👉 Cacio e pepe means “cheese and pepper”, and that is almost all there is to it. The trick is the starchy pasta water, which melts the Pecorino into a smooth, glossy sauce that clings to every strand of bucatini. 🍳 How to Make Cacio e Pepe Cook the pasta.…
👉 In Guadalajara, a torta ahogada – a “drowned sandwich” – is a crusty roll stuffed with meat and soaked in spicy tomato sauce. This easy home version uses sliced roast beef and a smoky chipotle broth for dunking, so every bite stays crisp on the outside and juicy inside.…
👉 Adjarian khachapuri (აჭარული ხაჭაპური, acharuli) is the most famous Georgian bread in the world: a golden, boat-shaped loaf filled with bubbling melted cheese, topped at the last minute with a raw egg yolk and a piece of butter. You stir the yolk and butter into the hot cheese at…
👉 A baked potato with a crisp, salty skin and a fluffy middle is the perfect bowl for a spoonful of chilli. This version uses a simple homemade spice mix instead of a packet, so you control the heat. 🍳 How to Make Chilli Jacket Potatoes Bake the potatoes. Heat…
👉 Fesenjan (often spelled fesenjoon) is one of the most celebrated stews of Iran, served at weddings and on Yalda night. Ground toasted walnuts cook slowly with pomegranate molasses until the sauce turns almost chocolate-brown, and the oil from the nuts rises to the top – a sign it is…
👉 Kalan (or kaalan) is a street food you find at evening carts all over Tamil Nadu, especially in Chennai and Coimbatore. Mushrooms and cabbage are tossed with spiced flour and fried until crisp, then dropped into a bubbling, peppery onion-tomato gravy and served in a little bowl with chopped…
👉 A real Greek salad – horiatiki, or “village salad” – has no lettuce and no complicated dressing. It is all about ripe summer tomatoes, crunchy cucumber and peppers, good olive oil and a thick piece of feta on top. This version adds a squeeze of lemon for extra freshness.…
👉 This fried chicken gets its name from the three layers on every piece: seasoned flour, a thin beer batter and a final coat of flour. Together they fry into a thick, craggy crust that stays crunchy long after it leaves the pot. 🍳 How to Make Triple-Dipped Fried Chicken…
👉 Chilli baby corn is a classic of Indo-Chinese cooking – the spicy, saucy Chinese-style food loved all over India. Baby corn is fried in a light, crispy batter and tossed in a hot wok with garlic, chilies and a sweet-sour sauce. 🍳 How to Make Chilli Baby Corn Blanch…
👉 Small green lentils hold their shape when cooked, which makes them a perfect warm base for a piece of fish with crispy skin. Sun-dried tomatoes and a splash of white wine give the lentils a rich, savoury flavour without much effort. 🍳 How to Make Seared Fish on Lentils…
👉 This sweet and sour chicken with pineapple tastes like your favourite takeaway, but it is lighter, fresher and ready in about 35 minutes. Crispy pieces of chicken thigh are tossed with peppers, onion and juicy pineapple in a glossy sauce that balances sweet, tangy and salty. The secret is…
👉 Wild rice is actually the seed of an aquatic grass, and it gives this salad a chewy texture and nutty flavour. Mixed with toasted nuts, sweet apricots and lots of fresh herbs, it makes a great side dish, packed lunch or vegetarian main. 🍳 How to Make Wild Rice…
