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HANDS-ON TIME: 15 MINUTES TOTAL TIME: 25 MINUTES MAKES: 2 SERVINGS 2 teaspoons olive or vegetable oil1 garlic clove, peeled and finely chopped1 bunch kale, well washed, stemmed, and roughly chopped¼ cup water1 teaspoon vinegar (any kind)1 (15.5-ounce

HANDS-ON TIME: 35 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES MAKES: 2–4 SERVINGS While it’s not essential to trim excess fat and skin from the sides of the chicken thighs, it takes only a minute or two, and the chicken will look much neater—and be easier

SERVES 4 AS A SIDE 750g baby new potatoes, cut into1cm-thick slices2 tbsp olive oil1 tsp chaat masala½ tsp ground turmeric250g Greek-style yogurt½ small red onion, thinly sliced1 green chilli, thinly sliced1½ tsp coriander seeds, toasted1½ tsp nig

MAKES 10 TO 12 SERVINGS 1 large tomato, cored, seeded, and diced (about ¾ cup)¾ teaspoon kosher salt, divided2 cups shredded smoked Gouda cheese, divided6 ounces yellow American cheese, cubed½ (8-ounce) package cream cheese¾ cup milk2 (20-ounce) bags

Caramelised carrots pair beautifully with the smoky, spicy flavor of North African harissa and sweet maple syrup. A scattering of crunchy dukkah adds the finishing touch. 3 tablespoons olive oil 2 tablespoons maple syrup or runny honey 2 tablespoons

Double Ginger Scones Andean Princess Colombian Black Tea Blend Mini Savory Mushroom-Corn Cheesecakes Brussels Sprouts Canapés with Hummus and Roasted Carrot Pesto Salmon-Chive Finger Sandwiches Darjeeling Ambootia Estate Premium Organic Black Tea Cho

Warmth-loving tomatoes are enjoying the sunny days of August, growing enthusiastically in my polytunnel and outside at the allotment. Blight (Phytophthora infestans) can be a problem, especially if the weather turns damp because blight spores thrive

ON SALE JUNE 29 Good day sunshine! Give your chicken extra pep with the zesty tang of citrus. see recipe, page 39 >> PER SERVE 1490kJ, protein 35g, total fat 12g (sat. fat 3g), carbs 23g, fibre 8g, sodium 134mg • Carb exchanges 1½ • GI estimate low •

FISH INGREDIENTS 600G FLATHEAD FILLETS2 LEMONGRASS STEMS,POUNDED AND SPLIT LENGTH-WAYS1 TABLESPOON GINGER, GRATED1 TABLESPOON GREEN CHILLI,FINELY CHOPPED1 TEASPOON SESAME OIL4 TABLESPOONS SOY SAUCE OR TAMARI BOK CHOY INGREDIENTS 4 BUNCHES BOK CHOY, W

THIS RANKING ISN’T SURPRISING to many, as the diet, which primarily emphasizes a plant-based approach to eating, has been shown to foster good health. Plus, it’s both simple and easy-to-follow, which means people are more inclined to stick with the “

Supermarket queues, empty shelves and tightened budgets, the past few weeks have made us all re-assess the way we cook. We’re reaching for storecupboard staples, making our food go further and craving comforting but healthy dishes. So, for cooking in

I LOVE TO EAT the traditional dish of chicken with 40 cloves of garlic, but, to the uninitiated, the name of this recipe can be a bit shocking. Forty cloves of garlic sounds like enough to make your breath peel paint, but in truth the garlic in the d

Just the smell of toast is enough to make anyone’s mouth water, and now this breakfast staple is topping trendy restaurant menus across the country, starring in main courses to be eaten with a fork and knife. And why not? A great slice of bread is th

Makes 8 to 10 servings 6 cups cubed peeled butternut squash (about 2 pounds)2 cups cubed peeled turnips (about ½ pound)2 cups sliced carrots (about 1 pound)2 tablespoons olive oil1 pound Brussels sprouts, trimmed and halved½ cup salted butter½ cup al

