Ingredients 500g spaghetti 3–4 cloves garlic, smashed and diced 2 red chili peppers, finely diced 5–7 anchovy fillets 1 bunch ...

Add diced cucumbers, cherry tomatoes, red onion, and fresh mint leaves. Dress the salad with olive oil, lemon juice, salt, ...

Beat in 1/3 cup dark rum on low speed until combined, about 1 minute. The batter will be thick. Transfer to the Bundt pan and spread into an even layer. Bake until a tester inserted into the center ...

If you don't have a backyard full of fresh herbs, no worries. According to Wiedemann, you can switch out a particular herb ...

Two knockout recipes to wake up your tastebuds - As the veg aisle goes technicolour again, Ben Boeynaems, executive chef at ...

We all know ricotta as the ubiquitous filling in lasagna and other filled pasta dishes. What you may not know is that when ...

From chicken kebabs to smokey beef short ribs and side salads, the top chef shares some of his go-to recipes for outdoor grilling ...

Make the dressing. Whisk apple cider vinegar, honey, Dijon mustard, celery seeds, kosher salt, and black pepper together in a ...

finely grated Salt and black pepper Method Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain, reserving some of the cooking water. Meanwhile, place a ...

Using a pestle and mortar, grind the saffron to a fine powder then tip into a small bowl. Finely grate the zest from the lemon into the bowl and add the paprika, garlic, yogurt and extra virgin ...

Delicious alongside roast chicken, it's made sweet and fruity with a splash of orange juice and finely grated zest. James Beard Award-winning New Orleans chef John Currence flavors his quinoa with a ...