Recipes
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
Torta di nocciole recipe: Cortemilia's Piedmont hazelnut cake
Toasted hazelnuts make up 40 per cent of this Alta Langa farmhouse cake, so the nuts decide everything: how they are roasted, skinned and ground.
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Marmitako recipe: the Basque albacore stew from the boats
Albacore, potatoes and choricero pepper in a single pot: the stew Basque tuna crews cooked at sea, timed so the fish never boils and stays juicy.
Elote recipe: Mexican grilled corn with chile and lime
Charred corn brushed with crema, rolled in cotija and dusted with chile, the street-food base behind the corn-driven tasting menus now earning Michelin stars.
Red Stew Chicken Parm recipe from Kwame Onwuachi's kitchen
Nigerian red stew meets Italian-American chicken parm in a dish built for Kwame Onwuachi's new cookbook, All Hours, bold enough to eat any time of day.
Galbi-jjim recipe: Korean braised short ribs for Chuseok
Korea's harvest festival falls on 25 September, and its centrepiece is galbi-jjim: beef short ribs braised in soy, pear and garlic, following Maangchi's method.
Zwetschgendatschi recipe: Augsburg's Bavarian plum sheet cake
Augsburg's thin yeast-dough plum cake, rebuilt by Amuse Kitchen for mid-September Zwetschgen: breadcrumbs under the fruit, plums packed upright and cinnamon sugar straight from the oven.
Baba Ganoush Recipe: Ottolenghi's Charred Aubergine Dip
A coarse, smoky Levantine aubergine dip built on fire rather than a blender, made the way chef Yotam Ottolenghi publishes it: charred whole, drained, and dressed with pomegranate molasses.
Matsutake gohan recipe: Japan's wild autumn rice
The wild matsutake mushroom has a six-week season in Japan that starts this month. The classic technique: never wash the mushroom, never stir the rice, let the steam do the rest.
Cervelle de canut recipe, Lyon's silk workers' cheese
Fresh cheese whipped with herbs, shallot and walnut oil, this cervelle de canut recipe is the cheese course every Lyon bouchon serves its own way.
Nixtamalized corn tortillas, the technique behind masa
Dried corn, limewater and patience are all it takes to make real masa at home, the same process behind Denver's newly starred Milpero.
Bobotie, South Africa's Classic Baked Mince Dish
A South African staple from Cape Town's Cape Malay kitchens: spiced mince baked under an egg custard, sweetened with apricot jam and raisins.
Arroz de pato recipe, Braga's oven-baked duck rice
Northern Portugal's Easter classic, made the house way: one duck supplies the meat, the fat and the stock, and chouriço crisps the top in the oven.
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