A dish inspired by the famous French artist Claude Monet, who was not only a remarkable artist but quite a good cook as well. His favourite ingredients included cod and fresh vegetables from his ...

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First make the rarebit. Melt the butter in a large saucepan until bubbling. Add the flour, stir for 1 minute. Take off heat, slowly add the milk, stirring all the time, then cheese, then mustard, beer ...

TODAY’s Natalie Morales has a new cookbook, "At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours." On Kathie Lee and Hoda, Natalie shows the Brazilian side of her ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

This classic dish needs only simple cooking and lots of parsley that’s been freshly chopped – and, if possible, freshly picked. Supermarkets and greengrocers sell large growing pots of parsley and ...

Cod has for a long time been one of the most widely used fish in this country. When cooked properly, its meaty flesh will flake beautifully while still remaining succulent and moist. It's a real shame ...

1) Ask your fishmonger to scale and cut the freshest bit of cod they have, and portion it into four 180g pieces. Place these in the fridge. 2) Peel the stem of the asparagus and blanch in boiling ...

If you’re always on the lookout for new ways to prepare quick-cooking, frozen fish fillets for weeknight dinners, add this one to your lineup. Frozen fish are often the most convenient, less expensive ...