Dinner
Chicken Tikka Masala
Charred yogurt-marinated chicken folded into a silky, gently spiced tomato-cream sauce — the most ordered curry in…
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Lemon recipes
Juice, zest and preserved. 354 recipes on the site call for lemon.
Lemon recipes — all 354 recipes
Dinner
Butter Chicken (Murgh Makhani)
Delhi's murgh makhani: tandoori chicken finished in a sauce of tomatoes, butter and cream, balanced with a whisper…
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Desserts
New York Cheesecake
Dense, tall and creamy with a faint tang, on a buttery biscuit base. The water bath and a slow cool in the…
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Dinner
Hyderabadi Chicken Biryani
Hyderabadi dum biryani, where marinated chicken and part-cooked rice are layered raw and sealed to steam in their…
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Appetizers
Silky Hummus
Silky, pourable hummus with far more tahini than most recipes dare, whipped for five minutes with ice water. Peeling…
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Dinner
German Pork Schnitzel
Pork loin beaten thin, breadcrumbed and fried in a shallow pool of butter and oil so the coating puffs away from the…
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Desserts
Deep-Dish Apple Pie
A deep-dish pie with a properly crisp bottom crust and apples that hold their shape. Pre-cooking the filling is the…
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Dinner
Hyderabadi Biryani
Marinated raw lamb layered under half-cooked rice and sealed with dough, so the meat and rice cook together in…
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Dinner
Chicken Shawarma
All the flavour of a shawarma spit from an oven tray: thighs marinated in warm spices and yogurt, roasted hard, then…
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Lunch
Caesar Salad
The original Tijuana Caesar: whole romaine leaves, a dressing built on egg yolk, anchovy and garlic, and croutons…
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Appetizers
Chicken Karaage
Japan's definitive fried chicken: thigh meat marinated in soy, sake and ginger, dusted in potato starch and fried…
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Healthy
Chicken Noodle Soup
Built from a whole chicken so the broth carries real body, with the noodles cooked separately so they never turn to…
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Dinner
Paella Valenciana
The Valencian original, with chicken, rabbit and beans rather than seafood, cooked flat in a wide pan until a…
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Desserts
Pastéis de Nata
Lisbon's custard tarts: laminated pastry shells filled with a loose cinnamon custard and blasted in a furnace-hot…
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Dinner
Beer-Battered Fish and Chips
Beer batter that shatters, chips with a fluffy interior, and a proper mushy pea and tartare sauce alongside. The…
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Breakfast
Ultimate Avocado Toast
Good bread, properly toasted, with avocado seasoned far more aggressively than instinct suggests. The difference…
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Baking
Bakery-Style Blueberry Muffins
Tall domed muffins with a crunchy sugar top and berries that stay suspended rather than sinking. The high-then-low…
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Breakfast
Eggs Benedict
Poached eggs and ham on a toasted muffin under a blanket of hollandaise. The sauce is the whole game, and the…
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Appetizers
Paneer Tikka
Cubes of paneer marinated in spiced yoghurt, threaded with peppers and onion, and charred hard under a grill until…
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Desserts
Pistachio Baklava
Thirty layers of filo, three layers of spiced pistachio and walnut, and a citrus syrup poured over at exactly the…
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Dinner
Palak Paneer
Cubes of golden-fried paneer suspended in a vividly green spinach gravy. The trick to that colour is blanching and…
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Dinner
Cheese Fondue
Gruyère and Vacherin melted into white wine with a little cornflour and kirsch, kept just below a simmer and eaten…
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Dinner
Chicken Souvlaki
Lemon, oregano and olive oil is all a good souvlaki marinade needs. Grill it hard so the edges char, then pile into…
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Baking
Lemon Drizzle Cake
A plain loaf cake pierced all over while still hot and drenched in lemon and sugar, which soaks in and then sets…
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Desserts
Japanese Cotton Cheesecake
The jiggly cotton cheesecake — somewhere between a soufflé and a sponge, barely sweet, and impossibly light. It…
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Dinner
Tandoori Chicken
A double marinade — first in lemon and salt, then in spiced yogurt — gets flavour deep into the meat before it hits…
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Holiday Specials
Herb-Butter Roast Turkey
A dry-brined, herb-buttered turkey that comes out with crisp skin and breast meat that is actually juicy…
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Lunch
Pav Bhaji
Mumbai's great street dish: a mash of vegetables cooked down on a giant griddle with a distinctive spice blend…
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Dinner
Piri Piri Chicken
Spatchcocked chicken marinated in a fiery bird's eye chilli, garlic and vinegar sauce, grilled hard and basted…
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Healthy
Spiced Red Lentil Soup
Red lentils cooked down with cumin and turmeric until they collapse entirely into a thick, golden soup, finished…
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Desserts
Apple Strudel
Pastry stretched until a newspaper can be read through it, rolled around spiced apples, breadcrumbs and raisins, and…
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Dinner
Pork Schnitzel
Pounded thin, breaded loosely and fried in a generous amount of fat so the coating puffs away from the meat. That…
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Dinner
Moroccan Chicken Tagine
Chicken braised with preserved lemon, olives and warm spices until it falls off the bone, in a sauce reduced to a…
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Dinner
Shrimp and Grits
Lowcountry breakfast turned into dinner: prawns in a bacon and stock pan sauce over grits cooked slowly with cream…
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Holiday Specials
Gingerbread Cookies
Cut-out gingerbread that holds a sharp edge, tastes strongly of spice and molasses, and stays chewy rather than…
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Dinner
Greek Lemon Potatoes
Potatoes roasted in a pool of lemon juice, olive oil and stock until the liquid has gone and what is left is a…
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Lunch
Turkish Lentil Soup
Red lentils cooked to nothing with onion, carrot and potato, blended smooth and finished with a spoonful of chilli…
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Dinner
Chicken Tagine with Olives
Chicken cooked slowly with preserved lemon, green olives, ginger and saffron until the sauce reduces to a thick…
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Healthy
Chana Masala
A punchy North Indian chickpea curry, sour with amchur and tamarind and darkened by a long-fried onion base…
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Drinks
Red Wine Sangria
Spanish red wine steeped overnight with brandy, citrus and stone fruit, topped with soda only at the moment of…
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Desserts
Lemon Meringue Pie
Sharp lemon curd in a crisp shell under a cloud of meringue browned at the tips. Three components, three ways to go…
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Dinner
Chicken Kiev
A chicken breast wrapped around a core of garlic and herb butter, breadcrumbed and fried so the butter is still…
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Dinner
Shish Taouk
Chicken cubes marinated in yoghurt, garlic and lemon with a little tomato purée, grilled hard and served with toum…
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Appetizers
Seekh Kebab
Spiced minced lamb moulded onto skewers and cooked over coals, kept juicy by fat, papaya paste and a rest in the…
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Lunch
