You can approach borscht in two ways: The first is simply t simmer beets and other vegetables in broth and serve with sour cream. The second is to cook short ribs in broth, take the meat off the bones, and combine the meat and other vegetables in a substantial and irresistible soup-stew. Whichever ..

Hāpuku are a highly rated eating fish, reaching top dollar on both the local and international market. Chefs that have tasted farmed hāpuku have stated that it out performs wild-caught hāpuku.

Oh, the joys of summer! Peaches and blackberries are a perfect match for the grill. Impress your guests with this simple, yet delicious, recipe.

It’s not until around Labor Day that the sweet, thick-fleshed golden bell peppers are finally ready. This pasta is one way to celebrate them, along with the end of the summer. The little tomatoes, which are left whole, explode in your mouth. If you peel the peppers with a vegetable peeler, ..

The dish was served with creme fraiche and caviar, which was too fussy and complicated an idea for my taste, but I loved the idea of the potato sheet and it stayed in my mind. I used to experiment with wrapping other ingredients inside, and then one day, when I had a potato sheet left over, I ..

Broccoli rabe is in season from around September to January, it forms little florets like broccoli in October — which is the time to use it, otherwise the leaves are a little too bitter and fibrous. The florets have a sweet flavor and a texture that also makes the sauce creamier. At other times of ..

Try this easy Thai noodle recipe made with fresh herbs. It's quick and simple to make, and super-tasty!

If you now put the abalone in the freezer for about 20 minutes, it assists in cutting it finely. Its important to identify the way the grain runs so that you can carve against it, carving it as thinly as possible.

Fresh sardines, difficult to find until recently are a revelation to anyone who has only eaten their canned cousins. The fresh ones are easy to clean and scale and are inexpensive. To eat, nibble them like corn-on-the-cob.

Soft-shell crabs are surprisingly rich, such that one is usually enough for a first course and two or three for a main course. They are best just sautéed and served as they are. One of the mayonnaises makes a great accompaniment. The crabs are also great in a sandwich.

The delicate milky flavor of sweetbreads comes into its own when sweetbread slices are gently cooked in butter. As long as the slices are cooked just until they start to firm up to the touch, they will have an irresistible melting consistency. They are excellent floured or lightly breaded. A little ..

Seafood is often poached in vegetable broth (court bouillon). When the broth is served with the poached seafood, and the vegetables used to make the broth are also served, the dish is referred to as at la nage.

The stages for making most seafood soups are similar to the stages for vegetable soups: aromatic ingredients are first cooked in a little oil or fat, liquid such as water or wine is added, herbs and other aromatic ingredients are tossed in while the liquid simmers, the fish is poached in the liquid, ..

Who doesn’t love the taste of sweet slightly salty shrimp with rich tangy marie roase sauce? Well it is even better when the shrimp are breaded in a delicious seasoned crumb and the sauce is homemade.

Best known as a coffee substitute or additive, young leaves are less bitter than dandelion, especially if picked growing in shade. As a medicinal chicory is found to contain volitile oils that kill intestinal worms and in Germany the flower has been used to treat ailments from gallstones to sinus ..