Singapore noodles actually originate from Hong Kong, not Singapore. It is said that this dish was invented by chefs in the 1950s and ’60s when trade was booming in…
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Legend has it that during colonial times in India, when a British officer in South India once asked his cook to prepare a soup as a starter, the cook…
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This dish was a go-to for my mum in asparagus season (spring). Mum loved learning about the health benefits of certain foods and I remember her telling us that…
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Amor polenta is traditionally baked in a half-round, ribbed loaf tin; but any loaf tin will do. It is quick to make, as all the ingredients are worked in…
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Potatoes, cream, garlic. What could possibly be better? This dish can be made ahead of time, refrigerated, then cooked just before serving, however, I wouldn’t recommend keeping it in…
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Bonèt is an ancient, flan-type dessert named, according to 19th-century literature, after the shape of the pan used to bake it in, resembling a hat, or bonèt in the…
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This quick and simple, heart-warming hot and sour soup can be made in minutes, using what you already have to hand at home. This is a real favourite of…
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Farmer Emmanuela breeds pedigree cows, produces a dried pasta range using heritage durum wheat, and runs an agriturismo called Masseria Acque di Palermo. ‘You must film my mother’s timballo!’…
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The food culture of Kashmir has been heavily influenced by trespassing foreigners, starting with the Persian invasion, followed by Alexander the Great, the Turks, and Central Asians. Timur,…
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I’m mixing two of my favorites, a French 75 with citrus Sanpellegrino. Aranciata, Pompelmo, Clementine, and Peach would also work, but it’s hard to go past Limonata. Have all…
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If there is one dish I grew up eating that I absolutely loved, it’s puri bhaaji. Waiting in the queue on the bustling Mumbai streets with my mum for…