Maine Lobster Roll
Maine lobster, barely dressed with mayonnaise, lemon and celery, piled into a split-top bun griddled in butter on…
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Healthy
Dal Tadka
Yellow lentils simmered soft, then finished with a tadka — whole spices bloomed in ghee and poured over at the last…
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Desserts
Eton Mess
Crushed meringue, whipped cream and macerated strawberries folded together fifteen minutes before serving. Reputedly…
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Desserts
Alfajores
Two cornflour-heavy shortbread biscuits sandwiching dulce de leche and rolled in desiccated coconut. Argentinian and…
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Dinner
Cioppino
San Francisco's Italian-American fishermen's stew — crab, clams, mussels, prawns and firm fish in a tomato and wine…
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Dinner
Milanesa Napolitana
A breaded beef cutlet topped with ham, tomato sauce and melted cheese — Buenos Aires by way of Milan, and eaten with…
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Appetizers
Maryland Crab Cakes
Maryland crab cakes are mostly crab: just enough binder to hold them, Old Bay for seasoning, and a grill rather than…
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Baking
Madeleines
Proust's shell-shaped tea cakes, with the crisp browned edge and the hump on the back that tells you the batter was…
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Healthy
Lemon Herb Quinoa Salad
Quinoa cooked until the germs uncoil, cooled, and tossed with herbs, cucumber, tomato and a sharp lemon dressing…
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Baking
Almond Biscotti
Twice-baked almond biscuits, hard enough to dunk and dry enough to keep for a month. The second bake is what makes…
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Lunch
Vada Pav
A spiced potato fritter in a soft bun with three chutneys and fried green chillies. Mumbai's street sandwich, sold…
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Healthy
Roasted Vegetable Buddha Bowl
Roasted vegetables, a grain, a pulse and something green in one bowl, held together by a tahini dressing loosened…
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Breakfast
Masala Dosa
A paper-thin, tangy fermented crêpe wrapped around spiced potato, with coconut chutney and sambar alongside. South…
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Appetizers
Gambas al Ajillo
Prawns sizzled in olive oil with a great deal of garlic and dried chilli, served bubbling in the same dish with…
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Desserts
Gulab Jamun
Milk-solid dumplings fried to a deep bronze and steeped in cardamom-rose syrup until they double in size and turn to…
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Healthy
Tabbouleh
A Lebanese tabbouleh is a parsley salad with a little bulgur in it, not the other way round. Chopped by hand…
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Appetizers
Beef Suya
Thin beef skewers coated in yaji, a spice mix built on ground peanuts, chilli and ginger, grilled over coals and…
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Desserts
Apple Tarte Tatin
Apples caramelised in butter and sugar directly in the pan, covered with pastry and baked, then flipped to reveal a…
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Dinner
Chicken Milanese
Chicken breast beaten thin, breaded and fried in butter until the crust is deep gold. Milanese in method, and the…
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Desserts
Jalebi
Fermented batter piped in spirals into hot ghee and dunked straight into warm saffron syrup, so the crisp coils fill…
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Quick Meals
Tuna Melt
Tuna mayonnaise under melted cheese on griddled bread, in the diner tradition. The tuna is dressed with celery and…
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Healthy
Chia Pudding
Chia seeds left in milk overnight until they swell into a set, tapioca-like pudding. Two ingredients, five minutes…
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Drinks
Bloody Mary
Vodka, tomato juice and a long list of savoury seasonings, built in the glass and rolled rather than shaken. The…
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Desserts
Knafeh Nabulsi
Semolina-orange dough over a layer of fresh white cheese, baked until the base is crisp and the top is orange, then…
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Appetizers
Baba Ganoush
Aubergine charred directly over a flame until the skin is black and the flesh collapses, then whipped with tahini…
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Drinks
Mulled Wine
Red wine warmed with citrus, sugar and whole spices, never allowed to boil. A European winter market fixture, and…
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Appetizers
Spanakopita
Spinach and feta between shattering layers of filo, brushed generously with olive oil and butter. The trick is…
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Desserts
Turkish Delight
Lokum: a cornflour and sugar jelly cooked for over an hour until it is translucent and elastic, scented with rose…
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Desserts
Bread and Butter Pudding
Buttered bread layered with raisins, soaked in vanilla custard and baked until the peaks are crisp and the middle is…
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Baking
Panettone
The Milanese Christmas bread: a sweet, heavily enriched dough proved three times over two days, studded with candied…
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Dinner
Doro Wat
Ethiopia's national dish: chicken stewed in an enormous quantity of onions cooked down without any fat, then built…
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Desserts
Künefe
Shredded kadayif pastry packed around a layer of stretchy unsalted cheese, fried in butter on both sides and soaked…
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Dinner
Joojeh Kabab
Chicken marinated overnight in saffron, lemon and grated onion, grilled over coals and basted with saffron butter as…
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Healthy
Baingan Bharta
Whole aubergines charred over an open flame until the skin blisters and the flesh collapses, then mashed into a…
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Healthy
Mujadara
Lentils and rice cooked together under a mountain of onions fried almost to the point of burning. A dish of the poor…
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Quick Meals
Pork Shogayaki
Thin pork loin fried fast and finished in a ginger, soy and mirin sauce that reduces to a glaze in under a minute…
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Desserts
Knafeh
Shredded pastry over a layer of stretchy cheese, baked until the top is crisp and orange, then soaked in…
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Baking
Lahmacun
Paper-thin Turkish flatbread spread with spiced minced lamb and baked in a fierce oven for four minutes. Rolled up…
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Dinner
Keema Matar
Minced lamb browned hard and simmered with peas in a tight, dry masala. A weeknight dish across North India and…
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Desserts
Loukoumades
Yeasted dough balls fried until hollow and crisp, soaked in honey syrup and dusted with cinnamon and walnuts…
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Lunch
Smørrebrød
Dense rye bread, buttered to the edges, built up with one main topping and a short list of things that agree with…
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Lunch
Sabich
Pitta stuffed with fried aubergine, boiled egg, hummus, salad, pickles, amba and a great deal of tahini…
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Dinner
Haleem
Wheat, barley, lentils and meat cooked for hours and then pounded together until the whole pot becomes one smooth…
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Appetizers
Provoleta
A thick disc of provolone cooked in a cast iron pan until the bottom is a crust and the middle is molten, scattered…
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Healthy
Fattoush Salad
The Levantine bread salad: crisp fried pita, cucumber, tomato, radish and herbs, dressed with sumac and pomegranate…
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Dinner
Haggis, Neeps and Tatties
Haggis baked in its skin, served with mashed swede and mashed potato and a whisky cream sauce poured over the lot.
