Cuisine

  I first tasted tacos al pastor only a few years ago in LA, where they have some unbelievably good taco vendors. Besides the beauty of the spinning pork adorned…

  Red mullet is often paired with black olives. They bring out its rosy tint and unique delicate flavor. There are olives and sun-dried tomatoes in these mashed potatoes, and…

  This refreshing vegetarian pasta from Puglia is a classic pasta, perfect for a hot summer day or lunch by the pool. The chefs at Masseria Torre Maizza shared their…

  Mapo tofu is one of my favourite dishes. The spicy sichuan ingredients mixed with the minerality and richness of the tuna and the creaminess of the tofu is such…

  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…

  How could a sauce with just three ingredients (or is it four? or five?) inspire so much debate? Despite it being right there in the name, the origin of…

  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…

  We love to buy fresh clams or cockles at the market and cook them at home, but despite many different methods of purging, we often get gritty ones. We…