![Get past the 'ick factor' to cook squid (+recipe)](/pf/resources/images/placeholders/placeholder_l.png?d=808)
Get past the 'ick factor' to cook squid (+recipe)
This tentacled mollusc might just be the most delicious, healthiest - and easiest - protein that you're probably not cooking.
This tentacled mollusc might just be the most delicious, healthiest - and easiest - protein that you're probably not cooking.
Grant Allen suggests using the last of the summer harvest in tasty soups.
This was a bit of an experiment but it worked.
The method used to make this gives the best result for all vegetable-based soups.
How simple is this? It’s based on a Ken Hom recipe and is a good way to use up the last of the tomato crop.
This is a real classic. It can be served as a light meal and has a creamy, tangy taste.
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
Whipping up a quick weekday supper doesn't need to mean compromising on flavour.
Grant Allen learns to bake scones in the kitchen of the great Tui Flower.
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
The executive chef of dine by Peter Gordon at SkyCity answers your cuisine questions.
There is still a month of daylight saving left, and hopefully more mild evenings.
My friend and foodie extraordinaire Tanah Jane Dowdle introduced me to this idea and I have shamelessly purloined it.
Another tried and true offering, and you get gold stars if you make your own.
When I first made these I used feta. It did work but feta, being a crumbly cheese, did not skewer that well. Fresh mozzarella is more "rubbery" and easier to deal with.
As summer winds down, it's a good time to host an elegant dinner party at home.