As we enter our fourth week of Marmageddon, we'll be delving into the world of baking. Most people enjoy their Marmite on some toast with butter, so we were confident that adding the salty spread to some cheddar-studded scones would hit the spot. These small cakes are simple and deeply savory, begging to be slathered in even more Marmite and butter. More
When you need something a bit greasy, spicy, and filling to undo whatever is left in your system from the night before, these easy rice cakes are the answer to your hangover prayers. More
In our third week of Marmaggedon, we bring you a marmed-up version of the classic roast chicken legs. In this version the legs get wrapped in bacon, and then coated in a mixture of Marmite, chicken stock and brown sugar. More
Herb-marinated steak makes a hearty brunch with eggs. More
Spicy waffles, bacon, eggs, and avocado make a brunch dish that hits all your cravings at once. More
We're going to call the month of May Marmageddon—each week this month, British Bites will feature a recipe using one of the most polarizing ingredients in the British culinary arsenal: Marmite! If you're one of those poor souls who has yet to embrace Marmite, I'm sorry. I sincerely hope that Marmageddon inspires you to bring this brown paste home and give it a shot. First up: coddled eggs with mushrooms and Marmite. More
Sometimes you just want to feel like a kid again, and these turnovers that marry a Pop Tart with the classic PBJ do just that. More
Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad that incorporates meat, seafood, cooked vegetables, raw vegetables, fruits, and nuts and is arranged in an elaborate way. Think of it as the British answer to Salad Niçoise. More
If your first response to a baked avocado dish is "gross," I beg you to consider giving this a try. Admittedly, it was my first reaction to the idea when a co-worker made this for me, but I was absolutely converted when I had my first bite. More
Of all the words I could use to describe British food, simplicity would probably be the first. Scotch woodcock, a dish of soft scrambled eggs on toast topped with anchovies, is simplicity at its finest. And in the grand tradition of British dishes with funny names (welsh rarebit, salmagundi, cawl cennin) this dish uses no actual woodcock. More
Eggs wrapped in bacon, with optional additions of various vegetables—as good a concept as it sounds. More
This simple bread pudding is the perfect dessert after a filling meal. Rich and soft, it's often served with a custard sauce, but this version is so creamy and tender that it really doesn't need anything else but a strong cup of tea. If you have the time, letting the raisins sit in a few tablespoons of brandy before you assemble the pudding makes it even more decadent. More
The crepes are soft and buttery, the cream is rich and sweet, and the berries add a tart freshness. This dish is perfect for berry season, but the addition of a bit of sugar and booze to off-season berries will help you stand the wait they're at their peak. More
Arguably the most famous of the British puddings, Yorkshire pudding always makes an impressive side to serve along a perfectly cooked roast beef. But what happens if you don't have a pan of hot beef drippings to make your Yorkshire pudding in? Don't fret! You can make Yorkshire pudding in a variety of fats, taking this special occasion pudding to a fantastic side (or meal) you can make any night of the week. More
Strata's are a great vehicle for a lot of different ingredients, which makes them an ideal dish for getting rid of the odds and ends in your fridge as well as feeding a group of hungry people. More
Rabbit is a lovely, delicate meat that takes well to braising in a gently seasoned cooking liquid. A mixture of just a few aromatics and mild herbs is the perfect thing to let the inherent flavor of rabbit shine. More
Imagine if Yorkshire pudding, cornbread, and soufflé could all get together and have a lovechild, that child's name would be spoonbread More
Of all the great things that Britain has given the world, savory pies have got to top the list. From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites. More
When most people go to the Caribbean they immediately head towards the abundance of fresh seafood - and that's a pretty good bet. But whenever I'm in Anguilla I crave goat. More
Filling potato turnovers that reheat easily. More
Closer to a fritter than what most of us think of as a sausage, these cheese and bread cakes are held together with egg and fried until the outside is crisp and the interior is soft and melted. More
The inspiration for this recipe came out of very real circumstances: wanting brunch, but having embarrassingly little in my fridge and cupboards. More
A dish fit for a Queen, this pudding has roots that can be traced back as far as the seventeenth century. With peaks of soft meringue with a softly toasted crust, covering a sweet center of jam and a base of custard, this pudding is a true British classic that has stood the test of time. More
Sweet corn, touched with just a bit of salt and black pepper, complements smoky candied bacon. More
@Agnes - I'm so sorry you had a bad experience! Is it possible you used phyllo dough ad not puff pastry? There should only be one sheet of puff that you fold into a turnover.
