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Jamie Oliver On How To Cook Amazing 5-Ingredient Meals
Food editor Kristen Eppich chats with celebrity chef Jamie Oliver on cooking quick, easy and delicious meals. Jamie Oliver is one of my all-time favorite food heroes. His timeless, approachable recipes, his social activism and charming demeanour make him a global favorite. He’s currently on tour with his new book,…
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Deliciously Ella’s Chana Masala
Try this recipe for Chana Masala from Deliciously Ella’s new cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family. Absolutely delicious and filled with incredible spices that really transform the chickpeas. I also add leeks and spinach, as I love getting the extra…
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Deliciously Ella’s Tomato & Eggplant Bake
Try this recipe for Tomato & Eggplant Bake from Deliciously Ella‘s new cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family. This is one of my favorite recipes in the book; it’s really very special and I’d recommend you all trying it as…
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Deliciously Ella’s Chile & Ginger Pho
Try this recipe for Chile & Ginger Pho from Deliciously Ella’s new cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family. This is a simplified version of the classic pho recipe, which means you can have dinner on the table in…
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Smitten Kitchen’s Beefsteak Skirt Steak Salad
Try this recipe for Beefsteak Skirt Steak Salad With Blue Cheese & Parsley Basil Vinaigrette from Deb Perelman’s cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites. This is the skirt-steak salad to eat as long as the tomatoes last. Here, I like to celebrate the beefsteak tomato’s heftiness, not…
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Smitten Kitchen’s Chocolate Peanut Butter Icebox Cake
Try this recipe for Chocolate Peanut Butter Icebox Cake from Deb Perelman’s cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites. Homemade wafers, freshly baked and aromatic with good cocoa, butter, and a kiss of vanilla, taste a gazillion times better [than store-bought]. This whipped cream is terrifically peanut buttery with…
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Smitten Kitchen’s Flipped Crispy Egg Taco With Singed Greens
Try this Flipped Crispy Egg Taco With Singed Greens recipe from Deb Perelman’s cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites. The greens are singed in a smoking-hot skillet for about 30 seconds, until they just start to crisp and collapse; the egg is fried until bubbling and crisp,…
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Ottolenghi’s Mont Blanc Tarts
Try this recipe for Mont Blanc tarts from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. Named after the snowy mountain they resemble, Mont Blanc tarts — with their white meringue, whipped cream and tan-colored chestnut purée can often taste more fabulous than they look, with all…
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Ottolenghi’s Chocolate, Banana And Pecan Cookies
Try this recipe for Chocolate, Banana And Pecan Cookies from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts from London’s Ottolenghi. The secret here is to slightly underbake the cookies, which keeps them soft and fudgy. It’s for this reason that they’ve never become a feature in the shops, particularly in the…
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Ottolenghi’s Cinnamon Pavlova, Praline Cream And Fresh Figs
Try this recipe for a Cinnamon Pavlova, Praline Cream and Fresh Figs from chefs Yotam Ottolenghi and Helen Goh’s cookbook Sweet: Desserts From London’s Ottolenghi. This is a stunning dessert for a special occasion. It also has a nice element of surprise, as the meringue base is not quite what you might expect: gooey…
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Maple Chili Broccoli
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Pumpkin Pudding With Toasted Meringue
This recipe, including the meringue, can be made the day ahead and stored in the fridge. If you have a kitchen torch, skip the broiling step and use torch to toast meringues instead.
Recipes
Caramelized Onion And Sourdough Stuffing
The aroma of the onions, carrots and celery cooking in butter takes me right back to times spent with my mom in her kitchen while she made stuffing. The best. Keep tasting the stuffing as you go, adding more seasonings as needed.
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Brown Butter Mashed Potatoes With Fried Sage
Four pounds of potatoes may seem like a lot, but these are so good you’ll be glad to have seconds. For extra-smooth potatoes, put them through a ricer after cooking, before adding butter and milk. When making brown butter, use a pot with a light-colored bottom so it’s easier to…