Dining and entertaining outdoors is simply magical. While eating outdoors is usually reserved for informal occasions like braais and picnics, you can absolutely set the table outside for a more semiformal gathering. We’ve put together a simple guide to help you plan the ultimate al fresco dinner party.
When Mogau Seshoene’s family gather for their Easter Sunday lunch, her mom’s traditional hake stew with dombolo makes even lengthy sermons and nagging aunties bearable.
Host a laidback long-weekend brunch this year with a menu of dishes inspired by deputy food editor Khanya Mzongwana’s grandmother and featuring all your Easter favourites! From quiche and savoury pancakes to hot cross buns with cheesecake spread, these swoon-worthy dishes will make your Easter feel extra special.
Sunday’s herb-marinaded roast lamb leftovers will never be the same with Clem Pedro’s ingenious ideas – from build-your-own tacos and ragù, to crispy slices straight out of the air-fryer
If you observe Passover, you’ll know that yeast is not the only thing that’s off the table. Wheat, rye, rice, barley, oats and spelt are forbidden too, which can put a kibosh on your craving for cake. So we asked five Jewish experts for their best recipes for unleavened treats and, frankly, they’re definitely onto something.
How do you celebrate Easter? We asked the TASTE community on Instagram what meal they prefer, and 63% said they do a sit-down lunch. So, to help you prepare, we’ve curated 8 recipes that make up 2 menus. One is a laid-back lunch and the other is more bougie. Choose your menu or mix and match the recipes to your preference.
Want to know what the TASTE community was making last month? Well as it turns out, a lot of you were baking! That’s not all, you were also interested in speedy dinners, great value recipes and a lekker treat. Here are the top 10 recipes for March.
We asked, you answered! You never know when your neighbourhood’s schedule may change – bookmark these nifty tips, so that when the lights go out, you can rest assured you won’t go to bed hungry.
An inexpensive dish of chicken and rice, inspired by the famous New York street food, reminds Sam Woulidge of the importance of trying something new – and to keep nagging her son to do the same.
Psst! We’ve found the ultimate ingredient for maximising flavour and minimising cooking time. Fresh pastes are key to making your favourite stews, curries and marinades with very little chopping involved. Why make your own wet masala paste or harissa paste from scratch when you can use store-bought versions that get the job done? How you use them is up to you, but we’re getting you started with hard-to-resist masala chips, a paneer curry that can rival any restaurants and harissa butter you’ll want to add to any meal.