This is what the Defector staff enjoyed eating in 2024.

We talk to the chef at the popular Sea Beats, the plucky little restaurant punching above its weight, on Weymouth Esplanade ...

Crab puffs are essentially crab gougères with a less fancy-sounding name. They're made with a classic choux pastry that is ...

When you do want a relatively simple dinner though, perhaps with seafood, you don't necessarily have to go all out for a luxe ...

Heat butter and sauté the chopped almonds till lightly fried. Add flour and sauté till lightly fried. Add water gradually ...

Dread the thought of eating ham for weeks? Rosheen Kaul’s recipes bring extra flavour, salt and crunch to leftovers from your ...

The Chateaubriand three-course menu for two includes Chateaubriand with Roasted Shallots, Red Wine Demi Reduction, Sauce ...

Peel and devein 1 pound raw jumbo shrimp if needed, then pat dry with paper towels.

The maximum number of slices that one egg can produce on the little guillotine is nine – in theory – but it feels mean to ...

creamy Marie Rose sauce, and crunchy freshly cut lettuce. Delicious. Measure about 3-4 litres of water into a large saucepan and add 80g of salt per litre of water. Bring to a rolling boil over ...

Combine water, beer, garlic, a few slices of lemon and seasonings in a large pot and bring to a boil ... shrimp turn pink. Drain and chill shrimp. Serve chilled with shrimp cocktail sauce and ...