Five young-gun chefs share their secret restaurants, kebab shops and bars they frequent when they’re off the clock.

Simply Recipes / Mike Lang Maybe it’s my Irish roots, but I’m a sucker for a good stew. I grew up on generous bowls of my ...

Smoked salmon isn't cheap, so I always try to eat every last bit of it once it's opened. If I buy it in bulk, there's usually an abundance of leftover slices, which is a good problem to have.

Smoked cheeses will generally have a golden brown rind. Note that a cheaper way for producers to add a smoky flavour to cheese is to use an artificial liquid smoke flavouring. Look for those that ...

Smoked fish has a slightly longer shelf-life than fresh fish and doesn’t need to be kept on ice. Keep it refrigerated and use within the use-by date. If smoked fish does require further cooking ...

"The lamb breast can be very fatty," Ratino explained. "I like to brine and hot smoke this cut if we are going to serve it ...

From Nigeria to Senegal and everywhere in between, West Africa is home to a rich culinary culture that transcends national ...

This Dish is my take on everything New Zealand! Using Beautiful NZ Lamb Fillet, naturally seasoned with NZ Smoked Kelp, Blueberries coming into season, so made compote slightly sweetened with Raw ...

The auction was moving along smoothly, if uneventfully, when it was time for Alise Lewis to step into the arena and show her lamb. Alise is 17, a senior at Monticello High School. She plays on the ...

A good marinade also helps promote browning. Lamb’s strong flavor can stand up to equally robust seasoning, and in this recipe that comes in the form of lemongrass, fish sauce and fresh lime juice.