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Desserts
Kaiserschmarrn
A thick sweet pancake torn into pieces in the pan, caramelised in butter and sugar and served in a heap with plum…
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Appetizers
Moutabal
Aubergine charred whole over a flame until it collapses, then whipped with tahini, lemon and garlic into a smoky…
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Desserts
Crema Catalana
A cornflour-set custard flavoured with lemon and cinnamon, chilled in shallow dishes and burnt under a hot iron just…
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Healthy
Avgolemono Soup
A silky Greek chicken and rice soup thickened with an egg and lemon emulsion rather than cream. Sharp, restorative…
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Healthy
Egyptian Koshari
Egypt's national street dish: layers of rice, lentils and pasta under a spiced tomato sauce, garlic vinegar and a…
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Dinner
Sole Meunière
The dish that made Julia Child fall in love with France: sole floured and fried in butter, finished with foaming…
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Appetizers
Greek Keftedes
Greek meatballs bound with bread soaked in wine, scented with mint and oregano, and fried until dark. Eaten hot with…
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Baking
Turkish Pide
Boat-shaped flatbreads with the edges rolled and pinched around a filling of spiced lamb or cheese and egg, baked…
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Breakfast
Blini with Soured Cream
Small yeasted buckwheat pancakes, thicker and more savoury than a crêpe, served warm with soured cream and whatever…
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Dinner
Saltimbocca alla Romana
Veal escalopes under a sage leaf and a slice of prosciutto, pan-fried and finished with a white wine butter sauce…
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Dinner
Blanquette de Veau
France's great white stew: veal poached with aromatics, the broth turned into a velouté enriched with cream and egg…
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Desserts
Galaktoboureko
Semolina custard baked between layers of filo and drenched in cold syrup the moment it leaves the oven. The…
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Desserts
Basbousa
A semolina cake soaked in syrup and cut into diamonds with an almond pressed into each. Found from Egypt to Turkey…
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Baking
Pineapple Cake
Buttery shortbread cases filled with a firm, slightly tart pineapple and winter melon jam, baked in small square…
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Appetizers
Dolmades
Vine leaves rolled around rice, herbs, onion and pine nuts, packed tight in a pot and simmered under a plate with…
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Dinner
Osso Buco alla Milanese
Cross-cut veal shanks braised until the meat collapses and the marrow turns to butter, finished with a raw hit of…
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Appetizers
Saganaki
A slab of hard sheep's cheese floured and fried until the outside is a crust and the inside is molten, hit with…
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Healthy
Imam Bayildi
Aubergines split and stuffed with onion, garlic and tomato, then braised in a great deal of olive oil and served at…
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Desserts
Zeppole
Choux buns fried rather than baked, split and filled with pastry cream, and topped with an amarena cherry. Made for…
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Dinner
Chapli Kebab
Flat Peshawari patties of coarse beef with tomato, pomegranate seed and coriander seed, shallow fried in beef fat…
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Healthy
Harira Soup
The Moroccan soup traditionally eaten to break the fast during Ramadan: lentils, chickpeas and tomato thickened with…
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Desserts
Trdelník
Sweet dough wound around a wooden spit, rolled in sugar and nuts and turned over coals until the outside caramelises…
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Healthy
Israeli Couscous Salad
Toasted pearl couscous with roast vegetables, herbs, lemon and a handful of toasted almonds. Good hot, better at…
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Dinner
Musakhan
Palestinian roast chicken on flatbread soaked in olive oil, with a great quantity of sumac-stained onions and…
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Dinner
Arroz de Marisco
Portuguese seafood rice, wetter than a paella and served in the pot, built on a tomato and coriander refogado with…
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Dinner
Nyama Choma
Goat or beef rubbed with salt and grilled slowly over low coals for an hour or more, then chopped on a board and…
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Appetizers
Vitello Tonnato
Cold poached veal under a sauce of tuna, anchovy and capers blended into mayonnaise. It sounds wrong on paper and is…
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Dinner
Svíčková
Beef sirloin larded with bacon and pot-roasted on a bed of root vegetables, the whole lot blended into a thick cream…
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Lunch
Ash Reshteh
A thick Persian soup of beans, lentils, greens and noodles, finished with fried mint oil, crisp onions and kashk.
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Appetizers
Toast Skagen
Prawns folded into dill mayonnaise with a squeeze of lemon, piled on a round of butter-fried bread and topped with…
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Healthy
Fasolada
White beans simmered with carrot, celery and tomato in a great deal of olive oil. Often called the national dish of…
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Desserts
Gâteau Basque
A thick shortcrust shell around a layer of vanilla pastry cream or black cherry jam, scored across the top before…
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Desserts
Malabi
A set milk pudding perfumed with rose water, poured into glasses and topped with red syrup, coconut and crushed…
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Quick Meals
Completo Italiano
A hot dog buried under diced tomato, mashed avocado and a mountain of mayonnaise. Chile's national street food, and…
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Dinner
Ugali and Sukuma Wiki
Stiff maize meal cooked until it pulls away from the pan, served with collard greens fried with onion and tomato…
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Dinner
Molokhia
Jute leaves cooked to a green, silky stew with garlic and coriander fried in ghee and stirred in at the last second…
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Appetizers
Tunisian Brik
A sheet of malsouka pastry folded around tuna, capers, parsley and a whole raw egg, then deep fried so the yolk is…
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Dinner
Chicken and Rice Protein Bowl
Chicken breast cooked hard in a dry pan, sliced over rice with edamame and a lemon-tahini dressing, built to put a…
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Healthy
Baked Salmon and Quinoa Bowl
Salmon roasted just to the point of flaking, over quinoa with roasted broccoli and a dill-yoghurt sauce — a bowl…
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Lunch
Tuna and White Bean Salad
Tinned tuna and cannellini beans dressed with lemon, olive oil and red onion — the Tuscan store-cupboard lunch, and…
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Dinner
Yoghurt-Marinated Chicken Skewers
Chicken thigh marinated in yoghurt, lemon and oregano, then grilled hard until the edges char. The yoghurt does the…
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Appetizers
Chickpea Socca
A single thick pancake of chickpea flour, olive oil and water, baked fierce in a heavy pan until the edges blister —…
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Lunch
Grilled Halloumi and Herb Salad
Halloumi griddled until it blisters, over a salad of herbs, cucumber and tomato with lemon and olive oil —…
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Appetizers
Smoked Mackerel Pâté
Smoked mackerel beaten with cottage cheese, lemon and horseradish into a coarse pâté — twelve minutes, no cooking…
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Dinner
Spiced Lamb Lettuce Cups
