Clams are full of flavour so you need very few of them to make the classic Spaghetti con Vongole, the Italian dish of clams, chilli, garlic and olive oil. Before you cook them, you need to remove the sand. Here’s how to do that and to make Spaghetti or Linguine con Vongole.
Did you know that one packet of puff pastry can contain up to 100g of fat and even a shortcrust pastry top is packed with calories? Read our tip to reduce both calories and fat grammes when you are making a pastry-topped pie.
How you season a steak makes the difference between an average steak and an exceptional one.
A cheeseboard should not be a competition to show off food knowledge or wealth or social status (though it sometimes feels like that). Rather, it should feel like a luxurious generous end to a meal rather than a burden on the digestive system.
Celebrities from Kendall Jenner to Gwyneth Paltrow swear by lemon and ginger steeped in hot water as a healthy drink first thing to wake up the system, rehydrate and help to clean out your liver.
The late Clementine Paddleford describes how to make a Café-au-Lait, New Orleans-style in her classic text The Best in American Cooking, now unfortunately out of print but still available second-hand.
Grappa is a clear distilled Italian alcoholic drink made from what is leftover after the wine-making process, that is the skins, pulp, seeds and sometimes, though not always, the stems. It is similar to the French Marc. It is a testimony to the resourcefulness of winemakers that they can turn what would otherwise be waste into something special.
Follow our advice if you are having trouble achieving a golden crust on bread when you bake it at home.
Watch this video with Lee Morris of Fstoppers.com and Chef Brett Mckee to learn about food photography and lighting food shots in a restaurant setting.