Beef Burgers with Cheese and Pickles

Oat shells 75g rolled oats 50g plain flour 75g soft brown sugar 50g cold butter diced 1 teaspoon honey 1 egg yolkRub the oats, flour and butter together until the mixture resembles fine crumbs. Add the sugar, honey and egg yolk and mix to a dough. Lightly butter a 12 hole tartlet ... Show More

275g coarsely grated courgette 1 onion finely chopped 2 cloves garlic, minced 1 egg 75g plain flour 75g chickpea flour 1 teaspoon chipotle chilli paste ½ teaspoon seasalt Oil for cooking Mix the courgette, onion and garlic with salt. Add the egg, flours and chilli and mix to a ba ... Show More

RecipeHomemade mayonnaise 1 egg yolk 1 teaspoon Dijon mustard 1 tablespoon white wine or cider vinegar 200ml light vegetable oil or good local rapeseed oil Juice of 1 lemon ( keep the zest for the crab) Salt to taste Blend the egg yolk, mustard and vinegar together for a minute t ... Show More

Chicken & beef fajitas with tortillas, tomato, and coriander, Chive sour cream and guacamole are on the menu with Gareth Mullins this morning. 

Most people are familiar with the stuff in the blue box, but what might seem like a simple dish holds many nuances, from achieving that perfectly smooth cheese melt to avoiding greasiness or lumpiness. Find out why mac and cheese holds a special place in Kenji's heart and the res ... Show More

Our first ever cooking episode making Parmesan crusted pork chops, smothered green beans and churro cheesecake 

Today, Josh and Nicole discuss whether the hamburger belongs in the sandwich category. Leave us a voicemail at (833) DOG-POD1 Check out the video version of this podcast: http://youtube.com/@mythicalkitchen To learn more about listener data and our privacy practices visit: https: ... Show More

There’s a lot to learn from the lobster. Its transformation from disdained prison food to fine-dining delicacy reveals how culture shapes our palate and how people could start to get a taste for food that does less damage to the planet than a bacon cheeseburger. In Episode 5, we ... Show More

Indispensable dans la recette du tartare, que serait le mythique Bloody-Mary sans elle ? On l’adore ou on la déteste, son nom est impossible ou presque à prononcer mais comment est née la sauce Worcestershire ?Au départ, Worcestershire, c’est un lieu ! "Shire", ça veut dire conté ... Show More

Louise : Bon, j'espère que t’as bien pensé à acheter des saucisses et des brochettes pour le barbecue de ce soir !Julien : Mince ! Je me disais bien que j'avais oublié quelque chose d'important… va falloir qu'on passe au supermarché réparer mon erreur…Louise : On peut vraiment pa ... Show More

Dans l’épisode précédent, je vous explique comment et pourquoi la moutarde vous monte au nez. La plus piquante, c’est bien sûr celle de Dijon. La ville brille grâce à un savoir-faire unique dans la préparation de sa sauce très piquante. Mais depuis quand Dijon est-elle la capital ... Show More

It’s time for ribs and watermelon because summer is (almost) here.  That means it’s also time for Dr. Nedd to share some more (relatively) healthy recipes.  Dr. Nedd will share:Refreshing summer drink recipes.Tasty side-dish recipes.Main-dish recipes.And, of course, some great de ... Show More