Adapted from The River Cottage Cookbook by Hugh Fearnley-Whittingstall. Ingredients 2 pounds ripe, full-flavored tomatoes, cut in half 2 to 3 garlic cloves, finely chopped 2 tablespoons olive oil Salt and freshly ground black pepper Procedure Preheat oven to 350°F....
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©iStockPhoto.com/vnlit It's been only within the last year or so that I've acquired a taste for beets. I used to hate the earthy flavor and slightly gritty texture, which reminded me of eating dirt. But my girlfriend loves them,...
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The following recipe is from the April 16 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Hugh Fearnley-Whittingstall was so determined to raise his own livestock and grow his own vegetables that...
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While kids all over this fair land were spending their post-Christmas/pre-school days playing with toys, I couldn’t keep my head out of the wonderful cookbooks I received. The first one I dove into was the River Cottage Meat Book by...
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