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  Cutting the steak into thin slices before cooking dramatically cut the cook time down. This is a wonderful “meal in a pot”. It is great for a quick weeknight meal and easy to double or triple if you have a crowd. Serves: 4    Ingredients 1 ¼ pounds/565g flank steak 1 tablespoon/15ml cornstarch 2 teaspoon/10ml olive oil 1 ½ tablespoons/17ml fresh ginger, minced 2 cloves garlic minced 3 carrots, diced ½ cup/125ml beef broth or water 2 tablespoon/30ml soy sauce, braggs liquid aminos or coconut aminos 1tablespoon/15ml hoisin sauce, see sauces 1 tablespoon/15ml dry white wine ½ teaspoon/2ml red pepper flakes, or 1 teaspoon/5ml seeded red chile pepper 8 ounce/225g can sliced water chestnuts 1 red pepper thinly sliced (optional) 3 cups sliced bok choy Directions Cut steak diagonally across the grain into thin slices. Sprinkle steak with cornstarch and toss to combine. Heat oil in a large skillet over high heat. Add steak and saute 2-3 minutes, tossing frequently. Reduce heat to medium-high

You will need Serves 4 1 cauliflower, cut into florets (stalks and all!) 1 broccoli, cut into florets (stalks too) 400ml water 100g rice flour 200g plain flour 1 teaspoon old bay seasoning 1 teaspoon baking powder Pinch salt 1L vegetable oil, to fry For the sauce 100ml hot sauce 100g cold margarine 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper To serve 1 bunch chives Cucumber Vegan sour cream (natural coconut yoghurt works too!) Directions 20 mins to prep 10 mins to cook Step 1 Place half of the plain flour in a large bowl, add water and whisk, it should be a thin consistency. Step 2 Mix together the remaining plain flour and rice flour, old bay, baking powder and pinch salt. Step 3 Dip the broccoli and cauliflower pieces in the wet mixture then coat with the dry mix. Place on a rack to rest. Step 4 Heat oil to 180°C. Fry the broccoli and cauliflower in batches for about 5 minutes or until crisp and brown. Step 5 Add all ingredients for the sauce to a cold pan. Turn the heat up

Bastille Day is the French national holiday which is celebrated on July 14th of each year. In France, it is called La Fête Nationale.  Some simply use the date “le quatorze juillet” when speaking of the holiday.  The celebration is still a major holiday as once was Memorial Day or the 4th of July in the United States.  No Bastille day would complete without a parade with marching bands, military cadets, aircraft, and speeches.  Everyone is out celebrating.  France in the late 1780s was ruled by a greedy and corrupt aristocracy. The country was nearing bankruptcy, the poor had little to no food (remember the “famous” line attributed to Marie Antoinette) and the growing bourgeoisie (middle-class) were growing increasingly  powerless. On July 14, 1789, a group of Parisians banned together and stormed the Bastille prison, releasing the seven prisoners inside. The march marked the beginning of the French Revolution. The lasting significance of this event was the recognition that power was n

  Fresh coffee has many more benefits than simply fueling your morning pick-me-up. There are all kinds of clever uses that coffee grounds can serve in your kitchen. One example is as a natural neutralizer of unpleasant smells. Keeping coffee grounds in a bowl on your countertop — either spent or fresh — will help keep the whiffs away and give your kitchen a pleasing coffee smell. That's because caffeine contains nitrogen, an ingredient that has odor-absorbing properties. Scientists at The City College of New York discovered that it can even eliminate the smell of raw sewage waste, so you can safely bet it can handle a few unpleasant odors lurking in your kitchen. And it's not just the air in your kitchen that can benefit. Placing a few scoops of ground coffee in an open container inside your fridge will keep the bad smells away there, too. If you'd rather use fresh grounds than the leftovers from your morning cup, you can even make DIY coffee sachets using fine mesh bags an

  It sure does sound tasty. By   Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of  Be a Travel Writer , an online course for the next generation of travel journalists. Her photos, videos, and words have appeared in print or online for  Travel + Leisure ,  Time ,  Los Angeles Times ,  Glamour , and many more. You'll usually find her in an airport. If you do see her there, please say hello. FOOD & WINE'S EDITORIAL GUIDELINES     Published on May 2, 2024 In late April, Xavier Netry from the  Utopie bakery  took home the title for the best baguette in the annual Grand Prix de la baguette competition in Paris, beating out more than 170 other competitors. He could have ridden into the sunset with his title and trophy, never sharing a thing about how he made his award-winning bread. But instead, he chose to share his biggest secret with the world.  As Euro News explained, for the last 30 years, the Syndicat des Boulangers-Pâtissiers du Gra

INGREDIENTS 1 cup (2 sticks) butter 1 tsp Dijon mustard A dash of Tabasco sauce or a pinch of cayenne pepper 1 tbsp Worcestershire sauce Salt and freshly ground pepper 4 poussins or squab chickens, butterflied and beaten flat ½ small loaf of bread, crust removed, broken into small pieces   METHOD Take two-thirds of the butter and allow it to soften, then mix in the mustard, Tabasco or cayenne pepper, Worcestershire sauce, and some salt and pepper. Rub this mixture thoroughly over the poussins. Lay them in a large baking dish and cover with the bread pieces. Dot the remaining butter over the bread pieces. Roast in a preheated oven at 350°F for 40 minutes. If the bread pieces start to burn, cover the dish with foil. © 1999 Jennifer Paterson. All rights reserved. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs