Most often cooked with
Butter
Garlic
Onion
Sugar
Egg
Flour
Lemon
Bay leafRecipes with salt
Albóndigas in Almond Sauce
Pork and beef meatballs simmered in a pale sauce thickened with fried bread and almonds rather than flour.
Apple and Almond Tart
A shortcrust case blind baked, filled with almond frangipane and fanned apple, so the base stays crisp under a wet filling.
Apple and Blackberry Crumble
Tart Bramley apples and blackberries under a rubbed-in oat crumble, mixed by hand in one bowl with no mixer needed.
Baked Alaska
Ice cream on a sponge base sealed under meringue and browned in a fierce oven, which works because whipped egg white barely conducts heat.
Baked Lasagne
Ragu and béchamel layered thin between dried pasta sheets, baked until the top blisters and rested so it cuts into squares.
Baked Rice Pudding
Pudding rice baked in whole milk for two hours without stirring, until the grains collapse to cream under a browned nutmeg skin.
Baked Vanilla Cheesecake
A dense baked cheesecake on a biscuit base, cooled slowly in the switched-off oven and chilled overnight so the top does not crack.
Basil Pesto
Basil, pine nuts, garlic and cheese pounded to a coarse sauce, kept cold throughout so the leaves stay green instead of bruising brown.
Bechamel Sauce
A white sauce built on a cooked butter and flour roux, with the milk beaten in by stages so it thickens smooth instead of lumpy.
Beef and Ale Stew with Herb Dumplings
Chuck steak simmered in dark ale until it gives, with suet dumplings steamed on the surface of the pot for the last half hour.
Beef Stroganoff
Strips of beef seared fast and finished in a soured-cream and mustard sauce that is warmed through rather than boiled.
Birria de Res
Beef braised in a deep red chilli broth until it shreds, served as a stew or folded into tacos dipped in its own fat.
Blini
Thin yeasted pancakes of buckwheat and wheat flour, cooked in a hot pan and served with soured cream, butter or salted fish.
Borodinsky Rye Bread
Dark sourdough rye scalded with red rye malt, sweetened with molasses and finished with a crust of coriander seed.
Borscht
Beetroot and cabbage soup built on beef broth, with the grated beetroot added late and with acid so it stays red.
Braised Red Cabbage
Shredded red cabbage cooked slowly with apple, vinegar and spice, the acid going in early so the colour stays bright.
Braised White Beans with Sage
Dried beans soaked in salted water and held at a bare simmer, so the skins stay whole and the liquor turns silky.
Brown Butter Chocolate Chip Cookies
Chocolate chip cookies made with browned butter and a long overnight rest, which deepens the flavour and stops them spreading thin.
Brown Stew Fish
Fried whole fish simmered briefly in a dark sweet-savoury gravy built on browning, onion and thyme, and served with the sauce spooned over.
Buckwheat Kasha with Mushrooms
Buckwheat toasted dry, then cooked pilaf-style with onion and mushrooms so the grains stay separate.
Buttermilk Pancakes
Thick American-style pancakes raised with buttermilk and bicarbonate of soda, mixed in under a minute so the batter stays lumpy.
Buttermilk Soda Bread
A yeast-free loaf leavened with bicarbonate of soda and buttermilk, in the oven ten minutes after you start and cooling within the hour.
Buttery Mashed Potato
Potatoes steam-dried in the pan and pushed through a ricer, then beaten with butter before the hot milk goes in.
Cacio e Pepe
Spaghetti in a sauce of nothing but pecorino, black pepper and starchy pasta water, emulsified off the heat so it stays smooth.
Carnitas
Pork shoulder simmered in its own fat until it falls apart, then crisped in the same pan so half of it shatters.
Ceviche Clasico
Firm white fish, lime, chilli and onion, and a fifteen-minute window where it is exactly right. Buy the fish the day you make it.
Chana Masala
Chickpeas simmered in a dark, sour tomato and onion masala, finished with amchur so the sourness sits behind the spice rather than on top of it.
