The 11th in a series of posts that bring together the two sides of my blog: Food and technology. I’ve asked the great and the good from the web standards community to share their favourite recipes. This bundle of awesome Chinese dishes is from Henny Swan.
Potato dauphinoise is ridiculously easy to make, gloriously indulgent and absolutely delicious. It goes well with anything from a lamb roast to a good steak, but my favourite is potato dauphinoise with confit of duck!
The first in a series of posts that bring together the two sides of my blog: Food and technology. I’ve asked the great and the good from the web standards community to share their favourite recipes. This gorgeous salsa recipe is from John Foliot.
Caramelised onion chutney is the “little black dress” of the condiment world. You can use it anywhere. Chuck it on pizza with some goats cheese, add a spoonful to your gravy, spread it on melted cheese on toast, or try a little with a plate of cold cuts, olives and fresh bread.