This tenderloin, sunchoke, and mustasa recipe is based on the food philosophy of chef Josh Boutwood—the gist of which is to use only three main ingredients to highlight key flavors.
Have you ever wondered what the Big Kahuna Burger from Quentin Tarantino’s films tastes like? How about the Breakfast Dessert Pasta from Elf and Spongebob Squarepants’ Krabby Patty? Well, I have
INGREDIENTS Crust 400g. cauliflower 1 large egg, lightly beaten 200g. shredded mozzarella cheese, divided 5 tsp. grated parmesan cheese Sea salt, to taste Freshly ground black pepper Crushed red pepper
INGREDIENTS 1 kg. seabass or apahap (whole) 2 pcs. fennel bulb 2 lemons 250 ml. dry white wine Salt and pepper (to taste) PREPARATION Preheat oven at 180 °C. Slice the fennel
This recipe was originally published in Southern Living, August 2017.
This recipe was originally published in Northern Living, July 2017.
When people offer vegan alternatives, often the options are enough to turn you into something like that “Breatharian” couple who claimed they hadn’t eaten in three years and only fed off
This recipe was originally published in Southern Living, July 2017.
This recipe was originally published in Northern Living, March 2016.
This recipe was originally published in Northern Living, September 2016.
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