Enjoy a comforting dish of scalloped potatoes layered with savory ham and a creamy blend of Jarlsberg, Swiss, and white ...

For many of my weeknight dinners, I'm looking to accomplish three flavor requirements: buttery, garlicky, and crispy. If that sounds like your ideal flavor combo, then let me introduce a ...

Tip: Slice three or four potatoes using a mandolin on the thinnest setting. Cut the remaining potatoes using a slightly ...

Preheat oven and broiler to 450°. In a mixing bowl, combine the butter and bread crumbs, using a spatula to mix, until a paste forms. Add the Gruyère and Parmesan, and combine. Stir in the thyme ...

Preheat the oven to 325 degrees. Roast the whole apple in the oven until soft. When cool, peel and mash the pulp. Add lemon juice to taste. Slice the fennel very thin on a mandoline, and let sit ...

Scallop Chowder Costello describes this elegant, cream-enriched soup as “New England in a bowl.” She likes to serve it as a first course to a seafood-themed dinner on Christmas Eve; garnished ...

Mornay, a mustard-flavoured cheese sauce makes an irresistibly melting topping for scallops served in their shells with crab and a gratinated crunchy topping. Slice each scallop into three discs ...

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

People tend to have strong preferences about congee. My grandmother made it thick and hearty, but I now prefer the thinner, lighter versions you get in Hong Kong. It's easy to adjust the ...

When I lived in San Francisco, in the United States, there was an izakaya I often visited that served a delicious dish that was listed on the menu simply as “grilled oysters”. Far from being ...

Preheat the oven to 200°C/180°C Fan/Gas 6 and grease a shallow 1.8 litre (3¼ pint) ovenproof dish. Place the chickens on a board. Place half the bay leaves, a third of the sage and a lemon half ...