Clik here to view.
The essential cheese quiche
Image By: Sydney Kramer Abstract This is the most perfect, custard-like quiche with plenty of gooey French cheese, chives on top and a homemade pastry crust. If you’re like me, and you think that most...
View ArticleClik here to view.
The easiest Thanksgiving turkey
Image By: Sydney Kramer Abstract I really hate cooking turkey. I used to, anyway. I mean, I still hate carving the thing. Brining was always a pain in my ass, too, but I always felt the need to or...
View ArticleClik here to view.
Waffle, maple and sausage stuffing
Image By: Sydney Kramer Abstract I made my own Belgian waffles for this recipe, then chopped them up, toasted them, and combined them with what I consider to be the stuffing essentials: lots of...
View ArticleClik here to view.
Pumpkin pie layer cake with candied Graham crackers
Image By: Sydney Kramer Abstract I wanted to make a cake that reminded you of pumpkin pie, but how to do that? Well, start with a really great basic pumpkin cake recipe (like this one), then add a...
View ArticleClik here to view.
Stir-fried orange pumpkin
Image By: Madhur Jaffrey Abstract This colourful side dish will banish all thoughts of trendy pumpkin-spice drinks and snacks. The spices here are a combination of Northern and Southern Indian...
View ArticleClik here to view.
Bean me up nachos
Image By: Alison Adams Abstract Top intergalactic blue corn chips with spiced black beans. Dab with soothingly cold crème fraîche and avocado, and drizzle with your favourite hot sauce (try Frank’s...
View ArticleClik here to view.
Deep Spice Nine popcorn
Image By: Alison Adams Abstract Hot, sweet and spicy, this moreish snack will put you in battle mode – if you care to get off the couch…
View ArticleClik here to view.
Phasers on stun chicken sub with kimchi mayo
Image By: Alison Adams Abstract Using panko breadcrumbs to crumb the chicken results in golden crispy gloriousness. Cut the sub into Tribble or Klingon sized pieces, according to your needs.
View ArticleClik here to view.
Wrath of Khandy cookies
Image By: China Squirrel Abstract These super-sweet candy-studded cookies are quite simply outta this world!
View ArticleClik here to view.
So wrong, it's right
Image By: Nick Palumbo Abstract We originally created this single serve dessert for the Sydney Festival. It’s basically a bunch of odd flavours that work really well together – as the name suggests....
View ArticleClik here to view.
Rudolph biscuits
Image By: Mima Sinclair Abstract You start with a gingerbread man, turn him upside down and then you have Rudolph. It is simple and brilliant – the kids will go crazy for these!
View ArticleClik here to view.
Dark gingerbread dough
Image By: Mima Sinclair Abstract A stronger, spicier dough and visually darker because of the use of dark molasses. This gingerbread recipe is delicious on its own, but we recommend using it to make...
View ArticleClik here to view.
Royal icing
Image By: Mima Sinclair Abstract This classic icing is a versatile one. Not only is is delicious on biscuits of all varieties, it can be made with a chocolate twist and coloured to suit your fancy. We...
View ArticleClik here to view.
Capicola
Image By: Elias CairoMeredith Erickson Abstract Capicola to Italians, capocollo to Americans, capicolla to Canadians, “gabagoul” to Tony Soprano — whatever you call it, capicola is made from the neck...
View ArticleClik here to view.
Texas beef brisket
Image By: Lance Rosen Abstract The barbecue in Texas is all about the pure beef flavour with minimal extra seasonings. I have lightly brined my beef using pickle juice and mustard. The rub is...
View ArticleClik here to view.
Roasted parsnips with sherry-maple glaze and chanterelle mushrooms
Image By: Tal Ronnen Abstract Baby parsnips are so tender that you don’t even need to peel them. (And if you did, there wouldn’t be much vegetable left!) Parsnips have a sharp flavor reminiscent of...
View ArticleClik here to view.
Roast root hummus
Image By: Hugh Fearnley-Whittingstall Abstract This is a great snack or starter, served with crudités or warm flatbreads, or spooned into toasted pitas with salad and shredded cold meat. Use whatever...
View ArticleClik here to view.
Filipino chicken inasal
Image By: Regina Meehan Abstract The Filipino street food tradition of the ihawan or barbecue stall is found all over the country and people flock to taste inihaw – the all-purpose name for barbecued...
View ArticleClik here to view.
Super-crisp roasted potatoes
Image By: Kenji López-Alt Abstract Roasting potatoes is not quite as easy as roasting most other vegetables. See, with roast potatoes, we’ve got a different set of goals than when, say, roasting...
View ArticleClik here to view.
Satay
Image By Simon Goh Abstract Simon Goh knows a good satay. To make the beautiful spice Simon suggests using a high quality curry powder like Alagappa that is made in Malaysia. It can be found in Asian...
View Article