Spicy Lamb Pie / 5 Recipes for St. David's Day / No-Knead Bread: a Convert's Story

Blog Post & Recipe: Spicy Lamb Pie.

I reckon this pie, if fennel substituted for carrots and fish for lamb, would work wonderfully as a dish to serve to my pescetarian friends. I’d have to cook the sauce first and then add the fish just before baking – what do you think?

Blog Post & Recipes: St David's Day: recipes for a feast.

It's St David's Day, and to help celebrate we've a quintet of delicious recipes from Welsh chef Bryn Williams

Slow roasted shoulder of lamb ... Mutton and swede pie ... Pan-fried salmon with curried mussels ... Sole in a bag with courgettes and black olives ... Nain's bara brith

Blog Post & Recipe: No-Knead Bread: A Convert’s Story

I’ve revised it a little and put the flour into weights rather than volume. Steingarten uses spelt flour on the cutting board in the proofing basket, which I recommend for flavor and appearance; Lahey uses bran and no proofing basket. This is up to you.

Michael Ruhlman’s Version of Jeffrey Steingarten’s Version of Jim Lahey’s (According to Steingarten) “Miracle Bread

Oatmeal Popovers / Beef Rendang / Napa Cabbage Soba with Spicy Peanut Sauce

Blog Post & Recipe: Oatmeal Popovers

Sure enough, the oatmeal in these popovers prevented them from rising quite so impressively, and most of them only had small pockets. They were, however, light and homey, and we ate them up with cups of tea

Blog Post & Recipe: Beef Rendang

It's rich, spicy, flavourful, and very Southeast Asian ... the essential ingredients besides the meat are the spices (onion, curry leaves, curry powder, turmeric, and chili pepper) and the coconut milk. All the other ingredients are fair game to the diversity of adaptations.

Blog Post & Recipe: Recipe for vegan Napa cabbage soba with spicy peanut sauce

Put this spicy peanut sauce on anything -- a piece of shoe leather, marshmallows, or even the cauliflower I dislike so much -- and I will eat it. Put it on something I do like, and I will lick my plate clean. Peanuts and Japanese buckwheat noodles (soba) have a natural affinity, but this dish will be just as good with spaghetti, or whole wheat penne, or just about any type of noodle or pasta. One tip: don't stir-fry the vegetables for more than a minute.

Roasted Cauliflower with Parmesan / Soups Without Stock / Brioche

Blog Post & Recipe: Recipe for Roasted Cauliflower with Parmesan

I often toss my roasted vegetables with Parmesan cheese after they're cooked, but this recipe was a happy experiment where I added the cheese before I roasted the cauliflower, and it was crispy and delicious!

Blog Post & Tips & Recipe: introducing soupstones +7 tips for full flavoured soups without using stock [5 ingredients | 10 minutes]

1.use aromatic vegetables ... 2. season with soy sauce ... 3. use a full flavoured accompaniment ... 4. don’t overdo the water ... 5. season seriously ... 6. use a little acid ... 7. spice it up

broccoli & parmesan soup

Blog Post & Recipe: Gluten-Free Bread Recipe: Brioche

This gluten-free bread recipe tastes best the day it’s baked, so I recommend making the dough and storing it in the refrigerator for up to five days, baking small amounts as you need it. That’s the beauty of this recipe — the dough lasts quite a while, so you can have freshly baked gluten-free brioche every day with minimal effort.

Water for Dough & Peasant Bread / Baked Apples / Chard & White Bean Stew

Article & Recipe: 52 Loaves

It’s true; I’d just read that bread must be made with spring water, for chlorine and other impurities found in municipal water inhibit yeast activity.

Building a Levain ... Peasant Bread (Pain de Campagne)

Recipe: Baked apples recipe

You could also add chopped pieces of your favourite dried fruits to the stuffing, from apricots to prunes, making this the tastiest way to use up all the bits and bobs at the back of the kitchen cupboard.

Blog Post & Recipe: chard and white bean stew

I know that unless you are a tomato and white bean junkie, as I am, the prospect of a bowl of sloshy stew built on their foundation doesn’t sound very appealing. But what transforms it, I’d argue, is the presentation. I like to place a thick slice of well-toasted, garlic-rubbed bread underneath, ladle the stew over it and finish it with a softly poached egg.

