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coldbrain + recipes   200

How to cook perfect garlic bread | Life and style | The Guardian
Are you an old-school supermarket baguette fan, do you prefer a simple Italian-style toast or have you your own approach to combining cloves and loaves?
bread  recipes  food  garlic  italian 
18 days ago by coldbrain
How to cook the perfect spaghetti carbonara | Life and style | The Guardian
Something I never order, never make, yet would be very happy if a plate of it appeared in front of me.
recipes  food  spaghetti  pasta  italian  carbonara 
18 days ago by coldbrain
How to make perfect potato salad | Life and style | The Guardian
food  recipes  potatoes  salad  picnic 
20 days ago by coldbrain
How to cook perfect chocolate chip cookies | Life and style | The Guardian
There are thousands of great American cookies but none more loved than those of the chocolate chip variety. In the interests of sanity and my blood pressure, I've kept to the simplest version: no triple chocolate chunks or cranberry oatmeal here, just cookie and chocolate. And a big, non-Puritan amen to that.
recipes  baking  chocolate  cookies 
4 weeks ago by coldbrain
What can I add to my spaghetti? - spaghetti cooking | Ask MetaFilter
food  pasta  method  italian  recipes  lowbudget 
7 weeks ago by coldbrain
Chorizo Scotch Eggs Recipe - CHOW
Ditto.
food  recipes  eggs  sausage  chorizo  snack  brunch 
8 weeks ago by coldbrain
Breakfast Sausage and Cornflake Scotch Eggs Recipe - CHOW
This sounds utterly ridiculous. But tempting.
food  recipes  eggs  sausage  cornflakes  snack  brunch 
8 weeks ago by coldbrain
How to cook perfect french onion soup | Life and style | The Guardian
food  recipes  onion  soup  french 
8 weeks ago by coldbrain
How to cook perfect carrot cake | Life and style | The Guardian
recipes  carrot  cake 
10 weeks ago by coldbrain
Smothered Cabbage Risotto
cabbage  recipes  rice  risotto  italian 
january 2012 by coldbrain
How to cook perfect lasagne
recipes  lasagne  pasta  bolognese  italian 
november 2011 by coldbrain
The Food Lab: Homemade Mayo In 2 Minutes Or Less (Video) | Serious Eats
food  recipes  mayonnaise  sandwiches 
october 2011 by coldbrain
Oatmeal in a Jar | Attainable Sustainable
recipes  breakfast  oats 
september 2011 by coldbrain
How to cook the perfect pizza | Life and style | The Guardian
recipes  pizza  italian 
september 2011 by coldbrain
Salt & Fat, Oven-dried Tomatoes
It’s here again, tomato season. As we established in our tomato-butter sauce post, you’re best off eating tomatoes one of two ways:

* Fresh when in season
* Preserved when not in season

The sauce is one way to lock in their flavor, cooked down and frozen for later use: a bowl of fresh pappardelle in February.

My favorite method, though, is oven-drying tomatoes and storing them in olive oil.
recipes  tomato  preserving 
september 2011 by coldbrain
How to cook perfect panna cotta | Life and style | The Guardian
recipes  italian  desserts 
august 2011 by coldbrain
How to cook the perfect paella | Life and style | guardian.co.uk
recipes  paella  spain  rice  seafood 
august 2011 by coldbrain
How to make perfect hummus | Life and style | The Guardian
Hummus may be simple, but that doesn't mean it's easy – there's an awful lot of disappointing dips out there. Take time to cook the chickpeas properly, and season ever-so-gradually, until the heat of the garlic, and the zing of the lemon suits your particular idea of perfection, and you'll remember just why this unassuming Middle Eastern staple stole our hearts in the first place.
recipes  hummus  dips  mezzo  party  chickpeas 
august 2011 by coldbrain
Grilled Tuna with Cucumber Salad Recipe - CHOW
Quality tuna needs little embellishment when it comes to grilling. Just a quick sear on each side and you’ve got a pescatarian version of a delicious rare steak. Nuoc cham—a Vietnamese fish-sauce-based condiment—is the foundation for a flavor-packed dressing in the crunchy salad here. Add some cold rice noodles and you have a healthy, Asian-inspired meal.