Chicken à la King
Poached chicken and mushrooms in a sherry cream sauce with pimento, served over rice, toast or pastry depending on the decade.
Chicken and Prawn Paella
Bomba rice cooked flat and never stirred in a wide pan, which keeps the grains separate and toasts a crust onto the base.
Chicken Congee
Rice simmered in eight times its weight of stock until the grains collapse, into a savoury porridge finished in the bowl.
Chicken Kiev
Crumbed chicken breast sealed around garlic-and-herb butter, chilled hard so the filling stays in until cutting.
Chicken Noodle Soup
Poached chicken and vegetables in a clear stock, with the noodles cooked apart so the broth stays clean rather than thick and starchy.
Chicken Thigh and Potato Traybake
Bone-in thighs roasted on top of potatoes and lemon in one tin, so the skin crisps above the juices rather than poaching in them.
Chicken Tikka Masala
Yogurt-marinated chicken charred hard under a grill, then finished in a spiced tomato and cream sauce that only works if the char goes in with it.
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.
Classic French Omelette
Three eggs cooked in under a minute in a hot buttered pan, stirred hard then rolled, so the outside stays pale and the centre soft.
Classic Margherita Pizza
Three toppings, nothing hidden — this is the pizza that shows whether your dough is any good.
Classic Scones
Plain scones brought together in under a minute and cut straight down with a floured cutter, so they rise tall and split cleanly.
Cochinita Pibil
Pork buried in achiote and sour orange, slow-roasted in banana leaf until it falls apart. A Yucatecan dish that asks for one shopping trip and then leaves you alone.
Conch Fritters
Chopped conch in a loose batter with sweet pepper and scotch bonnet, dropped into hot oil and eaten standing up with a squeeze of lime.
Creamed Spinach
Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.
Creamy Oat Porridge
Rolled oats cooked in milk and water and stirred throughout, which draws out the starch that separates creamy from watery.
Crème Caramel
A baked custard turned out under its own caramel, cooked in a water bath at a low temperature so it sets smooth rather than pitted.
Crisp Hash Browns
Grated potato rinsed of its loose starch and wrung genuinely dry, then pressed into hot fat so it fries crisp instead of steaming.
Crisp Roast Potatoes
Floury potatoes parboiled with bicarbonate of soda, roughed up in the pan, then roasted in fat that is already smoking hot.
Crisp-Skinned Salmon
Salmon fillets cooked almost entirely on the skin side in one pan, which crisps the skin and leaves the flesh barely set.
Crumpets
A wet yeasted batter cooked in rings on a low griddle, with bicarbonate stirred in at the end so the holes open right through.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Crushed Roast Potatoes
Floury potatoes parboiled, crushed flat and roasted in hot fat, so the broken surfaces crisp into edges a whole roast potato never gets.
Curry Goat
Goat shoulder burned into curry powder and then cooked for two hours, until the meat gives and the sauce is thick enough to coat rice.
Dark Chocolate Brownies
Fudgy brownies built on melted dark chocolate and eggs whisked to a foam, which is what gives them their paper-thin crackled top.
Dark Chocolate Mousse
Dark chocolate lightened with whisked egg whites and set by nothing but cocoa butter, which is why it needs no cream and no gelatine.
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.
Double-Crust Apple Pie
Two kinds of apple under a vented pastry lid, thickened with cornflour so the filling holds together when the pie is cut.
Egg Curry
Hard-boiled eggs, scored and browned in spice, simmered in an onion and tomato masala.
Egg Fried Rice
Yesterday's rice broken up cold and fried hard in a wide pan, so the grains stay separate and toast instead of steaming to paste.
Escovitch Fish
Whole fish fried until the skin shatters, then dressed hot with vinegar, onion, carrot and scotch bonnet so it pickles as it cools.
Everyday Vinaigrette
A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.
Everyday White Tin Loaf
A straight-dough sandwich loaf made with commercial yeast and no starter, baked in a tin so it slices square for toast.
Fabada Asturiana
Big white beans stewed slowly with chorizo, morcilla and pork until the broth turns thick and orange.