Lamb mince fried hard with cumin, cinnamon and Aleppo pepper, spooned into cold lettuce cups with pickled onion — 31…
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Lunch
Chicken Caesar Lettuce Cups
Caesar without the croutons: chicken breast seared hard, tossed in an anchovy and Parmesan dressing and served in…
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Dinner
Garlic Prawns with Courgette Noodles
Prawns cooked hard in garlic, chilli and olive oil, tossed through courgette ribbons that never see a pan — 38 g of…
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Breakfast
Smoked Salmon Scrambled Eggs
Eggs scrambled slowly over low heat until barely set, with smoked salmon folded in off the heat and plenty of dill —…
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Holiday Specials
Vánočka
A nine-strand braided Christmas bread from Bohemia, enriched with butter and egg yolk and studded with rum-soaked…
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Holiday Specials
Joulutorttu
Finnish Christmas stars: rough puff pastry pinwheels folded round a spoonful of dark prune jam, dusted with icing…
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Holiday Specials
Cozonac
The Romanian Easter and Christmas bread: a rich yeasted dough rolled round a thick swirl of ground walnut and cocoa…
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Holiday Specials
Christstollen
Dresden Christstollen: a dense fruit bread heavy with rum-soaked fruit and marzipan, buttered and sugared while hot…
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Quick Meals
Ful Medames
Slow-cooked fava beans crushed with garlic, lemon, cumin and a great deal of olive oil — Egypt eats it for…
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Healthy
Zaalouk
Moroccan cooked salad of aubergine and tomato reduced down with garlic, paprika and cumin until it is thick enough…
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Healthy
Kısır
Turkish fine bulgur salad worked through with pepper paste, pomegranate molasses and a great deal of parsley, eaten…
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Baking
Cut-Out Sugar Cookies
A cut-out sugar cookie that holds a sharp edge: no spreading, no puffed middles, and a crumb firm enough to ice and…
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Baking
Lemon Bars
A thick, sharp lemon curd on a shortbread base that stays crisp underneath — the two problems every lemon bar has…
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Baking
Pound Cake
A pound of each: butter, sugar, eggs and flour, creamed by hand until the batter is pale enough to be its own…
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Baking
Sour Cream Bundt Cake
A sour cream bundt with a fine, damp crumb and a lemon glaze that sets to a thin shell. The tin does the decorating…
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Desserts
Apple Crisp
Sharp apples under a topping of oats, brown sugar and cold butter that bakes to gravel rather than paste. No pastry…
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Desserts
Peach Cobbler
Southern-style: a loose batter poured over hot peaches so the fruit rises through it, baking into something between…
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Appetizers
Air Fryer Chicken Wings
Shatteringly crisp wings with no deep-frying and no batter. Baking powder on dry skin is the whole trick, and it…
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Dinner
Chicken Piccata
Sharp, bright and finished in twenty minutes: thin cutlets in a lemon and caper sauce that gets its body from butter…
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Dinner
Lemon Pepper Chicken
Bone-in thighs roasted hard under a rub of lemon zest and coarsely cracked pepper, with the juice going on only…
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Dinner
Lobster Bisque
The shells are the recipe. They are roasted, simmered into a stock, and that stock is reduced hard before any cream…
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Appetizers
Spinach and Artichoke Dip
Hot, thick and properly cheesy, with every drop of water squeezed out of the spinach first. That one step is the…
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Appetizers
Buttermilk Ranch Dressing
Real buttermilk, fresh herbs and no packet. Ten minutes to make and it needs an hour in the fridge before it tastes…
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Dinner
Creamed Spinach
The steakhouse side: spinach wrung dry, folded into a nutmeg-scented béchamel and finished with Parmigiano…
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Lunch
Tuna Salad Sandwich
Tuna in oil rather than brine, drained but not squeezed dry, with celery for crunch and enough lemon to keep it from…
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Lunch
Egg Salad Sandwich
Eggs boiled to a set-but-not-chalky yolk, half of them chopped and half mashed for texture, with mustard and chives…
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Quick Meals
Shrimp Scampi
Prawns, garlic, white wine, lemon and a great deal of butter, over linguine, in twenty minutes. The prawns come out…
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Quick Meals
Garlic Butter Shrimp
Eight minutes from the fridge to the table. Prawns seared in a screaming pan, then finished in garlic butter with…
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Desserts
Banana Pudding
Layers of vanilla wafers, sliced banana and a real cooked custard, left overnight so the biscuits soften into cake…
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Desserts
Strawberry Shortcake
Sweet, craggy biscuits rather than sponge, split while warm and piled with macerated strawberries and barely-whipped…
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Drinks
Fresh Lemonade
Made properly, with a sugar syrup rather than sugar stirred into cold water, and with some of the zest oil in it…
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Holiday Specials
Mince Pies
Homemade mincemeat matured for a day, in a sweet shortcrust rich enough to hold together in the hand. Butter rather…
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Holiday Specials
Christmas Pudding
Steamed for six hours, then left to mature for as long as you have. The long steam is what turns a bowl of dried…
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Holiday Specials
Sufganiyot
Enriched doughnuts fried without a hole and filled after the fact, so the jam is a surprise rather than a topping…
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Holiday Specials
Panforte di Siena
A flat, dense Sienese slab of nuts, dried fruit and spice held together by nothing but boiled honey and sugar…
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Holiday Specials
Simnel Cake
A light fruit cake with a disc of marzipan baked through the middle and eleven balls on top, one for each apostle…
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Drinks
Hot Toddy
Whisky, honey, lemon and hot water, in that order and in the right proportions. A drink first and a remedy second…
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Drinks
Nimbu Pani
Indian lemonade, with black salt and roasted cumin alongside the sugar. Savoury, sour and far more refreshing in…
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Breakfast
Dutch Baby Pancake
A single enormous pancake that climbs the sides of a screaming-hot skillet in the oven and collapses within a minute…
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Breakfast
Kedgeree
Smoked haddock, curried rice and soft-boiled eggs — a Victorian breakfast borrowed from khichri and improved by the…
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Breakfast
Eggs Florentine
Poached eggs on wilted spinach and a toasted muffin under blender hollandaise. The hollandaise takes ninety seconds…
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Breakfast
Bircher Muesli
Oats soaked overnight in apple juice and yoghurt, with grated apple folded through in the morning. The original…
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Breakfast
Green Shakshuka
The green version: eggs baked into a pan of wilted greens, leek and herbs rather than tomato, with feta and a lemony…
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Appetizers
Bacon-Wrapped Asparagus
Bundles of five spears in a spiral of stretched bacon, roasted hot so the bacon crisps at the same moment the…
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Quick Meals
Garlic Butter Steak Bites
Cubes of sirloin seared hard in a smoking pan, then tossed off the heat in garlic butter. Ten minutes from fridge to…
