Every Sauce You Can Make With The Most Versatile Mother Sauce
Velouté sauce
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…
Dish Podcast: Louis Theroux
Despite arriving on a full stomach, there was no spoiling Louis’ meal. Angela served five spice & lemongrass short ribs, paired by the Waitrose wine experts with a glass of…
Tagliatelle with peas, courgette & burrata
Summer pasta should be light, fresh and make the most of seasonal produce. Keeping it simple means you won’t spend long in the kitchen. Here, Mateo Zielonka has chosen mint…