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Bucatini Carbonara is a masterclass in simplicity and technique. Five ingredients, pasta, eggs, Pecorino Romano, pancetta, and salt, combine to create a rich, creamy sauce without any cream. The success lies in temperature control: hot pasta cooks the raw eggs to silken perfection without scrambling. This is Roman street food elevated to art.
A pizza built on layered heat: nduja, roquito peppers, fresh green chilli, Calabrese sausage and a touch of dried oregano. After baking, torn fior di latte and a watercress-pesto salad are scattered on top for cool, peppery contrast. A bold pizza that needs a properly hot oven and a confident hand with the spice.
A solo calzone built around a béchamel base rather than the more common tomato sauce, giving the filling a richer, lasagna-like character. Cooked chicken, prosciutto, button mushrooms and spinach pile onto a single oval of thin pizza dough, drenched in white sauce and folded into a sealed half-moon. Two finishing flourishes lift the bake: a final brush of garlic butter and a snowfall of grated Riserva that bubbles in the last minute.
Chow mein literally means 'stir-fried noodles' and this contemporary dish is equally popular throughout southern China as it is worldwide. Fresh egg noodles are quickly stir-fried with protein and vegetables, creating a harmonious balance of textures and flavours. The keys to success are properly cooked noodles, high-heat wok cooking, and precise timing.
The diner triple-decker reworked with a poached egg sitting on top - what an American sandwich shop would call a club with eggs, and what a French brunch menu would simply serve as the house club. Two slices of buttered, toasted bread layered with sliced grilled chicken, crisp smoked bacon, shredded iceberg dressed in mayo and a sharp pinch of onion, ripe tomato brightened with vinaigrette, and the soft poached eggs draped over the top so the yolks break into everything underneath. The pleasure is in the layering: a different texture in every bite, the bread crisp enough to hold structure but soft enough to give. You build it carefully, slice it on the diagonal, and pin the halves together with toast picks so the whole tower stays upright on the plate. Lunch counter at noon, light supper after a long afternoon, eaten with chips on the side and an extra napkin within reach.
This is baked pasta at its most elegant. Fresh courgettes sear quickly to maintain their texture, salami provides salty richness, and a silky homemade béchamel unites everything. Baked under a golden Parmesan crust until crispy and bubbling, this dish works as a first course, main course, or served at room temperature as a cold dish. The textural contrast between the creamy sauce and crispy top is essential.
These Cuban-style burgers are a vibrant fusion of Spanish and Cuban influences, featuring tender pork patties infused with spicy chorizo, aromatic garlic, and fresh peppers. The patties are griddled to perfection and served with a distinctive potato filling and creamy dressing that makes them distinctly Cuban. The combination of flavors, savory, spicy, and tangy, makes this a signature Cuban comfort food.
The Sunday brunch icon, and the dish people learn hollandaise for. You build the sauce first, whisking egg yolks with water and lemon over a bain-marie until they ribbon, then drizzling in warm clarified butter while you whisk steady and even until the bowl holds something glossy and thick. The hollandaise will wait for you in a warm spot while you poach the eggs - vinegar in barely-simmering water, a gentle whirlpool, three minutes for a runny yolk - and toast the muffins, and warm the ham. Then everything stacks at speed: muffin, ham, egg, hollandaise spooned generously over, a scatter of chives. You eat immediately, because every component is at its best within a minute of plating and falls off a cliff after five. Looks fancy on a tablecloth; rewards twenty focused minutes of work.
Fried rice is fundamentally about texture contrast: individual grains coated entirely with hot oil, remaining crispy and separate, never clumped or greasy. Success requires three critical elements: Cold rice (overnight-refrigerated best), sufficiently hot oil (nearly smoking), and a light hand with seasonings. The beaten egg is never pre-cooked; instead, it's added raw to the hot rice and oil where residual heat cooks it silkily, coating the grains. Bean sprouts provide fresh textural contrast. This is not comfort food; it's refined technique applied to simple ingredients.
The fully loaded burrito is where all of your hard work and efforts come together to repay you in full. Packed with your choice of seasoned meat or vegetables, flavourful rice, smooth and filling beans, cheese, salsa and more, it's an entire meal wrapped up to go. This customizable template allows you to build your perfect burrito based on available ingredients and personal preference.
Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.
These tender, handmade pasta parcels are filled with a harmonious mixture of ricotta, cooked ham, sun-dried tomatoes, and basil, bound with Pecorino cheese. They're served simply with a warm oil infused with crispy chorizo. The key is making fresh, tender pasta and not overfilling; quality matters more than quantity.
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.
Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua). Mince fries hot with a splash of stock until just cooked. Off heat, fish sauce, lime juice, chilli powder, sliced shallot, spring onion and rice powder toss through. Lots of fresh herbs fold in at the end. Served with sticky rice and raw vegetable plate.
This Roman classic showcases the magic of combining quality ingredients in the right proportions. Crispy pancetta, yielding its fat to the pan, mingles with soft onions and fierce chilli. A splash of white wine adds acidity and complexity. The result is a robust, warming sauce that transforms simple pasta into something memorable. Pecorino Romano provides a sharp finish.
A small pizza built on tomato sauce and cubed mozzarella, baked until crisp and finished with sun-dried tomatoes, rocket, a drizzle of Caesar dressing, oven-crisped pancetta, oregano and Grana Padano. The trick is crisping the pancetta in advance so the finished pizza has texture, not just flavour. Comes together quickly once the dough is shaped.