Main Courses
Scared of Fennel? Don’t be. Ewa Sack has a fantastic soup recipe for the fennel novice.
Brady Evans decides to turn what could have been a comfy one pot dinner into a restaurant worthy dish.
Chili means a lot of different things to a lot of different people. Laura Davis “invents” her own version.
Eli Shayotovich rolls out the barbecue, and introduces a chicken to a can of Oskar Blues Pale Ale.
Valerie Harrison takes a cooking class with Chef Darin Paterson, and comes back with a few new tricks up her sleeve.
Nancy Lopez-McHugh decides to try making homemade stuffed cabbage rolls for the first time. We think they turn out pretty great.
Rock Cornish Game Hen, Poussin or Spring Chicken? Same tasty bird, different names.
Often, the simplest pastas are also the best tasting pastas. This one certainly falls in to that category.
At Honest Cooking we absolutely love ourselves a good breakfast taco, and Bria Helgerson’s pork carnitas tacos are no exception.
Soba noodles are delicious both warm and cold. This lovely cold soba salad from Karen Chan is no exception.
Cauliflower is one of the veggies we all hated when we were kids. Now, we make soup with it instead.
Kelsey Hilts of Itsy Bitsy Foodies with a great and slightly sneaky tip on how to get your kids to eat their veggies.
Legendary dishes are always welcome, right? Kalle Bergman brings Mr Lindström to the table, a 100 year old classic Swedish dish.
This beautiful barley risotto is a colorful vegetarian dish served by Sydney based Maria Laitinen.
Natalie McLaury decided to find a new way of preparing the health trendy kale, and found this fantastic frittata in her pile of magazines.
Oven roasted chicken is an absolute classic that is both amazingly good and quite easy to succeed with. Nancy Lopez-McHugh with the recipe.
With spring closing in, so is asparagus season. Seattle based Ewa Sack with the perfect recipe for Swedish asparagus soup with fried bacon.
Even if you’re not a carnivore, there are plenty of reasons to break out the grill.
Learn how to make authentic Mexican chorizo at home and have the perfect ingredient ready to go for delicious tacos, sopes, or frijoles.
For your next braai, why not fire up some Boerewors Rolls? Don’t get it? Meet South-Africas answer to Hot Dogs.
Some call it Britain’s national dish, and that’s just fine with us. As long as Kelsey Hilts’ son likes it, we’re onboard.
Asha Pagdiwalla serves up some yummy vegemite molasses lamb with a creamy mushroom and carrot soup.
Jerri Green tricks her carnivore husband into eating spinach. Turns out he loves it
Alida Ryder with her personal take on a classic South African dish, the Bunny Chow. But don’t worry, no bunnies got hurt in the process.
Can you serve a strictly vegetarian dish at a dinner party, or will you offend the guests by not offering anything to the carnivores
Feeling chilly? Eat chili. Eli Shayotovich with a beer infused recipe that is sure to warm you up.
Chef Dennis K Littley serves up a Roasted Red Pepper Sauce, and a suggestion on how to create a delicious Paduan Chicken And Shrimp Pasta.
Nancy Lopez-McHugh with a modern take on the classic Chicken Fajita that’s both fresher, leaner and quicker than the traditional version.
Laura Lewis serves up a decadent breakfast casserole filled with all the good stuff you need to start your weekend the right way.
Packed with flavors, try this wonderful classic Indian Chicken Biryani tonight. From Alida Ryder.
Brady Evans doesn’t live anywhere close to a place that serves a decent enchilada with pumpkin sauce, so she takes matters into her own hands
Asian style cooking isn’t difficult, and only demands a few specialty ingredients. Joan Nova with a colorful salmon dinner.
Natalie McLaury’s first Cooking The Magazines post is a light, fast and easy gyros dish.
Inspired by Keith Richards, and his unknown culinary skills, Joana Mendes sets out to create the perfect meatless Shepherd’s Pie.
Veronica Gonzales-Smith from The Muy Bueno Cookbook shares one of her secret family recipes. We say Muchas Gracias
Secret maps and spots surround this mythical fungus. But Kalle Bergman doesn’t care. He just makes pasta with them.