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A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender chicken, and pancetta. The soft-boiled egg adds creaminess to the velvety emulsified dressing.
Soaked beans simmer slow with chopped vegetables, tomato and herbs in a generous pour of olive oil. Lemon juice goes in at the end to brighten. Served with a final drizzle of oil, maybe a sprinkle of feta and a heel of bread.
This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is seasoned with dried oregano, garlic and a slug of red wine vinegar, then grilled over charcoal until the outside is dark and the inside still blushes pink. Crumbling feta directly into the mince is a home-cook trick: as the cheese melts it leaves salty, creamy seams through the patty rather than sitting flat on top. The result is much more interesting than a beef burger dressed up with Mediterranean toppings. The supporting cast is straightforward and traditional: a quick tzatziki of strained yoghurt, cucumber, garlic and dill; a sharp tomato and cucumber relish loosened with olive oil; and either toasted pita or a soft brioche bun, depending on whether you want this to lean Greek street food or backyard barbecue. Lamb is forgiving on the grill because its fat is so flavourful, but it can taste muttony if overcooked, so aim for an internal temperature around 60 to 63 degrees. Difficulty is low. The only thing to watch is keeping the mince loose: if you pack the patty tightly it goes dense and rubbery, so handle it just enough to hold together. Serve with a glass of something cold and resinous.
Babka - at its sweet best as the chocolate version - turns out to be a wonderful vehicle for savoury fillings. The dough is the same enriched milk-and-butter base: pillow-soft, gold-yellow, kneaded long until it pulls smooth. The filling here is pesto (basil or, in season, ramp/wild garlic) and a generous grating of sharp cheddar. The dough rolls into a long log, gets sliced lengthways down the middle so the cut sides face up, then twisted into a rope and curled into a wreath on the tray. Risen, egg-washed, baked. The cut faces of the twist open as it bakes, exposing layered green-and-yellow swirls.
Beef meatballs represent the heart of Italian home cooking, simple ingredients transformed through technique into something greater than their parts. Lemon zest and fresh herbs brighten the earthy beef, while coating in seasoned flour creates a golden crust that protects the tender interior. A wine-enriched sauce catches every drop of savory liquid. This is pure comfort.
Tandoori Chicken Tikka is restaurant-quality barbecue, sophisticated yet accessible. The chicken undergoes a two-stage marinade: first, a quick acid and spice bath to begin tenderizing; second, a rich yoghurt-based marinade infused with warming spices, fresh herbs, and umami-rich Parmesan. The extended marination (up to 48 hours) allows deep flavor penetration and tenderness. The result is succulent, fragrant, lightly charred chicken with a burnished exterior and a creamy, spiced crust. Serve with lemon and fresh coriander.
A flavorful methi chicken tikka combining fresh fenugreek with aromatic spices and yoghurt marinade. This recipe blends elements from various traditional preparations, resulting in a barbecue favorite with charred edges and tender, juicy meat.