Recipes
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
Latest
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.
Gazpacho andaluz recipe, Andalusia's cold tomato soup
This gazpacho recipe turns the last ripe field tomatoes of summer into Andalusia's classic chilled soup, blended raw and finished with sherry vinegar and olive oil.
Tagliatelle ai porcini recipe for peak mushroom season
Amuse Kitchen's version of Italy's classic autumn pasta, built on a technique that keeps fresh porcini firm instead of watery.
Fricandó recipe, the Catalan veal braise with wild mushrooms
Floured veal slices, an onion sofregit and dried moixernons, braised for under an hour and finished with a pounded picada of almonds, garlic and parsley.
Payesh recipe, the Bengali rice pudding worth the stirring
Gobindobhog rice simmered slowly in milk until it collapses into a loose, fragrant pudding, cardamom and nuts folded in right at the end.
Poached pears in Port recipe, made for Port Wine Day
A Douro classic for 10 September, the date the region was demarcated in 1756: firm pears, ruby Port and a syrup reduced only after the fruit comes out.
Zwiebelkuchen recipe, the onion tart of the harvest
A kilo of onions cooked without colour, a set custard and a yeast base rather than pastry. In the German wine villages it is eaten with new wine, standing up.
Tajarin recipe with white truffle from the Langhe
The Piedmontese egg noodle is almost all yolk, cut by hand and dressed in nothing but emulsified butter. The truffle goes on at the table, never in the pan.
Fig and orange mascarpone recipe: a short vermouth trick
Chef Joanne Weir poaches dried figs in sweet vermouth rather than wine, then pairs them with honeyed mascarpone. The short syrup is the whole point.
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