Just went up! Sorry about that!
If you're upping the spice, try adding a dash of nutmeg or even a pinch of ground cardamom if you've got some around.
@Boston Otter - What does extra old marmite taste like?!?!
@Dracula - Amazing.
@CLcooks - That sounds like a delicious solution for you non egg loving friend! Marmite mushrooms and steak over salad, I totally want that for dinner.
If you're worried about it cook it until you're happy with what you've got, I always like my yolks really runny.
@Wilfred - As I've always said, please feel free to suggest any recipes or dishes that you think would be more suitable. I'm all ears!
@scalfil - I use a knife and fork and it doesn't seem to be an issue. I suppose you could finely chop them and then fold them into the eggs at the last minute.
@zakelwe Andy, thank you so much for the recommendation - I will be sure to look it up. I love the idea of duck eggs, and totally agree it would be a great match to the anchovies. Any recipe ideas you could recommend would be fantastic!
I'm glad you're going to give it a try. The recipes that I chose to develop are recipes that I think will taste good, and that I think other people might like to eat. Please feel free to suggest some more modern British dishes that you think I should try - I'd love to hear about them!
That is music to my ears!
In my mind at least, bread and butter pudding is more egg/custard driven than bread pudding. But if anyone else has any thoughts chime in!
Medium high!
Wouldn't the teas with onion, or chive give you bad breath?
I'd say a 9 by 13 would work - keep an eye on it for the cooking time though.
Hah! You're right, those little guys looked huge and puffy when they came out of the oven, then I turned to grab the camera and they had fallen.
To me it's a shape issue as well. I feel like the classic Yorkshire pudding is made in a roasting pan, whereas popovers are always made in a muffin/popover tin.
I don't see why not!
I love this, I'm already looking online for milk keffir starters!
It is 2 tablespoons! Sorry about that, will update the recipe.
@DrGaellon - I've had bad experiences freezing, then thawing mashed potatoes in the past. The texture can suffer. I know it can be done though, give it a shot and let me know :)
The yield is definitely 8 - will adjust the recipe. Thanks!
You're right! I will update the recipe, but the onion mixture should be allowed to cool and then folded in with the cheese.
Creamy pearled barley served with braised broccoli and cherry tomatoes, topped with crumbled salty feta cheese. More
Blue Apron, a new food delivery service based out of New York, takes the ready-to-cook concept to the next level. Rather than buying your food in a kit at the supermarket, they deliver meal kits straight to your front door. All you have to do is open them and start cooking. Available in either vegetarian or meat-based service plans, the recipes are all relatively healthy, modern-looking, and tasty. At least on paper. We decided to test them out and ordered both a meat and a vegetarian kit. More
Tender, moist chicken is simmered with chewy brown rice, flavorful shiitake mushrooms, and crunchy chestnuts. Sesame oil pulls the flavors together in this easy one-pot meal. More
Here's the deal: you can get your McDonald's biscuit sandwiches (or any breakfast sandwich, for that matter) made with a 100% real egg, cracked and cooked fresh on-premises. All you've got to do is tell the cashier that you'd like your sandwich made with a "round egg" and they'll replace your folded egg patty with a real egg, free of charge. An egg sandwich from McDonald's that actually tastes like egg? Who'da thunk it? More
If you're looking for a probiotic-loaded DIY dairy project that's a little less involved than yogurt making, the cultured milk drink known as kefir (keh-FEER) just might be for you. More
Another year of The Vegan Experience has come to a close, but that doesn't mean the wonderful recipes have to disappear for the rest of the year. Here are all 60 of my vegan recipes from both 2012 and 2013, ranging from soups to snacks to appetizers to sandwiches to full-on main courses. More
This simple old fashioned dish with flat and tender dumplings is nothing short of slurpy chicken heaven. More
Fuloon in Malden, MA, is probably Boston's most well-known best-kept secret. There are many more great things on the menu (try and stick with things off the Chef's Specialties and Northern/Sichuan sections), but here are a dozen of my favorites to get your started. More
I've got nothing but good things to say about muffaletta sandwiches, the official sandwich of New Orleans (Ok, the po'boy might have something to say about that). If I could only take five sandwiches with me to my desert island, the muffaletta would be right up there leading the list. In fact, I love it so much that I have a jar of homemade olive salad that lives in the bottom shelf of my fridge all year round. It's an excellent condiment that finds its way into all sorts of foods at my place, so it's only natural that I've developed muffaletta-flavored variations of every snack food known to man. Here are some of my favorites. More
