Three sweet soufflés
Curiosity and tardiness are the twin enemies of a successful soufflé.
Stephanie Clifford-Smith
Three porchetta
For our purposes, we’re calling porchetta the stuffed, rolled belly and loin of this “king of animals” which is more about celebration than inventiveness borne of peasant frugality.
Three fried calamari Italian style
Fast or slow but nothing in between. That’s the most important rule for cooking these delicious little critters into tender submission.
Three taramasalata
Taramasalata is having a moment. The ancient dip of frugal origins – fish eggs and old bread – is suddenly on smart menus everywhere.
Three bouillabaisses
The subject of bouillabaisse inflamed the curmudgeon in Elizabeth David.
Three masala dosas
Dosas look like some kind of ceremonial parchment scroll arriving at the table and can vary anywhere from 15 to 60 centimetres in length.
Three roti canai
Pronounce this popular Malaysian flatbread correctly as ‘roti chennai’ and a clue to its Indian roots is revealed.
Three yum cha in the ‘burbs
Yum cha means ‘drink tea’ and, although the tea’s considered an important aid to digestion, it’s hardly the main attraction.
Three American sandwiches
When Americans make a sandwich, they make it big. There’s none of the British delicacy of a few slices of cucumber between buttered white bread.
Three vegan meals
It’s weird how not long after the surge in American barbecue’s popularity came the next massive food trend of veganism.