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MAKES 8 TO 10 SERVINGS Nothing warms up your winter days like a pot of soup on the stove. 1 pound thick-cut bacon, chopped2½ pounds Yukon gold potatoes, peeled and cut into 1-inch cubes1 large yellow onion, chopped8 cloves garlic, peeled1 quart chick

If there’s one thing that’s truly been missed in 2020, it’s the simple act of sharing. Sharing an experience, a hug, a meal. Remember the days of sharing a basket of bread at a restaurant with an aromatic oil for dipping? Turns out, that simple appet

There are many reasons to grow your own garlic. First, it’s really easy to do. I always tell new vegetable gardeners to include a patch of garlic. The plants are bothered by few pests and diseases; even the deer and rabbits that nibble on my other cr

It’s time to put away the bathing suits and shorts and take out the long-sleeve shirts and sweaters. While we say goodbye to summer, we embrace the fall with its crisper weather, hearty meals and return to school. What foods evoke that fall feeling?

I don't know why you’d skimp on fillings when making a burger. Load these up with layers of deliciousness, then just dive in! BURGER 450 grams good beef mince 2 egg yolks 2 teaspoons Dijon mustard sea salt and ground pepper oil for cooking . cup grat

Plant-based eating is no longer consigned to shaggy utopians, and trending research indicates that ditching beef for beans can help you live longer while benefiting the environment. These homemade veggie burgers could win any burger war with nutritio

How our food works for you see page 82 NUTRITION INFO PER SERVE 1230kJ, protein 39g, total fat 10g (sat. fat 2g), carbs 9g, fibre 8g, sodium 590mg • Carb exchanges ½ • GI estimate low • Gluten-free option • Lower carb PREP TIME: 10 MINS COOK TIME: 15

V (recipe page 62) V (recipe page 57) Orecchiette is fun to make and doesn’t require a pasta machine or eggs. Don’t worry if you can’t get the pieces perfect–they’ll be delicious either way. ORECCHIETTE 400 grams semolina flour, plus extra for sprink

Makes 12 2 cups all-purpose flour⅓ cup granulated sugar2 teaspoons baking powder½ teaspoon table salt¼ cup cold unsalted butter, cubed1 cup cold heavy whipping cream¾ teaspoon orange blossom water½ cup chopped (approximately ½-inch pieces) fresh stra

When I heard that a close friend of the Durrells, botanist David Shimwell, was bringing out a book that included recipes from Louisa Durrell’s worn-out cooking notebook, I begged the publisher to let me recreate a few for modern times. Here are three

When I’m running low on time, energy, groceries, or all three, I like to whip up my “emergency eggs”: I just chop up whatever leftover cooked vegetables are stashed in the refrigerator, toss them in a hot skillet with beaten eggs, and stir until curd

Ditch the inevitable sugar crash but keep the great taste. We all know we need to scale back our sugar consumption, but the big question is: How? In my book, Mom’s Sugar Solution: 150 Low-Sugar Recipes for Your Kids’ Favorite Foods, Sweet Treats, and

There’s a reason soldiers, warriors and weightlifters around the world have been living on stew since the invention of the cauldron – and it’s not just that they’re easy to make. It’s all about nutritional density: rather than losing precious nutrien

Serves 8 A LITTLE EFFORT GREAT VALUE Preparation: 30 minutes, plus 30 minutes’ chilling time Cooking: 2 hours pork belly 2 x 800 gsea salt a generous pinchdried chillies 2garlic 8 clovesginger 2 x 5 cm pieces, thickly slicedmasala curry powder 1½

AS OUR SCHEDULES start to pick back up in the busy fall months, having a simple dinner in the rotation helps keep things stress-free. One of our favorite kitchen tools for easy weeknight cooking is the baking sheet. Every part of your dinner, from th

MAKES 24 (photo on page 61) Inspired by a New Orleans favorite, these oysters are doused with a garlic butter sauce. Adding a sprinkle of Parmesan cheese before cooking would make this appetizer even more decadent! ¼ cup unsalted butter, cubed4 clove

- MONDAY - GARLIC CHICKEN WITH RED POTATOES - TUESDAY - TOMATO-BASIL PORK CHOPS AND SNAP PEAS - WEDNESDAY - ANDOUILLE AND SHRIMP JAMBALAYA - THURSDAY - CHICKEN AND DRESSING CASSEROLE - FRIDAY - MARSALA STEAK WITH TOMATOES AND MUSHROOMS A SHOPPING LIS

During the pandemic, my grocery store’s stock has dwindled, and some foods have become scarce. How can we increase our food security, whether we’re buying or selling healthy food? If you have land, a big yard, or large planters, you can grow your own

Black garlic is the product of extensive time, effort and attention. Rather than being caramelised, as sometimes thought, the browning of the garlic results from several weeks of constant heat. Garlic bulbs are exposed to high temperatures from 60°C

Just so you know, technically, pumpkin is a fruit, but it is usually referred to as a vegetable because that’s how we use it in the kitchen. Butternut pumpkin has a seriously sweet and creamy interior that is so versatile, virtually the only thing yo

MAKES 6 SERVINGS These crispy chicken thighs sing with the flavors of lemon, garlic, and olives. 8 bone-in skin-on chicken thighs2 teaspoons kosher salt, divided1½ teaspoons ground black pepper, divided3 tablespoons olive oil1 head garlic2 (8-ounce)

The sweet side of sweet potatoes often overpowers other flavours in a dish. To push this velvety potato and carrot soup squarely into savoury territory, you add caramelised onions, lots of garlic, a hit of curry powder and citrusy ground coriander. F

Step out of the kitchen and into the beautiful warm summer days with these seasonal eats. Featuring recipes that are no-cook, no-bake or can be prepared on the grill, this collection will keep you out on the deck or in the yard enjoying the weather.

Go walking between 9:00am and 11:30am or 4:00pm and 7:00pm. If you stay inside during these times, say, to read books or be alone, it is highly likely that people will talk about you like this: “I don’t know why she is like that, she is a little stra

I love having hearty soups in the fridge for my lunches, this one is so thick and filling – you can leave the cream out to make it vegan and that little bit healthier (actually a lot healthier – the fat and kilojoule content will decrease by almost h

DEVOTED FOODIE JULIA BUSUTTIL NISHIMURA IS POETIC LICENCE PERSONIFIED WHEN IT COMES TO HER SIGNATURE RECIPES. Despite being born in Melbourne to Maltese parents and marrying her soulmate from rural Japan, the author and Instagram star’s name is so sy

Makes approximately 13 3 cups all-purpose flour¼ cup granulated sugar4 teaspoons baking powder½ teaspoon salt½ cup cold unsalted butter, cubed1 cup plus 3 tablespoons cold heavy whipping cream, divided2 vanilla beans*, seeds scraped and reserved¾ cup

When selecting teas to pair with the courses of this flavorful menu, consider these complementary infusions from Simpson & Vail, which are available at svtea.com or by calling 800-282-8327. SCONE COURSE: Victorian Earl Grey Tea SAVORIES COURSE: Nepal

The use of both dried and fresh herbs in this soup adds immense flavor that makes it taste like you spent hours in the kitchen. Serves 4 2 tablespoons neutral-tasting vegetable oil, such as safflower or grapeseed1 medium brown onion, diced2 cloves ga

2 Tbsp. olive oil, plus more for drizzling1 large yellow onion, finely chopped4 garlic cloves, finely chopped6 anchovy fillets (optional)3½ tsp. kosher salt, divided1½ tsp. black pepper, divided2 Tbsp. tomato paste1 (28-oz.) can whole peeledtomatoes,