The Kitchen
Kitchens
Chicken Marbella with Prunes and Capers
The famous dinner-party bird, with a splash of sherry vinegar for lift
Prawn and Chorizo Linguine with Cherry Tomatoes
A smoky, garlicky one-pan supper in twenty minutes
Génoise with Raspberry and Chantilly
The whisked Italian sponge, soaked, layered with cream and crushed berries
Tamagoyaki: The Rolled Japanese Omelette
Sweet-savoury layers of dashi-soaked egg, rolled warm
Pollo alla Cacciatora with Olives and Rosemary
The Italian hunter's chicken, sharpened with an anchovy nobody will spot
Opera Cake with Coffee and Chocolate
Almond sponge, coffee buttercream and dark ganache in seven thin storeys
Honey Cake (Medovik) with Sour Cream Layers
Thin honeyed sponge and tangy cream, rested until it turns to velvet
Chicken Chasseur with Mushroom and Tarragon
The hunter's chicken, brightened with a last-minute hit of tarragon
Coq au Vin with Lardons and Pearl Onions
A Burgundian braise, deepened with a spoonful of dark chocolate
Victoria Sponge with Roasted Strawberry Jam
The classic teatime cake, lifted by a quick roasted-berry jam
Sticky Ginger Cake with Lemon Icing
A dark treacle cake with three gingers and a crack of pepper
Naengmyeon: Cold Buckwheat Noodles in Chilled Broth
Icy, tangy broth and springy buckwheat noodles for high summer
Kaya Toast with Soft-Boiled Eggs
Singapore's coffee-shop breakfast, with a slow-caramelised coconut jam
Lemon and Elderflower Celebration Cake
The wedding-cake pairing, with a crème fraîche frosting
Jjajangmyeon: Korean Black-Bean Noodles
Glossy black bean sauce over hand-pulled wheat noodles
Welsh Rarebit with Ale and Mustard
A savoury, spoonable cheese sauce sharp with ale and mustard, grilled onto toast till it blisters
Lamb Kofta with Mint Yoghurt and Pickled Red Onion
Charred, spiced skewers that taste like a holiday
Moussaka with Aubergine and Nutmeg Béchamel
The Greek baked classic, with roasted aubergine and a nutmeg-scented cheese béchamel
Bhindi Masala: Okra Without the Slime
Dry-fried okra with onion, tomato and amchur, cooked hot and left alone
Coffee and Walnut Cake with Espresso Buttercream
The tea-room classic, with tahini in the buttercream
Drunken Noodles (Pad Kee Mao) with Holy Basil
Wide rice noodles, fierce heat and a fistful of holy basil
Pao de Queijo: Brazilian Cheese Bread
Tapioca-starch puffs with a gruyère twist alongside the traditional queijo minas, scalded into that unmistakable chew
Scotch Pancakes (Drop Scones) with Butter and Jam
Thick, fluffy little pancakes off a hot griddle, with brown butter folded through the batter
Red Velvet with Cream Cheese Frosting
The buttermilk classic, with a little miso in the frosting
Devil's Food Cake with Fudge Frosting
The darkest, softest chocolate cake, with malt in the fudge
Bacon, Egg and Cheese on a Proper Roll
The deli sandwich that runs New York, built right, with a swipe of miso butter
Poached Pears in Red Wine with Star Anise and Cinnamon
Glossy, spiced and almost embarrassingly easy
Okonomiyaki with Charred Cabbage and Bonito Butter
Osaka's cabbage pancake, charred hard and finished in nutty bonito butter
Mì Xào Giòn: Vietnamese Crispy Egg Noodles
A raft of shattering noodles under a glossy stir-fry
Nasi Lemak with Sambal and Crispy Anchovies
Coconut rice under a slick of dark, sweet-hot sambal, with anchovies fried till they rattle
Black Forest Gateau, Reconsidered
Bitter chocolate sponge, kirsch-soaked sour cherries roasted first, and barely sweetened cream
Beef Chow Fun with Charred Rice Noodles
Velveted beef and wide ho fun tossed over a screaming wok for that dry-fried char
Gomae: Sesame Spinach in Five Minutes
Blanched spinach, wrung dry and dressed in a nutty soy-sesame sauce
Kedgeree with Smoked Haddock and Curried Butter
The Anglo-Indian breakfast, enriched with a spiced brown butter
Sachertorte with Apricot and Dark Chocolate Glaze
The Viennese chocolate cake, split with apricot, poured with a mirror glaze, deepened with espresso
Char Kway Teow with Prawn and Chinese Sausage
