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240 recipes · page 8 of 10
Pasta e Fagioli
Borlotti beans cooked down until half of them collapse, with small pasta cooked in the same pot so the starch thickens everything together.
Paloma
Tequila lengthened with grapefruit soda and lime over ice — the drink Mexico actually orders, rather than the one it exports.
Oysters Rockefeller
Oysters on the half shell under a green butter of herbs and greens, baked on rock salt until the topping blisters.
Old Fashioned
Whiskey, sugar and bitters built over one big piece of ice — the original definition of the word cocktail, and still the test of a bar.
Oladyi
Small thick pancakes raised with kefir and bicarbonate of soda, fried in a shallow film of oil until the edges set crisp.
No-Knead Sourdough Focaccia
A slow sourdough focaccia fermented overnight in the fridge, dimpled deep so the pockets fill with olive oil and flaky salt.
Negroni
Equal parts gin, sweet vermouth and Campari, stirred over ice and served with orange — the bitter aperitivo that needs no shaking and no adjusting.
Mushrooms on Toast
Mushrooms seared hard in a wide pan until they brown, then finished with garlic butter and piled onto thick toast.
Mushroom Julienne
Mushrooms baked in a bechamel-style sauce under grated cheese, in individual dishes, browned under the grill.
Mushroom and Barley Soup
Dried mushrooms soaked and their soaking liquor used as the stock, with pearl barley cooked in it until the pot turns thick.
Mole Poblano
A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.
Minestrone
A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.
Michelada
Cold lager with lime, hot sauce and a salted rim — savoury, sour and far more refreshing in heat than it sounds.
Margarita
Tequila, lime and orange liqueur shaken hard and served in a glass salted on one side only, so you can choose.
Mapo Tofu
Silken tofu in a fierce red sauce of fermented bean paste and Sichuan pepper, with just enough pork to season it.
Manhattan
Rye whiskey, sweet vermouth and bitters, stirred and served up with a cherry — the older, richer cousin of the martini.
Malai Kofta
Potato and paneer dumplings fried until crisp, sitting in a mild cashew and tomato sauce enriched with cream.
Lobster Thermidor
Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.
Kulebyaka
An enriched pastry loaf layered with salmon, rice, egg and dill, baked until the crust sounds hollow.
Kimchi Jjigae
The stew that exists because kimchi got too sour to eat straight. Old kimchi is not a compromise here — it is the whole point.
Hurricane
Dark and light rum with passion fruit and citrus, sweet and red and considerably stronger than it looks.
Herring Under a Fur Coat
Layers of salted herring, onion, potato, carrot and beetroot under mayonnaise, left overnight so it sets firm enough to cut.
Hand-Rolled Bagels
A stiff low-hydration dough rolled by hand, retarded overnight and boiled before baking, which is what sets the chewy glossy crust.
Golubtsy
Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.