Dish Podcast: Jon Favreau
Jon Favreau puts in a pasta request, how could Angela not say yes! This week she serves a Roman classic: pillowy gnocchi coated in a glossy cacio e pepe sauce,…
The 5 Sauces Every Chef Needs to Learn
Mastering these 5 mother sauces is the ultimate power move for any aspiring chef or home cook. From béchamel to hollandaise, these classic sauces, originally defined by legendary chef Auguste…
Pecan Pie without Corn Syrup from 1914
This 1914 recipe makes a kind of pecan custard for the filling. It’s smooth, not gelatinous and gooey like modern pecan pie, and isn’t as sickly sweet. You get way…
Roast trout with brown butter
from episode 14, 2026 of Dish
Beurre Monté
The Butter Sauce Every Chef Uses
Chipotle & lime roast chicken with quick pickled onions
Angela Hartnett makes chipotle & lime roast chicken with pickled onions |
Dish Podcast: Dave Grohl
When Dave steps into the Dish kitchen, it’s clear he and Angela are on the same page: anything cooked low and slow is worth the wait. So, no shortcuts as…
Making 200-Year-Old Mayonnaise – How has it changed?
Mayonnaise (or magnonnaise, as Carême calls it in this recipe from 1828), didn’t really become popular until the early 19th century. First popular in France, by the 1850s, cookbooks in…
Medieval Corned Beef
Corned beef’s popularity fell in medieval Ireland due to most of the good corned beef being sent overseas to England. Pork was cheaper to raise, so many ate bacon and…