Recipes
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
Latest
Lagan nu custard recipe: the Parsi wedding dessert
Reduced milk, cardamom and nutmeg, baked low and slow in a water bath: the dessert Parsi weddings close on, as Cyrus Todiwala's Café Spice Namasté pauses.
Vincisgrassi recipe: the Marche's EU-protected lasagna
Hand-chopped chicken giblets, cloves and nutmeg set this Macerata classic apart from ordinary lasagna — and earned it EU protected status in 2022.
Horiatiki recipe: Greece's village salad, done right
Tomatoes, cucumber and a whole block of feta, dressed with nothing but oil and oregano: the salad behind Estiatorio Milos, now hunting funding for its next stage of growth.
Oyakodon recipe: Tokyo's parent-and-child rice bowl
A weeknight staple built on one trick: eggs poured into the pan twice, so the bowl keeps ribbons of barely-set yolk instead of turning into an omelette.
Vitello tonnato recipe: Piedmont's cold veal in tuna sauce
Poached veal, sliced thin and dressed in a creamy anchovy-caper-tuna sauce. No mayonnaise, no shortcuts, just a classic that outgrew Piedmont.
Bouillabaisse recipe: Marseille's two-stage fish stew
The Mediterranean fishermen's stew splits into broth and fish, a method the city's 1980 charter wrote down to keep the dish honest.
Jollof rice recipe: West Africa's smoky party classic
Nigeria's party rice gets its colour from a slow-cooked tomato base, and its signature smokiness from a deliberate scorch at the bottom of the pot.
Fesenjan recipe: Persia's pomegranate and walnut stew
Chicken simmers slowly in ground walnuts and pomegranate molasses until the sauce turns a deep, glossy mahogany — a dish built on patience, not shortcuts.
Lu rou fan recipe: Taipei's braised pork rice at home
Diced pork belly, fried shallots, two soy sauces and rock sugar, simmered until glossy: Taiwan's cheapest comfort bowl needs patience more than skill.
Panforte recipe: Siena's dense spiced nut and fruit cake
A medieval Tuscan recipe that is more honeyed nut brittle than cake: toasted almonds and hazelnuts, candied peel and warm spice, set hard and sliced thin.
Pan de muerto recipe: Mexico's orange-blossom bread of the dead
The sweet, sugar-coated loaf Mexican families bake before Día de Muertos: an egg-rich dough scented with orange blossom and anise, crossed with dough bones and crowned with a small skull.
Taramasalata recipe: Thessaloniki's pink fish roe dip
A Thessaloniki chef's family recipe turns stale bread, cured roe and lemon into the pink dip that opens a proper Greek meze table.
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