Makes about 6 servings 6 slices bacon, chopped1 large yellow onion, thinly sliced (about 3 cups)1 teaspoon chopped fresh thyme1 teaspoon chopped fresh rosemary6 cups mashed cooked sweet potato (about 4 large potatoes)1½ cups shredded Gruyère cheese,

IT’S NO SECRET how much Louisianans love shrimp. Whether they’re fried, boiled, grilled, or sautéed, we enjoy eating Gulf shrimp just about any way they can be prepared. We adore the briny crustaceans for their versatility on the plate, and this fall

If you’re hosting guests for Easter Sunday, you’ll want to have a few finger foods for them to snack on while you finish making the meal. To tide everyone over until lunch or dinner is served, we suggest whipping up a few of these easy, elegant appet

MAKES 18 TO 20 These cornmeal cakes have plenty of chopped crawfish tails for some Bayou State flavor. 1 cup self-rising flour1 cup self-rising yellow cornmeal2 teaspoons sugar1 teaspoon garlic powder¼ teaspoon ground black pepper¾ cup whole buttermi

This one-pot chicken sensation is so simple to make! see recipe, page 21 How our food works for you see page 82 PER SERVE 1590kJ, protein 42g, total fat 16g (sat. fat 4g), carbs 12g, fibre 8g, sodium 571mg• Carb exchanges 1• GI estimate low• Gluten-f

1 Plan Ahead. Keep your pantry and freezer stocked with some quick go-to items. This can help when you realize you’re missing something for a recipe, or when you want to quickly pivot during the week and looking to whip something together fast. Here

Mix and match to make the ultimate vegan combo of your dreams! Keep it classic with a veggie-loaded burger with all the fixin’s; a stack of baked onion rings; and an old-fashioned strawberry shake. Or step it all the way up by pairing a melty, beefy,

Forgive me while I take a minute to gush like a perfectly poached egg about why I love shakshuka. This dish features eggs gently poached in a bright, savory tomato sauce fragrant with warm spices and spiked with red pepper and pops of fresh herbs. Th

RECENTLY A FRIEND of mine, knowing that I worked in the test kitchen, asked if I had ever had chicken scampi from Olive Garden. He grew up eating this dish and said he still craves it to this day. But wait—“chicken scampi”? Scampi means “langoustine”

AGLIO E OLIO (“garlic and oil” in Italian) are ingredients found in every Italian American home cook’s pantry. Pasta aglio e olio is a famous pasta dish from Naples composed of these ingredients and not much else, save for perhaps a bit of red chile

I ’ M TURNING 12 and I’m out for my birthday dinner. Across the counter from me is a wisecracking daredevil with a hip holster full of knives. He’s juggling squeeze bottles and conjuring fireballs on a ripping-hot flat-top grill—and then he makes a f

WHAT IMPRESSES ME most about Italian cuisine is how a dish based on something as humble as stale bread can still be unbelievably delicious. So it goes with pappa al pomodoro, the fantastic Tuscan bread and tomato soup perfumed with garlic and olive o

A truly successful meal starts with a solid plan. Here’s what we recommend making ahead. 2 to 3 months ahead: • Make stock for Orange Marmalade Roast Turkey & Grain-Free Jus and store in freezer (p. 50) 3 weeks ahead: • Purchase all nonperishable ing

SERVES 8. Q GF 4 large avocados, halved and pitted (peel on)½ cup full-fat sour cream1 tbsp fresh lime juice¾ tsp sea salt, divided1 tbsp extra-virgin olive oil½ cup diced red bell pepper¼ cup diced white onion½ lb lean ground beef¼ cup prepared sals

F Q V GF SERVES 2. HANDS-ON TIME: 10 MINUTES. TOTAL TIME: 20 MINUTES. The secret to making this soup extra fast is frozen butternut squash — here, it's blended with coconut milk and an array of aromatic spices. 3 cups frozen cubed butternut squash, t

After a long holiday season with too much sugar, fat, and heavy drinking, your liver may need a little care. Try these seven foods, shown to help strengthen the liver, improve its cleansing processes, and protect it from damage. 1 Artichokes are rich