The humble potato is as Irish as a pint of Guinness. But the Michelin-starred chef and restauranteur JP McMahon, notes in his The Irish Cookbook ($45) that the potato’s association to Ireland only ...

It would be lovely to eat prime steaks of beef all of the time but some of the old classic cuts are full of flavour. Did you know with a Digital Subscription to The News, you can get unlimited access ...

With spring taking its time to appear, I imagine we could all do with a hearty, belly-warming dish to put a smile on our faces. If I’m planning a slow cooked dish, beef cheeks instantly spring to my ...

Beef cheeks seem to be gaining popularity lately, having seen quite a few recipes using this cut in the media recently. This recipe here is one that I've developed over the years and I make it with ...

Beef cheeks are crusted in za’atar and then braised in a date purée, which gives them a complex herbal sweetness to balance the rich cut. If you can’t find cheeks, use beef chuck as a substitute. The ...

The gremolata just lifts the dish at the end - Haarala Hamilton I had this – made with oxtail – in Jerez nearly 20 years ago. I loved the idea of braising in sherry as it has so many notes to impart.

Who says big reds are only for the cooler seasons? In partnership with Riddoch Coonawarra, we’re talking to chef Simon Martensz about a luxurious braise that’s perfect for special occasions. As the ...

1. Rinse: Start by rinsing the beef cheek under cold running water to remove any surface impurities. 2. Trim: Place the beef cheek on a cutting board. Use a sharp knife to trim away any excess fat and ...

Bring ½ cup of vegetable stock to a simmer in a saucepan. Heat a dry 7-inch skillet over low heat and toast saffron strands for 1 minute, then transfer to a small bowl and crumble. Combine saffron and ...

Mourad Lahlou, chef at Aziza in San Francisco, talks with Evan this Saturday about making your own couscous, something his restaurant does every day. He shared couscous-making instructions as part of ...