Pretty little Danish open sandwiches
Flex your imagination and artistic talent to make smorrebrod. Affectionately known as Scandos in the Bite kitchen
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Latest fromBite
Weekly produce report
Spring onions are plentiful this week. Have you ever tried roasting them?
Bake some baby cakes for Cupcake Day
And choose one of our four icings that are not sickly sweet and shocked with garish food colouring.
10 ways to cook with lemons
Even just a squeeze of lemon can bring a dish to life, but we've got lots of sweet and savoury ways to use lots of them.
The antidote to foul weather
Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.
Dumplings - just like mother used to make
A batch of dumplings cooked on top of a stew or soup makes a little go a long way.
Roast night: Honey thyme chicken
Chicken breasts can be roasted and on the table in less than 20 minutes
Bake some banana bread
It's easy, it uses up those over-ripe bananas and everyone loves it
Video: How to cook a duck breast
Cooking a duck breast is as easy as cooking a steak. Ray McVinnie shows how
It's time to make marmalade
Grapefruit is in season and so are lemons so it's out with the preserving pans
Louise Thompson: Collecting happy pennies
If life has thrown you a curly one it's time to stop and think
Aaron Brunet's samosa soup
Potatoes, peas and spices form the base of this soup based around a favourite Indian snack
Geoff Scott cooks with honey
The Vinnie's maestro puts the honey gathered from his beehives in to three savoury dishes
In today's Bite: A few little pick-me-ups
Find all your favourite bits from today's Bite magazine online.
Get shuck in: Mahurangi oysters
Andrew and Lisa Hay are sharing their briny bombshells, that are at their best in winter, far and wide
Dinner tonight: Easy homemade sausages
Lamb mince cooked in a quick tomato sauce and served with pasta
Editor's picks: Food Show favourites
From the perfect oat cake hand made locally to a knock-out maple syrup aged in bourbon charred barrels in Quebec
Meal planner: A well-balanced 7 day menu
Including a couple of puddings to make this last month of winter deliciously indulgent
Nose to tail eating: 4 ways with fish heads, collars (or wings) and tails
It's time we stopped eating only what's been skinned and boned
That toaster sitting on the kitchen bench could be affecting your weight
Nutritionist Mikki Williden explains why
In today's Bite: Winter seafood
Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz.
Ray McVinnie's 10 winter seafood recipe ideas
We may not have our own traditional seafood dishes but there's plenty we can borrow from other cuisines
Peter Gordon answers five fishy conundrums
Keeping mussels, getting sand out of pipis, crispy salmon skin, cooking calamari and crayfish shells