Italian cuisine is loaded with astonishing soups. There is, for example, zuppa pavese, a chickenbased bowl of greatness topped by sourdough bread and a poached egg. At the greatest height, however, is minestrone, a classic with a thousand variations. Here is the version I cooked a few nights ago.
Vegetables are a healthy addition to a braai or any other meat-based meal. However, the way you cook your veggies can make the difference between a great dish and a simply ‘okay’ one.
Couscous may have originated on this continent, but the addition of avocado gives this dish a distinctly Mexican look and taste.
Veganism is a growing global trend, and many of us will serve dinner or lunch to a vegan guest at some stage. Here is a recipe for mouth-watering, Israeli-inspired chickpea burgers.
It’s probably safe to say that hake is South Africa’s favourite supermarket fish. A magnificent vehicle for quick cooking, it can be prepared in many ways. Here is one.
There are few pasta dishes as powerfully flavoured as this marine-dominated classic. Try this freshly developed variation at your next dinner party for a really memorable meal.
Steak can be cooked and served in a variety of ways, but this Asian-inspired marinade can turn even the tastiest steak into something far more special and appetising.
Amaze your mates. Delight your womenfolk. Surprise yourself. Go bake a ginger and honey cake, bru!
We all know how to roast a chicken, just like we all know how to make toast. But here’s the next giant step: creating a Mexican-influenced salsa to spice up the freshly roasted fowl!
It’s impossible to think of a more suitable recipe for Farmer’s Weekly. Give this one of a million versions your full attention and win the praise of your lucky fellow diners.
Unless you have the entire Mafia Womens’ League on your unpaid payroll, this Italian-American pasta and meatballs classic is a great moment to display your skills as a solo cook.
Cooking a rabbit is a minor challenge, second only to getting a rabbit in the first place. Like most survivalist foods inherited from the peasantry of Europe, these floppy, cartoonish animals are a welcome addition to the repertoire.