We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.
This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary.
True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.
We transformed the regular hands-on skillet method to a very hands-off oven technique.
They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.
Bitterness in a salad is fundamental.
I have one back-pocket recipe that can save any breakfast, lunch, or dinner. Popovers.
A combination of salty, buttery, crispy, carb-y goodness, with the umami hit of the tomatoes.
Jekka McVicar is a gardening legend in her native England, and she tells Lynne about her latest project, a herb garden for the RHS Chelsea Flower Show in London with a heartfelt purpose.
“Several winemakers are experimenting with underground amphoras and even above-ground amphoras as the best vessel to show the juice extended contact with their skins.” Jeremy Quinn on orange wine
“Several winemakers are experimenting with underground amphoras and even above-ground amphoras as the best vessel to show the juice extended contact with their skins.”