Super-eggy Scrambled Eggs / Banana Bread / Christmas Dinner with Roast Goose

Blog Post & Recipe: Super-eggy Scrambled Eggs

I came across it while paging through the new Serious Eats book - the idea is to use whole eggs plus egg yolks to make your eggs extra rich, creamy, and flavorful.

Blog Post & Recipe: Sunday Brunch: Banana Bread

This recipe for banana bread is about as simple as it gets, but one of the beauties of banana bread is how well it incorporates odds and ends from the cupboard and fridge. A handful of chocolate chips, some dried cranberries, or even a grated apple can happily be folded into this batter

Article & Recipes: Give goose a gander

Turkey is traditional, but goose makes a fine centrepiece for a Christmas feast [...] If in doubt, buy a meat thermometer, and in general, don’t stuff birds – cook stuffing separately as it can really slow down the whole cooking process.

Mushroom, onion and chestnut soup ... Cranberry sorbet ... Roast goose ... Roast loin of bacon with dried cherries and plums ... Jerusalem artichoke and potato gratin ... Roasted red pepper and macadamia nut stuffing ... Roast Brussels sprouts

Spaetzle / Roasted Vegetables / Polish Pierogi

Blog Post & Recipe: spaetzle

It manages to be both dumplings and noodles at once, and as good tangled with cheese and herbs and bacon and vegetables and as it is alongside a hearty braise.

Blog Post & Recipe: Roasted Vegetables (Staple # 2)

Not only are they something that I suspect many people make without giving much thought to, this isn’t exactly a seasonal dish. But roasting is a great way to liven up hothouse-grown peppers and we eat these every week without fail.

Blog Post & Recipe: Polish Pierogi (and the Guardian has a pierogi article of its own, with two recipes, one sweet, one savoury, here)

This Polish version of pierogi comes from my husband’s Grandmother who was of Polish descent and is filled with a typical Polish filling of boiled potatoes, cottage cheese and onion. These pierogi are in the typical semi-circular shape and are boiled.

Indonesian Style Rich Roast Lamb / Crispy Roast Pork Belly / Barley, Tomato & Garlic Risotto

Blog Post & Recipe: Kambing Panggang Berempah // Indonesian style Rich roast lamb

Finally.... here I am with spicy Indonesian food that will make you droll :)

Blog Post & Recipe: Crispy roast pork belly

The only trick with siu yuk is getting the skin crispy enough–you want it really brittle and not the least bit chewy–while keeping the flesh tender and moist.

Recipe: Yotam Ottolenghi's barley, tomato and garlic risotto recipe

Initially, I cooked up some barley with chopped tomatoes with the intention of using it to stuff some courgettes, but it tasted so good that I decided to serve it as it was.

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

Thyme Roasted New Potatoes / Penne with Cream & Fennel Sauce / Biscuits and Gravy

Blog Post & Recipe: Extra virgin olive oil (Recipe: thyme roasted new potatoes)

More a method than a recipe, this is my favorite way to cook potatoes. The secret is not to move them, shake them, or turn them more than once during the cooking.

Blog Post & Recipe: Penne with a cream and fennel sauce

Poach sliced fennel in milk till it is falling apart, rough it up a little further with a fork, add cream and lots and lots of black pepper and serve mixed into pasta with a sprinkling of Parmesan and finely chopped fronds.

Blog Post & Recipe: Better Homemade Biscuits and Gravy

The milk and flour may give it texture, and heaven knows that black pepper helps wake the whole thing up, but it essentially comes down to the breakfast sausage and the biscuits. If either of those are off, you might as well walk away.

Breakfast Sausage with Fresh Ginger and Sage ... Buttermilk Biscuits ... Biscuits and Gravy

Roast Potatoes / Asian Style Bean Burger / Roast Goose

Blog Post & Recipes: Whose is the best roast potato recipe?

Vicky Frost tests three varieties of spud with four sworn-by recipes from celebrity chefs.

Blog Post & Recipe: Asian Style Bean Burgers

Red Kidney burgers infused with Asian flavors. With the temperatures in the mid 20s, a warm meal with familiar flavors was just perfect.

Blog Post & Recipe: How to Roast a Goose (and another Roast Goose recipe from Gordon Ramsay at the Times).

But remember that a goose is not a turkey, just as a duck is not a chicken. You don’t cook them the same way. And both ducks and geese are red meat birds – meaning the breasts of both need to be served medium-rare. That’s pink, or 140-150°F for those of you with thermometers.