Cassava is the ingredient that represents Brazilian food culture, used for cassava flour, tapioca, and tucupi – a yellow sauce extracted from wild cassava...
Confit means to cook in its own fat, and is a popular French technique to give meat a luxuriously silky texture and herb-infused aroma. The duck is pan-fried...
This delicious, classic French dish of sliced potatoes, onions and parsley is a staple in every French household. Lyonnaise means "from Lyon” after the French...
Charcuterie is a French artform when done properly, and each region uses its geographic strengths and the ingredients that are readily available in that area. The...
The key to ensuring this pork neck caramelises beautifully is to continue basting it while it cooks. And don't worry if you don't have a wood fired oven on hand -...
Curing turnips and swede in a salt and spice mixture creates a few small miracles. It extracts the water, which changes both the texture and the flavour, and it...
This dish is a clever way to use left-over scraps of salmon. It can also be made with salmon fillet, cut into thin strips, or a mixture of fillet and other pieces.
When in season, I like to make this recipe with Brussels sprouts, too. It’s a good use for any duck (or pork) fat you have left over after a roast. Serve with any...
"Torta Sbrisolina gets its name from the word 'bricciole' meaning grains," says Stefano, "and refers to its sandy texture." This unusual texture is a result of...