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Breakfast
Baked Avocado Eggs
An egg baked in the hollow of an avocado half, which sounds like a magazine idea and works because of one…
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Healthy
Kale Caesar Salad
Kale massaged with the dressing an hour ahead so it softens without wilting, under a proper anchovy Caesar and…
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Healthy
Moroccan Carrot Salad
Carrots boiled just past raw, then dressed hot with cumin, garlic and lemon so they take the flavour right through…
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Healthy
Green Goddess Salad
Everything chopped to the size of a pea and bound in a herb dressing thick enough to cling, eaten with a spoon or a…
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Quick Meals
Tuna and Caper Pasta
Store-cupboard pasta that tastes like it took an hour: tuna in oil, capers, chilli and lemon, emulsified with pasta…
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Quick Meals
Quick Chickpea Curry
A tin of chickpeas, a tin of tomatoes and a proper spice base, done in half an hour. The onions do not get twenty…
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Quick Meals
Grilled Halloumi Wrap
Halloumi griddled until it squeaks and blisters, wrapped with a lemony slaw and a garlic yoghurt. Twenty minutes…
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Quick Meals
Sardines on Toast
Tinned sardines mashed with lemon, chilli and parsley on charred sourdough. Fifteen minutes, about two pounds a…
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Quick Meals
Smashed Chickpea Sandwich
Chickpeas crushed with tahini, lemon and capers into something with the texture of a tuna mayo but none of the fish…
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Quick Meals
Garlic Mushroom Toast
Mushrooms cooked hard in a dry pan until they squeak and brown before any fat goes in, then finished with garlic…
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Dinner
Mushroom Stroganoff
Mushrooms browned hard in three batches, then a paprika and mustard sauce finished with cashew cream. The sourness…
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Dinner
Butternut Mac and Cheese
A sauce of butternut squash, cashews and potato, blended smooth with nutritional yeast and mustard. It is orange, it…
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Dinner
Tuscan White Bean Stew
Cannellini beans, kale and a whole head of garlic softened into a broth thickened by mashing a ladleful of the…
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Appetizers
Muhammara
Roasted red peppers and walnuts ground to a coarse paste with pomegranate molasses and chilli. Aleppo’s dip rather…
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Appetizers
Batata Harra
Fried potato cubes tossed off the heat with a raw paste of garlic, coriander and chilli. The point is that the…
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Appetizers
Warak Enab
Vine leaves rolled around rice, tomato, parsley and mint, packed tight into a pot and cooked in lemon and oil. The…
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Appetizers
Shanklish Salad
A dry, sharp, thyme-rolled cheese crumbled over tomato and onion and dressed with oil. Shanklish is aged to the…
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Appetizers
Toum
Garlic and oil beaten to a stiff white emulsion with nothing else in it but lemon and salt. No egg, no dairy — the…
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Appetizers
Spinach Fatayer
Triangular spinach pies, sharp with sumac and lemon, sealed so they hold their shape. The filling is never cooked…
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Appetizers
Balila
Warm chickpeas in their own liquor with cumin, garlic and lemon. Sold from carts for breakfast and about as simple…
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Appetizers
Loubieh bi Zeit
Green beans braised soft in tomato and olive oil. Not blanched, not crisp — cooked until they give completely, which…
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Appetizers
Hummus Beiruti
The rougher city version: chickpeas left coarse, cut through with parsley, chilli and pickle. Made to be eaten as a…
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Appetizers
Salatet Raheb
The monk's salad: aubergine burned over a flame until it collapses, then chopped rough with tomato, onion and lemon…
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Appetizers
Carrot and Tahini Salad
Raw grated carrot dressed with a loosened tahini sauce and a lot of lemon. A five-minute salad that gets on the…
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Dinner
Sayadieh
Fish poached, set aside, and its stock used to cook rice under a mountain of onions taken almost to black. Tripoli…
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Dinner
Samke Harra
Whole fish under a tahini, chilli and coriander sauce, from Tripoli. The sauce is loosened with the fish stock and…
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Quick Meals
Arayes
Pitta stuffed with raw spiced lamb and grilled until the bread crisps and the fat from the meat soaks into it…
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Dinner
Djaj Mhammar
Chicken and potatoes roasted hard in lemon, garlic and olive oil until the edges blacken. Four ingredients doing all…
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Dinner
Bamia bi Lahme
Okra and lamb stewed in tomato with a lot of coriander and garlic. Cooked long enough that the okra gives up…
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Dinner
Fasolia bi Lahme
White beans and lamb stewed with tomato and a great deal of garlic and coriander. The everyday winter pot, eaten…
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Dinner
Koussa Mahshi
Small courgettes cored and filled with rice and lamb, cooked upright in tomato. Coring them without going through…
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Dinner
Malfouf Mahshi
Cabbage leaves rolled tight around rice and lamb, packed in layers with garlic and dried mint. The winter cousin of…
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Dinner
Yakhnet Batata
Potato and lamb stewed in tomato with coriander and garlic until the potatoes start to break and thicken the pot…
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Dinner
Freekeh with Chicken
Green wheat, harvested young and roasted over fire, cooked like a pilaf under poached chicken. It tastes of smoke…
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Desserts
Layali Lubnan
Lebanese nights: a semolina layer, a thick cream layer, syrup and nuts. Assembled in a dish and cut into squares…
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Desserts
Atayef Asafiri
Little pancakes cooked on one side only, folded round thick cream and left open at one end so the pistachio shows…
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Desserts
Halawet el Jibn
A stretchy semolina and cheese dough rolled around cream and soaked in syrup. Somewhere between a pastry and a sweet…
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Desserts
Znoud el Sit
Filo fingers filled with thick cream, fried and dropped straight into cold syrup. The name means "the lady's upper…
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Appetizers
Besara
Broad beans cooked to a purée with an enormous quantity of green herbs, poured out flat and topped with fried onion…
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Lunch
Shorbet Ads
Red lentil soup finished with cumin, lemon and fried bread. The default first course at every Egyptian table in…
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Appetizers
Salata Baladi
The chopped country salad that arrives with everything: tomato, cucumber, onion and pepper cut small, dressed with…
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Appetizers
Egyptian Tahina
The Egyptian tahini sauce, thinner and sharper than the Levantine one, cut with vinegar as well as lemon and always…
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Appetizers
Baba Ghanoug Masri
The Egyptian version, which is a salad rather than a purée: charred aubergine chopped rough and mixed with tomato…
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Appetizers
Batates Mohammara
Potatoes roasted hard with cumin, coriander and a lot of garlic until the edges go almost black. Sold from carts by…
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Dinner
