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I have been looking forward to camping so I could try out this campfire recipe. First you cut the tops off of oranges and scoop the guts out with a spoon. Mix up instant cake mix in your coffee pot. Hah hah. No, only mix it in your coffee pot if you are like me and forget to bring a bowl. Fill each orange up a little past halfway with the cake mix. Put the tops back on and wrap the oranges with aluminum foil. Set the oranges in the campfire coals for about 20 minutes. The cake bakes right in…

Sonhos e dedicação são uma poderosa combinação —

Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.

This week while many were flipping pancakes for Shrove Tuesday, we were busy making waffles. I guess we are different that way, but if I were to choose between both, waffles would win by a slight margin. It’s the contrast of the crispy exterior and the soft interior that makes the waffle rank high on my list. Making waffles relaxes me, gives me a moment to linger a little longer on my thoughts. Whisking up a thick, gloppy batter with carefully measured basic ingredients of flour, milk and a…

A recipe for crispy-fried salmon skin done Asian-style. Think of this as a recipe for salmon bacon. It is crispy, a little fatty, and pleasingly salty.

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This tip will forever transform the way you think about fish skin. First of all, don’t throw it away! Instead season and bake the skin on its own for a crisp, salty, and very bacon-like treat. This video from CHOW shows you how: Don’t worry about it being too fishy. As the video shows, you end up with a “mild fish-flavor.” This technique isn’t just for salmon skin, either: try it on other thin-skinned fish like black cod and halibut.

A recipe for making your own cured salmon at home.

"Brunost ice cream. Are you sure?" Oh yes. "You're going to put brown goat's cheese in ... er ... ice cream?" Indeed, I am. ...

Far easier than you'd ever think, all you need is super-fresh fish, salt, pepper, spices and a fridge

A recipe for leg of lamb marinated in a hibiscus marinade and cooked on the BBQ

We are delighted to have sourced this fantastic product. Bone marrow butter is the perfect treat for the home cook who loves nose to tail eating. Made by simply blending bone marrow with butter and seasonings to give an ultra rich finish. It is delicious whisked into a rich veal jus and will take your sauce to another level. Or try serving on steak - place a medallion on almost cooked steak and pop under the grill for one minute. The bone marrow butter will melt and release its rich, creamy…

Try this mini version of traditional German pancakes cooked in a muffin tin. The triple berry topping makes them even more fantastic!