In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the ...

Ingredients 3 chicken thighs (about 450g in total), skin on sea salt, to taste 25g katsuobushi (bonito flakes) 3 tbsp soy sauce 2 tbsp mirin 2 tsp caster sugar 8 spring onions, trimmed 2 tbsp ...

Transfer to a large bowl and stir in 1 1/2 cups of water. Cover and refrigerate the soup until cold, at least 2 hours. Meanwhile, in the same skillet, heat the remaining 1 tablespoon of olive oil.

STEPS: Place ingredients with 10 cups of water in a saucepan and bring to a boil. Simmer for 5 minutes. Remove from heat, cover and allow to steep at least two hours, preferably overnight.

Canned foods often get a bad rap rightfully so. Many are filled with junk ingredients and it’s a struggle to understand what half of them are. But brands are stepping up and offering consumers real ...

In the meantime, crumble two stock cubes into a jug, add 1.5 litres of boiling water, and stir until it has dissolved. Add this to the pan with the vegetables, as well as two 400g tins of plum ...

She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting.