective tissues leaving the tender meat on the bone. This method doesn’t work in normal cuts which will simply turn tough and dry due to the lack of the protective layer.
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