If I see the word keema on the menu, I’m sold. Literally translating to mince in Hindi and Urdu, as with many such everyday dishes that use inexpensive cuts of meat, it’s rarely much to look at, yet inevitably punches far above its weight in the flavour department. Prepared in many different and delicious ways,…
While souvlaki and other Greek meat grills are staples in our house, their appearance definitely increases in the warmer months. And if I’m going to the effort of lighting the barbecue, I will always cook more meat than I need, so I can enjoy it on subsequent days. As a result, I have a new…
I always feel sorry for broad beans, the lumpy cousin perpetually overshadowed by the charms of slender, elegant asparagus and sweet, bouncy, little peas. They’re in season at roughly the same time, but asparagus in particular gets all the glory, perhaps because so many of us are scarred by childhood experiences of large, grey wrinkly…
This might look like a shakshuka, but with lemongrass, ginger and lime, you couldn’t really get away with calling it one – particularly because the noodles make this an easy, flavour-packed one-pan dinner. The crunch of the peanuts is particularly good against the lime-spiked coconut milk – a perfect transitional “is it spring yet?” dinner….
Some consider Cornell chicken — the simple yet iconic recipe created by a university professor more than 75 years ago — to be the first officially documented barbecue chicken recipe. Its straightforward, tangy marinade has stood the test of time, delivering balanced flavor and crispy skin whether you’re grilling over charcoal, searing in a cast-iron…
