Mains
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
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.
Latest
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.
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.
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.
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.
Poulet vigneronne recipe, Burgundy's grape-harvest chicken
This poulet vigneronne recipe braises chicken with verjuice and whole grapes, the dish Burgundy cooks made each September to feed the vendange crews.
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.
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.
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