You want to cook something that a large group will enjoy, but that doesn’t mean you have to play it safe with crudités and dip. Big, bold and bang-on in flavour, these recipes (which feed ...
Savour the soft textures of dark chocolate sponge, layered with bittersweet velvety chocolate mousse and coated in chocolate ganache.
One of the most valued crustaceans around, Brittany lobsters are known for their creamy, firm flesh and require little embellishment to coax out their natural sweet flavour.
A light tomato and white wine sauce counters the richness of tender lobster in this satisfying pasta dish.
To make this airy and crunchy tempura batter, rest the flour for 20 minutes. Compared to plain flour, potato flour turns slightly paler when fried. Here, the combination of both renders the perfect shade of ...
These mini burgers feature kimchi, pork patties (and if you like, a few optional strands of alfafa sprouts) sandwiched between raisin buns—enough to get your friends’ taste buds swooning.
If you are looking for a way to delight guests at your next dinner extravaganza, whip up this delectable dessert to impress them. Substitute Armagnac with port, rum or cognac for macerating the prunes.
We recommend this as an alternative to traditional turkey. The unabashed spiciness of red tom yam paste permeates right through the bird so you can skip the lengthy marinating process. A touch of butter results ...
Straining full-fat yogurt in muslin overnight thickens its consistency so it does not curdle at higher temperatures when cooked. Since you’re removing liquid, this process will reduce the volume of yogurt so always start with ...
The central tube of a bundt pan lets more of the cake mixture come into surface contact with the pan, allowing for faster and more even heat distribution. For this reason, it’s best to turn ...