Vietnamese Beans & Rice Pudding / Kabocha Squash / 20 Bread Recipes

Blog Post & Recipe: Che Dau Trang - Vietnamese Beans and Rice Pudding

It seems there are a few puddings (che) in Vietnamese cuisine which can be sered [sic] either warm or cold depending on the seasons.

Article & Recipe: Kabocha squash - a sweet epiphany

I've been a kabocha fan ever since - it lends itself to quick roasting, steaming, braising and pan-frying. Prepping it couldn't be easier because, unlike other winter squashes, you don't have to peel it. It has a very tasty deep green skin with celadon stripes that's better left on.

Linguine & Kabocha

Blog Post & Recipes: All Things Bread: 20 Recipes for Buns, Loaves, and Rolls

BREAD FOR BREAKFAST:
• 1 Homemade Bialys
• 2 Breakfast In Bed: IKEA-Inspired Cinnamon Rolls
• 3 Kugelhopf Breakfast Rolls
• 4 Sticky Lemon Rolls with Cream Cheese Glaze
• 5 Quick and Homey Oatmeal Raisin Muffins
• 6 No-Knead Pumpkin Rolls with Brown Sugar Glaze
• 7 Real Irish Scones
• 8 Flour Bakery’s Classic Current Scones
• 9 Zucchini and Olive Oil Breakfast Cake
• 10 Cheddar and Leek Muffins

BREAD FOR MIDDAY MEALS & SNACKING:
• 11 Mother’s Rolls from Paula Deen
• 12 Whole Wheat Sandwich Loaf with Oats and Pecans
• 13 Bacon and Cheddar Cheese Biscuits
• 14 Plantain and Macadamia Nut Bread
• 15 No-Knead Multi-Grain Peasant Bread

BREAD FOR DINNER:
• 16 Lemon and Sea Salt Focaccia
• 17 Herbed Olive Oil Fantail Rolls
• 18 No-Knead Sweet Potato Dinner Rolls
• 19 Leek, Ricotta, and Lemon Zest Flatbread
• 20 15-Minute Cream Biscuits

Grape Focaccia with Rosemary / Peking Duck with Mandarin Pancakes & Plum Sauce / 3 Cold-Weather Meals

Blog Post & Recipe: grape focaccia with rosemary

(This is a tweaked version of a recipe I posted for the first time here.)

I couldn’t get enough of the sweet/salty/olive oil/grape/rosemary thing with the crisp edges

Recipe: Peking Duck with Mandarin Pancakes and Plum Sauce

Maltose syrup can be found in most Chinese supermarkets. If you can't find it, honey can be used in its place.

Article & Recipes: Cold weather comfort

I find that most wet meat dishes require the meat to be browned before adding the wet ingredients. I have sidestepped that process in today's dishes without compromising flavour.

Potato and chicken pie ... Beef casserole ... One pot beef and paprika casserole

Quinoa Paella / Soggy-Bottomed Bread Loaves / Cantaloupe Pasta

Blog Post & Recipe: Build a vegan-friendly paella on foundation of quinoa

Recipe included with this story: Vegan Quinoa Paella With Roasted Chorizo and Kale, Saffron-Lemon Aioli, Fresh Oregano Chimichurri

Article: Food for Fort: Black pudding, misshapen loaves, heavy pans and ricotta substitutes

I've just started using a gas oven for the first time and I'm having a problem with bread-making. While the tops of my loaves bake nicely, the bottoms stay soggy and uncooked.

Blog Post & Recipe: A Mezzaluna and the Most Unusual Pasta Dish I've Had in a Long While

Add a jar of good anchovies – Carol’s preference is for anchovies in a jar rather than a tin – and cook until they melt. Peel, seed and cut a cantaloupe into large bite-size chunks – a cantaloupe for 4 people is what Carol said.

