Whether you’re an established non-drinker or new to the sober-curious path, you’re probably looking for something tasty to go ...
Join TASTE's exclusive Grana Padano cooking experience with Abigail Donnelly, featuring authentic Italian dishes, interactive ...
If you’re going through the tempestuous time known as perimenopause, you may want to consider increasing your protein intake. We asked the experts to explain why.
1. Preheat the oven to 180°C. Grease a large baking and set aside. 2. In a mixing bowl, combine the Bolognese, frozen peas and sweetcorn. 3. Roll out the puff pastry and divide into 8 equal squares ...
Probiotics and prebiotics are both good for your gut health, but they’re not the same thing. Dieticians explain what they are ...
2024 was an interesting year. There were many elections around the world, including our very own here in South Africa. Loadshedding miraculously stopped (touch wood that continues) and TASTE stopped ...
Don’t be caught unawares this January – stock up smartly with pantry staples that will help see you through the notorious “JanuWorry” end-of-the-month stress and help you recover from December, which ...
Preserving is one of my favourite pastimes – my fridge is packed with jars of pickles, jams and marmalades that I reach for almost every day. Right now, for example, my top shelf is populated with ...
Heat the oven to 180ºC. To a pan over a medium heat, add olive oil, butter, chopped leeks, chopped onion and crushed garlic. Gently fry to soften. Add sliced brown mushrooms and fry until golden. Add ...
1. Preheat the oven to 180°C. 2. Heat 4 T butter and the oil in an ovenproof pan. Add the chicken and brown on both sides. 3. Sauté the garlic, then add cream, stock and mustard and season to taste. 4 ...
Heat the sugar and 1⁄2 cup water in a saucepan, stirring continually until the sugar has dissolved without coming to a boil. Add the ginger, tartaric acid and cream of tartar and bring to a simmer.
1. Heat oil in a pot or skillet set over a medium heat. Add onions, curry leaves and salt and cook until the onions soften and become translucent, taking on some colour but not browning too much. 2.