Tastes and flavors
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10 of the best restaurants in Lyon – chosen by the experts

10 of the best restaurants in Lyon – chosen by the experts | Tastes and flavors | Scoop.it
France’s gastronomic capital is famous for traditional cooking, but a new wave of chefs is now reinventing the classics. Chefs and insiders select their favourite Lyon restaurants old and new
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Zucchini and Carrot Fritters With Yogurt-Mint Dip — Good Appetite

A recipe for vegetables fried until golden and crisp.
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Bruno Loubet's Christmas roast pheasant recipe

Bruno Loubet's Christmas roast pheasant recipe | Tastes and flavors | Scoop.it
The second in OFM's turkey-free options for the big Christmas meal • Tomorrow: Sam Harris's mallard Turkey is not such a big tradition in France so I've never hesitated to cook something like pheasant.
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René Redzepi's Christmas goose recipe

René Redzepi's Christmas goose recipe | Tastes and flavors | Scoop.it
Fed up with turkey? Running daily on the site this week we have four Christmas bird options, plus a vegetarian main and a fish dish.
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The 10 best olive oil recipes

The 10 best olive oil recipes | Tastes and flavors | Scoop.it
Drizzled or glugged, the ripe, silken qualities of olive oil are a gift to the home cook.
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How to make the perfect apple pie

How to make the perfect apple pie | Tastes and flavors | Scoop.it
Puff or shortcrust, cooking apples or dessert, cream or custard – and can plain old apple pie compete with tarte tatin and strudel?
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20 best recipes from Nigel Slater's books: part 3

20 best recipes from Nigel Slater's books: part 3 | Tastes and flavors | Scoop.it
Fish suppers, chocolate cake and more, selected from Appetite and Tender Vol II as part of Observer Food Monthly's celebration of Nigel Slater's first 20 years at the Observer • The final part of this series appears tomorrowA tart for lunch, supper...
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Olive recipes: more than just a nibble

Olive recipes: more than just a nibble | Tastes and flavors | Scoop.it
Free your olives from canapé purgatory with a custom-made marinade; or cook with them, to unlock a spectacular depth of savoury deliciousness
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How to make fluffy sponge | Kitchen tips

How to make fluffy sponge | Kitchen tips | Tastes and flavors | Scoop.it
Melting, rubbing in, whisking… sponge can start life in many guises.
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A-Z of unusual ingredients: buttermilk - Telegraph

A-Z of unusual ingredients: buttermilk - Telegraph | Tastes and flavors | Scoop.it
In our new online series, Rachel Smith explores exotic ingredients that could spice up your storecupboard. This week: B is for buttermilk.
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Tea for tous

Tea for tous | Tastes and flavors | Scoop.it
Le goût du thé s’affine, s’affirme et s’affiche sur les cartes des plus grands chefs. Des palaces aux cantines hype, on ne jure plus que par l’accord mets-thé.
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A-Z of unusual ingredients: nori

A-Z of unusual ingredients: nori | Tastes and flavors | Scoop.it
Ingredient sleuth Rachel Smith continues her series on exotic foodstuffs. This week: the Japanese favourite nori, or seaweed
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Signe Johansen's Swedish apple and almond pudding

Tart apples and buttery sponge make this Scandinavian apple pudding a perfect autumn treat.
    
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Yotam Ottolenghi's custard recipes

Yotam Ottolenghi's custard recipes | Tastes and flavors | Scoop.it
Whether it's a firm, baked custard or a pourable sauce to adorn a pudding or cake, there are a few simple rules to follow Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and...
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Sam Harris's Christmas mallard recipe

Sam Harris's Christmas mallard recipe | Tastes and flavors | Scoop.it
The third of OFM's turkey-free options for Christmas dinner • Tomorrow: José Pizarro's partridge recipe Always rest your mallard well before carving and ensure it's gloriously pink.
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Why mustard is good for you

Why mustard is good for you | Tastes and flavors | Scoop.it
A hit in the kitchen thanks to its pungent kick, mustard once lived in the medicine cabinet ... • Try it with Rosie Sykes' grilled mustard haddock recipe Mustard, and mustard seed, is an indispensable ingredient in any cook's larder.
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The Myth of Organic Agriculture

The Myth of Organic Agriculture | Tastes and flavors | Scoop.it

Organic products – from food to skin-care nostrums to cigarettes – are very much in vogue, with the global market for organic food alone now reportedly exceeding $60 billion annually.

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A-Z of unusual ingredients: quinoa

A-Z of unusual ingredients: quinoa | Tastes and flavors | Scoop.it
Rachel Smith is on a culinary adventure to find exciting new kitchen staples. This week: Q is for quinoa
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Medjool dates, a Middle Eastern delicacy

Medjool dates, a Middle Eastern delicacy | Tastes and flavors | Scoop.it
The succulent Medjools grown on an Israeli plantation have been a Middle Eastern favourite for thousands of years
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From Corsican Tradition to Hot Paris Trend

From Corsican Tradition to Hot Paris Trend | Tastes and flavors | Scoop.it
A family’s skill with knives ranges from table wear to collectors’ items.
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A Good Appetite: Spaetzle at Home: Crank Up the Fluegelhorn and Fill the Steins

A Good Appetite: Spaetzle at Home: Crank Up the Fluegelhorn and Fill the Steins | Tastes and flavors | Scoop.it
Add leeks and cabbage, cover with cheese, and bake until everything is bubbling and crunchy on top.
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Halloween 2013: how to make the ultimate pumpkin

Halloween 2013: how to make the ultimate pumpkin | Tastes and flavors | Scoop.it
Pumpkin grower Tony Finch demonstrates how to make a professional-standard Halloween jack-o'-lantern
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How to carve a perfect Halloween pumpkin

Tired of making jack-o'-lanterns that your neighbours laugh at? Follow our step-by-step guide for pumpkin perfection.

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How to cook with hazelnuts | The Flavour Thesaurus

How to cook with hazelnuts | The Flavour Thesaurus | Tastes and flavors | Scoop.it
Hazelnuts have a sweet, buttery flavour, with hints of cocoa. The bittersweet richness of hazelnuts is also good ground into a coating for delicate, buttery seafoods or as the basis for a luxurious sauce.
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How to make perfect french toast

How to make perfect french toast | Tastes and flavors | Scoop.it
Eggy bread, pain perdu, poor knights of Windsor … whatever you call it, french toast makes a simple and delicious breakfast. But do we over-egg it on this side of the Atlantic?
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