Bamia Masreya
The Egyptian okra stew: smaller pods than the Levantine version, more tomato, and finished with a hit of fried…
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Dinner
Torly
Vegetables cut large and roasted together in a tomato sauce until everything is soft enough to eat with a spoon…
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Dinner
Mahshi Cromb
Cabbage leaves rolled thin around a herb-heavy rice filling with no meat in it, packed flat and cooked in tomato…
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Dinner
Kofta Masreya
Minced beef and lamb on skewers with onion, parsley and a lot of black pepper, grilled hard over coals or under a…
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Quick Meals
Kebda Eskandarani
Alexandrian liver: beef liver cut into strips and cooked in seconds with chilli, garlic and cumin. The whole dish…
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Dinner
Sayadeya Masreya
The Egyptian fisherman’s rice: fish fried rather than poached, rice cooked in the frying oil and stock, and the…
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Dinner
Hamam Mahshi
Pigeon stuffed with freekeh and roasted, the most special-occasion dish in the Egyptian repertoire. Small birds…
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Dinner
Ferakh Mashwi
Chicken spatchcocked and grilled under a cumin, garlic and lemon paste until the skin blackens in patches. The…
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Appetizers
Renga
Smoked herring flaked and dressed with lemon, oil and raw onion, eaten at Sham el-Nessim with spring onions and…
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Appetizers
Gebna Domiati Salad
The soft white brined cheese of Damietta, cubed with tomato, cucumber and oil into a breakfast salad. Salty enough…
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Appetizers
Batarekh
Grey mullet roe, salted and pressed and dried into a hard amber block, sliced paper-thin with oil and lemon. Egypt…
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Desserts
Balah el Sham
Ridged fingers of choux fried rather than baked, dropped hot into cold syrup. The name means dates of Damascus…
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Desserts
Qatayef Mahshi
One-sided pancakes stuffed with nuts and cinnamon, pinched shut and fried, then dropped into syrup. The Ramadan…
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Desserts
Zalabya
Yeasted batter dropped in spoonfuls into hot oil, fried into irregular golden balls and rolled in syrup or sugar…
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Drinks
Karkade
Dried hibiscus steeped into a drink the colour of ink and served either scalding or over ice. Sour, tannic and the…
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Breakfast
Lablabi
Chickpeas in a cumin and garlic broth poured over torn stale bread, with a raw egg cracked in and stirred through…
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Appetizers
Slata Tounsia
Tomato, cucumber, pepper and onion cut very small and dressed with olive oil and lemon. The Tunisian cut is finer…
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Appetizers
Omek Houria
Carrots boiled soft, crushed with harissa, garlic and caraway, and eaten cold with bread. The name means "your…
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Lunch
Kafteji
Peppers, tomato, courgette, potato and onion fried separately, then chopped together on a board with fried eggs…
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Appetizers
Salata Blankit
Warm potato salad with harissa, capers and olives and no mayonnaise anywhere. Dressed while hot so the potato takes…
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Lunch
Chorba Frik
Lamb and freekeh soup thickened by the grain itself, sharpened with harissa and finished with a great deal of…
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Lunch
Hlelem
A thick soup of hand-broken noodles, three kinds of bean and a lot of greens, red with harissa. Winter food from the…
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Dinner
Kamounia
Liver or beef stewed slowly with an aggressive quantity of cumin — kamoun — until the sauce is dark and thick. One…
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Dinner
Kabkabou
Fish braised with preserved lemon, olives, tomato and saffron, from the coast. The sauce is finished around the fish…
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Dinner
Complet Poisson
The Tunisian fish plate: grilled fish with fried peppers, potatoes, a salad, tastira and harissa, all on one dish…
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Dinner
Hout Mechoui
Whole fish grilled over coals with nothing on it but oil and salt, served with tastira and lemon. The restraint is…
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Dinner
Rouz Jerbi
The rice of Djerba: steamed rather than boiled, mixed through with lamb, herbs and spinach until it is green and…
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Dinner
Berkoukes
Hand-rolled semolina pearls the size of peppercorns, cooked in a lamb and vegetable broth. Larger than couscous…
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Lunch
Fricassé
A small fried bread roll split and packed with tuna, potato, olives, egg and harissa. Sold everywhere, eaten…
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Desserts
Samsa
Triangles of pastry filled with ground almonds and sesame, fried and soaked in a lemon syrup. Not the Central Asian…
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Desserts
Zlabia
Batter piped into hot oil in loops and spirals, fried crisp and dropped into saffron syrup. Sold in coils a foot…
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Appetizers
Céleri Rémoulade
Raw celeriac cut into matchsticks and bound in a mustard-heavy mayonnaise. The most ordered starter in France and…
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Appetizers
Œufs Mayonnaise
Halved boiled eggs under a blanket of proper mayonnaise. There is a French society dedicated to defending it, which…
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Appetizers
Carottes Râpées
Grated carrot in a lemon and mustard dressing with parsley. Two minutes of work, and the only variable that matters…
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Appetizers
Tapenade
Black olives, capers, anchovy and garlic pounded to a rough paste. Named for the capers — tapena — which everyone…
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Appetizers
Aïoli
Garlic pounded to a cream and emulsified with olive oil, sometimes with a yolk to help it. Provence eats it with…
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Appetizers
Brandade de Morue
Salt cod beaten with potato, garlic, oil and milk into a warm purée. Nîmes makes it without potato and everyone else…
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Dinner
Poulet Rôti
Roast chicken with butter under the skin and lemon inside, started on its side. The French method turns the bird…
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Dinner
Endives au Jambon
Chicory braised, wrapped in ham, covered in béchamel and baked. The bitterness of the chicory is the point and is…
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Dinner
Bouchée à la Reine
Puff pastry cases filled with chicken, sweetbreads and mushrooms in a cream sauce. Named for Queen Marie…
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Dinner
Bar en Croûte de Sel
A whole fish buried in salt bound with egg white and baked. The crust sets hard, seals completely, and the fish…
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Dinner
Fondue Savoyarde
Three cheeses melted into white wine with garlic and kirsch. The cornflour is not cheating — it is what stops the…
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Desserts
Tarte au Citron
A thin pastry case filled with lemon curd set with butter and eggs. Sharp enough to make you blink, which is the…
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Baking
Gâteau au Yaourt
The cake every French child learns first, measured in the empty yogurt pot rather than on scales. Plain, reliable…
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Appetizers
Carpaccio di Manzo
Raw beef beaten paper-thin under a mustard mayonnaise, rocket and parmesan. Invented at Harry's Bar in Venice for a…
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Appetizers
Baccalà Mantecato
Salt cod beaten with oil until it turns into a pale, fluffy cream. No potato, no garlic — Venice is firm about both.
