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Winter Chicken Stew

This is such a clever little recipe, calling for grated potato to act as the thickening agent for the stew so that the traditional use of flour is eliminated, making it gluten-free — brilliant! The carrots, parsnips, and leeks provide plenty of the veggie power but feel free to add peas, if you like, for a boost of color and nutrition to this fortifying potful for a cold winter’s eve. Read more

Marvelous Marzipan

Happy National Marzipan Day everyone!!! As you may have guessed over the years, marzipan is one of our favorite ingredients: we’re known to seek out baked delights that feature the lovely, fragrant almond paste with the fervor of, well, nuts. Luckily, marzipan seems also to be a favorite of BBC GoodFood Magazine editors, and so we have been able to share a good many delicious recipes with you in due course. To celebrate this most auspicious day (who knew?!?) we’re revisiting the recipes herein that contain marzipan [see links below], so put your aprons on and get ready to mix up something wonderful to enjoy on this marvelous marzipan day — or any other day that you feel like a nut! Read more

White Bread Rolls

These rolls are incredible: they do take some time (mostly in the proofing of the dough) but they are not difficult and the end-product is so very good! The addition of egg and butter to the dough gives them a soft crumb with a melt-in-your-mouth texture. They freeze beautifully, so make them on a quiet afternoon and you can enjoy them anytime. Sesame seeds would be a great alternative to poppy — or mix them!!! Read more

The Perfect Croque Monsieur

If you have not seen the film It’s Complicated, leave our site immediately and open Netflix! Welcome back, we hope you enjoyed it!! A Croque Monsieur is not just your run-of-the-mill toastie: all the parts must come together for it to be perfect. However, once it is mastered it is one of the greatest sandwiches in the world and, then, Meryl Streep-worthy! Read more

Herb-Baked Celeriac

Here is a novel and delicious way to eat celeriac, and the best part is that you don’t have to peel it: just give it a good washing on the outside and slip it into the oven for two hours. We thought it a dandy idea to cook this alongside a roast or oven-braised stew for an effortless side-dish. Roasting it brings out the natural nuttiness of celeriac and the herbs are a lovely accent to that nuttiness. Read more

Ginger and Walnut Carrot Cake

While we adore ginger in any form, we do admit to a particular fondness for crystallized ginger. In this lovely, old-fashioned tea shop treat, the ginger is combined with grated carrots and walnuts to produce a nubbly and most delicious cake. Do note that you can often buy grated carrots in the produce section of the market which will make this cake a doddle to stir together! Read more

Pork Loin with Parma Ham and Oregano

Served atop a bed of peppery arugula, this succulent pork entrée is company-worthy. The loin is butterflied and stuffed with prosciutto and fresh oregano, then roasted over a layer of onions or shallots. A simple pan sauce rounds out the dish to perfection. This would be fabulous paired with buttery mashed potatoes — but then again, what isn’t?!? Read more