When it comes to pasta, quality matters. The right choice can elevate your dishes from ordinary to extraordinary, making every bite a delight. Here’s a detailed guide on how to select the best quality dry pasta.
Rick Stein's Baked Pumpkin with Sun-Dried Tomato Paste and Crispy Onions, inspired by his stay in Turkey, works well as a vegetarian main or a side to a meat dish.
When it comes to pasta, quality matters. The right choice can elevate your dishes from ordinary to extraordinary, making every bite a delight. Here’s a detailed guide on how to select the best quality dry pasta.
Did you know you can easily turn focaccia bread into sandwich bread? With simple adjustments to how you bake it, you can create this delicious focaccia bread loaf.
A flavoursome twist on hummus from Yotam Ottolenghi, these lentils are best served with warm pitta bread for a light dinner or hearty working-from-home lunch.
Ossobuco, in Milan’s dialect, means "bone with a hole". The particular bone in question is that of a calf’s hind shank, and the ring of meat that circles it is the sweetest and most tender on the entire animal.
This baked Italian bread (also called Socca) tastes like indulgence and is made of 100% whole ingredients. Pure, simple, and totally satisfying this appetizer will become a staple in your weekly gluten-free and vegan repertoire. It is great fresh out of the oven or even toasted the next day for lunch!
It’s time to give silverbeet some love! Serve this dish warm or at room temperature as a vegetable side with lamb, chicken or fish, or with a few other mezze-style dishes for an informal spread to serve with some pita bread.
This recipe makes use of simple pantry staples like pasta, canned tomatoes, and anchovies to create a rich, flavourful sauce that's satisfying and easy to prepare. With a hint of spice from chilli flakes and the briny goodness of capers and olives, this is a moreish mid-weeker to keep everyone happy. Add a can of tuna if you need an extra protein hit.
Recipe from Sam Parish for RNZ
This is by far the best-known Bolognese recipe which, to be genuine, has to be made with fresh tagliatelle and not spaghetti.
This recipe is from "Carluccio’s Complete Italian Food".
Prepared with aromatic garlic, fragrant herbs, and seasonings then slow roasted to perfection in an irresistible lemony chicken broth. These potatoes will transport you straight to a Greek taverna.
French onion is one of the most popular soups in the west, and it’s with good reason. This decadent indulgence extracts most of its flavor from the slow-cooked, caramelized onions that also help to gives the soup its dark, rich color. It’s slightly sweet, a little salty and chock full of the flavor that those little beauties give to it. Then you have the beef broth, where its own full flavor helps work with the onions to create a full-bodied taste. There’s no subbing out the beef broth on this one. Chicken or veggie stock just won’t do the trick. And then, perhaps most people’s favorite part, the broth absorbed croutons that still manage to give it a little crunch and the melted gruyere or Swiss cheese, that add the certain “je ne sais quoi” to bring everything full circle. Plus, with all formalities aside, it’s just really, really good. Like addicting good.
Creating the perfect cheeseboard involves a combination of careful selection, variety and aesthetic presentation. Here's a step-by-step guide to help you create a delicious and visually appealing cheeseboard.
What is it all about? Discover the benefits of extra virgin olive oil – from its rich flavour to health perks. Learn how to choose the best for your kitchen
If you love comfort food, then this one’s for you. It's an easy one-pot wonder, full of vegetables, hearty beans, and a beautiful smokey flavour from our all-natural smokey BBQ sauce. The best thing about this recipe is that it can be cooked in the oven or on the BBQ in no time, making it an easy addition to your weekly rotation.