This dish has a bit of an identity crisis. It’s kind of like chips and dip, but the flavors are reminiscent of roast sweet potato wedges with herbs, and the whole thing is plated like a salad—a crunchy one you eat with your fingers
The hype around hot cross buns in Melbourne around Easter time is no laughing matter. Every bakery and patisserie makes their version, websites publish full guides on where to snag the best ones and influencers flock all over town to capture their hot cross hauls
Dal fry is a popular Punjabi comfort food in homes, in restaurants, and at highway truck-stop eateries called dhabas. One of the best parts of taking a road trip in India is stopping at dhabas, where they usually have a signature dal fry served with jeera rice, naan (flatbread baked in a tandoor clay oven), thinly sliced red onions, and a lemon wedge
The secret to this dish is using a variety of fresh mushrooms with the dried porcini to take weeknight cooking to a whole new level. Ingredients 1 cup (20g) dried porcini 6 ounces (180g) dried egg pappardelle 2 tablespoons extra-virgin olive oil 3 tablespoons butter 1 garlic clove, minced 1/3 pound (150g) mixed mushrooms, cleaned and sliced 1 sage sprig salt and pepper grated Parmesan cheese, for serving Method Soak the porcini in a bowl of water for 15 minutes, then drain and squeeze out to remove any excess water
Hold onto your octopuses folks! To celebrate the launch of our new graphic novel, Inked, we're giving you a little peek into our creative processes. ~ Karen Wasson & Jake A Minton
A Specialist Literacy Teacher When you meet me, I’ll tell you that I teach dyslexic kids how to read, but really, as a Specialist Literacy Teacher, I help all sorts of children develop their reading, spelling, writing, and oral language skills using evidence-based methods based on the Science of Reading. I’m also a children’s author and lover of children’s literature, so when I first became a teacher, I wanted to make sure that the kids around me got the chance to love stories as much as I did
Keema, a richly spiced minced meat, is a staple in many Pakistani homes. This is a unique variation that is first tenderized and marinated in a sharp spice blend and finished with “dhuni,” a cooking method in which you infuse your dish with coal smoke through a quick light coat
There is nothing better than pancakes for brunch! This recipe allows you to pop these into the oven and get on with preparing something else. Light and fluffy and rectangular, these pancakes make for a fun change
This recipe for Chargrilled Lamb Salad and other simple, fresh, seasonal recipes with and sumptuous colors and flavors can be found in Pranzo: Sicilian(ish) Recipes & Stories by Guy Mirabella. Ingredients 2 lamb backstraps 3 tablespoons extra-virgin olive oil 2 grated garlic cloves, 1 tablespoon dried oregano, Salt and pepper 155 g (51/2 oz) fresh, blanched peas 2 small zucchini 8 radicchio leaves 140 g (5 oz/1 cup) crumbled marinated goat’s cheese, 160 g (51/2 oz/1 cup) edamame beans 20 g (3/4 oz/1 cup) each of mint, flat-leaf (Italian) parsley and dill Method Bring 2 lamb backstraps to room temperature on a large plate
Smoothie bowls can look restaurant quality at home in no time at all. A trick I use is to prepare all the ingredients ready to blend before your guests arrive, keep in a container in the refrigerator, and then blend when ready to serve
A personal note from the author. Philip and I have been through the learn-to-read process three times, with our three children
When you’ve left behind everything you know, how do you find your way home? I live in Australia, a country where so many people have come from far away. Among them is my own family
"These cookies are so bright and colorful. They remind me of Diwali decorations and rangoli! Rangoli are bright and colorful designs made by using colored powders, rice, and/or flowers