Feed your family. Feed your soul.
We’ve been filling flasks with hot soup for my girls to take to school this month. With a restricted canteen and their usual lunchtime dining options moved outdoors they need something quick and hot to get them through the rest of the day. I include …read more
In the interest of recipe development it is pie month in our house. I love pastry in any form, sweet and savory which got me thinking about crafting a series of pie fillings in my Instant Pot.
We couldn’t let the 52nd Super Bowl go by without a knock out recipe for ribs and wings, with a twist.
I have the good fortune to live on one of the longest streets of independent shops in Europe, the Gloucester Road, an old coaching route between Bristol and Gloucester.
On my travels this week I’ve come to Northern England where I’m discovering the delights of locally sourced venison meat from Yorkshire. In my home landscape of hills and dales, there is a lot to be celebrated.
Notwithstanding living in the United States for upwards of 6 years, I continue to familiarize myself with the different cuts of meat while matching them with their English counterparts.
Earlier this month we were invited to Green City Market for the second year to participate in their Chef Demo series to share our award winning chicken tortilla soup recipe with the audience.
Fresh cranberries remain one of the few fruits which only appear seasonally in the grocery aisle. Every November when they first arrive, I snap up a bag and vow to expand my repertoire from the season’s mainstay – cranberry sauce.
Last week we brought you a classic Onion Velouté as a simple start to dining for the holiday season. Since the turkey alone takes up almost the entire oven, with perhaps a little space left over for a sweet potato bake, we’re making the most of …read more
While our graphic artist Linda Cassady brings our Holiday Gift Collection to life from her studio, we put our creative palates to work on a series of recipes exclusively for her.
“Can one imagine Mediterranean food without tomatoes?” Jane Grigson asks in her Vegetable book, 1978. Add to that chilis and I declare two of the most used ingredients in my kitchen.