Festival
Slightly sweet cornmeal dumplings rolled long, fried until crisp outside and cakey within, and eaten with anything fried or jerked.
French Onion Soup
Onions cooked down for an hour until they are jammy and dark, then finished under the grill with a raft of bread and melted cheese.
French Toast
Thick slices of stale bread soaked in an egg and milk custard, then fried in butter over medium heat so the centre sets without the crust burning.
Fried Plantain
Very ripe plantain sliced on the diagonal and fried until the sugars caramelise at the edges and the middle goes to custard.
Gambas al Ajillo
Prawns cooked hard in garlic oil with chilli, served still bubbling, with bread that exists to mop the pan.
Garlic Naan
A yoghurt-enriched yeasted dough cooked in a screaming hot pan and blistered under the grill, which stands in for a tandoor.
Garlicky Greens
Greens wilted in garlic oil in a single wide pan, on the table in under ten minutes and the default side for almost anything.
Gazpacho
A chilled Andalusian soup of raw tomatoes, cucumber and pepper blended with bread and olive oil, which is what turns it creamy rather than watery.
Glazed Carrots
Carrots cooked in one layer under a paper lid until the butter, sugar and stock reduce to a syrup that coats them.
Goan Fish Curry
White fish poached in a coconut and tamarind sauce ground from whole spices, sour and hot in equal measure and cooked in under half an hour.
Golubtsy
Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.
Gratin Dauphinois
Thin potato slices simmered in cream on the hob until their own starch thickens it, then baked slowly until set.
Green Beans with Brown Butter and Almonds
Beans blanched hard in salted water and chilled in ice, then reheated in butter browned with flaked almonds.
Guryev Kasha
Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.
Hand-Rolled Bagels
A stiff low-hydration dough rolled by hand, retarded overnight and boiled before baking, which is what sets the chewy glossy crust.
Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.
Herring Under a Fur Coat
Layers of salted herring, onion, potato, carrot and beetroot under mayonnaise, left overnight so it sets firm enough to cut.
Holodets
Pork trotters and beef simmered for hours until the broth sets to a firm savoury jelly around the shredded meat.
Hot and Sour Soup
A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.
Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over smoke until the skin is lacquered almost black.
Kotlety
Everyday Soviet-era mince patties bound with milk-soaked bread, which keeps them tender rather than springy.
Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.
Kulich
Tall enriched Easter bread coloured with saffron and studded with raisins, finished with a white glaze that runs down the sides.
Lamb Rogan Josh
Lamb shoulder browned hard then cooked for two hours in yogurt and Kashmiri chilli, until the sauce is red, glossy and clinging rather than soupy.
Lemon Drizzle Loaf Cake
A creamed-method lemon loaf finished with a granular sugar and juice drizzle poured on hot, which sets into a crunchy crust.
Lemon Tart
A sharp lemon cream baked low and slow in a blind-baked sweet pastry case, so it sets to a smooth cut rather than curdling.
Lemony Chickpea and Herb Salad
Chickpeas dressed while they are still warm so they drink the lemon and oil, then turned through parsley, mint and dill by the handful.
Lobster Thermidor
Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.
Malai Kofta
Potato and paneer dumplings fried until crisp, sitting in a mild cashew and tomato sauce enriched with cream.
Margarita
Tequila, lime and orange liqueur shaken hard and served in a glass salted on one side only, so you can choose.
Mayonnaise
Egg yolk, oil and acid whisked by hand into a thick emulsion, with the drop-by-drop start that decides whether it holds or splits.
Medovik
Honey layer cake of thin baked discs, filled with soured cream and left overnight until the layers soften into cake.
Michelada
Cold lager with lime, hot sauce and a salted rim — savoury, sour and far more refreshing in heat than it sounds.
Minestrone
A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.
Mole Poblano
A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.
Mujaddara
Lentils and rice cooked in one pot under a mound of onions fried well past golden, which is where the whole flavour comes from.
