Thai-style roast potatoes 'You don’t see roast potatoes much in Thailand and that’s because they’re usually eaten in mountain and forest regions, often simply wrapped in foil and cooked over hot coals or on a classic Thai barbecue. I’ve jazzed them up a bit in this version after wanting potatoes with an extra flavor burst and they’re so tasty, reminiscent of Mexican-style potatoes
There is something about a white ragù peppered with fennel that will always be special. It is much quicker to make than a beef ragù, but is still punchy in flavor
'Chef Nafy Flatley of Teranga restaurant in San Francisco designed this Senegalese-style flatbread to honor the Arabic influence on her country’s cuisine. The base ingredient, butternut squash, stands in for similar hard squashes that grow across West Africa, while the flatbread and za’atar seasoning nod to flavors introduced by trans-Saharan trade with North African communities
Pea & ham soup with crème fraîche & sourdough croutons This and other Soup Meals for all seasons can be found in Soup Meals by Emily Ezekiel Ingredients 3 tablespoons butter 1 leek, sliced 2 potatoes, peeled and chopped into small cubes scant 3 cups (700ml) chicken stock 2½ cups (400g) fresh or frozen peas 1 small handful of mint leaves 3½ ounces (100g) smoked ham, sliced 1 handful of Sourdough Croutons 1 tablespoon crème fraîche olive oil, for drizzling (optional) Method Add the butter to a medium saucepan and place over medium heat. Add the leek and potatoes and fry for 6 minutes, or until soft and a little jammy
I’m obsessed with thrifting. I love the anticipation as I walk into a thrift shop and roll up my sleeves, knowing I’m about to rummage through piles of second-hand furniture, decor and clothes
'There was an egg dish on the menu at Billy Kwong, which was a great example of something for dinner that would be equally good for breakfast, the eggs fried using the wok method. It was a perfect dish: the eggs dressed with oyster and chilli sauce, coriander, shallots and fresh chilli, offering a mix of textures and flavors
'Kung pao chicken is a spicy stir-fried dish that’s a staple in Sichuan cuisine, Known for its bold flavors and signature kick of heat. With tender chicken, Crunchy peanuts and a tangy sauce, it’s deliciously savory, spicy, and slightly Sweet
Cardamon-Pistachio Butter Fudge from QDM This wickedly buttery, cardamom scented sweet is from the religious city of Qom, about an hour south of Tehran, and is famous all around Iran. The texture is hard to define – it is perhaps closer to fudge than brittle or toffee – but it is absolutely addictive
'Chorizo is one of my favorite meats to cook with; it is already so flavorful that you don’t have to do much to make your dish taste good. ' - Jessica Darakjian - One-Pot Meals
In a twist on the classic, roast pumpkin elevates this dish into a warm, sweet and cheesy hug. Recipe from The Weekly Grocery Shop by Nabula El Mourid
HOT YOGURT AND RICE SOUP Matsoni is Georgia’s answer to yogurt. Thin and mildly tart, the fermented dairy is thought of as an “elixir” to long life, given its numerous associated gut-health benefits
Recipe from Korean Temple Cooking: Lessons on Life and Buddhism, with Recipes, the Life and Work of Jeongkwan Snim . Ingredients 2 medium zucchini (aehobak) Salt for seasoning 3/4 cup plus 1 t ablespoon (100 g) buckwheat flour (maemil garu) 2 tablespoons perilla oil (deulgireum) Edible flowers, such as blue chamomile (haneul gukhwa) Soy sauce, for serving Method Rinse the zucchini and slice them into pieces 1/2 inch (1 cm) thick
Ingredients Makes 20 Dumplings Filling 1¾ ounces / 50 g canned bamboo shoots 9 ounces / 250 g peeled shrimp (10 to 10½ ounces / 280 to 300 g unpeeled) 1 tablespoon tapioca starch 1 heaping tablespoon oyster sauce 1 tablespoon soy sauce 1 tablespoon sesame oil 2 tablespoons rice wine (kwangtung mijiu) 1 teaspoon organic cane sugar ½ teaspoon salt White pepper or ground Szechuan pepper Dough 1½ cups / 145 g wheat starch ¼ cup / 35 g tapioca starch Just over ¾ cup / 200 ml boiling water 1 level teaspoon salt 2 tablespoons neutral-flavor oil of your choice (sunflower, peanut) Method 1 - Blanch the bamboo shoots. Cut them into about 1⁄16- to ⅛-inch / 1 to 4 mm pieces