cooking techniques

Fall veg are delicious and versatile

Cajun étouffée

Cooking a korma

Bolognese: the real ragù

Eggplant or aubergine: call it delicious

Searing in flavour: you’re not really

Cassoulet comfort for the cold

Demi-glace: doubly delicious

Tortilla Española, Reuben, duck confit

Duck confit at Artisanale

Eggs Benny science at Darlise Café

Seriously good: Graffiti Market Detroit pizza

Preserves, jams, chutneys

We (almost) all scream for ice cream

Corn and “tandoori” chicken: 2 cultures