Mushroom and Barley Soup
Dried mushrooms soaked and their soaking liquor used as the stock, with pearl barley cooked in it until the pot turns thick.
Mushroom Julienne
Mushrooms baked in a bechamel-style sauce under grated cheese, in individual dishes, browned under the grill.
Mushroom Risotto
Carnaroli rice cooked in stock a ladle at a time and beaten with butter at the end, so it spreads on the plate rather than sitting in a heap.
Mushrooms on Toast
Mushrooms seared hard in a wide pan until they brown, then finished with garlic butter and piled onto thick toast.
No-Knead Sourdough Focaccia
A slow sourdough focaccia fermented overnight in the fridge, dimpled deep so the pockets fill with olive oil and flaky salt.
Okroshka
A cold soup of raw vegetables, ham and egg poured with sour kvass at the table, so nothing in the bowl goes soft.
Oladyi
Small thick pancakes raised with kefir and bicarbonate of soda, fried in a shallow film of oil until the edges set crisp.
Olivier Salad
Potato, egg, pea and pickle in mayonnaise, cut to an even dice and dressed only once everything is properly cold.
Oysters Rockefeller
Oysters on the half shell under a green butter of herbs and greens, baked on rock salt until the topping blisters.
Paloma
Tequila lengthened with grapefruit soda and lime over ice — the drink Mexico actually orders, rather than the one it exports.
Paskha
Sweetened curd cheese beaten with butter, egg yolks and candied fruit, then drained overnight in a pyramid mould.
Pasta alla Norma
Fried aubergine folded through a simple tomato sauce with torn basil and salted ricotta, which is the ingredient the dish stands or falls on.
Pasta e Fagioli
Borlotti beans cooked down until half of them collapse, with small pasta cooked in the same pot so the starch thickens everything together.
Patatas Bravas
Twice-cooked potatoes under a smoky, faintly fierce tomato sauce — the one tapa every bar in Spain is judged on.
Pavlova
A meringue dried for two hours in a cool oven so the shell stays crisp and the centre collapses to marshmallow under the cream.
Pelmeni
Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.
Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.
Pisto
Courgette, pepper, onion and tomato cooked separately, then together, until everything collapses into something sweet and jammy.
Plov
Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.
Poached Eggs
Eggs slid into barely moving water, with an honest account of what the vinegar and the whirlpool do and do not fix.
Pork and Fennel Meatballs
Pork mince bound with a milk and bread panade and toasted fennel seed, browned in a pan and finished in tomato sauce.
Pork Vindaloo
Pork marinated in vinegar, garlic and dried chillies, then cooked slowly until sharp, dark and much more sour than hot.
Potato Gnocchi with Sage Butter
Baked potatoes riced while hot and bound with as little flour as they will take, which is the difference between light gnocchi and bullets.
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Pryaniki
Spiced honey biscuits with a soft crumb and a thin white sugar glaze that dries to a matt shell as they cool.
Ptichye Moloko
An agar-set soufflé of whipped egg white, sugar syrup and butter on thin sponge, sealed under dark chocolate.
Quick Pickled Red Onions
Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.
Quick Salted Cucumbers
Small cucumbers held a day or two in a dill and garlic brine, salted right through but still raw and crunchy.
Raspberry Sorbet
Sieved raspberry puree frozen with a measured sugar syrup and beaten every forty-five minutes, which is what keeps it scoopable.
Rassolnik
Barley and pickled cucumber soup, sharpened at the end with the pickle brine itself rather than with vinegar.
Red-Braised Pork Belly
Pork belly caramelised in sugar and braised in soy and wine until the fat turns to jelly and the sauce to lacquer.
Rice and Peas
Rice cooked in coconut milk with kidney beans, thyme and a whole scotch bonnet left in the pot and never broken.
Roast Chicken with Lemon and Thyme
A whole chicken salted and left uncovered in the fridge before roasting hot then moderate, so the skin crisps and the breast stays juicy.
Roast Leg of Lamb with Garlic and Rosemary
A bone-in leg studded with garlic and rosemary, roasted hot then moderate and pulled off the heat pink, with gravy made in the tin.
