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Recipes

Cauliflower on the grill? Don’t be scared. It’s easy

To make grilled cauliflower with a tender interior and a flavourful, nicely browned exterior, we first microwaved it until it was cooked through and then briefly grilled it to pick up colour and flavour.

To ensure that the cauliflower held up on the grill without falling through the grate and to provide sufficient surface area for browning, we cut the head into wedges.

It’s high time to modernize Chicken Marbella. Here’s how

More than 25 years ago, Chicken Marbella was the signature dish of the famous Silver Palate gourmet shop in Manhattan and the cookbook it later inspired. And it’s no wonder this chicken dish caught fire—marinated in a pungent mix of capers, olives and prunes, it boasted big and, for the era, unusual flavours.

Buttermilk and salt key to this crispy oven-fried chicken

Soaking chicken in seasoned buttermilk guarantees that your crispy chicken will come out of the oven moist and juicy on the inside.

Salt doesn’t just enhance flavour—when you soak meat in a salty solution (a brine), the salt reshapes protein molecules and helps them hold onto moisture when the meat is cooked.

A rich almond cake makes a sophisticated and sweet dessert

Simple, rich almond cake makes a sophisticated and delicately sweet dessert, but traditional European versions tend to be heavy and dense. For a slightly cakier version with plenty of nutty flavour, we swapped out the usual almond paste for toasted blanched sliced almonds (we disliked the slight bitterness imparted by skin-on almonds) and added a bit of almond extract for extra depth.

Give your mayo-heavy American potato salad a French twist

American-style potato salad, thickly dressed with mayonnaise and sweet pickle relish, is archetypal picnic fare and will always have a place on summer tables. But we’ve cooked (and eaten) piles of it over the years, and these days we yearn for something lighter and fresher to serve with grilled fish, chicken, and even meat.