The brine, though, is equally beloved. Not only does it keep the cheese moist and fresh for weeks, it’s my absolute favorite ...

Whether you’re preparing a holiday turkey or a weeknight steak, dry brining is a valuable tool in any cook’s arsenal. You can ...

Heat the barbecue to a high heat ... Take the two lemon halves and rub them all over the chicken. Now, put the chicken into the brine mixture, making sure it’s covered by the liquid.

Even the most basic roast chicken needs a brine. And you can get Jacques Pépin-approved results by soaking your chicken in this signature ingredient.

Rinse the chicken wings and pat dry then burn ... Drain the wings and pat dry, discarding the brine. Prepare your barbecue: allow the flames to die down until the coals are just glowing.

250g flour seasoned with salt and pepper Remove the chicken from the brine and pat dry with kitchen ... Place the corn cream in a bowl, scatter over the grilled corn niblets.