Food and Travel (UK)
Food and Travel (UK) 雜誌 線上訂閱
本期內容
ArticleBaked megrim sole on fennel with orange and gochujang butter
ArticleSoused ray with beetroot, orange and ginger salad
ArticleBarbecued lamb chops and anchovy toast
ArticleCôte de boeuf et sauce Béarnaise
2 x 700-900g côtes de boeuf (bone-in ribeye steaks) olive oil, to fry 125g unsalted butter 2 bunches watercress, to garnish For the sauce 1 bunch fresh tarragon, leaves and stalks separated 50ml white wine vinegar 2 round shallots, chopped...
ArticleSalade Lyonnaise
ArticlePotted shrimps
200g unsalted butter ¼-½tsp freshly ground mace 1-2 generous pinches cayenne pepper 200g peeled brown shrimps lemon juice, to taste To serve hot brown toast lemon wedges Melt the butter in a wide, shallow pan over a mediumhigh heat, add the...