I've got to thank Kenji for this idea. He suggested a garlic-knot monkey bread as a Home Slice topic, saying it might be good to do before the big game on Sunday. The byword here is EASY. This is almost a twist-and-dump thing. You could make your own dough for this (here's a suitable recipe), but I just used store-bought pizza dough from the freezer section. You'll need 2 pounds. (Most store-bought pizza doughs I've seen come in 1-pound portions, often 2 to a package.) More
When Spam and eggs are wedged into a toasted Hawaiian roll slathered in jelly (pineapple, mango, and even strawberry, all work well), it makes for an epic breakfast sandwich that might even sway the harshest of Spam critics (one could only hope). The sweetness of the rolls and the jelly balance the salty Spam and the rich, runny egg yolk. Oh, and a squirt of Sriracha never hurts either. More
Often when people hear the words milk punch, their minds immediately jump to that quintessential creamy drink made famous in New Orleans. I want to introduce to you a wholly different animal: the clear English Milk Punch. Yes, it involves curdled milk, and yes, it's delicious. More
A quick and soothing soup with egg whites and ground meat, flavored with cliantro and soy. A Chinese classic. More
You shouldn't panic because foie gras is one of the easiest proteins to cook in the world. Far simpler than a steak or a chicken breast. Infinitely more forgiving than a pork chop or a piece of delicate fish. It's nearly foolproof by nature. Here's how to do it. More
These mini-sandwiches require no effort but will be the first thing to fly at your party: warm crescent rolls stuffed with sweet-and-sour glazed cocktail sausages. More
A one-skillet meal of quick-cooking clams, vegetables, and rice noodles flavored with soy sauce, sriracha, and vinegar. More
Drinking, at least once in awhile, leads to over-drinking. And in the morning, you need something to help pull you together. Greasy egg sandwich? Hair of the dog? SportsCenter and Chinese takeout? We asked 15 bartenders how they kick a hangover; here's what they had to say. What's your hangover cure? More
If you get your kitchen stocked up in advance, you can be ready to face the morning (or, ahem, afternoon) with one of these comforting dishes, some spicy, some eggy, all soothing and delicious. More
There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. The intensely savory-salty hint of fish sauce balanced by a squeeze of lime juice and a handful of fresh herbs and chilies that you add to your bowl as you eat. Here's how to make it at home. More
We've collected 43 of our favorite recipes: eggy things, muffins, pancakes and waffles, pastries, hash, and breakfast sandwiches. All of the recipes can be made in 45 minutes or less; most of them in under 30! More
Start with poached chicken and add sesame paste and seeds, Sichuan peppercorns, pickled chili paste, minced garlic, and whatever else you might be in the mood for that day. More
On a recent road trip through the Quebec province, we unearthed two terrific pizza restaurants, each bearing their own distinctive regional style. At Gerry Pizza, thick old-school crust bears Quebec City-specific toppings like Matane shrimp and scallops. In the remote village of Kamouraska, Pizza Mag is making delicious Neapolitan-American-style pies, with plenty of French flare. (There's crème fraîche on almost everything!) More
This is the first—and probably tastiest—dish that my wife ever taught me how to cook from her home in Bogotá, high in the mountains of Colombia. The Capital city of 10 million people sits in a valley at over 8,000 feet above sea level, which means that the pressure cooker is a staple in pretty much every kitchen. This extraordinarily simple chicken and potato stew uses just five ingredients (ok, seven if you count salt and pepper), but the flavor that comes out after a brief cook under pressure is complex, rich, and filling. More
Sandwiches are made to order behind the counter at About Cheese, a tiny slice of a cheese boutique in the Village, which also stocks an admirable spread of tempting preserves, honey, and croissants. Thin slices of bread are layered with two-year aged cheddar, muenster cheese, and paper-thin slices of La Quercia prosciutto, then toasted up in a panini press. More
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This month is Marmageddon! All the posts are recipes that use marmite, not necessarily focusing on British dishes. It's more about making delicious things with marmite.
It's just for May, then back to our regular schedule :)