Cooking

  • Chow Down, Mussel Up

    Two twists on moules marinière: one to build brawn, another to bid your gut adieu By Elain Evans

    July 24, 2012, 10:31 am
  • Italian food like Grandma used to make

    Grandma was right, of course: you should eat, eat more Italian food. But make sure it’s real Italian, which is fast, flavourful and incredibly good for you

    July 12, 2012, 10:11 am
  • Warming winter chilli recipes

    Remember that rootin' tootin' campfire feast in Blazing Saddles? That's healthy eating at its best. Indulge! (Then open a window)

    June 21, 2012, 11:26 am
  • Build a better BLT

    Transform your bacon sanger from a fat-laden, low-nutrition waste of kilojoules, into a high-protein, nutrient-dense brawn builder.

    April 18, 2012, 10:09 am
  • How to make traditional Italian pizza

    Step away from the takeaway menu. You deserve a fresher, tastier, healthier pizza. The secret? Hot coals and heavy metal

    March 30, 2012, 1:14 pm
  • Cooking with kids

    It’s time to ditch the “takeaway king” tag and show your kids the way in the kitchen

    June 2, 2011, 10:42 am
  • This is Chinese Food

    Ditch the takeaway for the freshest, fastest food around

    April 29, 2010, 2:09 pm
  • There are no nachos in Mexico

    This fare’s suffered on its trip outside the country’s borders, so we sent our writer straight to the source to find out how you can experience the real thing in your own kitchen. Take fresh ingredients, add fire, and you’re there

    January 12, 2010, 3:50 pm
  • DRINK BEER LIKE A MEXICAN

    In Mexico, not even sandwiches and beer escape careful culinary consideration. So even if you’re not up for making a batch of mole, you can still tap into the high-wire flavour acts by making a few adjustments to your favourite staples

    January 12, 2010, 3:43 pm

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