Ragu bolognese originated in Belogna, Italy. This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.
Macaroni and cheese Galley Chef style is, by far, the best macaroni and cheese I’ve ever had. Try this recipe once and you’ll never want a different recipe again. It’s creamy, tangy and nutty all at the same time with that little bit of buttery crunch on top. Make it as a side dish or put a tablespoon-full into a bite-size cup for a great little nosh with a cocktail.
A delicious, crunchy, buttery sandwich made with ham and Gruyère cheese. This could be my favorite sandwich of all time!
Pernod is an anise-flavoured, or black licorice flavoured liqueur. This beverage becomes cloudy when diluting over ice because it is aniseed-based. It contains oils called terpeness, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble causing the beverage to become cloudy.