Recipes

Every home cook needs a well-seasoned cast-iron skillet in their toolbox. I call it the most versatile skillet as it’s perfect for every meal and can go from the stovetop, oven, grill - even campfire - to the table. In SKILLET LOVE, Anne Byrn, New York Times best-selling author of The Cake Mix Doctor and its sequels, shares more than 150 recipes from steak to cake – all made in a 12-inch cast-iron skillet. Noteworthy recipes from the following chapters include: Small Plates & Snacks: Fried Green Tomatoes with Roasted Garlic Ranch Little Corn and Buckwheat Blini with Toppings Beer-Battered...

Today is not only World Vegan Day it’s also Friday which, traditionally, is fish day, so the perfect day to make Tofish Fingers. This is another really simple recipe that tastes utterly delicious. Ingredients 400g block of firm tofu 1 tablespoon mixed peppercorns 1 teaspoon pink peppercorns 2 teaspoons salt (I like to use coarse Himalayan pink salt, but it’s not essential.) 4 tablespoons cornflour 2 sheets of nori (optional) Rapeseed oil (approx 6 tablespoons) Method First of all press the tofu. Take it out of the packaging and wrap it in a clean tea towel. Put something reasonably heavy...

Contemporary Thanksgiving prep pales in comparison to past celebrations Metro Creative By Robin Anish Historians tell us that the first Thanksgiving feast celebrated by the Pilgrims bears little in common with the Thanksgiving feasts of today; but, what they do share in common is the reason for the feast. Then, as now, families and friends gather in gratitude for all that is good, and that’s what it’s all about, isn’t it? Today, turkey is the highlight of our Thanksgiving dinner, but it would not have been so at the first Thanksgiving dinner. Venison was considered a delicacy and took center...

Fish, shrimp, and other great seafood recipes for your grill. Read More

It looks as though Autumn is here again. I turned my back briefly by going back to the UK and when I returned to Berlin the balmy days of late summer had given way to a certain nip in the air. As is standard when the seasons change I have managed to get a cold and feel, quite frankly, like ass. So there’s only one thing for it, some nourishing soup to perk me up. The basis for most soups is some kind of stock, be it chicken, fish, veggie or beef, which means that the better the stock, the...