This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
“If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep."
Here is a new recipe to try while enjoying you Independence Day holiday
This storecupboard essential forms the base for a no-fuss – and nearly instant – version of this classic pudding.
The chicken served at some popular fast food cafes in Nairobi could be laced with a toxic cocktail of bacteria and in some cases, chemicals that could cause cancer.
People who savour their food are apparently far less likely to be overweight or obese than fast eaters. So if you are the latter, how do you break the habit?
The long-running series in which readers answer other readers’ questions on subjects ranging from trivial flights of fancy to profound scientific concepts.
This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley.
Black panther, Cholera, Babangida: Your Wednesday briefing | All you need to know to start your day
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy – also, cheap.
There’s not much that can’t be salvaged with butter. Here, it’s tinned apricots: thrown into a hot pan until they begin to char, then glazed with molten butter and maple syrup.
I visited many restaurants and coffee shops in the city and its suburbs. One of my favourite was the Belvédère Restaurant.
Served with couscous or flatbread, it’s a satisfying meatless meal on its own. Or serve it with roasted chicken, beef or lamb as a hearty side dish.
A pre-lunch amuse-bouche – I don’t hold with the savagery of the modern term “snack” – is a teensy cheese tartlet served in a flip-top box of decorative pebble.
This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why