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Appetizers
Insalata di Mare
Squid, prawns and mussels dressed with nothing but lemon, oil, garlic and parsley. Every element cooked separately…
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Appetizers
Fritto Misto
Seafood dusted in semolina flour and fried for a minute. The coating is nearly invisible, which is the difference…
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Appetizers
Carciofi alla Romana
Artichokes braised upside down in oil, water and a great deal of mint until they can be cut with a spoon. Roman…
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Appetizers
Carciofi alla Giudia
Artichokes flattened into a bronze flower and fried twice, from the Roman Jewish ghetto. The outer leaves should…
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Appetizers
Panelle
Chickpea flour cooked into a paste, set flat, cut into squares and fried. Palermo eats them in a bread roll, which…
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Dinner
Fregola con Arselle
Toasted Sardinian pasta pearls cooked like a risotto with clams. The toasting is what separates fregola from couscous.
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Dinner
Risotto al Nero di Seppia
Rice blackened with cuttlefish ink, the cuttlefish itself cooked into it. Venice, and it should be genuinely black…
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Dinner
Trippa alla Romana
Tripe in tomato with mint and a heavy shower of pecorino. Saturday lunch in Rome, and the mint is not optional.
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Dinner
Porchetta
Pork belly wrapped around loin, packed with fennel and rosemary, roasted until the skin shatters. Umbria and Lazio…
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Quick Meals
Scaloppine al Limone
Veal in a lemon and butter sauce that comes together in the pan in about ninety seconds. Fifteen minutes from cold…
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Dinner
Cotoletta alla Milanese
A veal chop on the bone, breaded and fried in clarified butter. Milan insists on the bone, and Milan is right about…
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Desserts
Babà Napoletano
A yeasted mushroom-shaped cake soaked in rum syrup until it is heavy in the hand. Naples took it from Poland by way…
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Desserts
Pastiera Napoletana
A wheat, ricotta and orange flower tart that Naples makes on Good Friday and eats the following Tuesday. It…
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Desserts
Cassata Siciliana
Sponge, sweetened ricotta and marzipan under a white glaze and a riot of candied fruit. Palermo at its most baroque…
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Desserts
Struffoli
Tiny fried dough balls tumbled in honey and heaped into a ring with candied peel and sprinkles. Naples at Christmas…
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Desserts
Zuppa Inglese
Sponge fingers soaked scarlet in alchermes, layered with two custards. Emilia's answer to trifle, and older than the…
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Baking
Torta Sbrisolona
A cake you break rather than cut, sandy with cornmeal and almonds. Mantua has made it since the Gonzagas and it has…
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Baking
Crostata di Marmellata
A jam tart under a lattice, made in every Italian house and eaten for breakfast as often as for pudding. The pastry…
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Baking
Ciambellone
The plain ring cake that sits under a cloth in Italian kitchens all week, dunked in coffee at breakfast and in milk…
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Baking
Pandoro
Verona's Christmas cake: a tall eight-pointed star of deep yellow butter dough, baked plain and buried in icing…
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Drinks
Bellini
White peach purée and prosecco, in that order and in that proportion. Invented at Harry's Bar in Venice and named…
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Appetizers
Potted Shrimps
Tiny brown shrimps set in spiced butter and turned out on toast. Morecambe Bay has sent them south since the…
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Appetizers
Angels on Horseback
Oysters in bacon, grilled hot and eaten on toast. The other half of the Victorian savoury pair, and much older than…
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Lunch
Mulligatawny Soup
Anglo-Indian curried soup, invented in Madras for officers who wanted a soup course and were given pepper water…
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Appetizers
Jellied Eels
Eel poached in a spiced stock that sets to a clear jelly as it cools. East London has eaten them from a bowl with…
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Appetizers
Cumberland Sauce
Redcurrant jelly loosened with port and sharpened with orange, mustard and ginger. Cold, clear, and the correct…
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Breakfast
Cockles and Laverbread
Cockles and seaweed fried in bacon fat and rolled in oatmeal. The Gower peninsula breakfast, and the best argument…
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Dinner
Roast Pork with Crackling
Loin of pork with crackling that shatters, and an apple sauce made sharp rather than sweet. The crackling is not…
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Dinner
Stargazy Pie
A Cornish fish pie with the heads of the pilchards poking through the crust to look at the sky. It sounds like a…
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Breakfast
Grilled Kippers
A split smoked herring under the grill with butter and lemon. Fifteen minutes including the toast, and better than…
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Appetizers
Dressed Crab
A crab picked and returned to its own shell, brown meat one side, white the other. An hour of fiddly work and the…
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Appetizers
Devilled Whitebait
Tiny whole fish tossed in cayenne flour and fried until they rattle. Eaten by the handful, heads and all, with lemon…
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Breakfast
Laverbread with Bacon
Welsh seaweed fried in bacon fat with oatmeal, on toast. Called Welshman's caviar, which sounds like a joke until…
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Lunch
Watercress Soup
Watercress cooked for ninety seconds and blended immediately, which is what keeps it the colour of a wet lawn…
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Lunch
Coronation Chicken
Cold chicken in a curried, apricot-sweetened mayonnaise, invented for the 1953 coronation lunch. Ruined by every…
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Desserts
Spotted Dick
A suet pudding studded with currants, steamed until it is light rather than heavy, and drowned in custard. The name…
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Desserts
Treacle Sponge Pudding
A steamed sponge with a pool of golden syrup at the bottom that becomes a sauce over the top when it is turned out…
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Desserts
Jam Roly-Poly
Suet pastry spread with jam, rolled up, and steamed into spirals. Known in every school in the country as dead man's…
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Baking
Treacle Tart
Golden syrup, breadcrumbs and lemon in a pastry case, under a lattice. Sweet enough to make your teeth ache and the…
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Desserts
Apple Crumble
Bramleys under a rubble of butter, flour and sugar. The whole argument is over the ratio, and it is three parts…
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Desserts
Summer Pudding
A basin lined with white bread and filled with barely cooked berries, pressed overnight until the bread turns…
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Desserts
Queen of Puddings
A custard set over breadcrumbs, spread with warm jam and finished with meringue. Three separate puddings stacked on…
