This heavenly Alsatian tart of creamy custard and fresh, tender plums is just as delicious made with halved apricots or pitted cherries.
Meat on the bone is always tasty, and oxtails have the most flavour of all beef cuts. They require long, slow cooking to become tender, but the pressure-cooker method trims the time by about two-thirds.
The versatility of these cookies is endless. White or milk chocolate, or dried apricots or currants make delicious substitutions for the dark chocolate. Make sure you use just a level tablespoonful of dough for each cookie; that guarantees the not-too-thin, chewy texture that will have you reaching for seconds.
You probably have all of the ingredients for these puffy pancakes in your fridge and pantry right now! And since they're both delicious and quite quick to make, they're an ideal last-minute brunch dish for any season.
To make these taco bowls, warm up tortillas and place them over bowls turned upside down. Cover with another bowl to hold them in place and let them cool. They will then keep their shape.
With fall in the air and fresh pumpkins in the patch, a soup with plant-based protein is definitely on the menu.
The name for this quintessential Korean dish literally means “a mixture of vegetables.” The recipe is so easy to customize; just add your favourite veggies, such as bok choy, bean sprouts or zucchini. The sweet potato vermicelli are long, so cut them with kitchen shears to make them easier to eat.
