Main course
Spaghetti Aglio e Olio with Toasted Breadcrumbs
The midnight pasta, with a crunchy golden lid
The Kitchen
Kitchens
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Dessert
Semolina and Coconut Cake (Namoura) with Orange Blossom Syrup
A syrup-soaked Levantine semolina cake with a coconut lift
Main course
Baked Ziti with Sausage and Three Cheeses
The Italian-American Sunday casserole, built for a crowd
Main course
Aloo Gobi with Charred Cauliflower and Amchur
Cauliflower roasted hard and separate, then folded into spiced potatoes with a tart hit of dried mango
Soup
Pozole Rojo with Guajillo Broth and Hominy
A charred-chilli red broth, slow pork and a garnish bar you build yourself, bowl by bowl
Dessert
Matcha White Chocolate Cookies with Flaky Salt
Ceremonial-grade bitterness set against sweet white chocolate and a finishing crackle of flaky salt
Dessert
Cranachan with Whisky, Raspberry and Toasted Oats
Scotland's harvest pudding of cream, oats and fruit
Dessert
Hazelnut Dacquoise with Coffee Buttercream
Crisp nutty meringue layers and a silky coffee filling
Salad
Kachumbari: East Africa's Tomato-and-Onion Cooler
A five-minute quick pickle takes the fight out of raw onion
Bread
Bara Brith: Welsh Tea Loaf with Soaked Fruit
Fruit steeped overnight in strong tea, no yeast, no fuss
Main course
Fettuccine Alfredo, the Roman Original
No cream, no garlic, just butter, Parmesan and a great deal of technique
Dessert
Sfogliatella: The Layered Neapolitan Shell
A hundred crisp leaves around a warm semolina heart
Bread
Panettone: The Long Proof Worth the Patience
Milan's towering Christmas bread, from a rested biga to a hanging cool
Bread
Stollen with Marzipan and Candied Peel
The German Christmas loaf, rested a fortnight and buried in sugar
Dessert
Spiced Parsnip Cake with Maple Cream Cheese Frosting
Carrot cake's earthier, sweeter, more interesting cousin
Main course
Rigatoni alla Genovese: The Onion Ragù of Naples
Two kilos of onions, one cheap cut of beef, and a great deal of patience
Main course
Ribollita: Tuscan Bread Soup That's Better the Next Day
Thrift, bread and cavolo nero in a bowl
Breakfast
Crumpets from Scratch: Holey, Chewy, Better Than Shop-Bought
All those open holes, ready to drink butter
Salad
Insalata Tricolore, Done with Actual Tomatoes
Salted, rested and dressed the way the colours deserve
Dessert
Affogato with Amaretto
The Italian espresso-drowned ice cream, sharpened with almond liqueur and orange
Dessert
Zabaglione with Marsala and Berries
A warm Italian wine custard whisked to a cloud, with toasted almond and macerated fruit
Dessert
Eccles Cakes with Currants and Flaky Butter Pastry
Buttery, sugar-crusted parcels of spiced currants
Main course
Trofie al Pesto with Potato and Green Beans
Liguria's pesto pasta, done the Genoese way, with a spoon of potato in the sauce
Drink
Agua de Tamarindo
A sweet-sour Mexican cooler built from a real tamarind block, simmered and sieved by hand.
