Mexican food isn’t only about tacos and nachos – enchiladas deserve as much love. To help you make the best-ever version at home, we’ve turned to the brains behind much-loved El Burro in Cape Town to explain how they make their enchiladas. By Jess Spiro
Dombolo are a well-loved South African tradition, and if you’ve never made your own, it’s time to change that. We’re enlisting the help of Metse Petunia Thebe, owner of Cosmo Dumpling in Johannesburg, to learn how to make the best dombolo yet.
Stodgy veggie burgers, be gone. We’re here to show you just how easy it is to make a delicious veggie burger, three different ways. By Jess Spiro
Not all hummus is created equal and there are some tips to getting it right. To do this, we’ve enlisted the help of Ali Srour, the chef behind Sea Point’s newest eatery, Taboulet & Co.
Are roast potatoes the most-loved potato out there? We’d be willing to bet they are. If you’ve ever wondered how to make the best-ever roast potatoes, we’re breaking it all down for you. By Jess Spiro.
Bolognese, bolognaise, ragù, spag bol. Whatever you call it, there’s a good chance it’s a staple in your weekly cooking. But instead of treating it like an afterthought for a speedy dinner, there’s a fine art to making this humble dish shine. We’re breaking down how to make the best Bolognese yet. By Jess Spiro
Casseroles might sound like something your granny would make but they’re certainly cooler than they sound. They’re the very embodiment of one-pot, minimal-prep cooking.
This easy frosting trend is totally achievable – even for icing novices. Use it to upgrade a store-bought cake, or a box-mix cake.
Is there anything more comforting than a bowl of buttery, fluffy mashed potatoes? We don’t think so. Here you’ll find our tips to making your best batch yet.
If the idea of spatchcocking a chicken scares you, we’re here to put an end to that. Spatchcocking is not only easier than you think, but it’s a great way of cooking a chicken. We’re breaking down everything you need to know about spatchcocking a chicken and giving you a handy step-by-step guide. By Jess Spiro.
Let’s face it, it’s just not Easter without hot cross buns. And while we’ll admit that there are some great shop-bought options out there, making your own is easier than you think. So, if you want to spend your long weekend trying your hand at home-made hot cross buns, we’ll talk you through every step of the way.
There’s nothing that makes a Sunday roast feel quite as special as a side of Yorkshire puddings. And though your granny might have you think there’s a secret to making them, there really isn’t. We’re showing you just how easy it is to create your own perfectly risen, crisp Yorkshire puddings.
