Mushrooms, Garlic & Shallots with Lemon Ricotta / 17 Nacho Recipes / Souvlaki Chicken Salad Sandwich with Roasted Red Peppers & Feta

Recipe: Yotam Ottolenghi's mushrooms, garlic and shallots with lemon ricotta recipe

You don't need much more, though a chunk of sourdough would not go amiss. To help with the peeling, soak the shallots and garlic in water for half an hour.

Recipes: Choose Your Own Nacho Adventure

Start with the basic chip-cheese nexus and build from there using some of the individual ingredients we've offered for inspiration. Or go with one of the ready-made combos we've tried and tested.

Blog Post & Recipe: Souvlaki Chicken Salad Sandwich with Roasted Red Peppers and Feta

I skimmed the fat from the top, warmed them up and added them to the chicken salad. From there I added some things that I often add to my chicken souvlaki gyros, namely some roasted red pepper, red onion, tzatziki and feta.

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.

Roasted Fennel and Shallot Salad / Pizza Provençal / Melting Pears

Recipe: Roasted Fennel and Shallot Salad

Moist enough not to need a dressing but a mustardy one would be good if you felt the need.

Recipe: PIZZA PROVENÇAL

Cooking the ingredients separately before adding them to the pizza allows for a unique layering of flavors

Recipe: Melting Pears

Cut the top part of each pear (like lids) and carefully remove hard part with seeds. Fill the holes with Gorgonzola.

Cooking Extra. Sukkar bi Tahin. Fennel with Shallots.

Blog Post & Recipe: Bread Baking Babes - Sukkar bi Tahin

The recipe I chose is for Beirut Tahini Swirls, Sukkar bi Tahin. It is a cross between a flatbread and a yeasted pastry, only mildly sweet. It is street food in Beirut ...

Blog Post & Recipe: Learning to love Fennel

Although raw fennel still makes me cringe, I’ve found that I like fennel when it’s cooked in ways that bring out its natural sweetness.

Braised Fennel with Shallots

Article & Recipes: Cooking extra yields another meal

The idea is basic and doesn't require fancy cooking skills. If pasta or rice is on the menu, boil extra to store in the refrigerator as the basis for a quick meal. Marinating two pork tenderloins for the grill takes little more effort than preparing one. If you're going to fire up the oven to roast a chicken, cook not just one but two (or three) birds.

Vietnamese-style chicken soup ... Dirty rice ... Using the bits and pieces ... Chicken tostada