tuna  recipes  fish  salad  asian  noodles 
august 2011 by coldbrain
Courgette risotto recipe | Angela Hartnett | Life and style | The Guardian
risotto  courgette  recipes 
august 2011 by coldbrain
Nigel Slater's classic sage and onion stuffing recipe | Life and style | The Observer
stuffing  sage  onion  poultry  roast  recipes 
august 2011 by coldbrain
Tried and tested: New York cheesecake | Objection: Salad!
nyc  cheesecake  desserts  recipes 
august 2011 by coldbrain
Homemade cheese recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
cheese  homemade  dairy  recipes  hughfearnleywhittingstall 
july 2011 by coldbrain
How to cook perfect barbecue ribs | Life and style | The Guardian
Ribs are one of the great pleasures of carnivorousness, and simplicity itself to prepare, as long as you cook them slow enough to melt the hard-working meat that makes them so tasty, and don't try to get too fancy with the marinade: this is a cut that really doesn't need it.
food  recipes  barbecue  pork  ribs 
july 2011 by coldbrain
How to make perfect salsa | Life and style | The Guardian
This salsa is so very simple it stands or falls on the ripeness of its ingredients: sweet tomatoes, tangy spring onions, hot herbaceous chillies and aromatic coriander, all thrown into sharp relief by a zesty lime and a generous quantity of salt. The quan
food  recipes  salsa  condiment  mexican  barbecue 
june 2011 by coldbrain
How to cook perfect fishcakes | Life and style | The Guardian
recipes  fish  fishcakes  potatoes  food 
june 2011 by coldbrain
How to cook perfect dal | Life and style | The Guardian
recipes  indian  curry  dal  dhal  pulses 
june 2011 by coldbrain
The best barbecues are the pits | Life and style | guardian.co.uk
Many barbecuers believe that the smoke flavours actually penetrate the meat during the process though a more practical cook might argue the point. There is certainly a limited penetration of the marinade and the rub (the legendary "smoke ring") but the beauty of pulled pork is that it bypasses all such controversy - before serving the meat is shredded so the moist interior, the gorgeous layer of lubricating fat and the charred, tarry exterior "bark" are thoroughly mixed so the flavours really can marry together. To my mind it's this effect, plus the acidic bite of the special vinegar-based sauce, that makes North Carolina pulled pork the uber-'cue.
recipes  pork  barbecue  party  slowcooking 
june 2011 by coldbrain
Pickled Jalapeños Recipe - CHOW
Although the jalapeños are best after 2 weeks, you can eat them before then; the 2-week time period just allows the flavors to develop. The jalapeños can be stored in plastic containers in the refrigerator or canned in sterile quart-size jars; once a jar is opened, the jalapeños will keep in the refrigerator for up to 1 month.
preserving  pickles  jalapenos  chillies  recipes 
june 2011 by coldbrain
How to cook perfect spaghetti alle vongole | Life and style | The Guardian
Spaghetti vongole is a light, summery dish that should be kept as simple as possible – if you're splashing out on fresh clams, then it's a shame to lose them in a maelstrom of other flavours. Saying that, the bivalves I happened upon were so beautifully sweet that they called out for a spritz of lemon, which also cuts through the buttery richness of the River Café inspired sauce, keeping the whole thing spanking fresh. Cin cin!
recipes  spaghetti  pasta  clams  seafood  summer 
june 2011 by coldbrain
Polenta recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
I've enjoyed it since I learned to cook at the River Cafe almost a quarter of a century ago. (I know. Thank you. You're too kind.) But I often seem to forget how much I like it. So I've made a point of reminding myself – and enjoyed every minute of it. Of course, I love it in its purest form, well seasoned with a dab of butter and a melting cloud of parmesan. But it's hugely versatile and – a bonus – cheap. Traditionally, polenta is a winter food, but it makes good summer eating, too, as a pillowy base for simply cooked, emerald green vegetables straight from the garden. It also makes a nifty, crispy crust for fish. You can even stick slices of cooked set polenta on the barbecue. So this week, I'm sharing some of my favourite creamy, crunchy, corny treats with you.
