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Epicurious 21st November 2012 – Prosciutto or pancetta?

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.  

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Epicurious 24th October 2012 – Use it or lose it

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.

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Epicurious 10th October 2012 – Creating the best chilli oil

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.  

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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.  

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Epicurious 22nd August 2012 – Spicy Dilemmas

This week in Epicurious I discuss alternatives to molasses in baking and explain the difference between the spices cassia and cinnamon.  

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