Bread
Pretzel Knots with Brown Butter and Mustard Salt
chewy, burnished, and quietly improved by nutty butter
Main course
Linguine alle Vongole with White Wine
Naples' clam pasta, bianco, with a whisper of Calabrian 'nduja
Bread
English Muffins, Griddled, for Better Eggs Benedict
A wet, slack dough cooked on a dry griddle into nooks and crannies, dusted with semolina
Dessert
Crema Catalana with a Torched Sugar Crust
Spain's stovetop custard, scented with cardamom under a glass shatter of sugar
Bread
Cornbread with Brown Butter and Honey
Skillet-baked, barely sweet Southern-style cornbread, brushed hot with a brown-butter honey glaze
Bread
Bolo do Caco: Madeira's Garlic-Butter Flatbread
A soft sweet-potato flatbread cooked on a hot stone and split hot to soak up green garlic butter
Main course
One-Pan Chicken Thighs with Preserved Lemon and Olives
A roasting tin, a glass of wine, and dinner sorts itself out
Main course
Tagliatelle al Ragù Bolognese, the Slow Way
The real Bologna ragù, milk and all, with a handful of chicken livers
Dessert
Butter Mochi with Brown Butter and Coconut
A chewy Hawaiian mochiko cake, deepened with browned butter
Bread
Ghee-Layered Paratha, Folded and Griddled
A whole-wheat North Indian flatbread built from folded, ghee-brushed leaves and cooked crisp on a tawa
Dessert
Pavlova with Passionfruit and Cream
A marshmallow-centred meringue with a muscovado ripple and sharp fruit
Main course
Orecchiette with Sausage and Broccoli Rabe
Puglia's little ears, bitter greens and a browned-butter finish
Bread
Roti Canai with a Proper Flaky Pull
The Malaysian griddle bread, stretched translucent, slapped and coiled into crisp, ragged layers
Main course
Doro Wat with Berbere and Slow-Caramelised Onion
An hour of patient onion, a proper berbere and niter kibbeh give this chicken stew its depth
Bread
Focaccia with Caramelised Onion, Thyme, and Flaky Salt
Dimpled, oily, gold-topped Italian comfort
Dessert
Banoffee Pie with Salted Caramel
A 1970s Sussex invention, sharpened with real caramel and espresso cream
Dessert
Bakewell Tart with Frangipane and Raspberry
Almond frangipane over raspberry, on crisp shortcrust
Bread
Lavash, Blistered and Blackened in a Hot Oven
A thin, pliable Armenian flatbread with a few charred blisters, made without a tandoor
Main course
Pasta alla Norma with Fried Aubergine and Ricotta Salata
Sicily's aubergine pasta, with one aubergine charred over the flame
Main course
Bucatini all'Amatriciana with Guanciale
Crisp guanciale, tomato, pecorino and the tug of hollow pasta
Side
Persian Saffron Tahdig with a Crackling Crust
A yoghurt-saffron base, parboiled rice steamed under a cloth, and the confident flip
Bread
Barbari: The Persian Flatbread with Nigella and Sesame
The thick, ridged breakfast bread of Tehran
Breakfast
Bircher Muesli with Apple, Toasted Hazelnuts, and Honey
Overnight oats, the original Swiss way
Bread
Challah, Six-Strand, with Honey and an Egg Wash
The glossy Sabbath braid, sweetened and burnished
Starter
Moutabal: Smoked Aubergine with Yoghurt and Pomegranate
Charred aubergine, tahini and yoghurt, jewelled with pomegranate
Main course
Japchae with Charred Vegetables and Sesame
Glass noodles tossed with vegetables blistered hard before they hit the wok
Main course
Jerk Chicken with Pimento and Scotch Bonnet
A home oven-and-grill approximation of the pimento-smoked jerk pan, built on allspice and scotch bonnet
Dessert
Trifle with Sherry, Custard and Raspberry
The proper English trifle, with a bay-scented custard
Salad
A Proper Panzanella: Stale Bread's Finest Hour
What to do with a loaf that has gone past its best
Dessert
Lemon and Poppy Seed Drizzle Loaf with Yoghurt Glaze
A bright, crunchy-topped loaf with a tangy yoghurt finish
Side
Buttered Leeks with Thyme and Breadcrumbs
A humble allium, coaxed silky and finished with a crackle
Main course
Korean Fried Chicken with Gochujang-Honey Glaze
Double-fried, shatteringly crisp and sticky-sweet
Bread
Bagels, Boiled and Blistered, with a Chewy Crumb
The dense, glossy roll that lives or dies in the pot
Main course
Seafood Paella with a Proper Socarrat
The Valencian rice done right, with the toasted crust the Spanish prize above everything
Soup
Borscht with Fire-Roasted Beetroot and Dill
Ukraine's ruby soup, deepened by roasting the beetroot instead of boiling it
Dessert
Pistachio and Rose Water Cake with Mascarpone Frosting
A perfumed, green-flecked crumb under a cloud of mascarpone
Baking
Rough Puff Pastry: A Cheat's Lamination That Actually Works
All the flake, none of the all-day folding
Condiment
Preserved Lemons: Two Ingredients, Four Weeks, a Year of Flavour
salt, citrus, and a jar that does the work for you
Breakfast
Swedish Cardamom Buns (Kardemummabullar)
knotted, sugar-crusted buns that smell of a Stockholm bakery