recipes  polenta  tart 
june 2011 by coldbrain
How to cook perfect quiche lorraine | Life and style | The Guardian
A quiche is essentially a rich baked custard, encased in crisp savoury pastry – even a real man should be able to see the virtues of that. Here I've decided to concentrate on the undisputed classic of the genre, the quiche lorraine, but it's a recipe that can be adapted to suit anything you fancy, with the dishonourable exception of meatballs.
recipes  quiche  pastry  picnic 
may 2011 by coldbrain
Nigel Slater's classic boeuf bourguignon recipe | Life and style | The Observer
The heartiest of French casseroles involves cooking beef slowly with wine, herbs and bacon. There are as many methods as there are cooks but this is the one I use.
recipes  beef  casserole  french 
may 2011 by coldbrain
How to cook perfect beef stew | Life and style | The Guardian
Ever since humanity first began to upgrade its culinary skills from cremating mammoth steaks over an open fire, slow-cooking has been a vital part of the thrifty cook's repertoire, transforming chewy, hard-working cuts of meat into melting, flavourful tenderness. All you need is some liquid and a little patience. But while other countries celebrate such peasant cuisine, Britain has largely abandoned its own recipes in favour of daubes, bourguignons and osso bucco – a tendency not helped by the word "stew", with its gristly overtones of school dinners and slow-burning resentments. Stewing is an activity for disgraced politicians and lovestruck teenagers, not a precursor to dinner.
recipes  beef  casserole 
may 2011 by coldbrain
Jeff Varasano's NY Pizza Recipe
Absurdly detailed pizza recipe/method.
recipes  pizza  newyork  nyc  margherita  dough  sourdough  from instapaper
may 2011 by coldbrain
Nigel Slater's classic rhubarb fool | Life and style | The Observer
rhubarb  cream  fruit  custard  recipes  desserts 
may 2011 by coldbrain
How to make perfect hollandaise sauce | Life and style | The Guardian
The trick, according to food science god Harold McGee, is "heat the egg yolks enough to obtain the desired thickness, but not so much that the yolk proteins coagulate into little solid curds and the sauce separates". Caution, therefore, is good: fear, however, will almost certainly curdle your hollandaise quicker than the evillest of eyes.
recipes  hollandaise  sauce  eggs  spring 
may 2011 by coldbrain
How to make bresaola | Life and style | guardian.co.uk
Call it bresaola, call it spiced, air-dried beef but it's one of the simplest bits of charcuterie to do at home and makes a great first project.
recipes  bresaola  charcuterie  beef  curing  preserving 
may 2011 by coldbrain
How to cook perfect hot cross buns | Life and style | The Guardian
You know you're getting old when you catch yourself tutting at the sight of hot cross buns on sale while most of Britain is still ploughing through Christmas cake. I can't blame people for buying them – spiced, fruited breads are delicious at any time of year – but equally, I do regret the spreading of their brief season. My style is to hold out until Good Friday, and then cram as many as possible into my diet until they disappear from the shelves (or, at least, from the promotional hotspots and back into the muffin and teabread aisle). This year, of course, I've had to climb down from my high horse and eat more than is strictly wise during Lent in pursuit of perfection; that's professionalism for you.
recipes  food  easter  baking  hotcrossbuns 
may 2011 by coldbrain
Bacon recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
If you ever fancied having a go at home curing, this recipe is a great place to start. The cure intensifies the flavour of the meat and preserves it enough to keep in the fridge for up to a week. Once you've given this a go, you might want to try your hand at bacon belly – take about 1kg of off-the-bone pork belly, cut it into 4cm strips, and cure it in the same way, but for 48 hours rather than overnight. Rinse off the cure and use it cut into chunks or diced, to add to sauces, stews or salads. Serves four.