Cooking Bread / Zucchini Bread / Toast Dried Chiles

Video: How to cook: bread

Tim Hayward learns a new technique for handling dough in a bread-making masterclass with Richard Bertinet

Blog Post & Recipe: NCR Zucchini Bread

I made it after a purchase of fresh yeast necessitated some bread baking. The bread was soft with green flecks of zucchini and a golden chewy crust.

Blog Post: Why Toasting Dried Chiles Matters

The results were remarkable—just a few seconds of toasting resulted in a chile taste that was richer, deeper and more pronounced than its uncharred counterpart.

Buttermilk Squash Soup / Sourdough Muffins / Cold-Brewed Coffee

Blog Post & Recipe: Buttermilk Squash Soup Recipe

Now, here's where the magic comes in. I finish the soup with a cumin brown butter drizzle that punches right through the creaminess.

Blog Post & Recipe: English Muffins for Oscar

But the nice thing about the recipe I found at Chocolate and Zucchini is that not only is it adapted to sourdough use, the dough is just sturdy enough to hold its shape in the skillet.

Sourdough English Muffins

Article & Recipes: Secret to smoothest iced coffee: cold brewing

Cold-brewed coffee relies on time, rather than heat, for extraction. Coffee grounds are steeped in water for about 12 hours at room temperature, then strained. The result is a rich coffee concentrate that lasts for weeks in the refrigerator.

Rich Coffee Soft Serve ... Classic Cold-Brewed Iced Coffee ... Blue Bottle's New Orleans-Style Iced Coffee ... Vietnamese-Style Iced Coffee ... Blended Amaretto Iced Coffee ... Coffee Granita

101 Fast Recipes for Grilling / Hummus / Bird Seed Bread

Article & Recipes: 101 Fast Recipes for Grilling

A vast majority take less time to prepare and grill than it takes to watch your coals turn white.

Article & Recipes: The perfect hummus debate

What's your idea of perfect hummus, and if you can make it at all, what's your secret?

Recipe: hummus with ful

Blog Post & Recipe: Bird Seed Bread

I figured that I could ramp up my own version of it and cram a ton of different seeds into and on top of the bread. I wanted to make bread out of bird seed basically.

Oysters with Champagne Mignonette Granita / Squash Ribbons / Anadama Rolls/

Article & Recipe & Video: OYSTERS WITH CHAMPAGNE MIGNONETTE GRANITA

I can't help but dot these ocean beauties in this sweet, tart, crisp and cold mignonette granita. Mignonette is a sauce of vinegar and shallots that is a classic pairing with oysters.

How to Shuck an Oyster (video)

Blog Post & Recipe: Summer Salad Recipe: Squash Ribbons

If you are accustomed to cooking summer squash, serving it raw is really a lovely change of pace. Sliced into thin ribbons, squashes like zucchini, yellow, and zephyr squash have a light, satisfying crunch and refreshing flavor.

Blog Post & Recipe: Anadama Rolls...earthy, comforting, traditional

Anadama bread is a type of corn bread, rooted in Native American tradition; it's sweetened with molasses, which is an unrefined sweetener. It's deep, complex...somewhat like a bitter caramel (not unlike the flavors I look for in my favorite beer).

Vietnamese Rice Bowl / Wholemeal Bread / Quinoa

Blog Post & Recipe: Vietnamese Rice Bowl

I’ve always been intrigued by Vietnam as a country to visit but it was Anh of A Food Lover’s Journey who first got me interested in Vietnamese food.

Blog Post & Recipes: How to bake wholemeal bread

Unfortunately, wholemeal bread is, according to many experts, a tricky thing to get right, as the lower gluten content of the flour makes for dense results – the classic worthy loaf beloved of those who also, according to some wits, enjoy knitting their own yoghurt. I need to find a loaf that's quick enough to bake twice a week, yet tasty ...

