cooking

Cooking With Chef John Howie: Spicy Thai Beef With Grapes

If you’re a die-hard fan of the food we commonly get at Thai restaurants in America, you’ll be delighted to know that the Red/Green curries and Tom Yum soups we love so much are just the tip of Thailand’s culinary iceberg. The South-East Asian country has a bounty of more complex, aromatic and texturized dishes (with…

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COOKING WITH CHEF JOHN HOWIE: AHI TRUFFLE POKE

“It’s sort of like a poke, and a little bit like a tartare,” says Chef John Howie about this Hawaii-inspired raw fish salad, elevated to a high place of intense sensual flavor with the inclusion of fresh black truffles. If you get your hands on some black truffles – and at $600-$800 a pound, they…

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9 WAYS TO MAKE YOUR OWN PLUMP, JUICY SAUSAGES

Supermarkets have simply ruined sausages for many people. Filler, fluids, modifiers, all packed into tubular bags of intestines with the worst bits of waste meat collected off the floor once the butchery has been swept… Graphic, mental images of the contents of a pack of cheap, supermarket sausage can take people to some really fanciful…

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