recipes  bacon  curing  pork  preserving  hughfearnleywhittingstall 
may 2011 by coldbrain
How to cook perfect sticky toffee pudding | Life and style | The Guardian
A good sticky toffee pudding should be more than simple sugar hit – add nuts, for texture, and cloves, for a hint of spice, and this is one transatlantic migrant which will have no problem getting its visa renewed.
toffee  desserts  recipes  winter  pudding 
april 2011 by coldbrain
Nigel Slater's baked pork with cardamom, ginger and yogurt; rice and lentil, and lychee sorbet recipes | Life and style | The Observer
Baking meat with spice-infused yogurt will fill the house – and your stomach – with its heady flavours
food  recipes  pork  yoghurt  spice  winter  cardamom  ginger 
april 2011 by coldbrain
Nigel Slater's classic hot chocolate recipe | Life and style | The Observer
Grate 50g of dark chocolate into a saucepan containing 250ml of milk approaching the boil. Stir until the chocolate has dissolved and the drink has slightly thickened. Stir in sugar to taste, depending on how sweet your chocolate was. Spoon in a tablespoon of double cream if you wish, and serve. Enough for one.
winter  recipes  chocolate  drinks 
april 2011 by coldbrain
Basic Chicken Quesadillas Recipe - CHOW
Chicken quesadillas are a staple on every Mexican restaurant menu, but they’re a snap to make yourself at home. Roast up your own chicken breast or make it even easier on yourself by using a prepared rotisserie chicken.
recipes  chicken  cheese  quesadillas  mexican  texmex  tortillas 
april 2011 by coldbrain
Basic Chicken Fajitas Recipe - CHOW
Many people equate fajitas with a sizzling-cast-iron-pan experience at the local Tex-Mex restaurant. While dramatic, that’s not necessary for making smoking-hot fajitas at home. A simple marinade for the chicken, some charred veggies, and a few fixin’s make for an easy and healthy weeknight dinner.
recipes  chicken  mexican  texmex  fajitas  tortillas 
april 2011 by coldbrain
Carnitas Recipe - CHOW
Carnitas may seem like a complex Mexican dish to pull off, but really it only takes a little patience to perfect. Just toss a few ingredients into a pot and slow-cook the pork in its own flavorful broth. In a couple of hours, the broth reduces and the pork fries in the fatty juices left behind, resulting in crispy yet tender meat perfect for stuffing into tacos or burritos, or serving atop tostadas.
recipes  mexican  pork  slowcook 
april 2011 by coldbrain
Tacos al Pastor Recipe - CHOW
Al pastor (or “shepherd’s style”) is pork that’s been marinated in chile and spit-grilled. The traditional Mexican method has slabs of pork marinated for one to two days in a chile sauce, then stacked on a spit and slowly cooked using a gas flame. A pineapple is placed on top of the spit, the juices of which drip down the pork, tenderizing and flavoring the meat. Since most home cooks don’t have access to a spit, we’ve adapted the technique for the home grill. The results come deliciously close to the real deal. The tacos are just small tortillas filled with the meat and topped with a warm slice of pineapple, fresh cilantro, and onion.
recipes  mexican  tacos  tortillas  pork 
april 2011 by coldbrain
Mexican Chile Marinade and Sauce Recipe - CHOW
Adobo is a Spanish word for “sauce” or “marinade.” This version—a chile marinade containing a blend of ancho, pasilla negro, and guajillo chiles, as well as onion, garlic, fresh pineapple, vinegar, and lime juice—is traditionally paired with Tacos al Pastor (pork), but is also excellent with grilled or smoked chicken or beef.
recipes  mexican  marinade 
april 2011 by coldbrain
Chiles Rellenos Recipe - CHOW
Roasted poblano chiles stuffed with loads of cheese, battered with an airy egg coating, and fried until crispy equate to the Mexican version of comfort food. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this recipe sticks to classic cheese. Our spicy roasted tomato salsa is the perfect foil to all of the fatty goodness here, but a Smooth Salsa Verde would also be tasty.
