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]

Lasagne

If there was a temple for lasagne, I would worship there as a devotee on a regular basis. (You can read more about my devotion to it here ). It is one of the most comforting of all foods, in my … [more]

Passing the cocktail test

In France, one of the basic tests of a chef is simply to see how well they can make an omelette. Sure, it might be a very simple and common dish, but it still takes skill, knowledge, and passion to … [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]

Oxo Serrated Peeler

This little beauty makes light work of carrots, potatoes, apples and more. It feels great in the hand, keeps its sharpness for ages and is easy to clean. Good in dishwashers too. [more]

Resting your meat

When roasting, grilling or barbequing or otherwise cooking meat, you want to let the meat sit for at least five minutes after you remove it from the heat, because it is going to keep cooking. Once … [more]