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Baking
Chelsea Buns
A spiral of enriched dough rolled around currants and spice, baked touching so the sides stay soft, and glazed…
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Desserts
Baked Rice Pudding
Pudding rice, milk, sugar and nutmeg baked for two hours until a brown skin forms on top. The skin is the entire…
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Desserts
Syllabub
Cream whipped with sweet wine, brandy and lemon until it holds. Elizabethan, requires no heat, and takes about ten…
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Desserts
Banoffee Pie
Toffee made from a tin of condensed milk, bananas, and a great deal of cream, on a biscuit base. Invented in a…
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Desserts
Lemon Posset
Cream, sugar and lemon juice, boiled for three minutes and left to set. Three ingredients, no gelatine, no eggs, and…
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Baking
Eccles Cakes
Currants in butter and spice inside flaky pastry, slashed three times and baked until the sugar on top caramelises…
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Baking
Dundee Cake
A light fruit cake with almonds arranged in rings on top, and no cherries in it at all. Made with Seville orange…
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Desserts
Almond Tofu
A set almond cream cut into cubes and floated in syrup with fruit. Not tofu and not really almond — it is apricot…
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Breakfast
Paneer Bhurji
Crumbled paneer scrambled with onion, tomato and green chilli. Fifteen minutes, and the standard Indian answer to a…
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Appetizers
Chicken 65
Small pieces of chicken in a red, curry-leaf-scented coating, fried hard and tossed with yoghurt and chilli. A…
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Appetizers
Fish Tikka
Firm white fish in a yoghurt and carom seed marinade, charred at the edges. Thirty-five minutes and no tandoor…
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Dinner
Prawn Masala
Prawns in a quick coastal gravy of onion, tomato and curry leaf. Thirty-five minutes, and the prawns cook in four of…
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Breakfast
Poha
Flattened rice rinsed, tossed with turmeric, mustard seed and peanuts, and eaten within ten minutes. Central India's…
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Breakfast
Upma
Semolina roasted and steamed with mustard seed, curry leaf and vegetables. Ready in twenty-five minutes and the…
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Dinner
Tonkatsu
A pork loin cutlet in panko, fried until the crust is pale gold and shattering. The cutlet behind katsu curry, done…
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Dinner
Ebi Fry
Panko prawns fried straight rather than curled, served with tartare. A Japanese diner classic and the reason for the…
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Lunch
Egg Salad
Hard-boiled eggs chopped rough with mayonnaise, mustard and chives. Twenty minutes, and the texture depends entirely…
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Lunch
Tuna Salad
Tinned tuna with celery, red onion and mayonnaise. Ten minutes, and the celery is not optional.
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Lunch
Chicken Salad
Poached or leftover chicken with grapes, celery and toasted pecans in a light mayonnaise dressing. Fifteen minutes…
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Quick Meals
Pesto Pasta
Basil pounded with pine nuts and cheese, loosened with pasta water and tossed off the heat. Twenty-two minutes.
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Dinner
Lamb Kleftiko
Lamb shoulder sealed in parchment with lemon, oregano and potatoes and cooked three and a half hours. The parcel is…
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Dinner
Pollo al Ajillo
Chicken pieces fried hard with a great deal of garlic and finished with sherry. Fifty minutes and five ingredients…
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Desserts
Tarta de Santiago
An almond cake with no flour in it, stencilled with the cross of Saint James. Fifty minutes and four ingredients.
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Desserts
Ras Malai
Discs of fresh cheese poached, squeezed and soaked in cardamom and saffron milk. The dessert Bengali sweet shops are…
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Appetizers
Dhokla
A steamed savoury sponge of gram flour, sharp with lemon and sweet with a sugar tempering. Gujarat's teatime, and…
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Appetizers
Bhel Puri
Puffed rice tossed at the last second with chutneys, onion, potato and sev. Bombay beach food, and it must be eaten…
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Lunch
Chicken Caesar Wrap
Griddled chicken, cos lettuce and parmesan rolled in a warm tortilla with a proper anchovy dressing. Under half an…
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Dinner
Greek Chicken Traybake
Chicken thighs, potatoes, lemon and oregano in one tin for forty-five minutes. The tin does the work.
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Desserts
Ghoriba
Almond biscuits rolled thickly in icing sugar so they crack open white as they bake. Chill the dough or they spread.
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Baking
Makowiec
A yeasted roll wound around a thick poppy seed filling, sliced to show the spiral. Poland's Christmas cake.
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Dinner
Stroganoff Sauce
Mushrooms, mustard and soured cream reduced into a sauce for beef or anything else. Forty minutes and no beef…
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Dinner
Misir Wat
Red lentils cooked down with berbere until they go dark and glossy and the oil separates out. The dry onion start…
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Dinner
Tafelspitz
Beef simmered gently in broth with root vegetables and served in it, with apple horseradish alongside. Vienna's.
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Breakfast
Fattet Hummus
Crisp torn bread under warm chickpeas under garlicky yoghurt, finished with browned butter and pine nuts. Assembled…
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Lunch
Shorbat Adas
Yellow lentil soup, smooth as cream, with a hard squeeze of lemon at the end. The first thing you are given in Egypt.
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Dinner
Paneer Tikka Masala
Paneer charred under a grill first, then folded into a tomato gravy. The char is what separates it from every other…
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Dinner
Dal Palak
Yellow lentils cooked soft and finished with spinach and a garlic tempering. Forty-five minutes and it is a whole…
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Dinner
Tawa Pulao
Cooked rice fried on a griddle with pav bhaji masala and vegetables. Twenty minutes and unmistakably Bombay.
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Appetizers
Masala Pav
Soft rolls split and griddled in butter with a spiced onion and tomato mixture pressed into them. Twenty-five minutes.
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Desserts
Rasgulla
Balls of fresh cheese boiled in thin syrup until they double and turn spongy. Bengal's sweet, and the texture is…
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Lunch
Shrimp Po Boy
Fried prawns in a light baguette with lettuce, tomato and remoulade. New Orleans, and "dressed" means all four.
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Desserts
Sernik
A dense baked cheesecake made with twaróg rather than cream cheese, which makes it drier and more interesting.
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Desserts
Medovik
Eight or nine paper-thin honey layers stacked with soured cream, left overnight until the whole thing softens into…
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