mains
Stories tagged “mains”
Pumpkin risotto recipe: the Mantovana way with sage
Roasting the squash before it meets the rice is what keeps this autumn risotto tasting of pumpkin instead of watered-down orange starch.
Lamb dhansak recipe: the Parsi lentil curry done right
A five-lentil base, sweet-sour tamarind and jaggery, and lamb simmered until it falls apart: the dish chef Cyrus Todiwala built a London institution on.
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.
Gnocchi alla sorrentina recipe: Naples' baked tomato classic
Potato gnocchi get boiled just until they float, then finished in the oven, so the tomato sauce and mozzarella blister into a crust instead of staying a sauce you spoon over pasta.
Risotto al tartufo bianco: Piedmont's plainest great dish
A classic Piedmontese risotto built to carry raw white truffle, not compete with it. Rice, stock, butter and nothing that would get in the way.
Khachapuri recipe: Imereti's cheese bread, done right
A pan-cooked, egg-yolk-finished take on Imeruli khachapuri, the everyday cheese bread of western Georgia, with the technique a Georgian kitchen in London keeps on its menu.
Hungarian goulash recipe: the herdsmen's paprika pot
Beef and onions stewed in their own juices, paprika stirred in off the heat and egg noodles pinched into the pot: the house method for the dish of Hungary's cattle herders.
Hutspot recipe: Leiden's carrot mash with braised beef
Potatoes, winter carrots and onions cooked in one pot and mashed by hand, with beef braised until it falls apart: the dish Leiden has eaten every 3 October since the siege of 1574.
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.
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