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Lamb loin and ribs

When cooking lamb chops, I have always found myself torn between getting the meat around the bone as crispy as I like it whilst keeping the loin meat nice and pink.

And so it was whilst...

By Patrick Stuart patrick.stuart@open-media.net

A good feijoada is one of the most heart-warming, delicious and authentic of Portuguese...

By Chris winstanley

Recipe  ||  Having just spent a really great holiday on the northeast USA coast and taking in southern Maine, Boston and New York, I...

By PATRICK STUART patrick.stuart@open-media.net

I had a pang of desire this weekend...

Fish was never my first choice dish at a restaurant or at home, unless it was dipped in batter and served in paper with big thick chips, mushy peas, a pickled onion and a...

By Sarah Young

Thursday June 6 brought the unlikely pairing of World Superbike riders and Portugal’s Chef of the Year 2012 to Portimão Marina for the...

news: Satay secrets

By PATRICK STUART...

By PATRICK STUART patrick.stuart@open-media.net

Last Saturday at Portimão market a few...

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