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Recipes

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Recipes

Chicken Adobo: The Filipino Braise of Vinegar, Soy and Garlic That Improves Overnight

Bone-in chicken simmered in vinegar, soy sauce, garlic, bay and peppercorns until the sauce reduces to a glossy, sour-salty gloss. Cheap, forgiving, and better the next day.

Sep 18, 2026/3 min read

A glass dish of Filipino chicken adobo, drumsticks and thighs glossy in their reduced sauce with bay leaves, photographed in September 2009

Recipes

Focaccia at Home: A High-Hydration Dough That Needs Almost No Kneading

A wet dough, a few folds, a night in the fridge and a generous pour of olive oil. The dimpled, golden slab with an open crumb is within reach of anyone with a bowl and a baking tin.

Sep 16, 2026/3 min read

A homemade rosemary focaccia in a metal baking tray, dimpled and golden, baked in the United States and photographed in August 2024

Recipes

Chicken Karaage: Japanese Fried Chicken With a Crust That Stays Crisp Until the Last Piece

Thigh meat marinated in soy, ginger and garlic, coated in potato starch and fried twice. The second fry is the whole secret: it drives out moisture and leaves a thin, shattering crust.

Sep 14, 2026/3 min read

A close view of Japanese-style fried chicken, karaage, with its uneven golden crust, photographed in December 2005

Recipes

Tortilla Española: Six Eggs, Three Potatoes, a Great Deal of Olive Oil and One Nerve-Testing Flip

The Spanish potato omelette is the national dish every household makes differently and makes well. The potatoes are poached in oil rather than fried, the onion is a matter of civil dispute, and the centre should be just set. Step by step.

Sep 6, 2026/4 min read

A whole tortilla de patatas on a bar counter in San Sebastián, deep gold and thick, with cocktail sticks and slices of bread around it

Recipes

Gazpacho Andaluz: Bread, Oil, Vinegar and Garlic Were the Soup Before the Tomato Arrived, and They Still Are

The cold soup of southern Spain is an emulsion, not a blended salad. The bread and oil give it body, the sherry vinegar gives it its edge, and the tomatoes have to be the best of the year. A recipe for the heat, and the two cousins worth knowing.

Sep 6, 2026/3 min read

A cup of gazpacho andaluz with a thread of olive oil on top, beside small dishes of diced pepper, cucumber, onion and croutons for garnish

Recipes

Pesto alla Genovese in a Mortar, With the Trofie, Potatoes and Green Beans It Was Made For

The Genoese sauce is seven ingredients pounded, not blended, and in Liguria it dresses a short twisted pasta cooked in the same pot as potatoes and beans. Why the mortar matters, what the official recipe specifies, and how to keep it green.

Sep 6, 2026/4 min read

A plate of trofie al pesto, the short twisted Ligurian pasta coated in bright green pesto alla genovese and topped with a basil leaf

Recipes

Panzanella Is a Salad Built to Use Up Stale Bread, and the Tomatoes Came Later

The Tuscan bread salad predates the tomato in Italian kitchens; the original was bread, onion, oil and vinegar. The version everyone now makes adds ripe tomatoes and cucumber, and the argument is whether to soak the bread or toast it. Both, done right.

Sep 6, 2026/3 min read

A dark bowl of panzanella, chunks of ripe tomato and toasted bread tossed with herbs and dressed in oil

Recipes

İmam Bayıldı: The Turkish Aubergine Dish Named for a Man Who Fainted, and the Olive Oil That Explains Why

Whole aubergines split, stuffed with slow-cooked onion, garlic and tomato, and braised in olive oil until collapsing. Served at room temperature, entirely vegan, and one of the great dishes of the Ottoman kitchen. The legend, the method, and the oil.

Sep 6, 2026/4 min read

A tray of imam bayildi, whole aubergines split and filled with onion and tomato, each topped with a slice of tomato, glossy from the oil

Recipes

Avgolemono: The Greek Soup That Teaches the One Technique Every Cook Should Know

Chicken broth, rice, eggs and lemon, brought together into something silky without a drop of cream. The whole dish turns on tempering the eggs so they thicken rather than scramble, and once learned that skill goes everywhere.

Sep 6, 2026/3 min read

A bowl of pale yellow avgolemono soup with croutons, a sprig of parsley and a slice of lemon

Recipes

Spanakopita Done Properly: Squeeze the Spinach, Buy Real Feta, and Stop Being Afraid of Filo

The Greek spinach and feta pie fails for two reasons: wet spinach and cheap cheese. Fix both and the filo takes care of itself. A full-tray recipe with dill, spring onions and a properly crisp top, plus the rules for handling the pastry.

Sep 6, 2026/3 min read

Two wedges of spanakopita on a plate, the layered filo crisp and golden over a dark green spinach filling, with cubes of feta beside them

Recipes

Gigantes Plaki: The Greek Baked Beans That Make a Case for Dried Beans Over Tinned Every Time

Giant runner beans from the lakes of northern Greece, soaked overnight, simmered until tender and then baked slowly in tomato, onion, dill and a great deal of olive oil. A vegan main, a meze, and the best argument for the dried bean aisle.

Sep 6, 2026/3 min read

A plate of gigantes plaki, large white beans in a thick tomato and olive oil sauce, with a fork