Cookbooks

  I was on the jury of a couscous competition in San Vito lo Capo, near Trapani in Sicily. There was always an annual local festa del couscous, then it…

      Reprinted from Septime, La Cave, Clamato, D’une île by Bertrand Grébaut and Théophile Pourriat, with Benoit Cohen. © 2021 Phaidon Press

  This is a great way to find yourself with a plateful of succulent, crisp-skinned, self-hot-saucing chicken. There’s very little to it, though you do need a source of proper…

  Italian food is so special in London. Many Londoners spend holidays in the warmth of the Mediterranean, and hundreds of thousands of Italians have made London their home. The…

  The classic gong bao dish (named after a former governor of Sichuan province, Ding Baozhen) is made with chicken. But the flavours, including the heat of chilli and numbing…

  Sweet and spicy, sticky and juicy; it is going to get messy but what’s not to love about these wings. Forget the popcorn, these are the perfect ‘movie night…

  Looking for egg rolls or spring rolls? Chinese pancake rolls are very popular in Chinese fish and chip shops, takeaways and restaurants. Eaten alone or dipped in your favourite…

    Spinach in béchamel sauce fills this traditional vegetable tart. Because it can be served hot or at room temperature, it would be equally welcome at a Sunday brunch,…

  What we call sauerkraut – a condiment made by mixing roasting and dehydrated fermented cabbage – here acts as a spicy salt. The cabbage is halved and cooked in…

  This veggie-packed quiche is named for one of our favorite marketing interns of all time—she loved its hearty combination of squash and kale, lightly sweetened with maple syrup. Quiche…

  The de rigueur bistro dessert, this simple cream-and-egg pudding is made sublime by the interplay of a warm, crunchy caramelized crust that contrasts with the creamy, cool custard below.…