Port-Braised Oxtail Cakes on Yellow Corn Polenta / Stir Fried Anchovies (Myulchi Bokkeum) / An A to Z of offal + 3 Offal Recipes

Blog Post & Recipe: Port-Braised Oxtail Cakes on Yellow Corn Polenta- It’s the Little Things

I turned a soggy pile of oxtail mush into a panko-fried cake and I put it on a round of polenta. Then I topped my savory “sundae,” but not with a cherry. Instead I used a port-poached plum.

Blog Post & Recipe: Stir Fried Anchovies (Myulchi Bokkeum)

This dish is a staple in most Koreans' refrigerator. It is easy to make, lasts for a while and can be eaten as a side dish with any meal. Also it is perfect for lunchboxes. Once you get over the weirdness of eating so many tiny fish in one bite it's really delicious.

Article & Recipes: An A to Z of offal (links to the recipes are over to the right)

Jump to: Blood | Brains | Caul | Cocks' combs | Ears | Eyes | Feet | Giblets | Heads | Hearts | Intestines | Kidneys | Liver | Lungs | Marrow | Palates | Spleen | Sweetbreads | Tail | Testicles (Fries) | Tongues | Tripe | Udder

Pig's trotters in milk recipe ... Steak and kidney pudding recipe ... Curried tripe recipe

Roasted Spring Garlic / Devilled Kidneys / Spiced Coconut Spinach

Blog Post & Recipe: Roasted spring garlic

I remembered the beautiful heads of spring garlic I had purchased before I became sick. And I decided to roast them.

Recipe: Nigel Slater's classic devilled kidneys recipe

This quick way of preparing kidneys is good for breakfast or a light supper. It will also work with rice instead of toast, as a more substantial meal.

Blog Post & Recipe: Spiced Coconut Spinach Recipe

You toast a few spices, add a pile of shredded spinach to the skillet, and finish things off with a burst of lemon juice and some shredded coconut.

Cabbage & Bitter Leaves on Garlic Toast / Roasted Brussels Sprouts with Toasted Pine Nuts / Three Puddings

Recipe: Thomasina Miers’s cabbage and bitter leaves on garlic toast (recommended by Limes & Lycopene)

It may not sound exciting, but the combination of greens cooked slowly in red wine, all piled on garlicky toast, is warming

Blog Post & Recipes: Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts

One brussels sprouts dish that I always enjoy is roasted brussels sprouts with balsamic vinegar and toasted pine nuts and I knew that it was time for a new and improved version that uses a more flavourful balsamic vinaigrette rather that just the balsamic vinegar.

Article & Recipes: Hugh Fearnley-Whittingstall's steamed pudding recipes

Also, we imagine they're difficult to make, when in fact they're really very easy indeed – they just need a generous couple of hours over a bubbling pot of water; and in the case of today's steak and kidney pudding, time for the meat to cook and cool before ­being encased in its pillowy crust.

Leek pudding ... Steak and kidney pudding ... Lemon sponge pudding

Kidney Stew. Lamb with Pea Mash. Learning to Cook from Scratch.

Recipe: Kidney stew

This dish is also good with mushrooms.

Recipe: Lamb with pea mash and peppercorn sauce

Place 1 mushroom on each plate. Top with mash. Thickly slice lamb. Top mash with lamb. Drizzle with gravy. Serve.

Article: Ten Tips for Learning to Cook from Scratch

1. Cooking is not necessarily time consuming ... 2. It’s good to know what’s in the food you eat ... 3. You don’t need fancy gear ... 4. Music helps ... 5. But you need to be tuned in ... 6. You don’t need every ingredient ... 7. You can double a recipe or cut it in half ... 8. Most dishes start with onions and garlic sautéed in oil ... 9. Things cook faster in tiny pieces ... 10. Making soup is easy

Do you have a favorite rule of thumb for the kitchen? Share it!

St. Patrick's Day. Seasoning.

Recipes: St Patrick's Day

A collection of "editor's favourite" Irish-Australian St. Patrick's Day recipes.

Beef and Guinness stew ... Boxties with creme fraiche & smoked trout ... Colcannon with Guinness stew ... Irish coffee ... Irish soda bread ... Colcannon ... Treacle tart ... Beef & Guinness pasties ... Layered potato cake ... Mini Baileys cheesecakes ... Bitter chocolate tart with Irish Cream ... Pea & mint mash ... Steak & kidney tartlets ... Nutty Irishman ... Potato pancakes with smoked salmon ... Sauteed brussels sprouts with bacon ... Beef, stout & potato pies ... Baileys rocky road fudge ... Minted pea soup with smoked salmon and cream cheese toasts ... Baileys chocolate fudge

Article: A splash of seasoning can be better than a shake

When most cooks read "season to taste," they automatically reach for the salt shaker. That's not a bad start: A judicious sprinkling with salt will awaken many a dull dish. But if you stop there, many times you'll be missing a key ingredient. Because just as a little salt unlocks flavor, so can a few drops of acidity.

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Though the results may be similar, salt and acidity work slightly differently. Salt is a flavor potentiator -- in other words, it works chemically to make other flavors taste more of themselves. Acidity works as seasoning by giving a dish backbone or structure, which allows other flavors to stand out and shine.

Steak and Kidney Pie

Article & Recipe: Masterclass: How to make the perfect steak and kidney pie.

It's not difficult to make a good one but it does take time. Fortunately, the cooking breaks neatly into make-ahead stages. It's one of those occasions when it really is worth making your own stock, and a good beef stock needs several hours' gentle simmering and an overnight chill, allowing the fat to solidify.