Cajun chef Paul Prudhomme popularised blackening spiced fish at his restaurant K-Paul’s Louisiana Kitchen by dipping fish in milk before coating with dried spices. The fierce high heat scorches the outer surface of the fish ...

This is one of the easiest and tastiest peanut ice cream recipes. Frozen ripe bananas are blitzed until creamy. For this, a powerful blender produces a better result than a food processor. The bananas will ...

Every ingredient in this lively salad says Italy. Fregola is a type of Sardinian semolina pasta, not dissimilar to couscous. During processing, it is mixed with water, rolled into tiny pebbles, sun-dried and roasted, giving ...