Author

Fern

vo.rs's resident home cook. A firm believer that the best recipes are the classics with one small, clever twist, Fern cooks the way most of us actually do: in a normal kitchen, on a normal weeknight, without a brigade of sous-chefs. Expect generous flavour, honest shortcuts and strong opinions about garlic.

Fern is vo.rs’s resident home cook and the byline on the recipes. The guiding belief here is simple: the best dishes are the well-loved classics given one small, clever twist that makes them sing. Fern cooks the way most of us actually do, in an ordinary kitchen on an ordinary weeknight, so the recipes favour generous flavour, sensible shortcuts and ingredients you can really find. Each one comes with the story behind it, because knowing where a dish comes from makes it taste better.

Rigatoni alla Genovese: The Onion Ragù of Naples2023-11-13

Singapore Noodles with Prawns and Char Siu2023-11-12

Cannoli with Ricotta and Candied Peel2023-11-11

Ribollita: Tuscan Bread Soup That's Better the Next Day2023-11-09

Pappardelle with Beef-Shin Ragù2023-11-08

Crumpets from Scratch: Holey, Chewy, Better Than Shop-Bought2023-11-08

Insalata Tricolore, Done with Actual Tomatoes2023-11-06

Tangzhong Milk Rolls, Cloud-Soft2023-11-06

Plov: The Uzbek Rice That Feeds Forty2023-10-31

Affogato with Amaretto2023-10-28

Zabaglione with Marsala and Berries2023-10-27

Eccles Cakes with Currants and Flaky Butter Pastry2023-10-26

Trofie al Pesto with Potato and Green Beans2023-10-24

Agua de Tamarindo2023-10-22

Pretzel Knots with Brown Butter and Mustard Salt2023-10-21

Linguine alle Vongole with White Wine2023-10-19

Crispy-Bottomed Vegetable Gyoza2023-10-19

Rye Chocolate Chip Cookies with Smoked Salt2023-10-19

English Muffins, Griddled, for Better Eggs Benedict2023-10-19

Pabellón Criollo: Venezuela's Plate of Four Things2023-10-16

Crema Catalana with a Torched Sugar Crust2023-10-14

Cornbread with Brown Butter and Honey2023-10-14

Bolo do Caco: Madeira's Garlic-Butter Flatbread2023-10-10

Mafé: The Groundnut Stew2023-10-07

One-Pan Chicken Thighs with Preserved Lemon and Olives2023-10-07

Fattoush with Sumac and Crisped Pitta2023-10-05

Pierogi Ruskie From Scratch2023-10-05

Tagliatelle al Ragù Bolognese, the Slow Way2023-10-03

Butter Mochi with Brown Butter and Coconut2023-10-02

Ghee-Layered Paratha, Folded and Griddled2023-10-01

Pavlova with Passionfruit and Cream2023-09-30

Menemen: Turkish Eggs With Peppers and Tomato2023-09-29

Orecchiette with Sausage and Broccoli Rabe2023-09-28

Xinjiang Cumin Lamb Stir-Fry2023-09-26

Crispy Pork Katsu Sando2023-09-25

Roti Canai with a Proper Flaky Pull2023-09-22

Zapiekanka: The Polish Street Baguette2023-09-22

Dark Chocolate Mousse with Espresso and Flaky Salt2023-09-21

Doro Wat with Berbere and Slow-Caramelised Onion2023-09-21

Focaccia with Caramelised Onion, Thyme, and Flaky Salt2023-09-21

Hong Shao Rou: Red-Braised Pork Belly2023-09-20

Banoffee Pie with Salted Caramel2023-09-16

Bakewell Tart with Frangipane and Raspberry2023-09-15

Miso-Glazed Aubergine (Nasu Dengaku)2023-09-14

Lavash, Blistered and Blackened in a Hot Oven2023-09-13

Pasta alla Norma with Fried Aubergine and Ricotta Salata2023-09-12

Bucatini all'Amatriciana with Guanciale2023-09-07

Quick Pickled Red Onions (Three Flavour Variations)2023-09-07

Olive Oil Panna Cotta with Blood Orange and Thyme2023-09-06

Tlayudas: The Oaxacan Pizza2023-09-05

Smashed Cucumber with Black Vinegar and Chilli Oil2023-09-02

Jam Roly-Poly with Vanilla Custard2023-09-01

Weeknight Chicken Pho with Charred Ginger2023-09-01

Persian Saffron Tahdig with a Crackling Crust2023-08-27

Barbari: The Persian Flatbread with Nigella and Sesame2023-08-27