If you’re interested in making your own feijoa wine and it all sounds a little bit daunting, then you really have to visit this series of blog posts by the wonderfully talented Tori Veysey wh…
Try this healthy and hearty slaw recipe from NOMA alum Josh Lewis on Food & Wine.
Rachel Khoo's recipe for Meatballs in Red Wine Sauce from The Little Paris Kitchen.
My roll model is cheung fun. 🥢 Still in love with rice noodle rolls (cheung fun) in case anyone was wondering. The fluffy, chewy squishy texture is out of this world especially when paired with spicy chili crisp and a little black vinegar or soy sauce. I have 2 diff recipes on my highlights - one for how to make them from scratch and one for how to unfold a bag of it that you can find at your local Asian supermarket.
These Moroccan pancakes are perfect for brunch
”This dish never disappoints. It’s the ultimate comfort food for a cold winter’s night.” – the late food writer Valli Little Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.
Our lifestyles can be so frenetic that it can be hard to find a moment to step out of the grind and slow down the rhythms. Taking our time to make something good to eat is actually a great way to do this; I'd go so far as to say, it's a form of recovery. This recipe is gentle and warming and perfect for those slower, darker nights at home. I like to use whole shin of beef on the bone. Ask your butcher for it, I find it's the best cut for cooking in this way.
This vegan provolone cheese is buttery, tangy, and a little bit smoky. It's made with the leftover wheat starch water from washing flour to make seitan. Perfect for your next charcuterie board or sliced thin for sandwiches, the texture will impress even the hardcore cheeseaholics!
Buttery, crumbly, cheesy, just a little spicy and perfect with a glass of chilled white wine or sherry. Coat the outside of these biscuits with a mixture of sesame and kalonji seeds to make them a more sophisticated cocktail nibble.
Soft and tender beef chunks cooked in a luscious tomato sauce flavored with sweet Eastern spices!
Althought it's hard to blame it, my camera ate all of my Camembert de Normandie (pictures), which I discovered when I went to download them. I was miffed (to say the least…), but in the end, decided that it was tough to blame my mischievous machine because I understand how hard it is to be around a perfectly ripe Camembert de Normandie and not want
I used a simple dough recipe to which I added cream cheese . You will love it because it is SUPER EASY to work with! It’s soft and just works so well with a rolling pin. Probably one of my favorites that I’ve worked with so far. You do need a little time to allow the dough to rest. You can prepare the cookies couple days in advance. They hold up really well and taste amazing even after being stored in an airtight container at room temperate. I love them with hot tea and they also make great dessert presentation for a large party as one recipe yields about 50 of these delicate little cookies.
Chicken Provençal is all about ease and elegance! Melty tender chicken seasoned with aromatic Herbs de Provence braised in white wine with olives, garlic and shallots. So simple and so delicious. Easy enough for a weeknight and elegant enough for company.
Sfogliatelle, literally “little leaves” in the plural form, are made by rolling out dough and forming it into a log, then trimming the ends so that the layers separate when baked, creating flaky “leaves.”
Althought it's hard to blame it, my camera ate all of my Camembert de Normandie (pictures), which I discovered when I went to download them. I was miffed (to say the least…), but in the end, decided that it was tough to blame my mischievous machine because I understand how hard it is to be around a perfectly ripe Camembert de Normandie and not want
Lamb Ragu with Papardelle is a lush, comforting pasta with meat sauce recipe fit for a special occasion, but easy enough for an everyday meal.
Use your favorite sweet wine to make boozy Manischewitz Ice Cream!
Best. Chili. Ever. If preferred, you can prepare this on the stovetop, as directed through step five (where you add the beef back into the pot), and then transfer everything to a slow-cooker. Just cook on low for about 6 to 8 hours, or until the beef is fall-apart tender and you’re good to go.
A lovely crepe made of chickpea flour that is typically flavored with herbs. It would make a wonderful gluten free pizza crust, the possibilities are endless!
This fresh Thai-inspired cucumber salad has it all: a little heat, a little sweetness, a little tang and the fresh kick of ginger.
These popular Soft Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.
The beauty of this dessert is that it is silky and rich—so rich, in fact that it's best in small portions. Jamie Oliver generally likes to serve it in...
Make these easy cantucci cookies, also know as crunchy almond biscotti, with only 4 main ingredients! They are perfect for dunking in coffee, tea or sweet Marsala Vine.
Wine tasting in Stellenbosch isn’t just about drinking: it’s about food, culture, and life altogether. Stellenbosch is a lovely town located around 50 km (31 miles) from Cape Town (about an hour drive, depending on
Whether you are going to a Michelin star restaurant or at a friend’s house in France, you will most likely be served gougères to accompany your aperitif drinks (drinks served before a meal). …
Gougères are part of a classic Burgundian apéritif, served with a glass of bubbly or wine. These airy little cheese puffs are made from savory pâte à choux dough, utilizing the same technique used to make sweet éclairs and profiteroles. See how Marjorie Taylor and Kendall Smith serve up this classic apéritif at their French cooking […]
Bekri Meze is a quick pork stew with a rich tomato sauce with little bits of cheese, red wine, spices, and a hint of spiciness. Seriously yummy!
This recipe uses a technique called "sweating" to extract maximum flavor from every ingredient. Although sweating adds a step, this stock is still effortless to make and takes only five minutes longer to cook than the Traditional Fish Stock.
Learn about legendary chef Jonathan Waxman and his dishes at New York's best restaurant in the 1980s at Food & Wine.
We're winding up our trip to France with one last night in Paris. Tomorrow morning we wing our way back home to the good old US. We're excited to be near family and friends and to sleep in our own bed. We'll have a final meal tonight to celebrate the trip and savor the memories we made. Thought you might want to enjoy a taste of France too, so so we're sharing some of our favorite French-inspired savory recipes today. À ta santé 🇫🇷 (Cheers in French!) P.S I can hardly wait to get back in the kitchen as I have a long list of new recipe inspiration from this trip!
I have a little biscuit book, it really is tiny, about a 1/4 size of an A4 piece of paper and I remember it from when I was a child. I am not sure where we got it from, but it is filled with splendid
How to make the perfect, soft and fluffy steamed bao buns with step-by-step photos. Follow these tips and tricks to make the perfect homemade bao buns, perfect for filling with your favourite ingredients. Includes instructions for steaming the bao buns on the stove and in a steam oven.
Rachel Khoo's recipe for Meatballs in Red Wine Sauce from The Little Paris Kitchen.
A delicious Middle Eastern dish of rice, chicken broth, shredded chicken, a garlicky yogurt and toasted bread. Absolutely comforting and delicious!
These potato dumplings come from Hungary and they are really awesome. Made with mashed potatoes and rolled in buttered breadcrumbs, these little guys are guaranteed to become your favorites!
If you are ever in Spain or a Spanish tapas bar, you will appreciate the tapas (snacks) served alongside your drinks. Here are a few popular tapas recipes for you to try at home.
thick strands of pappardelle pasta coated in the most luxurious creamy mushroom sauce servings: 4
Nancy Silverton's lovely salad features Little Gem lettuce, a smaller, sweeter variety of romaine, along with yellow squash, toasted walnuts and pecorino.
German Berry Pudding or Rote Grütze is a a delicious berry combination topped with a vanilla cream. A little Chambord and red wine are added to compliment the fruit. An elegant but easy dessert using fresh or frozen berries.
