Move over croissants. There's a reason why these flaky pastries are one of the world's favourite ways to start the day. Pastry chef Catherine Adams shares her secrets in this step-by-step Danish recipe.
Curtis Stone shares his recipe the barbecued lamb ribs he plates up at new LA restaurant Gwen. "Lamb ribs are juicy and delicious to eat right off the bone," says Stone. "The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust."