Pork and Olive Pies
/
Hail Britannia! From the land that gave us Scrooge, Hogwarts and “Love, Actually” comes a scrumptious, savory treat.
Read More
Poussin Normand
/
Calvados is a brandy from Normandy, lovingly crafted from 25 varieties of apple - most of which are tiny and taste terribly bitter if eaten! This traditional recipe makes excellent use of both “Calva” and the ubiquitous Norman ingredient, cream. Adapted from a recipe in Saveur magazine.
Read MoreMarinated Hanger Steak with Grilled Peaches & Savory Herb Dust
/
If you haven’t grilled peaches before, this recipe will make you want to use them as a side for whatever else you’re grilling that day. They’re also great with a little butter, served over ice cream for dessert.
Read MoreMargarita Shrimp
/
My husband made this up on a whim once, while we were in Belize. Not all of his experiments succeed... BUT THIS ONE DID!
Read MoreJerk Chicken
/
Mark: Adapted from a Cook’s Illustrated article, this recipe utilizes a really interesting technique. Authentic Caribbean jerk chicken is cooked over wood from the allspice tree – which is wicked expensive to get your hands on stateside. Instead, you use a foil pack - filled with herbs, whole spices and wood chips - directly on the coals to produce a fragrant smoke. I’ve since used this technique with different spice combinations, on different meats, to great effect.
Read MoreTarte Nyonsaise
/
Mark: This is one of Lydie Marshall’s recipes. “Nyonsaise” means: in the style of... or as it’s done in... the town of Nyons, where Lydie lives.
Read MoreChicken Crapaudine
/
Mark: From the book My Paris Kitchen, by David Lebovitz, this is what passes for “fast food” sold by street vendors in Paris.
Read More