Dip, dunk or smother … making tender juicy meatballs is easy with the tricks of the trade at your fingertips.
Dill is a tricky little devil. It looks so innocent, all soft fronds and sweet anise scent, but it packs a potent punch, and the taste lingers. That makes it perfect with oily fish such as salmon.
Fresh and clean, mint lifts any dish you add it to.
This humdinger of a hot mixture is pretty much a staple of North African cuisine. Its heat can vary from explosive to mild. You might find it in powdered form, which can be used as a sprinkle or rub, or mixed to a paste with water and/or oil. I love the way it gives mundane meat, vegetable and grain dishes a rev up.
Add a squirt of lemon to blueberries – it brings them alive!
This is one of the most effective tools to grate ginger. Why is it so good?
The Italians say it needs to be as salty as the Mediterranean. How do you know how salty that is if you’ve never swum in it?
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