recipes  mexican  poblanos  cheese  party 
april 2011 by coldbrain
Roasted Tomato Salsa Recipe - CHOW
Why bother with jarred salsa when a smoky, spicy homemade batch is so simple? This fast, easy recipe uses the broiler for an extra layer of charred flavor and a blender to bring it all together. Use it to sauce up some Chiles Rellenos or Mushroom and Chile Tacos, or for dipping tortilla chips.
recipes  mexican  tomato  salsa  dips 
april 2011 by coldbrain
Nigel Slater's classic ribollita | Life and style | The Observer
Literally "re-boiled", this sustaining, ancient recipe is the very essence of kitchen economy – a big fat soup substantial enough to be a main course.
recipes  nigelslater  ribollita  soup  tomato 
april 2011 by coldbrain
Harissa Pancetta Breakfast Pizza Recipe - CHOW
Pizza for breakfast may sound weird to anyone out of college, but this pizza has all the components of a classic breakfast: cheesy eggs with hot sauce, bacon, and “toast.” If making pizza dough first thing in the morning seems overwhelming, prepare it the night before and refrigerate it, or use a good-quality, fresh, store-bought dough.
pizza  breakfast  harissa  pancetta  dough  recipes 
april 2011 by coldbrain
Nigel Slater's lamb cutlets with yogurt and mint, and chicken with tomatoes and garam masala recipes | Life and style | The Observer
Last week I used dry garam masala in a quick chicken supper and in a yogurt-based marinade for titchy lamb cutlets. The first recipe used the spice blend to soften and deepen the flavour base I had already made with more potent spices – mustard seed, cumin and chilli; the second as the principal ingredient in a thick marinade that stuck to my lamb cutlets in thick, fragrant clumps, forming a yellow crust under the grill. Neither was served with the knee-jerk accompaniment of rice. Soft, flour-dusted bread and spinach salad with a lemony dressing sat next to both recipes perfectly, if unexpectedly. But then, that was always the point.
recipes  chicken  lamb  garammasala  spice 
march 2011 by coldbrain
How to cook perfect coq au vin | Life and style | The Guardian
As its name suggests, wine is an important part of this recipe, so don't just pop down to the corner shop for a plastic bottle of cooking stuff – although it doesn't have to be from Burgundy, you'll get the best results from a silky, fruity pinot noir. If you find the finished sauce is too thin and acidic, a spoonful of redcurrant jelly, as used by Hopkinson and Bareham, should save the day – but it's easier to buy the right wine in the first place. Serve with boiled potatoes or plain rice, a green salad, and a toast to Keith.
recipes  redwine  chicken  coqauvin  french  casserole 
march 2011 by coldbrain
How to cook the perfect apple strudel | Life and style | The Guardian
Now comes the fun bit – repeatedly throw the dough from shoulder height on to the worksurface for 15 minutes until it becomes elastic and loses its stickiness. Wrap it in clingfilm and leave it at room temperature for half an hour while you make the filling.
pastry  apples  strudel  recipes  desserts 
march 2011 by coldbrain
Foil-baked fish with garlic, ginger and chilli recipe | Hugh Fearnley-Whittingstall | Life and style | The Observer
This foil parcel method is quick, easy and open to variation. You can change the flavourings to suit your taste – you could use lots of bay leaves, thyme and lemon instead of ginger and chilli, for instance, adding a splash of white wine and olive oil to keep the fish moist. Fillets of gurnard, lemon sole, bream, mullet and line-caught bass all respond well to this treatment, as do thick fillets of pollock.
recipes  fish  baking  from delicious
march 2011 by coldbrain
Stir-fried beef with greens and noodles recipe | Hugh Fearnley-Whittingstall | Life and style | The Observer
Five-spice powder is a wonder-ingredient, adding that elusive authentic flavour to Chinese-inspired stir-fries. The beef can happily sit in the fridge in its marinade for up to five hours, leaving you with just a few minutes of cooking when lunchtime comes, but if you haven't the time, even 20 minutes of marinating will do.
