In this issue of Epicurious we look at the difference between proscuitto and pancetta and how to use them in cooking. I also discuss how to cook chicken in a slow-cooker without the bones going brittle.
In this issue of Epicurious I discuss what to do with left-over anchovies and give some delicious ideas for using preserved lemons and silverbeet.
In this issue of Epicurious I give some ideas for how to make your own chilli oil and other flavoured oils. I also explain the difference between those delicious garlic creations: allioli and aioli.
Epicurious 19th September 2012 – Spotlight on fresh herbs – sorrel, parsely, chervil, rosemary and mint
In this issue of Epicurious I answer readers’ questions about cooking with fresh herbs and just what a “stick” of butter is.