Main course
Roast Chicken with Tarragon Butter, Done Right
A herb butter under the skin and a bird that carves juicy
The Kitchen
Kitchens
Advertisement
Soup
Yayla Çorbası: Turkish Yoghurt and Rice Soup
Stabilised yoghurt, rice and a scald of mint butter poured over the top
Drink
Horchata with Toasted Cinnamon and Almond
Rice milk with a deep, smoky-sweet backbone from charred cinnamon bark
Soup
Avgolemono: Greece's Silky Egg-and-Lemon Soup
Rice, egg and lemon, whisked into a soup with no cream and no roux
Dessert
Chocolate Crinkle Cookies
Espresso-deepened fudgy cookies cracked open in a snowfall of icing sugar
Main course
Haleem: Spiced Wheat-and-Meat Porridge
Wheat, lentils and slow-cooked meat pounded to velvet, with a nutty dry-roast twist
Main course
Callaloo Soup with Coconut and Crab
The velvety Caribbean greens soup, thickened with okra and enriched with crab
Main course
Nihari: Slow-Cooked Beef-Shank Curry
An overnight shank curry thickened with toasted flour and kissed with charcoal smoke
Main course
Spanakopita with Charred Spring Onion and Dill
Crisp filo, salty feta and spinach lifted by blistered spring onion and plenty of dill
Dessert
Oatmeal Raisin Cookies, the Chewy Kind
Browned butter and rum-plumped raisins in a properly soft oat cookie
Dessert
Peanut Butter Cookies with Flaky Salt
Fork-marked peanut cookies deepened with a spoonful of white miso
Dessert
Gulab Jamun in Cardamom-Rose Syrup
Milky fried dumplings soaked in a saffron-scented cardamom-rose syrup
Soup
Georgian Chikhirtma: Lemon-and-Egg Chicken Soup
A tart, silky soup thickened the old way, with browned flour instead of cream
Main course
Keema Matar with Peas and Garam Masala
Spiced minced meat and sweet peas, finished with brown butter and crushed fenugreek
Main course
Cullen Skink: Smoked Haddock and Potato
The great Moray soup, built on undyed smoke and a milk you steep, not boil
Dessert
Honey and Ricotta Phyllo Cups with Walnuts
Crisp, golden filo shells filled with whipped ricotta and walnuts
Dessert
Melting Moments with Custard Buttercream
Cornflour-soft biscuits sandwiched with a sharp lemon custard cream
Dessert
Apple and Calvados Tarte Tatin
Caramelised apples under crisp pastry, sharpened with apple brandy
Main course
Bò Kho: Vietnamese Beef and Lemongrass Stew
A fragrant beef stew of lemongrass, star anise and annatto, thickened by patience
Main course
Potato and Cheese Pierogi with Browned-Butter Onions
Poland's ruskie dumplings, boiled then crisped and finished in nutty browned butter
Main course
Żurek: Polish Sour Rye Soup with Sausage
A tangy, cloudy broth built on a jar of fermented rye you make yourself
Breakfast
Sourdough Discard Banana Muffins with Walnut Streusel
Tangy, tender and a happy use for that jar in the fridge
Main course
Bun Cha: Charred Pork in a Herb Tangle
Hanoi's grilled pork noodles, patties charred hard, herbs piled high
Dessert
Stroopwafels with Caramel Syrup
Thin waffle discs split and glued with a treacly muscovado caramel
Main course
Galbijjim: Korean Braised Short Ribs
Short ribs braised glossy in soy, pear and a spoon of fermented soybean paste
Main course
Mushroom and Gruyère Quiche with Thyme Pastry
A deep, savoury tart with earthy mushrooms and a herb-flecked crust
Soup
Roasted Tomato and Fennel with Brown-Butter Croutons
A end-of-season soup that turns fennel's aniseed edge into something round and savoury
Main course
Gulyásleves: Hungarian Goulash Soup with Caraway
A shepherd's kettle-soup, paprika-deep and threaded with pinched noodles
Dessert
Speculoos with Brown Sugar and Spice
Thin, crisp, deeply spiced biscuits made with brown butter
Dessert
Empire Biscuits with Jam and Icing
Two shortbread rounds, raspberry jam, and a sharp lemon glacé icing
Main course
Caldo de Res: Mexican Beef-and-Vegetable Soup
The Sunday beef-and-vegetable soup that feeds a Mexican family from one pot
Main course
Bún Bò Huế: Spicy Lemongrass Beef Noodle Soup
The fierce, lemongrass-scented cousin of pho, from Vietnam's old imperial capital
Dessert
Viennese Whirls with Raspberry and Buttercream
Melt-in-the-hand piped biscuits, raspberry jam and freeze-dried buttercream
Main course
Tonkotsu Ramen with a 12-Hour Pork Broth
A rolling boil, a pot of pork bones, and a broth that turns milk-white and clings
Dessert
Orange Blossom Shortbread with Pistachios
Buttery, sandy biscuits perfumed with citrus blossom and green pistachio
Side
