Cookbooks

  My favourite of all of Venice’s cicchetti is also among the most classic on offer at any bàcaro and is one of the traditional dishes that Venetians take on…

  Beef green curry is incredibly delicious and, personally, I prefer it to the more popular chicken green curry. The most important thing is to use the right cut of…

  A Bloody Mary is never a bad idea. In fact, I enjoy them so much I’ve started exploring how else I can use their key ingredients to create flavour.…

  This is one of the first Japanese recipes I learned how to make when I moved to the US for university and was very far from home, and it…

  Barley and chestnuts were staple winter foods at one time as they could be kept for months, often saving people from famine across Europe. Both, in my opinion, need…

  Yolanda and I went to City Island in the Bronx a couple of years ago to check out one of the many old-school seafood restaurants there. The house appetizer—garlic…

  This dish is also known simply as polenta e schie indicating how important it is that these prawns, tiny grey shrimp that are fished out of the Venetian lagoon,…

  I do love a good, spicy kung pao chicken. This recipe is quite spicy but you can, of course, adjust the amount of chillies. The dried chillies are added…

  Pappa al pomodoro is one of the most representative recipes of Tuscan cucina povera. The main ingredients are stale Tuscan bread—a bread that, according to the rest of Italy,…

  Mmm… potato, and melting cheese, and creamy mascarpone, on crisp, golden pastry? Heaven. Make this once, and you will make it forever more, experimenting with different spices and herbs,…

  Who doesn’t love a prawn (shrimp) cocktail? This is a play on the classic, served in baby gem lettuce cups. Your prawn options include buying whole prawns and cooking…

  British Indian kormas must be right up there with the most popular curry-house curries on the menu. They can be buttery, creamy, sweet and delicious when made exactly to…