Nothing smells as good as a chicken in the oven on a Sunday afternoon. The recipe is simple, but a few details make the difference between a decent chicken and a memorable one. Pat the chicken prop...
Beef rendang, West Sumatran style
Real rendang is not a curry but a stew that slowly dries out. You start with lots of liquid and coconut milk, and over four hours it all evaporates until the meat is dark brown and coated in a thic...
The Sunday project above all! This boeuf bourguignon needs time. A classic dish from Burgundy. The bacon and mushrooms are cooked separately and only added at the end, so each ingredient keeps its ...
The classic French way to cook mussels: white wine, shallot, garlic, parsley and nothing else. No cream, no leek, no celery, those came later. The skill is in the details: shallot instead of onion ...
Focaccia with rosemary and sea salt
Focaccia is very hard to get wrong. The secret is two things: enough olive oil, and rising long enough for the dough to turn light and airy. You make the typical dimples with your fingers just befo...
A real shepherd's pie is called that because it's made with lamb mince. Made with beef, it's a cottage pie. Both are good, so pick your favourite. The skill is in the filling: not just mince with v...
Melanzane alla parmigiana (vegetarian)
The original Southern Italian bake of aubergine, tomato sauce and cheese. In Campania they swear the aubergine must be fried first. That gives the soft, almost buttery texture that makes this dish ...
Birria comes from the state of Jalisco in Mexico and is traditionally a festive dish made with goat, but with beef it's easier and at least as good. The three hallmarks of a real birria: dried chil...