Brining is the secret to incredibly tender and tasty barbecued chicken breasts. Soaking the meat in brine before cooking locks moisture in, tenderises and seasons the chicken all the way through. The ...

Pour in the white wine, scraping up any browned bits, and simmer for 2 minutes to reduce slightly. Add the chicken stock and ...

Divide and scatter over the crab mix in the individual dishes. Grill for 5 minutes until bubbling. Using a mandolin, thinly ...

Treat your guests to a rich and hearty beef stew to warm them inside and out on a cold winter holiday. The beef chuck ...

This classic French dish, jambon persillé, is a staple on traiteur counters across France. It’s surprisingly easy to make, ...

After months of traveling to more than 30 states and eating in hundreds of restaurants, it’s not easy to keep track of all ...

Christmas ham is the gift that keeps on giving. If you’ve already eaten your fill of fridge-cold slices, it might be time to ham things up a bit. Here are some of our favourite ways with honey ...