BACK in the ‘80s, a Paris chef came up with one of the smartest ideas for cooking meat ever devised. He cut veal thin and pounded it even thinner to make it as tender as possible, then seared it so ...

For reasons I would not want to repeat, I recently enjoyed a couple of weeks of being cooked for by a consort who was happy to shop and chop and even do dishes if only I would tell him what to make ...

Store-bought tortellini are the kind of weeknight hack we can get behind—especially when they're tossed with plenty of garlicky brown butter and toasty walnuts. Any variety of stuffed pasta will work ...

Set a large pot filled with salted water over high heat. Bring to a rolling boil. Meanwhile, make fonduta: Add cream to a large pan and set over medium heat. Once cream is simmering, add cheese a few ...

Sage is THE herb to use with squash - and this comforting risotto will warm you up a treat after a bonfire and fireworks. Cut lids from the pumpkins, discard the seeds and cut the flesh into cubes.

A ‘speedy, self-saucing and succulent’ dish ...