This recipe by Taz Sarhane, head chef of Michelin-starred Cycene, pairs the gamey flavour of wild duck with a nutty sauce, creating a toasted, warm dish. Paired with crisp boulangère potatoes ...

In a small cup, combine the chicken stock and the lemon juice. 3. Pat the chicken thighs ... Add them to the bowl. 5. Pour off all but a thin layer of fat from the skillet. Return the pan to ...

Traditionally, this dish is made with raw shrimp, “cooked” by the acidity of lime juice. The shrimp will ... arrange the shrimp on top, then pour the sauce over them. Top with the avocado ...

And if you like your drinks spicy, muddle a red-ripe slice of jalapeno with lime juice and pour a shot of tequila over it, then add your choice of mixer. Or drink it straight. I’m not judging you.

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