Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.
From Yotam Ottolenghi
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.
I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much.
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.
Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.
Good asparagus needs minimal treatment and is best eaten with few other ingredients.
56 perspectives
36 perspectives
21 perspectives
16 perspectives
15 perspectives
7 perspectives
3 perspectives
2 perspectives