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On behalf of Expert Village my name is Elizabeth Muller and today we're making Chicken Fricassee Spanish Style. I'm now going to take my potatoes which I've diced like this,...
Greg Foot: Hey guys, this is the third explanation video for the 12 Explosions of Christmas. I'm Greg - Mike Sansom: and I'm Mike! Greg: and this is three crackers cracking. And oh boy...
Brussels Sprouts with Chestnuts This is my mum's recipe and it's a perfect way to freshen up that staple of Christmas dinners, the humble sprout. A bit of Madeira wine and butter...
I'm gonna make the most delicious, beautiful potato dauphinoise; creamy, oozy, cheesy, melt in your mouth, absolutely gorgeous. Normally, like the dauphinoise would take a couple of hours to...