A proper winter, and I am loving every second of it. I made a weighty braise of lamb last weekend, its crust covered with slices of Jerusalem artichokes, its gravy the colour of mink and almost thick enough to stand a spoon in. What really appeals, even more than the bracing slap of wind chill acros...

Have you ever made potato gnocchi? If you have, then you know that the process can be tricky at best. What you want are light, fluffy dumpling pillows. What we often get is dense, chewy dough balls. Gnocchi with ricotta cheese is much more forgiving than the potato version. The dough holds together ...

If you think the credit crunch is giving you grief, spare a thought for the chickens. Actually, my chickens are not doing too badly. They have their own receptacle in the kitchen, next to the compost bucket, where meat-free scraps are stockpiled for their delectation. At the moment, they're benefiti...

The Indian equivalent of paella, this dish is fragrant, delicious and hard to stop eating....

Keeping the mussels fresh is the only hard part about cooking them....

                                        "Grilled Tuna Belly" M...

  Thirty pounds of duck legs, 25 lbs of duck fat, and countless hours spent cooking, it’s been quite a series of experiments. Though, I have probably tried making duck confit more than 6 times in the past 2 years I must say that it was my latest effort that has left me palpably giddy with ga...

summary: recipe for “Eggs Fauxrentine” (hard boiled eggs with bacon, radish greens and hollandaise on toasted multigrain bread); information on radish greens and WHB; (click on images for larger views and more photos) Weekend Herb Blogging (WHB)#142 Radish Greens (Raphanus sativus) Last ...

The once popular Alfredo sauce of butter, cream, eggs, and cheese was a bastardization of this simple sauce, a beautiful classic....

The hubby and I are the type of people who would drive hours just to eat a certain dish we crave. Years ago, this was Persian kabobs and we would make a day trip up to Tyson’s Corner in the D.C. area to dine in a restaurant called Shamshiry. Then, one Christmas, his sister gave us a cookbook calle...