Roast Squash and Sage Soup
Squash roasted until the cut faces caramelise, then blended with stock and sage, which gives a depth that simmering raw cubes never reaches.
Roast Squash with Sage and Chilli
Squash roasted in thick crescents with the skin left on, finished with sage crisped in oil and sliced red chilli.
Roast Tomato Soup
Tomatoes roasted hard with garlic until the edges blacken, then blitzed, so the flavour concentrates instead of thinning out in a pan of stock.
Roasted Cauliflower with Tahini
Cauliflower roasted hot in wedges so the cut faces brown, served under a tahini sauce loosened to a pouring cream with water.
Saag Paneer
Spinach cooked down to a dark, silky base with ginger and green chilli, with cubes of fried paneer folded through at the end.
Salat Mimosa
Tinned fish, egg, cheese and onion layered with mayonnaise and topped with sieved yolk that looks like mimosa blossom.
Salsa Verde
Tomatillos and green chilli blitzed with coriander and lime — sharp, loose, and made in the time it takes to boil a kettle.
Salted Tomato Salad
Ripe tomatoes salted twenty minutes ahead, then dressed with the juice that draws out of them rather than plain oil.
Sauerkraut
Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.
Seeded Rye Loaf
A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.
Semolina Kasha
Manka, a milk semolina porridge cooked by raining the grain into moving liquid so that it thickens without lumps.
Shakshuka
Eggs poached directly in a spiced tomato and pepper stew, cooked and served in the one pan so the yolks stay hot to the table.
Sharlotka
Apple sponge with far more fruit than batter, the eggs whisked to a foam that just holds the apples in place as it bakes.
Shashlik
Cubed lamb marinated in grated onion and vinegar, then grilled on flat skewers over embers until charred at the edges.
Shchi
Cabbage soup simmered in meat broth, made sour with sauerkraut in winter and with fresh cabbage in summer.
Shrimp Cocktail
Cold poached prawns hung over the rim of a chilled coupe with a horseradish-sharp tomato sauce, and nothing else on the plate.
Simple Green Salad
Nothing but leaves and vinaigrette, dressed the moment it goes to the table so it arrives crisp rather than limp and watery.
Simple Tomato Sauce
Tinned tomatoes crushed by hand and cooked slowly with garlic until the oil splits back out, which is when the sauce is done.
Skillet Cornbread
A savoury all-cornmeal bread baked in a preheated cast-iron pan, so the batter hits hot fat and sets a crust as it lands.
Skillet Flatbreads
Soft stovetop flatbreads cooked in a dry pan in about two minutes each, ready in the time a pot of dal takes to simmer down.
Slow-Braised Beef Shin
Beef shin browned hard then cooked for hours at a bare simmer, until the collagen melts and the meat falls apart under a fork.
Slow-Cooked Beef Ragu
Coarse beef mince browned in batches then held at a bare simmer for three hours, finished in the pan with the pasta.
Slow-Cooked Black Dal
Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.
Smashed Cucumber Salad
Cucumbers smashed rather than sliced so the torn faces grip a soy, vinegar and sesame dressing instead of shedding it.
Smetannik
Soft honey-scented sponge layers stacked with a whipped soured cream filling and left overnight to soften.
Smoked Haddock Chowder
Undyed smoked haddock poached in milk, with that milk becoming the soup and floury potato doing the thickening in place of flour.
Smoked Haddock Kedgeree
Smoked haddock poached in milk, the rice then cooked in that same liquid, folded together with boiled eggs and curry spices.
Soft Milk Rolls
A dough enriched with milk, butter and egg, baked as a pull-apart tray of rolls with a close crumb that stays soft for days.
Soft Scrambled Eggs
Eggs cooked slowly over low heat and stirred constantly, so they set as small soft curds instead of dry rubbery sheets.
Solyanka
A thick sour-salty soup of mixed cured meats, brined cucumbers, olives and lemon, built on their brine as much as stock.
