The whole wiki
Browse recipes
Filters combine: pick a cuisine and a diet and a technique, and only recipes matching all of them remain.
47 recipes tagged 15 minutes · page 1 of 2
Whisky Sour
Whiskey, lemon and sugar shaken with egg white until it wears a thick pale collar, with bitters dotted across the foam.
Wet Brine for Chicken and Pork
A five per cent salt brine for lean chicken and pork, chilled hard before the meat goes in, with the timings that stop it going spongy.
Spaghetti Aglio e Olio
Garlic sliced thin and taken slowly to pale gold in olive oil, emulsified with pasta water into a sauce that is nothing but those two things.
Soft Scrambled Eggs
Eggs cooked slowly over low heat and stirred constantly, so they set as small soft curds instead of dry rubbery sheets.
Singapore Sling
Gin, cherry brandy and pineapple built long over ice — the hotel-bar drink that survived a century of people getting it wrong.
Simple Green Salad
Nothing but leaves and vinaigrette, dressed the moment it goes to the table so it arrives crisp rather than limp and watery.
Salsa Verde
Tomatillos and green chilli blitzed with coriander and lime — sharp, loose, and made in the time it takes to boil a kettle.
Painkiller
Dark rum with pineapple, orange and coconut cream, shaken rather than blended, and finished with far more grated nutmeg than seems reasonable.
Mayonnaise
Egg yolk, oil and acid whisked by hand into a thick emulsion, with the drop-by-drop start that decides whether it holds or splits.
Gambas al Ajillo
Prawns cooked hard in garlic oil with chilli, served still bubbling, with bread that exists to mop the pan.
Everyday Vinaigrette
A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.
Daiquiri
Three ingredients and nowhere to hide: white rum, lime and sugar, shaken hard and drunk cold and straight up.
Classic French Omelette
Three eggs cooked in under a minute in a hot buttered pan, stirred hard then rolled, so the outside stays pale and the centre soft.
Cherries Jubilee
Cherries in a light syrup flamed with kirsch and spooned burning over vanilla ice cream, which is a dish and a performance at once.
Caesar Salad
Whole romaine leaves coated in an emulsion of coddled egg, anchovy, garlic and parmesan, tossed at the table and eaten with the fingers.
Blue Hawaii
Rum, vodka, pineapple and blue curaçao — a drink invented to match a colour, and none the worse for admitting it.
Caribbean Rum Punch
A jug punch on the old sour-sweet-strong-weak ratio, spiced with nutmeg and Angostura and made to sit on a table rather than a bar.
Zombie
Three rums, two juices, falernum and absinthe over crushed ice — the strongest drink on any tiki menu, and built to taste as though it is not.
Piña Colada
Rum, pineapple and coconut cream blended with ice until thick enough to hold a straw upright.
Mojito
Mint pressed rather than pounded, with white rum, lime and soda over crushed ice, so it tastes of the leaf and not of the stalk.
Mai Tai
Aged rum, lime, orange curaçao and almond orgeat, shaken over crushed ice — a rum drink with no fruit juice in it beyond the lime.
Fried Plantain
Very ripe plantain sliced on the diagonal and fried until the sugars caramelise at the edges and the middle goes to custard.
Waldorf Salad
Apple, celery and walnuts in a lemon-slackened mayonnaise, kept crisp and served cold on a leaf of lettuce.
Ti' Punch
Rhum agricole, cane syrup and a squeezed disc of lime, served without ice and mixed by the person drinking it.