Parsley, sage, rosemary and thyme… Great lyrics, but these herbs are infinitely more enjoyable in dishes that showcase their signature tastes. We give you the run-down of our favourites with recipes that make them shine.
Hearty bowls inspired by international cuisine are easy for you to rustle up in your own kitchen.
Brisket is originally a British cut of beef, but also widely available - and loved- in South Africa. It's really cheap and if you cook it on a low and slow heat, you'll get melt-in-the-mouth meat that'll go a long way. Look for lovely b…
Ever wondered what TASTE’s most popular recipes are? In celebration of our 100th issue, we’ve rounded up your favourites.
In Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen by Mandela's personal chef, Xoliswa Ndoyiya, she describes the dombolo (dumplings) she so often made for Madiba. Food editor Abigail Donnelly shows you how to make them at home.