Recipes

Diana Henry · From The Oven To The Table

This is simplicity itself, but you still have to take care: if you put the lemon slices on top from the start they’ll burn, so keep them tucked away under the chicken and vegetables until you get near the end of cooking time. Green or black olives could also be added about five minutes before the end. For US cup measures, use the toggle at the top of the ingredients list.

Diana Henry · A Bird In The Hand

This is lovely with a salad that cuts through the sweetness - watercress and shaved fennel is good - with a buttermilk dressing. Brown rice or spelt are perfect alongside.

Dhruv Baker · Spice: Layers of Flavour

One of my favourite Spanish tapas is croquetas; cylinders of bechamel sauce, rolled in breadcrumbs and then deep-fried. Here I've added cumin seeds to give them a warming spice note. I often make these in large batches as they freeze really well - simply freeze the breadcrumbed croquettes on trays and transfer to freezer bags once they are solid. They will defrost in about 20 minutes so are perfect for serving with a glass of something cold the next time you have unexpected guests.

Claudia Fleming with Catherine Young · Delectable

This grownup chocolate cake is flavored with Earl Grey tea. I love the way the citrusy aroma, which comes from bergamot orange, pairs with chocolate. Although I am very fond of this combination, I think of the cream filling, the cake, and the frosting as separates and use them along with other fillings, cakes, and frostings in various combos defined by the occasion — so don’t hesitate to mix and match. Be aware that the Earl Grey cream, like most cream fillings, must be chilled thoroughly before you can whip it.

Jeni Iannetta · Bad Girl Bakery

Coconut brownie with a coconut truffle topping and a dark chocolate glaze: this brownie is a beauty, and the combination of dark chocolate and coconut is always a winner. You can of course make the brownie without the toppings, but they are so simple and quick that it really is worth it!

Eleanor Steafel · The Art Of Friday Night Dinner

Zuza Zak · Pierogi

This recipe has a complicated history. My friend from Switzerland managed to procure it and I find it fascinating, as it apparently has roots in Warsaw, but it reminds me of southern Polish/Slovak cuisine. It simply goes to show how much variety there is from one household to the next. I have adjusted the recipe only slightly from the instructions passed on to me, reducing the poppy seed quantity.

Max Rocha · Cafe Cecilia

Deborah Madison · Vegetable Literacy

Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

Debora Robertson · Dogs' Dinners: The Healthy, Happy Way to Feed Your Dog

Sardines are so delicious, nutritious and - a great doggy bonus - smelly. This is a very easy dish and, because it whiffs a bit, it's a great vehicle for hiding medication for pill-averse hounds. This is quite delicious just as it is, if you would like to serve it for your human companions. Remove the foil for the last 10 minutes to let the top crisp up a bit and serve with a green salad.

Deb Perelman · The Smitten Kitchen

Just about everyone who makes breakfast has a version of breakfast potatoes, be they hash browns or home fries or röstis. And just about all cooks make them their very own way - the way they think potatoes should be - and though they may tolerate other breakfast-potato formats, they secretly always think that their personal method, the one they learned from their mama/that cafe/their friend the chef is the best. Personally, I just want to eat röstis all year round, and not just during the eight nights of Hanukkah, when we eat potato cakes like these called latkes. The rösti, at its base, is the ideal breakfast potato - humble russets and everyday onions, shredded, mixed with the slimmest amounts of egg and flour, and fried until brown and crisp on both sides. Röstis hold together better than hash browns, which allows you to make them bigger. And the bigger they are, the more ideal base they become for the other perfect breakfast, a fried egg.

David Loftus · Around The World In 80 Dishes

Nowadays, Chicago has the third largest Italian-American population in the United States, but when Fogg passed through there were apparently only forty-three Italian residents from Sicily and Italy's southern states. Jamie Oliver, an Englishman with an Italian 'Godfather', has made me this soup many a time, most memorably while visiting an island women's prison.

David Lebovitz · The Perfect Scoop

This is the perfect chocolate sorbet - very rich and full of bitter plain chocolate flavor. Use a top-quality cocoa powder; it will make a huge difference. And be sure to use a large saucepan, since the mixture will bubble up as it boils.

Danielle Alvarez · Always Add Lemon

Anytime I can produce a recipe that swaps out meat for a vegetable but gives equal satisfaction, I feel I have achieved something. Although I am not a vegetarian, I don’t want to eat meat every day, and with such abundance of fresh fruits and vegetables where I live, I like to take advantage of it. Also, it just makes you feel good to eat a lot of vegetables. Even if they are crumbed and fried in clarified butter. This could be served with so many things, but I would probably opt for a nice radicchio or rocket (arugula) salad.

