At GreatGrub you will find stories, recipes, advice and all things food, written by people who care about what they eat and how they eat it. And to share your own experiences or favorite dishes, simply register and get writing.[more]

Ribeye Steak

I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering … [more]

Potsticker Poser

I felt like a Firecracker Shrimp fraud. A Potsticker poser. I had been invited to be a guest chef at a prestigious festival held at a swanky, mountain resort. This was the first time I would be doing … [more]

Silver Gin Fizz

Dry gin came of age in the golden era of the cocktail, and in the ’30s and ’40s there were more gin cocktails than any other kind. Among those hundreds of gin drinks is the Gin Fizz, … [more]

Frank Godfrey

The best butcher in North London - the great thing about a traditional butchers shop, is that you can buy cuts that simply are not available in supermarkets: belly pork, shin of beef, lamb shoulder … [more]

Espagnole

One of the “mother sauces”. A sauce made of brown stock and flavoring ingredients (herbs, mirepoix , tomato, and tomato puree) and thickened with a brown roux . [more]