roasted fennel is a great way of serving this vegetable, if you don’t fancy it raw. by adding a blue cheese and seed topping, you’re turning into so much more than a side dish. grind the seeds well in a coffee grinder, to form a breadcrumb-like texture. i
a down-home french dessert, something between custard and a cake. it's "egginess" also makes it a sweet and special breakfast treat. this one is full of brandied apricots and raisins, with a touch of almond, lemon and subtle spices. the fruit needs to plu
"carne en su jugo" translates to "meat cooked its own juice". this recipe was passed down to me by my mother-in-law from guadalajara mexico. its a delicious type of mexican stew slow cooked in a green tomatillo based sauce. wonderful served over beans
this recipe is a winner in my family! the sauce, light and tasty served over warm fettuccine will please everyone's palette. if you brine your chicken breast before, the meat will be even better and very very moist (brine: 8 cups water + 1/4 cup salt +
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