Sourdough Boule
A lean loaf raised on starter alone, folded rather than kneaded, retarded overnight and baked covered so it steams itself.
Spaghetti Aglio e Olio
Garlic sliced thin and taken slowly to pale gold in olive oil, emulsified with pasta water into a sauce that is nothing but those two things.
Spaghetti alla Puttanesca
A store-cupboard sauce of anchovies, olives, capers and chilli melted into tomato, salty enough that it needs no cheese and barely any salt.
Spaghetti Carbonara
Guanciale, egg yolk and pecorino brought together off the heat into a glossy sauce, with no cream anywhere near the pan.
Spanish Potato Tortilla
Potatoes and onion softened slowly in olive oil, then set with beaten egg in a small pan and turned out on a plate to finish.
Spiced Fruit Tea Loaf
Dried fruit soaked overnight in strong tea, then stirred into a batter with no fat in it at all and baked slowly into a dark loaf.
Split Pea and Ham Hock Soup
Yellow split peas simmered with a smoked ham hock until they collapse into the broth, thickening the soup with nothing but themselves.
Steak Diane
Thin beef fillet seared in seconds, then finished in a mustard, brandy and cream pan sauce flamed at the table.
Steamed Basmati Rice
Basmati rinsed until the water runs clear and cooked by absorption, then rested off the heat with the lid on so the grains separate.
Steamed Sea Bass with Ginger and Spring Onion
A whole fish steamed plain, dressed with soy, and finished by pouring smoking oil over raw ginger and spring onion.
Sticky Toffee Pudding
A dark date sponge skewered and soaked with hot toffee sauce the moment it leaves the oven, then served with the rest of the sauce.
Sweetcorn Chowder
A thick corn soup that simmers the stripped cobs in the stock first, then blends only part of itself for body.
Swiss Roll
A fatless whisked sponge baked in ten minutes and rolled while it is still hot, which is the only way it curls without cracking.
Syrniki
Fried curd-cheese fritters made from drained tvorog, crisp at the edge and soft in the middle, eaten with soured cream.
Tacos al Pastor
Chilli-and-pineapple marinated pork, grilled hard and served in small tortillas with onion, coriander and more pineapple.
Tagliatelle al Ragù
Bolognese ragù cooked for three hours with milk and a little wine, served on fresh tagliatelle rather than spaghetti, which is what Bologna actually does.
Tarta de Santiago
A flourless almond cake with nothing in it but almonds, sugar, eggs and lemon, stencilled with the cross of Saint James.
Toasted Honey Granola
An oat and almond granola bound with honey and baked in a slab, so it breaks into proper clusters rather than loose dust.
Ukha
Clear freshwater fish broth, never thickened and barely seasoned, so what you taste is the fish and the water it cooked in.
Vanilla Custard
A pouring custard of egg yolks, milk and cream thickened over low heat until it coats the back of a spoon.
Vanilla Panna Cotta
Cream set with just enough gelatine to hold its shape for a moment on the plate and then slump under the first spoon.
Vareniki
Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.
Vatrushka
Yeasted buns pressed into a ring around a well of sweetened curd cheese, baked until the filling sets to a soft custard.
Vinegret
Beetroot, potato, carrot and sauerkraut dressed with oil rather than mayonnaise, with the beetroot oiled first to hold the colour.
Waldorf Salad
Apple, celery and walnuts in a lemon-slackened mayonnaise, kept crisp and served cold on a leaf of lettuce.
Warm Farro and Roast Squash Bowl
Farro boiled like pasta and dressed while it is still hot, under roast squash, crisped kale and feta, so it eats as a meal.
Weeknight Red Lentil Dal
Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.
Wet Brine for Chicken and Pork
A five per cent salt brine for lean chicken and pork, chilled hard before the meat goes in, with the timings that stop it going spongy.
Zapekanka
Curd cheese baked with semolina, egg and raisins into a light set pudding, eaten warm with soured cream.
Zharkoye
Beef, potato and root vegetables braised slowly in one pot until the meat pulls apart under a fork.