I no longer live in Detroit, and can no longer call my grandmother every weekend to come over, but these biscuits remain a staple in my New York kitchen. Every biscuit is a unique experience. Sometimes a simple spread of jam and butter will do, and other times these biscuits become a vessel for something wonderful—like a crispy piece of spicy, buttermilk fried chicken (or catfish, if I’m feeling spontaneous)....

And because I’m never one to keep things traditional when it comes to Panzanella (I’ve made so many variations), I swapped in pan-fried polenta for the typical crouton. This is seriously genius, and it’s so easy to make. All you do is cut the store-bought polenta into one-inch rectangles, and fry it in a cast iron skillet until it’s browned on all sides. The result is this super crispy, slightly chewy “crouton” that soaks up all the juices from the tomatoes and vinaigrette....

But don’t despair! Let your freezer and blender rescue happy hour. This drink hits all the right notes: It’s refreshingly tart and a little bitter, a nice change-up from your standard gin and tonic or frozen margarita. What Is a Siesta Cocktail? Back in 2006, bartender Katie Stipe created the Siesta by riffing on the Hemingway Daiquiri, a Havana-made concoction made with white rum, fresh lime juice, fresh grapefruit juice, and Maraschino liqueur....

Why do I need olive oil in addition to butter? Olive oil handles heat in a different way than butter. Butter is rich and creamy, but olive oil has a wonderful flavor and also helps to crisp up the leaves of the sprouts. Using both in this recipe combines the best of both worlds to produce deliciously perfect roasted brussel sprouts. How do I choose the best Brussels sprouts? Brussels sprouts should be fresh and on the small side....

German Potato Salad This is a German Potato Salad of the style that has evolved in English-speaking countries, based on traditional warm potato salads brought by German immigrants. So it’s not strictly authentic, but still bears German influences like the dressing style, bacon and dill. More importantly though, this kind of salad is just delicious regardless and boasts a very firm foothold in the potato salad world! (Outside of Germany, that is....

The syrup and pancakes come together so quickly that you can easily have this festive breakfast ready to go in 15 minutes. Whether you are cuddling up together on a cold winter morning, or you are exhausted from unwrapping presents and need a Christmas morning breakfast, these pancakes will be a delicious reward your family can enjoy for years to come. Tips for great pancakes: Pancakes are ready to be flipped when bubbles form, and the edges are getting cooked....

UPDATE: Give-away now finished! congratulations Stephanie Turnbull​ from Yatala, QLD, Australia and Lisa Honoshofsky​ from Ohio, USA! Both winners have been contacted by email to claim their prizes. I love doing giveaways! And today, TWO readers have a chance to win my most used kitchen tool – a handcrafted Japanese Chef’s knife. The exact knife I use every day – read more about it here! It’s sitting here in my house, brought all the way back from a little boutique knife shop in Tokyo....

I couldn’t agree more. We have a thing for oxtails in our family. Oxtail stew was a favorite winter dish my mom prepared when we were growing up. What Are Oxtails? If you are unfamiliar with oxtails, they are tails of beef cattle (formerly only steers, now both male or female), typically sold cut into segments. Most of what you buy is bone, and the meat is well exercised and fatty, so oxtail preparations lend themselves to slow cooking....

Serve this Greek Lemon Rice with your favourite Greek food like Greek Chicken, Gyros Chicken, Greek Meatballs or Souvlaki! Greek Lemon Rice recipe I made this Lemon Rice Pilaf as a side for a Greek Feast that I shared in my Chicken Souvlaki recipe. And I promise, it is so good, you honestly will want to eat it straight from the pot. The reason this is not just “another flavoured rice” is because it’s made as a pilaf....

They are well-seasoned, mildly spicy, creamy, and delicious! And since they’re ready in just 20 minutes, it’s easy to whip them up anytime. I make these eggs with Greek yogurt instead of mayonnaise. This substitution works very well - they are wonderfully creamy and delicious. In fact, they are one of my favorite keto appetizers. Deviled eggs are amazing. It’s like magic - simply removing the yolks and mixing them with something creamy plus a few spices transforms the humble hard-boiled egg into a true delicacy....

In this recipe we purée raw parsley and green onions, which when mixed into the potatoes turn the mash a vibrant green. Perfect for a festive meal. You could also experiment with baby spinach, mint, or other greens. In fact, I added some fresh mint to one of the mashes I made and served it with lamb, it was lovely. Enjoy! Bring to a boil and reduce heat to maintain a low simmer....

Friends with cherry trees are good friends indeed, especially when they arrive with baskets filled to the brim! Mostly this is an opportunity to gorge, and engage in pit spitting contests. (I’m still mad that they’ve cross-bred the seeds out of watermelons, depriving me and thousands of kids of the summer rite of seed spitting, but am happy to engage with cherry pits.) But if you want get all grown up on us, you can do other things with fresh cherries—clafouti, cherry fro yo, and sweet cherry pie—or make a simple cherry salsa to accompany pork chops or pork tenderloin....

For the stuffing, you’ll sauté some diced bacon, shallot, garlic, mushrooms and broccoli. It will look about like this: Next, get your chicken ready for stuffing by slicing the breasts open (but not all the way through) with a small knife so the two sides lay flat but are still connected in the middle. Spoon the stuffing mixture onto the chicken breasts, fold over the sides and tie everything together with the butcher’s twine like this:...

I may be overloading on Vietnamese dishes this week, having just shared Vietnamese Rice Paper Rolls a couple of days ago. But I’m not going to apologise because it’s one of my favourite cuisines and this dish epitomises what my blog is all about – sharing easy to make, amazing food from around the world. The marinade for these wings is a classic base for many Vietnamese dishes and is a great balance of sweet, salty, spicy and tang that epitomises the food of this cuisine....

Enter the Hemingway Daiquiri. It’s light, perfectly balanced, sweet without being cloying, and, dare I say it, sophisticated. This is a drink that will make you think of the daiquiri in an entirely new way. The History of the Hemingway Daiquiri In some ways a Hemingway Daiquiri is similar to the more commonly known New Orleans-style slushee version: It contains rum, lime, sweetener, and it’s a pretty color. But the Hemingway Daiquiri has its own unique history....

The crostini bread can be made days and days in advance – it stays crispy for ages! Crostini Everybody loves finger food. No need to deal with a knife and fork, struggle with chopsticks or scoop with spoons. Just clutch your cocktail in one hand and use your other to pop these in your mouth! “Crostini” means “little crusts” (ie. “little toasts”) in Italian and that’s exactly what they are: Thin, small slices of bread, toasted until crisp and then piled with toppings....

These frozen pizzas are a freezer meal favourite along with Burritos, Cannelloni, Lasagna and hearty Beef Stew! Homemade Frozen Pizzas I always feel smug when I know I have a stash of really good freezer meals. My favourites are things like burritos, stews, soups, quesadillas, garlic bread (BEST standby ever!), lasagna and these homemade frozen pizzas. I have grand plans to do an Ultimate Homemade Pizza Guide one of these days, complete with homemade pizza dough options and the RecipeTin Family pizza menu....