Tteokbokki (Spicy Korean Rice Cakes)
Chewy Korean rice cakes get crispy edges before simmering in a spicy, savory-sweet gochujang sauce.
Chewy Korean rice cakes get crispy edges before simmering in a spicy, savory-sweet gochujang sauce.
The trick is to treat them right. READ MORE...
If you love caramelized casserole edges, this recipe is for you. READ MORE...
When it comes to pasta, I’ve never been a big fan of red sauce. Give me a pesto or creamy Alfredo any day. And that includes store-bought sauces, too — I’m usually opting for brown butter and sage or Sauz’s Lemon Pepper Pesto. But there is one red sauce that has changed my mind: Martone Street’s Signature Pomodoro. It’s so good, I’m already on my third jar (and have three more in the pantry!). READ MORE...
This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy. The post Chicken Stew appeared first on Budget Bytes .
This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy. The post Chicken Stew appeared first on Budget Bytes .
It will warm you up — no heat required. READ MORE...
Bringing a can of Pillsbury cinnamon rolls on a weekend trip is always a pro move. Wake up before the rest of the house and want to make some breakfast without a lot of work? Cinnamon rolls are your answer. Excited for the day and want to fill the house with a delicious smell so people get out of bed? Again, cinnamon rolls. Obviously, I love a classic cinnamon roll, but I just saw a video on Instagram that added a fall-coded ingredient. READ MORE...
I’m taking them with me on all my fall trips. READ MORE...
Which supermarket syrups ooze with potential? We put 10 of the finest, grade-A bottles to the test • The best supermarket runny honey Though today’s maple syrups vary dramatically in intensity, complexity and taste, they’re all of decent quality and have that classic and unmistakable flavour. I avoided blended or maple-flavoured syrups for this test, and instead tried only 100% pure, grade-A maple syrups, using Agriculture Canada’s flavour wheel and four-step tasting process as a guide. I poured a small shot into a glass to observe the colour. Then I followed the tasting process: I smelled the syrup with three quick sniffs, took a small sip and swirled it around my mouth before contemplating the flavours. Step four is to assess the flavour intensity. Alongside appearance, aroma, texture and taste, I awarded extra points for specific provenance and organic certifications, as well as for value. Prices vary greatly, and although the dearest bottles taste divine, so do the cheapest. Each pure maple syrup is unique in flavour, with nuanced notes from mild clove tones to intense, woody and almost menthol-like piney flavours. Like wine, maple syrup has the tang of its terroir: it’s an artisanal product that tastes of the land. Continue reading...
I’ve been a lifelong fan of any coconut-flavored sweet. As a kid, I would happily accept all the coconut pieces my classmates had gotten in their heart-shaped boxes of Valentine’s chocolate and refused to eat. The same thing happen at Halloween: My trick-or-treat bucket was always brimming with Mounds and Almond Joy bars. These days, l still sneak a mini-sized Mounds bar or two from my kids’ Halloween stashes because my inner child can’t help it. READ MORE...
From the blissful threat of ‘death by chocolate’, to a book made of sponge and the lemon drizzle to end them all, these are the bakes that left the biggest impressions The Sorting Hat sponge I made for my son’s Harry Potter party is not the best cake I’ve ever tasted. That would be anything baked by my granny, or the coffee religieuse au cafe (a choux pastry puff) I ate in Boulogne-sur-Mer with my mum. But it’s the most surprisingly edible cake I’ve ever made – a vaguely Jamie-Oliver-esque recipe with buttercream filling and tinned mandarin slices. It didn’t only work; it tasted great, and wasn’t quite as teeth-screechingly sweet as expected. My one regret is that I over-pimped the decoration: it looked so sinister in the fridge with its cold, Sorting Hat stare that the next day I stuck on googly eyes and further sparkles. This perhaps explains why everyone assumed it was a poo emoji cake, despite it being a Harry Potter party with heavy-touch theming. That people thought I actually wanted children to eat shit is a shame, but it still remains my greatest culinary success. Catherine Shoard Continue reading...
There are two things I need to tell you about these cookies. One is that they’re crazy-good. And the other is that they’re huge. The recipe makes just a five cookies but each one is so packed with flavor, that you’ll be glad you can have one all to yourself. Your other four friends of guests will be delighted as well. (But they’re quite generous,...
Sumptuous, late-summer tomatoes cooked with cream and served on toast? Supper is served in 10 … OK, maybe 15 minutes Forty years ago, an antiquarian bookseller recommended to me Edouard de Pomiane’s La cuisine en dix minutes , a selection of recipes that could be cooked at home in less than 10 minutes. A scientist and food lover, de Pomiane stripped back what was then viewed as a very complicated craft, and also gave the time-poor an opportunity to cook and enjoy a good meal made from good ingredients. This was the first recipe I cooked from that book, and it is still a great favourite that has punctuated my menus ever since. Henry Harris is chef/co-owner of Bouchon Racine , London EC1. His book, The Racine Effect, is published by Quadrille at £40. To order a copy for £36, go to guardianbookshop.com Continue reading...