recipes  beef  noodles  chinese  lunch  stirfry  from delicious
march 2011 by coldbrain
Lamb's liver with merguez spices recipe | Hugh Fearnley-Whittingstall | Life and style | The Observer
This fabulous north African spice mix, based on coriander, caraway and cumin, is traditionally used to flavour merguez sausage. The blend is also wonderful in this simple dish, a delicious way to serve lamb's liver. It goes without saying that the liver should be extremely fresh.
recipes  lamb  liver  spices  lunch  from delicious
march 2011 by coldbrain
Nigel Slater's classic treacle tart | Life and style | The Observer
Treacle tart appears to be something of a misnomer until you realise that the word treacle refers to all forms of syrups made during sugar refining, from golden syrup through to black molasses. Although it is generally filed under "Nursery Puddings", the recipe is more of an exercise in frugality.
recipes  treacle  tart  desserts  pastry  from delicious
march 2011 by coldbrain
Nigel Slater's classic gammon with artichoke and parsley sauce, and ham and cabbage fry-up recipes | Life and style | The Observer
The smell of a ham puttering away in my own kitchen still reminds me of her – I suspect it always will – but mine comes with a welcome. Thickly cut ham, warm from its cooking liquor, is a dish I bring out to feed the hordes. Reasonably economical and brought to the table on a large oval plate with a jug of bright green sauce, it seems to go a long way. A kilo piece can feed six or more.
recipes  gammon  ham  english  from delicious
march 2011 by coldbrain
Korean Grilled Chicken Recipe - CHOW
Not as common as the beef and pork dishes at a Korean barbecue restaurant, this underappreciated chicken dish, known as dak gui, is just as tasty and has a flavor reminiscent of teriyaki chicken but with a more complex, grown-up slant.
recipes  chicken  barbecue  party  from delicious
march 2011 by coldbrain
Make Your Own Loaded Potato Skins - Project - Food News - CHOW
The loaded potato skin: Often found at diners and bars, but best served at television-watching events in your own home—March Madness being the most immediate candidate. We start with the basic topping: a sprinkle of bacon bits and cheese and a dollop of sour cream. You can keep the skins on their lowbrow playing field by stuffing them with barbecued chicken and coleslaw, or fancy them up with salmon, crème fraîche, and caviar. Expecting friends? Then pull out other game-day all-stars: quesadillas, chicken wings, and some finger-friendly green beans (for health, of course). The next morning, use up the leftover potato filling in a hearty breakfast potato cake.
recipes  potatoes  skins  party  fingerfood  from delicious
march 2011 by coldbrain
How to cook perfect flapjacks | Life and style | The Guardian
Despite a wholesome reputation the flapjack is a hymn to butter and sugar. But should they be crunchy or chewy?
recipes  flapjacks  oats  from delicious
march 2011 by coldbrain
Basic Boneless Roasted Leg of Lamb Recipe - CHOW
Gremolata, a mixture of parsley, garlic, and lemon zest, offers heat and fresh herb and citrus flavors to assertive leg of lamb. The best part of this recipe is that putting it all together for a dinner party or weeknight meal is a snap. Serve the lamb with a carrot mash or roasted potatoes.
recipes  roast  lamb  gremolata  italian  from delicious
march 2011 by coldbrain
Batter recipes | Pancakes | Hugh Fearnley-Whittingstall | Food and drink | Life and style | The Guardian
I've flipped. In preparation for Pancake Day on Tuesday, I'm looking to better my batter in every way – thick ones, thin ones, lacy ones and puffed up ones, batters speckled with herbs, mixed with mashed veg or made from slowly fermented puréed rice. I've been flat out to make it the best PCD ever.
recipes  pancakes  batter  shrovetuesday  from delicious
march 2011 by coldbrain
How to cook perfect pancakes | Life and style | The Guardian
Does butter make a better batter, what's the most ripping topping, and do you have any top tips for foolproof flips?
pancakes  recipes  shrovetuesday  batter  from delicious
march 2011 by coldbrain
How to cook perfect kedgeree | Life and style | The Guardian
Is kedgeree the breakfast of kings or is eating fish before lunchtime a bit too 19th century?
