This is a great accompaniment for chicken meatballs , dumplings or any kind of dim sum. You can spice it up with a spot of chili sauce and add green onions for more flavor. It keeps well in the … [more]
I had a chef friend who believed all you had to do to to be unique was adapt a cocktail to a food recipe. In a way, he was right. So in honor of him, this recipe is an adaptation of a Manhattan. [more]
There’s nothing more comforting than a good tomato sauce. Not only is this perfect for the GreatGrub style of pinch, touch, dash cooking, but also it is wide open to interpretation. I suspect … [more]
Here’s a cranberry sauce that will make the driest of birds taste great and take a perfectly done turkey to a whole new level. So whether you are planning a large holiday feast or simply … [more]
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]
A type of rich brown sauce. It is made by combining equal parts of beef or veal stock, espagnole, and sometimes with the addition of sherry or madieira and reducing by half. [more]
This is a very simple recipe that makes about 340ml (12 fl oz). You can use this hot or cold (it should keep for around a week in the refrigerator). [more]
My brother, Tom, and I both consider ourselves good cooks. The problem lies in who we each consider the best cook - ourselves of course! So over the years there has been a bit of rivalry between us. … [more]
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