Cyrus Todiwala · Mr Todiwala's Spice Box

As far as I am concerned, Mumbai - a melting pot of cultures, religions and cooking - is the food capital of India, especially street food. Of course, 'burger' is not the word locals use for this snack; kavaab, kebab, cutlet or pattie are all more likely.

Sami Tamimi · Boustany

This is another of those dishes that I often make, trying to use up the ingredients I have available. I’m sure many of you have been there. You have almost a full bag of broad beans in the freezer and wonder what to do with it. I love broad beans and often think I don’t cook enough with them. Actually, with this lovely dish, there isn’t much cooking required. Serve it on its own, as a side dish or as part of a mezze spread.

Anna Cabrera and Vanessa Murphy · Tapas

We love all things croquetas! In Spain there are bars, shops, supermarket aisles, books and even daydreams dedicated solely to the croqueta. They come in all shapes, flavours and sizes but we like to keep them simple. Here we use jamón serrano but you can replace the jamón with practically anything.

Denai Moore · Plentiful

This salad has a lot of character. It utilises leftover rice in the most wonderful way, creating a lively textural dynamic: spicy and crispy but with nourishing heart from the kale. I love a dish that uses leftovers — so often rice gets wasted, which is a shame. This application is a great way to whip up something new when you have a few friends over if you are lucky enough to have leftover rice.

Thuy Diem Pham · One Pan Vietnam

This salad is traditionally served with Vietnamese chicken porridge, cháo gà, a comforting family favourite often enjoyed when feeling under the weather. Nutritious and soul-warming, it’s the Vietnamese equivalent of a mother’s hug. It also pairs beautifully with most braised or grilled dishes. Why not remove the chicken and swap it in for coleslaw at your next barbecue? With its tangy dressing and fresh herbs, it makes an ideal side for many dishes in this book or a satisfying stand-alone meal.

Joshua McFadden · Grains For Every Season

Gray day outside? Need something to lift your spirits? This will do it. While comforting and familiar — it’s cream of mushroom soup, after all — this soup elevates the typical creamy bowl with intriguing herbal notes, a smokiness from the wild rice and smoked paprika, and a robust Eastern European flavor palette with caraway, paprika, and dill. As always, if you have access to a mix of wild mushrooms, use them, but basic creminis (which are baby portobellos, did ya know?) or white button mushrooms are totally fine.

José Pizarro · The Spanish Home Kitchen: Simple, Seasonal Recipes and Memories from My Home

In Spain, garlic is the king of the herbs, and it’s very important in our cooking. So, this recipe is all about the garlic – turn the page if you’re not a fan! There is truly nothing like this soup. If you’ve never tried it, stop what you’re doing and make it now! It’s a favourite recipe of my mum’s, although her version is much simpler: she just fries the garlic, sometimes with a little jamón, then adds a bay leaf, a bit of water and milk, some salt and the bread. She brings it to the boil – and it’s ready. She has an amazing gift for bringing out fantastic flavours with just a few simple but great ingredients. Here, I’ve developed the dish a little further, adding a bit of my chef’s touch, but still honouring the essence of it.

Anna Jones · Easy Wins

This is my comfort food. The butter beans and half the corn come together to make a slightly sweet, velvety mash that's served with the other half of the corn, which is crisped in a pan with some of the onions to create a double-textured spoonable bowl of happiness. White miso brings everything together and adds a roundness. Think the texture of polenta with the comfort of creamed corn and you are in the right place. I serve this with a tomato salad and some flatbreads.

Craig and Shaun McAnuff · Natural Flava: Quick and Easy Plant-Based Caribbean Recipes

Crunchy on the outside, melt-in-the-mouth creamy soft on the inside, these potatoes are infused with an unbelievable medley of flavas. We absolutely enjoy nyammin pon these golden treats. You may be wondering how the rum works in this: we use dark rum when tossing the potatoes to get them all crumbly and to seep into the crispy parts when roasted. The key to getting the right flava infusion into this dish is keeping the garlic skins on when roasting alongside the other vegetables — it bathes in the oil and infuses the potatoes to produce the most amazing taste.

Sugen Gopal · Roti King

This is one of my favourite dishes to make at home for my family and guests and I usually cook the crab in an air fryer, but you can also steam it. More typically found on restaurant menus in Malaysia than at streetfood stalls, kam heong is Chinese–Malaysian fusion at its best. In this recipe I use crab, but the sauce also works well with any other seafood as well as chicken, and served with plain or coconut rice alongside. It’s messy to eat because you need to use your hands to break the shell, but it’s definitely worth it.