recipes  rice  breakfast  curry  eggs  haddock  from delicious
february 2011 by coldbrain
How to make perfect chicken soup | Life and style | The Guardian
Can anyone make better chicken soup than a Jewish mother, and can a good one really cure colds and soothe all ills?
recipes  soup  chicken  from delicious
february 2011 by coldbrain
Brussels Sprouts and Lemon Risotto Recipe - CHOW
risotto  recipes  brusselssprouts  from delicious
february 2011 by coldbrain
Celery and Olive Orzo Salad Recipe - CHOW
Loaded with fragrant herbs and crunchy vegetables, this salad is perfect for a picnic, potluck, or tailgate party.
recipes  vegan  celery  olive  pasta  orzo  salad  from delicious
february 2011 by coldbrain
How to make perfect bread and butter pudding | Life and style | The Guardian
Seldom has a dessert rejoiced in such a proudly unpretentious name as the bread and butter pudding. It's Victorian nursery food at its finest; blandly milky, comfortingly stodgy, and just the thing to use up all the staling half loaves left hanging around by Christmas guests who can't see an untouched item of food without taking a bite.
recipes  food  pudding  bread  from delicious
february 2011 by coldbrain
American Drink | Sazerac
drinks  alcohol  sazerac  recipes  whiskey  from delicious
february 2011 by coldbrain
Basic Coleslaw Recipe - CHOW
Salting the cabbage and letting it sit helps draw out some of the moisture that plagues most coleslaw. And the dressing here is light and creamy with a vinegary punch. For some flair, add chopped fresh herbs like parsley, chives, or dill.
coleslaw  recipes  cabbage  salad  from delicious
february 2011 by coldbrain
Perfect: Coudal Partners
Jim Coudal's vodka martini: Begin by assembling the following materials and a clean, white towel at your work space. Turn off the television and eliminate other distractions. John Coltranes's First Meditations is appropriate music to work by. I cannot vouch for anything else.
alcohol  recipes  vodka  cocktails  martini  from delicious
february 2011 by coldbrain
Sourdough recipe | Dan Lepard | Baking | Food and drink | Life and style | The Guardian
There's no great mystery to making sourdough. It just takes practice and a lot of patience
recipes  bread  sourdough  from delicious
february 2011 by coldbrain
Nigel Slater's pistachio and lemon cookie, almond shortbread and ginger spice biscuit recipes | Life and style | The Observer
Sugar-dusted, spicy and exotic, these tiny cookies will hit the spot when you need a seasonal bite-sized treat
biscuits  recipes  baking  nigelslater  spice  from delicious
january 2011 by coldbrain
How to cook the perfect Christmas dinner | Life and style | The Guardian
Even for experienced cooks, Christmas dinner presents a unique challenge. Felicity Cloake examines every aspect of the main course and makes mince pies and brandy butter to keep everyone going
food  recipes  cooking  christmas  turkey  stuffing  from delicious
january 2011 by coldbrain
Christmas starters and stuffing recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian
In many families, mine included, Christmas can be quite a challenge. Everyone, but everyone has an opinion, and it's often that everything should be exactly the same as it was last year. And the year before that. "We always have turkey/brussels sprouts with chestnuts/parsnips roasted with honey…" come the cries, even from those who never do any of the cooking.
recipes  christmas  crab  stuffing  roast  starter  hughfearnleywhittingstall  from delicious
january 2011 by coldbrain
Nigel Slater's classic cranberry sauce recipe | Life and style | The Observer
Cranberry sauce has become as much a part of a modern Christmas as mince pies and brussels sprouts, despite the berries not being indigenous to these shores. I keep my recipe simple, using fresh cranberries, white wine and sugar with a spritz of orange, but frozen cranberries work perfectly.
sauce  cranberry  christmas  recipes  roast  from delicious
january 2011 by coldbrain
Nigel Slater's recipes for pork belly and aubergines with coconut and chilli | Life and style | The Observer
Succulent pork belly, sizzling slices of aubergine… Most things taste better cooked over coals – especially if they've been marinated in spices, soy sauce or lime
pork  recipes  barbecue  aubergines  nigelslater  from delicious
january 2011 by coldbrain
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