Recipes

Asma Khan · Monsoon

The combination of pumpkin, garlic, roasted cumin seeds, and yogurt is one of my favourite combinations in a raita. The sourness of the yogurt is a great foil for the pungent garlic. Garlic is often called the destroyer of diseases, and this is a great autumnal dish to make to boost immunity before the cold winter months arrive.

Justin Gellatly · Bread, Cake, Doughnut, Pudding

A fairly forgotten treat, these teatime buns are fragrant with orange and caraway and delicious any time. Don't be scared of the caraway in this recipe; it really does work.

Julia Turshen · Now and Again

Each of the components of this easy baked pasta can have a life of its own. The turkey-tomato sauce is an excellent and quick meat sauce that's perfect for weeknight dinners. It's great on pasta or polenta or just eaten solo alongside a pile of cooked, garlicky greens. Feel free to substitute ground beef, pork, or chicken for the turkey (or leave the meat out entirely if you're vegetarian or want to be for this meal). The spinach mixture can be stirred into scrambled eggs, turned into a toast topping, or used as ravioli filling if you like making homemade pasta.

Julia Turshen · Small Victories: Recipes, Advice and Hundreds of Ideas for Home Cooking Triumphs

The main small victory here is having a really delicious, incredibly easy dessert up your sleeve. Plus, all you need is one baking dish and one bowl (and a couple of measuring devices). To save on cleanup, I melt the butter right in my measuring glass in the microwave and then just add the buttermilk to it (a very small victory, but a victory nonetheless). The cobbler topping could be used on top of any fruit mixture, and the topping itself can be varied - check out the Spin-Offs for more ideas. One final bit of advice: don't use a smaller baking dish (such as a pie plate) because the filling-topping ratio will be way off. If you don't have a 23-by-33cm (9-by-13in) baking dish, use the largest skillet you have, preferably one that's 30.5cm (12in) in diameter.

Joudie Kalla · Palestine On A Plate

Fattet Hummus is one of my favourite types of dish – it is warm, hearty, packed with a tangy zing of garlic and brings back the comfort of home every time. This type of dish is usually eaten during Ramadan but it is also often enjoyed for breakfast on a Friday, or for a Sunday lunch. This dish is enjoyed hot and should be eaten as soon as it's made otherwise the bread will go soggy. My mum made this often at home – there was always a scramble to get your spoon in first to make sure you got the crunchy bread at the bottom. But in all honesty the softer bread tastes sublime too – full of the yogurt, lemon and tahini flavour. Chickpeas are packed with iron, zinc and protein, making them an excellent choice for non meat eaters to get their daily burst of much-needed energy and vitamins.

Joudie Kalla · Baladi: Palestine - A Celebration of Food from Land and Sea

This dish is a fusion of my experience working in a French restaurant and my home cooking. I love making caramelized shallots, and they taste great with everything. The sweetness against the tartness of the labneh and fresh herbs makes for a great side dish, but they also work well on their own.

Joshua McFadden · Six Seasons: A New Way With Vegetables

All these ingredients come together to create a simple, sweet, salty, spicy, earthy pasta that is dead simple to make. Leftovers make a great frittata: warm them in an ovenproof skillet, add some cheese, pour in beaten eggs, and bake. The bits of pasta that stick out will get crunchy in the oven..

Josh Niland · The Whole Fish Cookbook

Who doesn’t love a crumbed fish sandwich on soft white bread? It’s important to fry the sardines in ghee in a pan rather then deep-frying, as the flavour is much better and the degree of cooking is easier to control. Yoghurt tartare sauce could be substituted for a hot sauce or mayonnaise, if you like. This sandwich is so versatile and a number of different fish work perfectly here, including herring, whiting, bream or flathead. For US cup measures, use the toggle at the top of the ingredients list.

Josh Katz · Berber & Q

If there were a single dish – the dish – that has come to symbolise Berber & Q, a ‘signature’ so to speak, it would be our cauliflower shawarma.

José Pizarro · Andalusia: Recipes from Seville and Beyond

These crisp biscuits, made largely with extra virgin olive oil, are a legacy of Spain’s Moorish heritage. Arabs ruled the south of the country for a long time, during the period of Al-Andalus, until 1492, when Catholics conquered the Kingdom of Granada, the last Moorish state. During this period, the settlers came up with many inventions that have had a lasting impact on Spanish culture, but perhaps the most important was the Almazara (oil press) system – or, as I like to say, the extraction of liquid gold from olives. For US cup measures, use the toggle at the top of the ingredients list.

Jordan Bourke and Rejina Pyo · Our Korean Kitchen

Kimchi is Korea's national dish and you will never be served a meal without it, so this classic cabbage kimchi is a good place to start. Making your own kimchi does take a bit of time, but once done it sits in the fridge for months and the taste is better than shop-bought brands. The salted baby shrimp is optional - it gives the kimchi a slightly more pronounced fish flavour that is popular with Koreans, but if you are unsure, just leave it out. This will need at least two days in the fridge to ferment before you can begin eating it. When using kimchi, take out only what you need and never return any unused kimchi to the jar - just store it, covered, separately so as not to contaminate the main jar.

