Tagged With recipes


You can complain about it all you want, but it's a fact: some fast food is delicious. The US has become the holy land for delectable fast food and many famous franchises have yet to hit Australian shores. But recreating some of the most iconic American fast foods is easier than you'd think and it gets a whole lot better with fresher, tastier ingredients. Here's our seven ten favorite American fast food recipes that you can make at home.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.


I am bad and lazy at cooking, so I sometimes end up making a dinner of, like, avocado slices thrown on toast with some cheese on top. This makes me feel like a 20-year-old stoner. So I love simple recipes that still taste like grown-up food. Like this pasta sauce recipe by Marcella Hazan. You need three ingredients, and you're going to throw one out.


Nothing has been more important to my development as a home cook -- and as a person who eats the vegetables she buys instead of letting them liquify in the crisper -- than learning to cook without recipes. Once I learned a few go-to methods by heart, "a quick dinner" came to mean kitchen improvisation rather than ordering Seamless.


If you've ever tried cooking dinner for a group, you know that coming up with something that everyone is excited about can be a bit of a challenge. Dinners at my house typically involve one person coming up with three things they would enjoy eating, and then the other person (or persons, depending on the night) choosing what they would prefer from those options.


Culinary prescriptivism has no place in a conversation about macaroni and cheese. From the fanciest of b├ęchamel-based macs to a pot of Velveeta and shells, I firmly maintain there's no wrong way to make or eat pasta covered in cheese sauce. If pressed though, I'll always choose oven-baked over stove-top mac. The appeal of crunchy edges and burbling cheese sauce is undeniable -- and once you free yourself from the prison of breadcrumb-only toppings, the possibilities are endless. Let's get indulgent, friends.