“Elevated grandmother cooking” is how Weissenborn sums up her oeuvre. “I create things that feel like a warm hug and are full of humble ingredients,” she says. That certainly rings true for this hake ...

Our cookbook of the week is Rustica: Delicious Recipes for Village-Style Mediterranean Food by Theo A. Michaels. Tomorrow, we’ll feature an interview with the author. To try another recipe from the ...

Hake is a local, mildly flavored, firm-fleshed white fish similar in taste and texture to cod. Even though hake is sustainably managed, many cooks don’t know about it. In fact, you probably have to ...

1 Cook the orzo as per packet instructions. Drain in a colander and cool under cold running water. Make sure any excess water is removed. Turn in a little olive oil, season, then put into a large ...

The magic of this dish lies in the marriage of flavours. Image credit: South African Mushroom Farmers' Association Known for its mild, sweet flavour and tender, flaky texture, hake is a favourite ...

1. Preheat the oven to 180°C fan/200°C/gas mark 6. 2. Select an appropriate size roasting dish for the fish: it needs to be a snug fit. 3. Drizzle the dish with olive oil and build a bed of herbs.

To create an incredibly crisp crust for delicate hake fillets, Food & Wine's Justin Chapple uses Cream of Wheat cereal, an idea inspired by the late chef Floyd Cardoz. Justin Chapple is a chef, recipe ...

4. Pre-heat the oven to 200c/180c/gas mark 6. Cut the hake into chunks and place in an oven-proof baking dish. Cover with the white sauce and top with the breadcrumbs. Cook in the oven for 20 minutes, ...

1 Set the oven to 185 degrees. 2 Put the orange juice into a bowl and add the saffron strands to soak. 3 Pour the olive oil into a pot, then add the garlic and cook slowly over a low heat until ...

Sauce For the romesco, blend the roasted red peppers, tomatoes and almonds with the garlic, balsamic vinegar and smoked paprika in a food processor until combined. Add olive oil and season with salt ...

En papillote is a classic French method of cookery whereby the ingredients are steamed while enveloped in a pouch of parchment or foil. A fabulous way to cook fish, this process seals the moisture ...

'It's simple and for me, beautiful, and best of all, it's all cooked in the oven in one pan,' says chef Theo A. Michaels You can save this article by registering for free here. Or sign-in if you have ...