Real falafel is made from dried chickpeas soaked overnight, never from a tin. Tinned chickpeas hold too much moisture and fry into mush instead of crisp balls. Good falafel is light green inside fr...
The American classic, done properly: not just macaroni with cheese sauce, but baked in the oven with a crisp, crunchy topping. For really good mac 'n' cheese, use two kinds of cheese (cheddar for f...
Chili con carne (or sin carne)
A classic that makes everyone happy and tastes even better the next day. The strength of a good chili is time: the longer it simmers, the better the spices blend. Half an hour is fine, an hour is b...
Vegan curry with cauliflower and chickpeas
A warm, nourishing curry without meat. The cauliflower soaks up the spiced sauce, and the chickpeas add bite and protein. Frying the spices briefly in the oil brings them to life. This is called bl...
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 ...