Blog Post & Recipe: 12 things you should know about quinoa

1. it’s delicious ... 2. it has a funny pronunciation ... 3. it’s high in protein ... 4. it’s gluten free ... 5. it needs washing before use ... 6. it comes in different colours ... 7. it comes in different forms ... 8. it looks like a grain but is actually a seed ... 9. it has an interesting texture ... 10. it’s better if you cook it ... 11. you can also eat the leaves ... 12. it’s becoming more readily available

warm salad of roast cauliflower & quinoa

Caramelized Onion & Spinach Olive Oil Quick Bread / Braised Fennel Pizza / Fourteen Autumn Roasts

Blog Post & Recipe: Caramelized Onion & Spinach Olive Oil Quick Bread

After caramelizing onions to a sweet, golden brown and wilting the spinach with minced garlic, the vegetables are mixed into a savory quick bread batter. The only fat in this easy bread is extra-virgin olive oil, which lends a slightly fruity taste

Blog Post & Recipe: Top This: Braised Fennel Pizza (à la Paulie Gee's 'Anise and Anephew' Pie)

"I got just the pie," replied the man behind Brooklyn's Paulie Gee's. "It cannot be topped. My 'Anise and Anephew' has fior di latte, braised fennel, guanciale, and a post-oven drizzle of anisette cream with a garnish of fresh fennel fronds."

Slideshow & Recipes: Delicious autumn roasts

Herbed rack of lamb with potato smash ... Beef pot roast ... Portuguese-style chicken ... Mexican slow-roasted lamb shanks ... Char siu pork ribs ... Greek roast lamb with skordalia and potatoes ... Slow-roasted duck marylands ... Roast beef with Yorkshire puddings ... Lamb with quince and honey ... Lemon and thyme baked chicken ... Roast lamb ... Chicken pot roast with mustard cream sauce ... Pork leg roast with sage potatoes ... Beef rib roast with spiced salt

Bacon Pineapple Jalapeno Margaritas / Ladenia / Perfect Scones

Blog Post & Recipe: Bacon Pineapple Jalapeno Margaritas

This flavor combo was introduced to me by Rich and Kim as a pizza topping, and quickly became one of my favorite tastes. ... When Steph had the idea to make a drink out of it, I was excited, but still had to figure out how to put bacon in a drink.

Blog Post & Recipe: “Ladenia”-with Heirloom Tomatoes

”Ladenia” (pronounced la-the-nia) is best described as Greece’s answer to pizza. I hope that doesn’t offend anyone ... but it’s basically a pizza/foccacia dough made with Greek extra virgin olive oil and topped with tomatoes, sliced onions and Greek oregano.

Blog Post & Recipes: How to make the perfect scone

In every single case, the overworked dough produces a denser, less well-risen result, and the scones that started off flatter remain so. Those which have been freed from the tyranny of the rolling pin are perhaps slightly better risen in general, but have a wild, unruly look

Sticky Lemon Rolls / Pašticada / Curry & Masala

Blog Post & Recipe: sticky lemon rolls with lemon cream cheese glaze

Other hemisphere, evidently.

Now I’m a fan of cinnamon rolls like no other, but when I saw this recipe for sticky lemon rolls it just felt like a giant sign that reads “Come on Spring!!”.

Blog Post & Recipe: Pašticada

Pašticada is a famous Croatian dish. A must try when you visit Dalmatia. The meat is incredibly tender and sweet dessert wine prošek gives it just the right seasoning.

Article & Recipes: Simon Hopkinson's Southeast Asian vegetarian recipes

If, like me, you enjoy the taste of an authentic Indian (in the broadest sense) flavour to a curry, dhal, mulligatawny or even a samosa filling, the making of a home-made masala paste will herald all the future excitement of actually using it in such things.

Crisp celery and apple salad in curry cream dressing ... Curry "essence" ... Marrow and tomato masala ... Masala paste

Polenta Chips / Romesco Potatoes / Converting Yeast-Based Recipes To Use A Sourdough Starter

Recipe: Yotam Ottolenghi's smoked polenta chips recipe

When the polenta is set, turn it out of the tray and cut into 1.5cm thick and 6cm long chips.

Blog Post & Recipe: romesco potatoes

Chiles (which manage, astoundingly, not to be so much Tabasco-hot, but punchy and bright), a piece of fried bread, peeled tomatoes, garlic, thyme, almonds and hazelnuts are ground with olive oil and the result is, regretfully, like nothing I have ever had before. Busy, loud and hearty

Blog Post: Converting Yeast-Based Recipes To Use A Sourdough Starter

There is no single method ... My approach is based on my love affair with Flo's 1.2.3 formula, in which the bread dough is made by combining 1 measure of 100% starter ... 2 measures of water, and 3 measures of flour -- all measures understood in weight. This means that the bread dough ends up being made of 1⁄6 starter (and 2⁄6 water and 3⁄6 flour).

