The classic summer dish is made with Japanese eggplant, bell peppers, onions, tomatoes, fennel and sausage — or not.

If you have canned beans in your pantry, you're one step closer to a satisfying supper than you may realize. Canned beans are ...

Mary Berry shared her "mild, sweet and rich" lamb dhansak recipe, which is the perfect dish for those who don't like their ...

When blanching, your vegetables can go from bright to dull and overcooked very quickly, so the challenge is to cook the ...

Who knew a spoon could be so life-changing? When I travel, I don't just visit the touristy spots — I dive into local markets ...

Freshly cooked seafood is a delight, but what can you do with the leftovers? We consulted a pro chef for tips and tricks to ...

Reduce the heat to medium-low so the sauce is cooking at a low simmer. Cook, uncovered, stirring occasionally, until the sauce reduces by about one-third and turns deep red with some oily patches, 2 ...

Add 250g raw prawns and cook for 4-5 minutes until pink. Using a slotted spoon, remove them from the water. Set aside to cool. Pour another 500ml water into the pan. Add 3 cubed and peeled potatoes ...

This quick and easy method for making microwave-poached eggs is perfect for protein in a pinch -- especially before you have ...

Debbie Quinn has a lifelong love of food and cooking, nurtured in her parents’ restaurants and in her own family’s kitchen.

Add a splash of vinegar and use a whisk to create a whirlpool effect in the water. Gently slide the egg into the swirling water. Cook for three minutes, then use a slotted spoon to remove the egg and ...

Make sure there is plenty of room and whites are not touching if you are cooking more than one egg. Next, place a lid on the frying pan, set a timer for three minutes and let the poached eggs steam.