Chef simon

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several skewers of food on a plate with dip

Preheat oven to 180°c. Place the eggplant on a roasting tray lined with baking paper and brush with a mixture of 5 Tbsp. olive oil and 2 Tbsp. Simon Gault Italian seasoning. Place in the oven and roast until eggplant is cooked and golden, turning half way through. Approximately 15-20 minutes. In a Frying pan […]

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red flowers are blooming in front of a fountain

Call ‘em really really good party favors, the recipes Senior Editor Chris Christensen came back with from the elegant and exclusive James Beard Foundation fundraiser she attended at Zov’s Bistro.

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a white bowl filled with pasta and meat on top of a wooden cutting board next to a knife

My mom, Angel, has always been the best cook in the neighborhood and everybody knew it. In the 1970s and '80s, when most of my friends were eating fast food and processed junk, all the kids wanted to come to my house for dinner. (We weren't going to go to the neighbors' houses to eat TV dinners.) This is one of the meals Mom would fix when I was growing up because it was easy, delicious and inexpensive, and it fed a crowd. This was my introduction to braising, the first braised dish I ever…

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a close up of a person wearing a black shirt and smiling at the camera with an intense look on his face

Spring will soon turn into summer and the days are becoming longer and hotter. The roasts, braises and casseroles that were a lifesaver not so long ago have been packed away with the woolly coats and footballs. What we’re looking for now is food that’s bright and refreshing – the dinner equivalent of running through a sprinkler on the back lawn. That’s where salads come in, says The Cook and the Chef star Simon Bryant, whose new book, Vegies, is full of creative salad ideas. “It’s not about…

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