Smoky flat rice noodles, prawns and lap cheong, fried hot enough to catch the wok breath
Chilaquiles Verdes with a Fried Egg
Yesterday's tortillas simmered in a bright tomatillo salsa, topped with a runny egg and eaten fast
Battenberg with Marzipan and Apricot Jam
The pink-and-yellow chequerboard, wrapped in marzipan, with a scrape of cardamom in the sponge
Grilled Peaches with Amaretti and Mascarpone
Peaches caught over fire, a brown-butter amaretti crumble, and cold sweetened mascarpone
Tahini and Halva Blondies with Sesame Brittle
Fudgy, nutty and shot through with toasted sesame
Yaki Udon with Pork and Cabbage
Fat, chewy udon seared hard in a smoky soy-and-dashi glaze
Duck-Fat Roast Potatoes with Rosemary Salt
Fluffed, chilled and roasted hard in rendered duck fat until the crust shatters
Huevos Rancheros with Charred Salsa and Refried Beans
The ranch-hand breakfast: fried eggs over warm tortillas, a smoky charred salsa and proper refried beans
No-Knead Overnight Sourdough Loaf with Roasted Garlic and Rosemary
A slow loaf, sweet with caramelised garlic
Coconut and Lime Cake with Toasted Meringue
Tropical, tangy, and crowned with torched marshmallow clouds
Brioche Feuilletée: The Laminated Brioche That Sits Between Bread and Pastry
enriched dough, folded the way you'd fold croissants
Zaru Soba with a Cold Dipping Sauce
Chilled buckwheat noodles and a dashi-dark dipping sauce for the hottest days
Chè Chuối: Vietnamese Banana and Tapioca
Warm coconut, soft banana and chewy tapioca, with the bananas charred first for a smoky edge
Fougasse with Rosemary and Olive
The leaf-slashed Provençal loaf, all crust and rosemary, torn straight from the board
Man'oushe with Za'atar and Olive Oil
The Levantine breakfast flatbread, baked blistered and slicked with a herb-and-oil paste
Khichdi with Ghee and Crispy Onion
The one-pot rice and dal that India reaches for when nothing else will do
Red Lentil and Coconut Dal with Crispy Curry Leaves
Weeknight comfort with a crackling finish
Chicken Dum Biryani, Layered and Sealed
Marinated chicken and saffron rice, cooked shut in its own steam
Simit: Istanbul's Sesame-Crusted Ring
A chewy grape-molasses-dipped ring buried in toasted sesame
Chai Concentrate: Brewed Slowly, Kept in the Fridge, Better Than a Café
a jar of warmth waiting in the door of the fridge
Cochinita Pibil in Banana Leaf
Achiote-and-bitter-orange pork, roasted low in banana leaf until it falls apart under a fork
Charred Broccoli with Miso-Tahini and Crispy Garlic
Blackened florets, a savoury sesame dressing, and a shower of frizzled garlic chips
Pad Krapow with a Crispy Fried Egg
Thailand's fastest weeknight plate, holy basil hot off the wok, crowned with an egg blistered lacy at the edges
Yangzhou Fried Rice with Char Siu and Prawn
The benchmark fried rice, and how to get every grain to fly
Borodinsky: Dark Russian Rye with Coriander
A dense, malty black rye scented with toasted coriander
Saffron and Cardamom Rice Pudding (Firni)
A silky ground-rice pudding fragrant with saffron and cardamom
Arroz con Pollo with Sofrito and Peas
The one-pot chicken-and-rice that raised half of Latin America
Jollof Rice with a Smoky Party Bottom
West African party-pot jollof, cooked on purpose until the base catches and turns smoky
Mushroom and Taleggio Risotto
Autumn in a pan: earthy mushrooms and a molten Alpine cheese
Pão de Deus: Portuguese Coconut-Topped Sweet Rolls
Soft milk buns under a craggy, cardamom-spiked coconut crust
Shirazi Salad: Persia's Everyday Chop
Cucumber, tomato and onion cut small, dressed at the table, never wilted
Queen of Puddings with Meringue and Jam
A Victorian breadcrumb custard, crowned in soft meringue
Risotto alla Milanese with Saffron and Bone Marrow
The golden risotto Milan built its Sunday lunch around
Key Lime Pie with Brown-Butter Graham Crust
The classic lime-and-condensed-milk custard, set over a nutty brown-butter crumb crust
Sussex Pond Pudding with a Whole Lemon
A suet crust hiding a molten pool of buttery lemon caramel
