Starters
What you take home from the kitchens we cover. Few ingredients, one balance to get right.
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.
Latest
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.
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.
Baked Figs with Feta and Honey, the Greek Way
A Greek starter for early autumn: figs baked hot and fast until they blister, stuffed with feta that keeps its shape, then finished with honey and pistachios.
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.
Roasted fig recipe with burrata and prosciutto
Amuse Kitchen builds a five-minute starter around the narrow window when figs are ripe: fruit blistered under high heat, then balanced against salt, cream and honey.
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.
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