Parsley is flat leaf or continental parsley is used in many dishes.
Ina Garten's cheesy, herby, crunchy cauliflower pasta bake is destined for high rotation at your place.
What an eye opener this dish is - read the recipe and you’re thinking herb frittata - assemble it and you realise that herbs are the supreme stars and eggs simply...
Brining and cooking the chicken on the bone takes extra time, but it’s worth it.
Juicy, lean and packed with flavour, this is a BBQ sandwich that will have everyone back for seconds.
If for some crazy reason we ever have leftover mashed potato in our house, the next day I love making these.
I love cooking and eating beef broth, there is something deeply satisfying about that flavour-packed, clear brown liquid.
The long slow baking causes the butter between the layers of dough to caramelise, giving the bread an even deep golden colour and distinct, but mellow, flavour...
Part skinless sausage, part meatball, these ‘nekkid’ sausages are inspired by Balkan cevapi and Middle Eastern kofta.
I love preparing a simple salad that’s built around lightly toasted pearl couscous.
Goat has a wonderful flavour of its own, and the shoulders lend themselves particularly well to a flavour-packed marinade and a long, slow roast.
‘Trifolati’ is an Italian cooking term that denotes frying in olive oil, garlic and parsley.
This is my interpretation of the iconic Spanish dish, paella. The oil from the chorizo imparts a delicious flavour.