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Filters combine: pick a cuisine and a diet and a technique, and only recipes matching all of them remain.

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Basics ×Main courses36 Desserts26 Side dishes25 Breakfast19 Soups18 Bread16 Baking11 Dinner7 30 minutes5 Sauces5

14 recipes tagged Basics

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3 photos

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.

6 minServes 6

BasicsSauces15 minutes

COby cosypuffin

3 photos

Quick Pickled Red Onions

Thin red onion slices covered in warm sweet-sharp brine, bright magenta and ready to eat in half an hour.

15 minServes 12

BasicsSauces

ZEby zestykestrel

3 photos

Vegetable Stock

A light stock of leek, carrot, celery and onion simmered for only forty minutes, because long cooking turns vegetable stock bitter.

1 hr 15 minServes 8

Basics

3 photos

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.

Chicken Stock

Stock from a roast carcass, held at a bare simmer for hours so it stays clear, and what the onion and tomato soups both ask for.

Kvass

A lightly fermented drink made from dried dark rye bread, sugar and yeast, sour and faintly sweet.

40 minServes 8

Basics

3 photos

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.

15 minServes 4

Basics

3 photos

Garam Masala

Whole spices toasted one kind at a time, cooled and ground, which is what separates a fresh blend from the grey dust in a jar.

20 minServes 20

Basics

3 photos

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.

25 minServes 6

Basics

3 photos

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.

25 minServes 6

Basics

3 photos

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.

15 minServes 8

Basics

3 photos

Tvorog

Fresh curd cheese drained from gently warmed soured milk, the base several Russian sweet and baked dishes are built on.

55 minServes 6

Basics

3 photos

Sauerkraut

Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.

30 minServes 20

Basics

3 photos

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.

28 minServes 4

BasicsSauces

BRby brightosprey