John Whaite · Perfect Plates

I love how mouth-puckering and sharp apricots are; they’re pretty much tiny little spheres of punchiness and tang. But sweeten them with a good glug of amaretto (almonds are the perfect counterpart) and top with a caramelised brown-sugar meringue and you have a simple, lavish dessert. When picking your apricots, make sure they are firm and a rich, orangey gold. If they are insipid in colour, they’re bound to be insipid in taste.

John Torode · John Torode's Beef

Joe Woodhouse · Your Daily Veg

I used to make this with the potatoes cut into slices and all laid out flat, which works just fine. But standing the potato slices up gives a brilliant crunchy element on top, while the bottom half steams and softens, going wonderfully creamy. When slicing the potato, a mandolin is great but by hand is fine; what’s important is to slice them as evenly as possible.

Joe Trivelli · The Modern Italian Cook

This is a recipe that uses a lot of sweet pepper whizzed into a smooth sauce. I enjoy the juxtaposition of it with the spicy raw basil: a very satisfying and unusual result from just a few ingredients. Whole-wheat pasta is also a great choice with this sauce.

Jody Williams · Buvette

Remember, big dishes can be small dishes. This deeply concentrated version of braised oxtails is a lot of heft in a small package. Not only can you make this in advance, but it's actually better if you do. Oxtails can be purchased in most grocery stores, or from ethnic or specialty butchers.

Jo Wheatley · A Passion For Baking

I'd never tried these before writing my book, but I know these will be a firm favourite in our house from now on.

Jim Lahey · My Bread: The Revolutionary No-Work, No-Knead Method

Here’s my basic no-knead, long-fermented rustic bread, a round loaf, or boule. It’s an adaptation for the home kitchen of the much larger oval filone and the football-shaped pugliese sold at the Sullivan Street Bakery. Even if you’ve baked before, the process is probably nothing like what your experience would lead you to expect. For one thing, many people who bake this bread find the dough to be unusually wet. Remember that most of the water is meant to be released as steam in the covered pot, and you’ll be handling the dough very little anyway. Don’t feel too uptight about any of this. For example, I specify that the dough should rise at room temperature, about 72°F / 22°C. (In many of the recipes, I say to put the dough in a warm, draft-free spot - same thing.) But if that’s not what you have at the moment, you’ll be okay anyway. Just pay attention to the visual cues: at the end of the first rise, the dough is properly fermented when it has developed a darkened appearance and bubbl

Georgina Hayden · Nistisima

Various forms of this lentil dish, which you likely know as mujadara, are popular throughout the Middle East; some with tomato, others with just onion, spiced or with herbs. You can think of it as a rice side, but we often eat this Cypriot version as a main meal with a vinegary chopped salad, and thick Greek yoghurt if we're not fasting.

Jessie Sheehan · The Vintage Baker

This early to mid-twentieth-century white cake is made with nary an egg yolk but with copious amounts of stiffly peaked egg whites. I encountered many recipes for this cake, often with slight variations on the name—Silver Sea Foam Loaf, Penny-Wise Silver Cake, and Silver White Cake. I revamped a recipe for White Moon Cake from Home Baked Delicacies (1931) and I substituted ice water for the milk as ice water makes for the most tender of cake crumbs. I frosted the cake in pink buttercream and sprinkled the whole thing with sanding sugar.

Jessica Battilana · Repertoire

This is an essential summer supper in my house, the kind of basic-with-a-twist recipe that I love. It's a riff on classic salade Nicoise, with most of the ingredients you find in that salad tossed instead with pasta, and it works spectacularly. It's light and fresh but completely satisfying, great hot or at room temperature, and manages to seem sort of special and elegant even though it's made with canned tuna. Not all canned tuna is created equal, however, and it's worth seeking out an Italian brand of olive-oil-packed tuna, which is superior in both flavor and texture to your typical store-bought tin of fish. It's more expensive, but still less expensive than making the same dish with fresh fish; sort of a happy compromise, I think.

Jessamyn Waldman Rodriguez · The Hot Bread Kitchen Cookbook

Naan may be the paradigm of yeasted flatbreads. Fresh from a tandoor oven and served with curries and roasted meat, this Indian bread is a delicacy. Poor facsimiles made with chemical dough softeners are now available in grocery stores, but naan with a long shelf-life and a long list of ingredients is not the real deal. The yogurt and ghee in this version ensure that the dough is tart and toothsome. Eat naan hot out of the oven if you can.

Jerry Mai · Street Food Vietnam

Beef Pho (Pho Bo) is my absolute favourite pho. It has a rich beef flavour and fat from the top of the broth, which is referred to as the golden layer. It's this fat that gives beef pho its unique aroma. For US cup measures, use the toggle at the top of the ingredients list.

Jerrelle Guy · Black Girl Baking

There’s a doughnut shop tucked away in the corner of the Boston Public Market not too far from Faneuil Hall. One day, I walked into the large building exhausted from a stroll through the rambunctious produce stalls at Haymarket, and might’ve passed by the small countertop had it not been for the glorious, wafting incense of buttery cinnamon and cider seeping toward my walking path. These people’s apple cider doughnut holes can and will steal a crowd just by turning on a ceiling fan. And I’m sure anyone living on our apartment floor will say the same about this monkey bread. I love knowing I can grab people’s attention so subtly. This recipe brings me back to my first-ever monkey bread Christmas morning.