Bone Marrow Dumplings / 5 Quince Recipes / Roasted Blackfish with Olives and Sage

Article & Recipe: How to Cook the Rest of the Animal

From the section titled “Getting to the Marrow”

Marrow is more versatile than you might think. Apart from eating it straight from the bone, you can use it like you would any other fat, adding it to dumplings, hamburgers, and dessert. It is also an excellent fat for sautéing and frying.

How to choose ... How to prepare and cook ... Recipe: Bone Marrow Dumplings

Blog Post & Recipes: On the Savory Side: 5 Quince Recipes

Quince are too astringent and rather unpleasant to eat raw and their skins are quite tough and even waxy. But once you get beyond this, when cooked and baked, they're sheer bliss.

Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote ... Rosemary Quince Glazed Chicken ... Slow-Roasted Leg of Lamb with Roasted Quince ... Spicy Quince and Apple Chutney ... Quince Skillet Tart with Savory Prosciutto Pastry

Blog Post & Recipe: Cook the Book: Roasted Blackfish with Olives and Sage

Instead of overpowering the delicate fish, the sage and olives do a wonderful job bringing out its oceanic sweetness with hints of brine and herbal green notes. The lemon lends that acid zip that every piece of fish benefits from and a sprinkling of hot chile at the end gives it a pleasantly warm top note.

12 Sardine Recipes / Grill Your Vegetables / 8 Recipes from Simon Hopkinson

Blog Post & Recipes: Healthy & Sustainable: 12 Ways to Eat Sardines

Recipes with Fresh Sardines:

Broiled Sardines with Gremolata ... Crispy Sardines with Lemon & Mint ... Sardines on the Grill ... Sardines with Chickpeas, Lemon & Parsley ... Grilled Moroccan Sardines ... Sardines with Crisp Paprika Crumbs

Recipes with Canned Sardines:

Sardine Salad with Chickpeas & Feta ... Beet & Sardine Salad ... Sardine, Avocado & Radish Salad with Watercress ... Pantry Puttanesca with Sardines ... Beer-Batter-Fried Sardines & Lime ... Sardine Spread

Blog Post & Recipe: How to Grill Your Vegetables

Just don't think you can throw those mushrooms on the grill as is. They need to be spruced up. Oil, and vinegar, and spices, oh my. The rest of the vegetables are really not hard. Brush them with a little olive oil, and add salt and pepper. You're basically going for a nice char-grilled exterior.

Blog Post & Recipe: Simon Hopkinson's Good Cook recipes and an interview with Simon Hopkinson.

SLOW-COOKED RABBIT IN OLIVE OIL, WITH POTATOES AND AIOLI ... MARINATED BUTTERFLIED LEG OF LAMB WITH ASIAN GREEN SAUCE ... AUBERGINES WITH OLIVE OIL, GARLIC, PARSLEY AND FETA CHEESE ... SALAD OF BROAD BEANS, SMOKED COD'S ROE, RICOTTA AND OLIVE OIL ... MARINATED SARDINE FILLETS ... SMALL MERINGUES WITH WHIPPED CREAM ... WARM PRAWN SALAD WITH FLAGEOLET BEANS, ONION, PARSLEY AND OLIVE OIL ... HOMEMADE TANDOORI CHICKEN

Stuffed Leg of Lamb / Great South Bay Duck Ragù / Roasted Mushrooms with Garlic, Chile & Rosemary

Article & Recipe: The California Cook: Stuffed leg of lamb — it's worth the effort

I'm proposing a boned leg of lamb, stuffed with greens, feta and pine nuts. It may be a bit complicated to put together, but the payoff is immense.

Article & Recipe: Duck, Duck, Anchovy

Anchovies provide a hint of ocean air, and juniper berries a marshy hum. Red wine adds heft, and red-wine vinegar cuts the richness

Great South Bay Duck Ragù

Blog Post & Recipe: Roasted Mushrooms with Garlic, Chile and Rosemary

Sauteeing is great — it releases the viscous, gray juices of mushrooms and hopefully bleeds into something else in the pan. But roasted, they become almost chewy, almost crispy on the surface with a golden-brown crust on the tops. If you roast them for a short enough time at a high enough temperature, the mushroom will be still bursting with juice inside, but concentrated in taste and browned on the outside. It’s interesting.

Oyster Stew / Curry Fish Head / 3 Recipes for Roast Leg of Lamb

Blog Post & Recipe: Oyster Stew Recipe

It reminds me a lot of a really good cream of mushroom soup, but with oysters instead of mushrooms.

