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.

Sarmale: Romanian Cabbage Rolls2026-02-19

Beef Rendang with Toasted Coconut Kerisik2026-02-19

Porcini Mushroom Risotto with White Truffle Oil2026-02-18

Mozzarella Sticks with Marinara2026-02-17

Loaded Potato Skins with Cheddar and Chive2026-02-16

Kotlet Schabowy Done Properly2026-02-14

Tacos al Pastor with Pineapple and Achiote2026-02-14

Charred Hispi Cabbage with Anchovy Butter2026-02-12

Miso-Honey Teriyaki Salmon2026-02-10

Pad Thai with Tamarind, Palm Sugar and Toasted Peanuts2026-02-06

Nuoc Cham: The Dipping Sauce for Everything2026-02-05

Mushroom Wellington with Chestnut and Spinach2026-02-05

Bourbon BBQ Pulled Pork2026-02-05

Smoky Chipotle Chicken Fajitas with Charred Lime2026-02-02

Nachos, Properly Loaded, with a Homemade Cheese Sauce2026-02-02

Dal Makhani with Butter and Cream2026-01-31

Shepherd's Pie with a Cheddar-Mustard Mash Crust2026-01-29

Roasted Carrots with Honey, Cumin and Yoghurt2026-01-25

Beef Stroganoff with Smoked Paprika and Cornichons2026-01-25

The Full English, Timed So Nothing Goes Cold2026-01-24

Tahini Sauce: The Ratio, the Method, the Variations2026-01-22

Chicken Tikka Masala with Charred Tomato and Cashew Cream2026-01-21

Edamame with Chilli and Sea Salt2026-01-19

Ajapsandali: The Georgian Ratatouille2026-01-19

Thai Green Curry with Roasted Coconut and Kaffir Lime2026-01-17

Creamed Spinach with Nutmeg and Parmesan2026-01-17

Aubergine Katsu Curry2026-01-15

Mapo Tofu with Toasted Sichuan Peppercorn Oil2026-01-15

Chilli con Carne with Dark Chocolate and Coffee2026-01-13

Buttermilk Fried Chicken with Hot Honey2026-01-12

Stuffed Peppers with Rice, Feta and Herbs2026-01-11

Butter Chicken with Smoked Paprika and Fenugreek2026-01-09

Cauliflower Cheese with a Mustard Crumb2026-01-08

Kibbeh with Bulgur and Spiced Lamb2026-01-05

Takoyaki with Bonito and Kewpie2026-01-05

Quick Kimchi (Mak-kimchi): Fermented in Two Days2026-01-02

Esquites: The Corn Cup With Everything2026-01-02

Chicken Karaage, Double-Fried, Ginger-Soy2026-01-01

Bubble and Squeak with a Crispy Crust2025-12-30

Feijoada Completa: The Weekend Project2025-12-29

Gremolata: The Three-Ingredient Garnish That Lifts Everything2025-12-27

Halloumi and Vegetable Traybake with Harissa2025-12-26

Malawach: The Yemeni Flaky Flatbread2025-12-23

Solyanka: The Sour, Salty Russian Soup2025-12-22

Scotch Eggs with a Runny Yolk2025-12-22

Chole Bhature with Fluffy Fried Bread2025-12-21

Chilli Oil with Crispy Shallots and Sichuan Peppercorn2025-12-19

Strawberry Eton Mess with Balsamic2025-12-19

Louisiana Chicken and Andouille Gumbo2025-12-15

Labneh from Scratch: Strained Yoghurt, Olive Oil, Za'atar2025-12-14

Coronation Chicken, Reconsidered2025-12-12

Jerk Chicken Over Pimento Wood2025-12-11

Cheese and Onion Pasty2025-12-08

Dutch Baby Pancake with Lemon and Powdered Sugar2025-12-08

Tteokbokki with Gochujang and Brown Butter2025-12-05