Has Your Baking Soda Expired? / Fried Chickpeas with Sausage & Spinich / Brodetto: Fish Stew

Blog Post: Baking Tricks: How to Tell if Baking Soda has Expired

If you don't see bubbles, then sadly, you'll need to take a trip to the store and buy a fresh box!

Blog Post & Recipe: Fried Chickpeas with Sausage and Spinach

I followed the method and the main ingredients of the recipe, but I did make one pretty big change. Instead of chorizo, I used spicy chicken sausage that I squeezed out of the casings and broke it into bits as it cooked.

Blog Post & Recipe: Alekasandar's Irresistible Brodetto

Brodetto is a fish stew found in many variations along the Adriatic coast. I got this recipe from my boyfriend's colleague who is from Herzegovina. He sent me his family recipe that is more traditional, along with this one, that uses canned tuna.

Potatoes with Thyme & Crispy Shallots / A Muffin Tin for a Baking Stone / Chocolate Gravy & Biscuits

Blog Post & Recipe: Peruvian Potatoes with Thyme and Crispy Shallots

This dish includes a secret ingredient. Is it the purple potatoes? Nope. It's the shallots, which after an hour in the stove become crispy and delicious.

Blog Post: Use A Muffin Tin For Better Bread Crusts

A [baking] stone in combination with a steamy oven creates the ultimate texture for your bread. The two are like peas and carrots or any other paired food analogy. To get around our lack of stone, we've been using a muffin tin instead.

Blog Post & Recipe: Chocolate Gravy and Biscuits

The biggest schism I found in the chocolate-gravy community was whether to use milk or water as your liquid. I was surprised that no one had thrown some chipotle or bacon into their gravy, but actually this pleased me as it proved that chocolate gravy was indeed a classic that didn’t need any tinkering.

Baked Apples / Oven Fries / The Five Mother Sauces

Blog Post & Recipes: Microwave Baked Apples Two Ways

Raisin-Filled Baked Apple ... Blueberry-Filled Baked Apple

Recipe: Oven Fries

about 500 g potatoes
about 500 g combination of carrots, celery root, parsley root, beetroot (or only carrots)

Blog Post: What Are the Five Mother Sauces?

When it comes to classic French cooking, there are five basic sauces -- the so-called “mother” sauces -- that provide the foundation for most sauces we know today.

Bechamel ... Veloute ... Espagnole ... Hollandaise ... Tomato

Soboro Donburi / Roasted Cauliflower / Five Savoury Pies

Blog Post & Recipe: Soboro Donburi: Seasoned Ground Meat over Rice

Soboro Donburi is essentially seasoned ground meat and egg (usually scrambled) over rice. It's an extremely simple dish and it makes for a fantastic and quick mid-week meal. You can use any type of ground meat for this recipe, but I consider ground chicken thigh to have the best flavor.

Blog Post & Recipe: Momofuku Ssam Bar Roasted Cauliflower

But this roast cauliflower from David Chang and Peter Meehan’s new cookbook is a little fresher, a little brighter and spicier. It has fragrant cilantro and mint and just enough heat. You could serve this with jasmine rice and a pork chop or a nice piece of arctic char—it’s a little intense to eat as a main course.

Blog Post & Recipe: The savory pie

Links to recipes are in the sidebar on the left.

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Recipe: Classic chicken, leek and fennel pot pie
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Recipe: Curried lamb pasties with spicy sweet potato and tamarind Recipe: Curried lamb pasties with spicy sweet potato and tamarind
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Recipe: Wild mushroom, spinach and ricotta pie Recipe: Wild mushroom, spinach and ricotta pie
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Recipe: Basic savory pie dough No. 2 (cream cheese)
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Recipe: Basic savory pie dough No. 1 Recipe: Basic savory pie dough No. 1