Blog Post & Recipe: Curry Fish Head

For sure, I am going to miss this dish when I return to the United States because some of the key ingredients such as bunga kantan is not available. Furthermore, it’s impossible to find very fresh fish head to prepare this dish…

Article & Recipe & Video: Celebrity Roast

The three lamb recipes I’m proposing for your holiday table look similar and indeed are similar to one another; after all, they’re all roasted lamb legs in a Mediterranean mode. But they’re quite distinct in terms of flavor and technique: one is made with a simple if exotic dry spice rub; one is slathered with yogurt and sweet seasonings; and the third is smeared with an herb paste not unlike classic pesto.

Recipe: Yogurt-Marinated Leg of Lamb With Cardamom and Orange ... Recipe: Lamb With Herb Paste and Spinach ... Recipe: Leg of Lamb With Moroccan Spices

How to Carve a Lamb in Three Cuts

Herbed Beef Skewers with Horseradish Cream / Lobster Bisque with Lobster Ice Cream / Slow Roast Paper-Wrapped Leg of Lamb

Slideshow & Recipe: Herbed Beef Skewers with Horseradish Cream

His marinated sirloin roll-ups are tender and succulent, and the rosemary skewers make for a pretty sensational presentation. The horseradish cream is tangy and lush, with a dual zip from both pink peppercorns and the prepared horseradish.

Blog Post & Recipe: lobster bisque with lobster ice cream

This lobster double feature is something that appealed to us for many reasons: the cold/hot thing, the sweet/ savoury thing, and naturally the whole weird idea of lobster ice cream. (See our bourbon and cigar ice cream, inspired by last year’s escape to Cuba.)

Blog Post & Recipe: It's a wrap

A great way of cooking it is to seal it in paper before roasting slowly. The paper seals in all of the juices meaning that flavour is high and you lose none of that essential gravy making stuff. It's also fuss free, something that you can prepare in advance and then leave to cook

Slow roast paper wrapped leg of lamb

Kai Pa-low / Lima Bean Stew / Braised Leg of Lamb With Olives & Celery Root Purée

Blog Post & Recipe: stewed chicken, pork belly, tofu & egg with 5 spices

Sprinkle with chopped fresh coriander leaves. Serve hot with a cup of steamed whole-grain rice.

Blog Post & Recipe: Christmas Lima Bean Stew Recipe

If you ignore everything else I write about today, pay attention to this. You can't skip out on the toppings. Please, just trust me on this one. The chopped black olives and fresh lemon wedges for squeezing are key.

Article & Recipe: Seven-Hour Lamb, in About Five

I chatted with a chef friend about what to make for Christmas Eve dinner. He suggested seven-hour leg of lamb ... He went on to explain that the recipe was originally devised for animals that were older, larger and tougher than today’s little lambs. With modern meat, he said, four to five hours is plenty.

Braised Leg of Lamb With Olives and Celery Root Purée

Crunchy Spring Rolls w. Tofu / Perfect Gravy / Honey-Glazed Leg of Lamb

Blog Post & Recipe: Crunchy Spring Rolls with Tofu & Shiitake Mushrooms

Leave the stem on. It will hold the [napa] cabbage together and make it easier to slice.

Recipe: The chemistry of perfect gravy (via The Food Section)

Chemist, author and roast dinner expert John Emsley has issued a new recipe for nutrionally-balanced, chemically-perfect and extremely tasty gravy in the tradional [sic] fashion… sort of.

Blog Post & Recipe: Honey-glazed, herb-crusted whole leg of lamb

Now, here’s the most important part. After taking the lamb out of the oven, let it rest uncovered for about half an hour before cutting. Resting allows the juices to settle and for the meat to re-absorb the juices so that they don’t drip off when the meat is cut. Ergo, you get moist meat.

Grilled Fava Beans. Anchovies. Mushroom, Sausage, Goat Cheese, and Chive Grilled Pizzas.

Blog Post & Recipe: Grilled Fava Beans

The key is getting the grill (or pan) the right temperature - too hot and the pods char before the beans have time to steam in their pods.

Blog Post & Recipe: Mushroom, Sausage, Goat Cheese, and Chive Grilled Pizzas

This is a cross between crispy flatbread and chewy pizza with extra flavor from the char of the grill. If you don’t have access to a grill, bake the dough in the oven as you would any other pizza ... The mushrooms and sausage can be roasted up to three days ahead and warmed through before adding to the grilled dough.

Article & Recipe: And don't hold the anchovies

Look to the left for a link to "Roast leg of lamb with anchovies."

If one needs proof that anchovies are not natively malodorous, it's best to try Spanish or Italian brands in a jar (everyone agrees on the superior quality of the Spanish brand Ortiz). Anchovies also come salt-packed, requiring a brief soak in water. Even more impressive are the fresh fish ...

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* Recipe Roast leg of lamb with anchovies