Recipes

Giving Easter side dishes the respect they deserve

Giving Easter side dishes the respect they deserve

But we decided Easter side dishes deserve more respect, so we created this assortment of dishes to liven up your offerings.

We stuff Turkey Day birds, so why not Easter hams?

We stuff Turkey Day birds, so why not Easter hams?

We created a delicious and beautiful baked ham that is stuffed with layer upon layer of sweet potato slices.

Turning raw kale into a salad you will crave

Turning raw kale into a salad you will crave

There was a time when kale was just ornamental. Then suddenly it became a culinary superstar!

Transforming bread dough into lemony sticky buns

Transforming bread dough into lemony sticky buns

So we decided to do a refresh of the conventional breakfast cinnamon bun, infusing it with lemony goodness three different ways.

A healthy take on the very not healthy Scotch egg

A healthy take on the very not healthy Scotch egg

For anyone not familiar with them, a Scotch egg is a hard-boiled egg that is coated in in sausage, then deep-fried. They can be eaten cold or — to add a few more calories — hot with a side of gravy.

Egg whites work magic to make filling omelet for 2

Egg whites work magic to make filling omelet for 2

Leaving aside anything made with powdered eggs (which don't really count as eggs at all in my book), I've never met an egg dish I didn't like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.

Eggs break out, crack the haute cuisine scene

Eggs break out, crack the haute cuisine scene

The egg, after all, can be "the height of refinement or the quintessential simple peasant dish. It can be four-star cooking or it can be a last-minute on-the-run lunch," he says. "What can't it do?"

A healthy roast bird to help welcome spring

A healthy roast bird to help welcome spring

So how about roasted chicken instead? Wait a minute, you say. If you eat the bird with its skin on, you might as well be eating lamb. And yet there's no way to cook a chicken properly without the skin.

Sweet-and-sour chicken that's a little less sweet

Sweet-and-sour chicken that’s a little less sweet

The recipe in BBC GoodFood magazine was for caramel chicken wings, though I wasn't much interested in the wings themselves. It was the caramel-based sauce that intrigued me. Spiked with ginger, lime juice and fish sauce, it seemed just right for what I wanted.

Warm up with a rich pork, hominy and salsa stew

Warm up with a rich pork, hominy and salsa stew

I love hominy and it is a perfect pairing with pork.