Sauce Nantais
Sauce Nantais is a classic French sauce from the city of Nantes, located in western France along the Loire River. Traditionally, it is a white […]
Recipe
Cooking With Witch Sole
Witch sole isn’t a brand of sorcery from a Michelin kitchen—it refers to a group of flatfish species within Glyptocephalus and Scophthalmus relatives that are […]
Delicious Foods – Affogato
Few desserts demonstrate the elegance of Italian culinary minimalism as effectively as the affogato. At its core, it consists of only two components: hot espresso […]
Preparing Butterflied Herring
A butterflied herring is a whole herring that has been split open along the belly or back and laid flat, with the backbone removed but […]
Preparing Whole Roasted Mackerel
Whole Roasted Mackerel with Lemon & Herbs Served with Whole Grains Serves: 2 Ingredients For the Mackerel 2 whole mackerel (300–400 g each), cleaned and […]
How to Prepare Bianchetti with Tartar Sauce
Bianchetti or Gianchetti is the Italian for whitebait which is extremely popular on the Italian coast. Whitebait itself is a speciality of a number of […]
Leek And Potato Soup
A classic, easy to make soup for a hearty evening supper. Really popular in pubs and cafes especially in the autumn and winter. Serve with […]
Green Pea Soup
Green Pea Soup Servings : 4 Equipment Medium saucepan or soup pot Blender (immersion or countertop) Knife and cutting board Measuring cups and spoons Wooden […]
Cock-a-Leekie Soup
Cock-a-leekie is one of those proper, honest soups. It’s old-school Scottish comfort food, but don’t let that put you off — this thing is all […]
Oxtail Soup
Oxtail soup (ox-tail) is a very old recipe which came to prominence in the 19th century but has seen a resurgence because of interest in […]
Olive Oil Ice Cream with Dark Chocolate Shards
Olive oil ice cream works because it aligns unusually well with the underlying chemistry and sensory mechanics of frozen desserts, while also delivering contrast that […]
What is Haggis?
Haggis is a savoury pudding that originally came from Scotland. Indeed, the best haggis is to be found there and is a mix of minced […]
Braised Chicons (Belgian Endive)
A traditional preparation that softens the natural bitterness of chicons through gentle braising, allowing light caramelization and a balanced sweet–savory profile. Suitable as a side […]
Lobster Cocktail Croustades
A croustade is a small, crisp edible shell or base—typically made from toasted bread, pastry, or fried dough—used to hold a filling. In classic French […]
Cacio e Pepe Arancini
Cacio e Pepe Arancini is a homage to the famous sauce that marks out a great past dish. here it is a applied to those […]
Preparing Venison Croquettes
This is a great recipe for venison croquettes. Before we dive into the recipe proper, it’s worth just saying a few words about the venison […]
Preparing Mixed Cheese Croquettes
Cheese makes for great tasting croquettes. Here’s a delicious recipe for mixed cheese croquettes along with some serving suggestions such as a straightforward mayonnaise and […]
Sfenj (Moroccan Fried Doughnuts)
Sfenj is a traditional North African fried doughnut that holds a special place in Jewish culinary culture, particularly during Hanukkah. Its origins lie in the […]
Bimuelos (Sephardi Hanukkah Fritters)
Bimuelos are a traditional Sephardi Hanukkah food whose story reflects the broader history of Sephardi Jewry: migration, adaptation, and continuity expressed through everyday cooking. Like […]
Sufganiyot (Traditional Hanukkah Jelly Doughnuts)
Sufganiyot are among the most recognizable and widely loved foods associated with Hanukkah, the Jewish Festival of Lights. These deep-fried doughnuts, traditionally filled with jam […]