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Showing results for Claudie Lee Pepper
...Jeremy Lee is chef-proprietor at Quo Vadis. Follow @FTMag to find out about our latest stories first...
...Jeremy Lee is the chef-proprietor at Quo Vadis Bean, ham hock and carrot soup Serves six The night before cooking, place the beans in a pan and leave to soak in a cool place through the night....
...They’ve filled it with reclaimed materials, vintage furniture and the brand’s own tiles, which pepper both the interior and garden....
...The 2022 harvest of crops grown in heated greenhouses in the UK, such as cucumbers and peppers, would be less than half the norm because of high energy prices, said the trade group for the country’s main...
...“The [crew] always like the performance of their food being made in front of their eyes,” says chef Jihan Lee....
...filled with earthy sweet matchsticks of braised radish — and a dish of supreme confidence, with almost nothing between you and a single ingredient enhanced with subtle notes of superior stock and white pepper...
...“Ten years ago people used to talk about the great equity stockpickers,” said Donald Pepper, the co-chief executive of hedge fund firm Trium, which manages around $1.7bn....
...Now definitely, there is room and there is time for other Asian voices to pepper the landscape. I love that there are angrier voices, because it’s like: oh yeah, it’s not just the model minority.”...
...I love eggs – ideally from the Kent Farmers Market – that I eat over-easy with rocket, olive oil and cracked pepper....
...When dining alone, I like my sprouts simple: steamed whole for six minutes and served only with butter and black pepper. If I’m trying to convert someone, I’ll be more adventurous....
...His signature dish, monkfish, steamed and finished over binchotan (Japanese oak-wood charcoal) is served with fermented imperial chilli, jade fungus from the Yunnan mountains and Sichuan peppers, is a tribute...
...And so I’ve been making this Middle Eastern dish called dolma a lot, so I’ve been like stuffing peppers and stuffing grape leaves and stuffing tomatoes and stuffing cabbage....
...Australian-Indonesian cook Lara Lee drew on one of McDonald’s desserts for a recipe in her new book A Splash of Soy (Bloomsbury)....
...Four UK supermarkets began rationing products including peppers, cucumbers, lettuces and tomatoes this week after frost in Spain and north Africa led to a steep decline in availability, with the UK among...
...Lee Stiles, secretary of the Hertfordshire-based Lea Valley Growers Association, which represents businesses that grow three-quarters of the country’s cucumbers and sweet peppers, said about half of the...
...Turn up the heat and add 40g of the chopped dill (reserve 20g for later), dried mint and black pepper, and then cover the pan to wilt the spinach. If it all fits, cover and cook for four minutes....
...It is a brand that, in the common consciousness, has done more than many to blur the line between art and fashion — the founder Lee Alexander McQueen consciously referenced the work of artists such as Rebecca...
...They were seeking pepper spray....
...There is talk of salt and pepper, but these never materialise. “There are half-sour pickles,” she declares, gesturing to a small bowl on the side of the table....
...It’s Salman Rushdie, Jamie Lee Curtis, Ta-Nehisi Coates, Alice Waters. There’s a special discount link in the show notes, alongside a link to a deal on an FT subscription....
...Many are traumatised by the February murder of Christina Yuna Lee, a woman who was stabbed more than 40 times by a homeless intruder after returning from a night out....
...Hong Kong’s new leader, John Lee, is a former policeman who oversaw the suppression of the 2019 protests....
...Sorokin goes for the roast beef from Friesian cows, with bell pepper, rosemary potato mash and salsa verde, and orders a glass of Nebbiolo....
...In June, Chris Tang, the former police chief, was promoted to security secretary while a former officer, John Lee, became the territory’s second in charge....
...It’s a thousand times more honest and, when paddling in a shallow pool of gorgeous roast pepper compote, wholly ravishing. By now a theme is beginning to emerge....
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