Adopted by New Yorkers as if their own, this sweet migrant classic is immortalised in the gilded Italian bakeshops of Little Italy and beyond. My cannoli, filled with peanut butter mousse and strawberry conserve, is the ultimate New York-Italian mash-up. A little bit old school, a little bit cool. You’ll need cannoli moulds or cannelloni pasta tubes to shape.
Often found piled up in cafes and posh gyms, these little spheres are packed with protein, carbs and good fats to give you a quick boost. They’re simple to make, too — basic recipes can contain just a few ingredients
When you mention Portuguese food, most people think of these. The filling here has a soft citrus scent and should be really runny – chef Nuno Mendes on making the perfect pastéis de nata
The Portuguese chef shares his take on a monkfish and chouriço dish cooked in a cataplana – a kitchen staple in the Algarve
The mushroom is much-loved in Lisbon. Nuno Mendes, executive chef at Chiltern Firehouse and owner of Taberna do Mercado, shares his recipe for mushrooms with Alentejo-style chickpeas from his latest book, Lisboeta: Recipes from Portugal's City of Lights
There are at least 365 salt cod recipes in Portuguese cuisine — one for every day of the year — but this is one of the few that everyone knows. I’ve replaced dried salt cod with freshly cured cod, which makes the dish creamy rather than salty. Make sure the onions are caramelised slowly, to bring out their sweetness.
Inspired by the blackout drills of World War II, Brooklyn chain Ebinger’s Bakery created the rich moist cake with chocolate pudding filling and glossy choc frosting. The bakery closed in 1972, but scores of New York bakeries continue the tradition. My BB takes its cue from Christina Tosi’s naked cakes, complete with layers of soaked chocolate-espresso cake, Oreo-laced buttercream, chocolate fudge frosting and chocolate-coffee crumbs. It’s a little (well, a lot) of work, but so was the original and it’s worth every single bite.
The Executive chef at Indigo, a gluten-free restaurant in Aldwych, London, shares his delicious recipe for an Italian classic with a twist.
Recipe: How to make Kiln's red mullet sour turmeric curry This delicious spicy fish curry is typical of southern Thailand. It owes its umami flavour to gapi — a heady fermented shrimp [...]
Christmas wouldn’t be the same without turkey, says Margot Henderson, chef and co-owner of London’s Rochelle Canteen. Here she shares her recipe for the perfect roast bird, plus all the trimmings from roast potatoes and brussel sprouts with chestnuts to hedgerow jelly and roast pumpkin
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