'Sweet summer corn is basically a perfect food all on its own, but to really make a meal of it, you’ll want to add some fat and acid and heat—that is, you might want to turn it into the classic Mexican street food esquites. This version of the dish comes from Matthew Meyer, the co-owner of the bar and restaurant Low Bar in Oakland, California, which focuses on Chicano flavors
'The combination of sweet corn and poached salmon is a real treat. A dashi broth is used here, but you can use vegetable stock instead
'Bánh Mì is the classic Vietnamese baguette sandwich with BBQ meat and pickles. The baguette should be fresh and soft and able to soak up all the pickle juices
'Charred flat beans have a great texture and marry well with the soft smokiness of a slow-cooked eggplant. ' Says Fern Green in her book Lunch Well
'This is probably my favorite wings recipe, and I’ve written a fair few because chicken wings are perfect party food: inexpensive, easy to cook and transformed by their time over fire. Here they are marinated and dressed with a vigorous, fragrant sauce singing with herbs, lemongrass and lime
Cherries used in savory dishes are a revelation. Their sweet yet sharp fruit tang is perfect in this summery salad
Noodles, rose syrup and reduced milk Falooda is a refreshing, cold dessert which was originally a Persian invention, made by chilling and freezing noodles, rose syrup and lemon. The Mughals, who were heavily influenced by the Persians, brought this recipe to India and made it in a much richer base
SHOYU AND BLACK SUGAR–SIMMERED PORK BELLY When shopping for the pork belly, ask for a piece with the rib meat still attached and with the skin and some of the belly fat removed. This is the same cut used for making bacon
'Baked with pastry on top and then inverted for serving, this caramelized apple tart dish dates to the 1800s and was the result of a mistake made in a hotel kitchen. My version uses pâte feuilletée, or “puff pastry,” instead of pâte brisée, or “pie pastry
A truly easy bake, a walk-by treat (aka a bake that lives with a knife alongside, ready to carve off a chunk as you walk past) and a way of crostata-ing that I prefer over the classic rolled-tin, lattice-topped versions (I honestly wouldn’t mind a break from rolling tart shells). For this recipe, I gently amend my polenta genovesi cookie dough and add some almonds for a heartfelt homage to sbrisolona (an Italian crumble cookie)
This dish has a bit of an identity crisis. It’s kind of like chips and dip, but the flavors are reminiscent of roast sweet potato wedges with herbs, and the whole thing is plated like a salad—a crunchy one you eat with your fingers
The hype around hot cross buns in Melbourne around Easter time is no laughing matter. Every bakery and patisserie makes their version, websites publish full guides on where to snag the best ones and influencers flock all over town to capture their hot cross hauls
Dal fry is a popular Punjabi comfort food in homes, in restaurants, and at highway truck-stop eateries called dhabas. One of the best parts of taking a road trip in India is stopping at dhabas, where they usually have a signature dal fry served with jeera rice, naan (flatbread baked in a tandoor clay oven), thinly sliced red onions, and a lemon wedge