We've simplified a traditional whole baked cod recipe by using 2 equal-size fillets, each about 1/2 inch (1 cm) thick.
Herbes Salées is a traditional French Canadian condiment. It is easy to make, very flavourful and keeps for several months. Add a spoonful or two to any savoury dish instead of salt.
Rice cooks in the time it takes to make the main course. Here are two ways to cook it until tender and make enough for four servings.
If ever there was a British national dish, this has to be it. Loved from John O’Groats to Land’s End, fish and chips is the perfect Friday night supper.
In mid-19th-century Britain, the worlds of Irish immigrants – with their potato dominated diet – and Jewish fried fish vendors collided, and a national dish was born, spawning countless chippies on high streets and seaside piers up and down the land. About a quarter of all white fish and 10 per cent of the potatoes now sold in Britain are sold in fish and chip shops. Not to mention the pickled onions and eggs, curry sauce and mushy peas that go with them.
Stuffing a burger with cheese takes it to another level of excellence. This stuffing is inspired by the fried jalapeños found on so many pub menus.
Traditionally served before an Italian meal, an antipasto platter is a stunning (and easy) way to showcase seasonal vegetables. A quick tomato relish, vaccented with tart vinegar, adds contrast when served over top. This recipe also makes a healthful side dish for grilled poultry and steak.
