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Skewered sole with braised fennel
Image By Somer Sivrioglu and David Dale Abstract Partly out of laziness, partly out of convenience, Turkish restaurants outside Turkey have made swordfish on skewers a clichéd dish, but they’re not...
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Thin-crust pide with spicy lamb topping
Image By Somer Sivrioglu and David Dale Abstract When I say thin-crust pizza is Italy’s answer to lahmacun (pronounced "lah-mahjun"), I’m not trying to start a fight. The idea of putting spiced mince...
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The neverending sherbet
Image By Somer Sivrioglu and David Dale Abstract Tükenmez is a sustainable home version of the kind of sherbet you used to buy in the street from hawkers with tanks on their backs – still seen...
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Achari paneer murgh
Image By Dominic Smith Abstract A popular dish in northern India are cubes of paneer, a fresh cheese made from cow or buffalo’s milk, that have been marinated in pickling spices (achari masala) and...
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Pickled octopus
Image By Ross O'Meara Abstract When you’re catching proper large octopus like we did with the legendary Occy Rose, there’s way too much to eat in one go. This is a great way of being able to store...
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Latchet curry with tomato, mustard seeds and curry leaf
Video Latchet curry with tomato, mustard seeds and curry leaf recipe Image By Matthew Evans Abstract Mustard seeds and curry leaves are typical ingredients in the cuisine of Southern India. In a...
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Mussels steamed with cider, chorizo and tomato
Video Mussels steamed with cider, chorizo and tomato recipe Image By Matthew Evans Abstract Make sure you use fresh local black mussels and not those dreadful green-lipped mussels as they arrive...
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Korean army stew (budae jjigae)
Image By Cynthia C Abstract The dish gets its name, army stew, from harder times, and true to its namesake, it’s loaded up with all things plain but wonderful — instant ramen, salty Spam, chewy rice...
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Whole-baked flounder with lemon and aromatics
Video Whole baked flounder with lemon and aromatics recipe Image By Matthew Evans Abstract When the fish is as fresh as this, you don’t need to do much to it. All you need is a few basic ingredients,...
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Wild duck with colcannon
Video Wild duck with calcannon recipe Image By Ross O'Meara Abstract This dish pays homage to my Irish heritage and was eaten to help the stop of scurvy. If you can’t get wild duck, just use farmed...
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Shanghainese lion’s head meatballs (shi zi tou)
Image By Cynthia C Abstract Shanghainese lion’s head meatballs are one of my dad’s favourite foods, and this recipe was originally my great-grandmother’s, on his side. My dad missed these so much when...
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Red-cooked pork pot pies
Image By Cynthia C Abstract These are East-meets-West pot pie love babies. The pie crust hides finely sliced scallions [spring onions] and a touch of Shaoxing rice wine in its flakes, which results in...
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Red bean mochi balls (chapssalduk)
Image By Cynthia C Abstract Normally, I’m all about the Super Bowl finger foods: carbs wrapped in cheese wrapped in carbs; usually mini; and often involving some combination of “panko-crusted”,...
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Fries with gravy and cheese curds (poutine)
Image By Dominic Smith Abstract Poutine is said to have originated in the French-Canadian province of Quebec in 1957 when restaurateur Fernand Lachance was asked by a customer to make a dish combining...
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Army base stew (budae jjigae)
Image By Dominic Smith Abstract They say necessity is the mother of invention and this stew is a sterling example of that sentiment. Budae jjigae (army base stew) was created in Uijeongbu, an hour...
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Crab gratin with Västerbottensost (krabbgratäng med Västerbottensost)
Image By Dominic Smith Abstract Hailed as the king of Swedish cheeses, Västerbottensost is equivalent to a sharp, aged Parmesan or cheddar and said to be mistakenly invented in 1872 by a dairy maid,...
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Sweet cheese pastry (knafeh)
Image By Charles Fisher Abstract Popular throughout the Levant, this syrup-soaked cheese dessert is commonly encased with kataifi pastry, but this recipe from Sydney's modern Lebanese restaurant...
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Bread pudding (capirotada)
Image By Phoebe Wood Abstract Often served on Good Friday, this golden pudding consists of chunks of bread soaked in a sweet sherry mixture, and topped with queso Oaxaca, a stringy Mexican cheese that...
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Apple fritters (frittelle di mele)
Image By Giannino Morassut Abstract Hailing from Italy, these irresistible fried balls of appley dough are a guaranteed crowd-pleaser. Serve warm and dusted with sugar.
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Aniseed ring biscuits (bussolai)
Image By Deborah Kaloper Abstract These ring-shaped biscuits are flavoured with vanilla, lemon and aniseed to create a crunchy and punchy Italian treat.
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