There is nothing better than a mouthwatering, tender pot roast. If you have a sous vide machine, get ready for a new level of ...

He wrote: "The CRISPIEST roast potatoes you'll ever make. no expensive duck fat needed! Crispy on the outside, soft and fluffy on the iside - these potatoes are LEGIT." The foodie then went onto share ...

Duck pairs beautifully with pears and figs, which have a concentrated flavor after they're baked. Since there are already potatoes and shallots also in the pan, all you need is a simple green salad to ...

getting us excited for the cooler months with his easy crispy roast potatoes recipe. 1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel the potatoes, chop into large chunks and place in a large ...

Singaporean Barry Quek is the executive chef of Singapore-inspired modern European restaurant Whey, in Central, Hong Kong, and a pop-up/delivery side hustle called Uncle Quek. I was born and ...

Sometimes I worry about myself. The other day I was in a local farm shop and spied the new season parsnips in the corner – ...

Preheat a heavy baking sheet in a 425°F oven for five minutes. This creates a hot surface that starts “frying” the potatoes ...

Goose and duck fat aren't the only fats you can use. Delia Smith uses the fat from anything she is cooking and Heston Blumenthal says he swears by beef fat. Be careful not to add too much as it will ...