Jamaican Rice and Peas with Scotch Bonnet and Thyme
Coconut rice and kidney beans, perfumed rather than burned by a whole, unpierced scotch bonnet
Dessert
Palmiers with Caramelised Sugar
Crisp, shattering puff pastry hearts, lacquered in cardamom demerara
Main course
Carnitas, Slow-Braised and Crisped
Pork shoulder that turns tender, then bronzes at the edges
Bread
Croissants from Scratch: A Weekend Lamination Project
A cold kitchen, a slab of butter, and twenty-seven layers that shatter when you bite
Main course
Larb with Toasted Rice Powder and Lime
Isan's answer to a salad — minced meat sharpened with lime, chilli and rice toasted dark enough to smell like popcorn
Dessert
Petticoat Tails: Scottish Shortbread
A crisp round of shortbread, scored into wedges, scented with caraway
Main course
Bibimbap with Crisp Rice Crust and Gochujang Butter
Dolsot-style, with a scorched rice bottom and a fierce, buttery sauce
Dessert
Mango Sticky Rice with Toasted Coconut Cream
Glutinous rice and ripe mango under a salted, toasted-coconut sauce
Breakfast
Poffertjes: Dutch Mini Pancakes with Butter and Icing Sugar
Puffed little buckwheat pancakes, a knob of cold butter, a snowfall of icing sugar
Breakfast
Eggs Benedict with Quick Hollandaise and Sourdough Muffins
The grand brunch, without the fear
Main course
Twice-Cooked Pork with Leek and Doubanjiang
Simmered pork belly crisped in the wok with fermented chilli-bean paste and a hit of black vinegar
Dessert
Gingerbread Men, Properly Spiced
Cut-out biscuits with toasted spices bloomed in browned butter
Breakfast
Ackee and Saltfish, the Jamaican Way
Jamaica's national dish, built on properly soaked salt cod and gently folded ackee
Side
German Rotkohl: Braised Red Cabbage with Apple and Clove
Apple, cloves and a splash of blackcurrant, simmered until the cabbage turns almost jammy
Breakfast
Menemen: Soft Turkish Eggs with Tomato and Pepper
Low and slow, so the eggs stay in soft curds through a jammy tomato-and-pepper base
Main course
Tonkatsu with Shredded Cabbage and Bulldog Sauce
The crispest pork cutlet, a mountain of iced cabbage, and a homemade sauce with a spoon of miso
Breakfast
Breakfast Burrito with Crispy Potato and Chipotle
A properly wrapped morning burrito with crisp potato, soft eggs and smoky chipotle
Dessert
Chocolate Guinness Cake with a Cream Cheese Top
The pint-black one-layer cake, with a whisper of miso in the frosting
Main course
Katsudon: Pork Cutlet and Egg over Rice
A crisp tonkatsu simmered soft in sweet dashi and bound with barely-set egg
Dessert
Miso Caramel Shortbread (Millionaire's Shortbread with a Twist)
Buttery shortbread, salty miso caramel, dark chocolate
Breakfast
Steel-Cut Oats with Brown Butter and Maple-Roasted Pear
The slow porridge that earns its long simmer, finished with nutty butter
Main course
Nasi Goreng with Sweet Soy and Crispy Shallots
Indonesia's fried rice, caramelised dark with kecap manis
Dessert
Fraisier: The French Strawberry Cake
The patisserie showpiece, with an elderflower soak and lightened cream
Main course
Nashville Hot Chicken
Buttermilk-brined, double-fried, and painted with a brown-butter cayenne paste
Main course
Hainanese Chicken Rice with Ginger-Scallion Oil
Poached chicken, schmaltz rice, and three sauces that argue on the plate
Main course
Roasted Tomato and Goat Cheese Tart with Thyme Pastry
Sweet blistered tomatoes on herb-flecked shortcrust
Condiment
Fermented Hot Sauce with Habanero and Garlic
a living jar of fire that gets better with time
Breakfast
Savoury Dutch Baby with Bacon and Gruyère
A puffed, brown-butter batter that rises into a bowl of its own
Dessert
Passionfruit and Coconut Loaf
A tender coconut loaf drenched in sharp passionfruit syrup while warm
Breakfast
Migas with Tortilla, Egg and Chorizo
Corn tortillas crisped in chorizo fat, folded through soft eggs
Main course
Peri-Peri Spatchcock Chicken
Flattened, marinated and blistered, with smoked paprika in the baste
Breakfast
Frittata with Potato, Chorizo and Roasted Pepper
Set slow, finished under the grill, good hot or cold
Dessert
Clementine and Almond Cake (Flourless)
Whole boiled clementines blitzed skin and all into a damp almond cake
Breakfast
Soufflé Omelette with Gruyère and Chives
Whipped whites, brown butter and a molten cheese heart
Dessert
Brigadeiros with Dark Chocolate and Flaky Salt
Brazil's fudgy party truffle, made with real dark chocolate and finished with salt