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Brussels sprouts au gratin transforms humble sprouts into a rich and crunchy side dish coated in a savoury blend of breadcrumbs, pecorino, garlic, and parsley. Parboiling before baking ensures the sprouts are tender inside while the topping crisps to a golden crust in the oven.
Caesar dressing transcends simple vinaigrette through raw egg yolk (creating richness and thicker emulsion), anchovy essence (providing deep umami), and Parmesan cheese (adding complexity). The result is a creamy dressing far more substantial than basic vinaigrette, with an assertive flavor profile that demands equally robust greens. Cos lettuce, with its sturdy texture and slight bitterness, is the perfect partner.
Courgettes are diced and cooked with onion, garlic and roasted poblano until just tender, then sweetcorn and tomato are added to break down briefly. The dish is finished with crumbled queso fresco and coriander. Cumin and Mexican oregano sit underneath; the courgette stays just shy of mushy.
The dough is baked plain with just tomatoes and oil, then crowned off the heat with torn burrata, a herb pesto of basil, mint and parsley, and a tangle of rocket and parmesan shavings. The pesto is what carries the flavour; the burrata adds creamy contrast to the bright, lightly cooked tomatoes. A pizza that depends entirely on good produce.
Fresh sweetcorn ears are husked (or partially husked, with the leaves pulled back as a handle). Grilled over hot charcoal (or a smoking-hot griddle, or under a domestic grill / broiler) for 8-12 minutes, turning, until charred in patches and bright yellow at the kernels. While the corn grills, a sauce of Mexican crema (or sour cream + lime juice), mayonnaise, a small splash of milk and a clove of crushed garlic whisks together. The hot grilled corn is brushed all over with the sauce, then rolled in finely crumbled cotija cheese (or a Tajín-cotija mix), dusted with chilli powder and chopped coriander, served with a lime wedge.*
Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened. Off the heat: mayo, sour cream, lime, garlic, chilli powder and cheese are folded through. Coriander and more cheese top each bowl.
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.
Soft butter beats together with crushed garlic, parsley and a touch of salt. The butter spreads onto split baguette halves (or down the middle of a long loaf). Wrapped in foil, baked, then opened and grilled briefly to crisp the top.
Tomatoes and peppers get tops cut off and centres scooped out. The tomato flesh is reserved and chopped. A rice filling cooks half-done in a pan with the chopped tomato flesh, onion, garlic and herbs. Vegetables fill; tops go back on. Potato wedges arrange around them in a tray; everything bakes slowly in olive oil and the reserved tomato juices until the rice is cooked through and the potatoes are golden.
Huevos rancheros is a classic Mexican breakfast dish featuring eggs poached in a rich, spiced tomato sauce with peppers and chillies. This rustic, flavourful dish is traditionally served with warm tortillas for scooping, allowing diners to customize their own wraps. The combination of runny egg yolks with the thick, delicious tomato stew creates a truly memorable dish.
A weeknight-friendly calzone built on a packet ciabatta mix that handles the dough work without a long prove. The filling is garlicky kale wilted briefly in olive oil, sharpened with fresh red chilli, then folded over a generous dollop of ricotta or mozzarella into pasty-shaped half-moons. Baked at moderate heat for 15 to 20 minutes; the dough puffs, the cheese melts, and the kale stays bright.
The gentler, more domestic cousin of ema datshi: a Bhutanese family supper of potatoes simmered with chilli and cheese into a creamy, lively sauce. You slice waxy potatoes into thin rounds and drop them into a single pot with green chillies, onion, garlic, butter and the cheese mixture, then cover with water and simmer for about twenty-five minutes until the potatoes are tender and the cheese has melted into a thick, pale-yellow chilli-flecked sauce. The technique is the simplest in Bhutanese cooking: everything goes in together and cooks down without ceremony. The art is in the chilli-to-cheese ratio. More chilli and the dish reads as fiery; more cheese and it reads as rich. Either way it's eaten with red Bhutanese rice, the potatoes half-melting into the rice as you spoon.
A soft potato-enriched yeast dough rises slowly, gets stretched thin (not rolled), and shallow-fries in hot oil for 60-90 seconds a side until puffed, blistered and golden. Out of the pan, it's brushed with a smashed garlic-water and immediately topped with sour cream and grated cheese. The classic combination is unbeatable, but plain salted lángos eaten with the garlic rub alone is also traditional.
True pesto is made by hand, not blended, but a food processor creates acceptable results efficiently. The beauty of pesto lies in the balance: each ingredient must be the highest quality. The basil must be fresh, the pine nuts toasted, the oil fruity but not aggressive, the Parmesan aged. Together they create something transcendent.
Soft ripe Camembert mashes with butter, finely grated onion, sweet paprika, caraway and a splash of beer until coloured rosy-orange and spreadable but textured. Rests in the fridge 30 minutes so the flavours marry. Pile in a bowl, top with raw onion rings and a dusting of paprika, and serve with pretzels and dark bread. Eaten cold.
This simple vegetarian dish relies on technique and proper timing to shine. Tender sprouting broccoli is stir-fried with garlic, toasted pine nuts, and a hint of chilli. A splash of white wine adds acidity and complexity. The broccoli must stay al dente, retaining bite and bright green color. Shell pasta combines beautifully with this light style sauce.