Cookbooks

  This versatile dough can be used as a base for many different toppings, most famously slow-­cooked onions, anchovy, and olives for Pissaladière, or for Tarte à la Tomate, with …

  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 …