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Cod ‘Cassoulet’ PREP 5 MINS / COOK 15 MINS A quick one-pan meal, this cassoulet is wholesome, full of flavour and freshness, with a touch of spicy heat. I know, I know, it is cassoulet with fish, and not the traditional cassoulet of southwest France, which is made with half a pig. It really doesn’t need an accompaniment, but can be served with a
... See moreRaymond Blanc • Simply Raymond
BLOKHIN’S KOREAN BARBECUED RIBS Rinse flanken-style ribs in cold water. In a separate bowl, mix soy sauce, brown sugar, rice wine, sesame oil, black pepper, and cayenne. Combine onion, garlic, pears, and ginger, and process to a smooth purée, then add to the soy mixture. Add toasted sesame seeds and a splash of water to thin. Pour marinade over
... See moreJason Matthews • The Kremlin's Candidate: A Novel (The Red Sparrow Trilogy Book 3)
I have no doubt there are good chefs working in spas throughout France, but the godfather of them all is Michel Guérard, one of the first modern celebrity cooks. He became a household name in France more than twenty years ago when he inventedcuisine minceur. This was based on the thought—revolutionary in those days, and not all that common even
... See morePeter Mayle • French Lessons: Adventures with Knife, Fork, and Corkscrew (Vintage Departures)
Red wine, beef, some button mushrooms and a few pearled onions, bouquet garni, maybe some broad noodles or a simple
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Spelt – I love the flavour of spelt. It is an ancient grain of the wheat family that is even mentioned in the Bible. For a while it was out of favour, as the world opted instead for modern, more prolific and easier to grow varieties of wheat, but now its slightly nutty flavour is very much back in fashion. Although spelt flour contains gluten, it
... See moreRichard Bertinet • Crust
Midnight Poboys
At 7, 8, 9pm we’d sit, increasingly grumpy and restless. We’d stare at each other, stare at the walls, shuffle into the kitchen again and ask for the 20th time if there was anything we could do to help. The answer was always “no,” until the night grew even later and finally, music started playing. Nikki would shout, “can someone come
... See moreA can of wild sardines in extra-virgin olive oil (personal favorite!)