Mains
Recipes
A lasagna with a short fuse
The golden lasagna's wilder sister, all smoky sausage and charred poblano with a chipotle streak, cooled by a lime drizzle.
Golden lasagna
A carrot lasagna so light you could eat the lot and still fancy pudding.
Spatchcock chicken over leeks and greedy bread
One bird on a bed of leeks, and torn baguette underneath drinking up every drop.
The tomato pasta worth the airfare
Three kinds of tomato, a whisper of anchovy and enough lemon to keep it honest.
One-pot Pugliese sausage and potatoes
Peasant food that minds itself in the oven, as happy on a Tuesday as it is at a three-hour lunch.
Lemon pesto spaghetti, all zest and no juice
The Amalfi trick: zest steeped into the pasta water and pounded into the pesto, toasted almonds underneath, not a drop of juice anywhere.
Shrimp in a fish sauce caramel
Sugar taken to the edge of burnt, then doused with fish sauce: Vietnam's sweet-and-savoury backbone, wrapped around shrimp over jasmine rice.
Sweet corn campanelle with miso butter
Corn three ways in one pot, then the fix the original never knew it needed: white miso in the butter and a lemon squeezed over the lot.
Crispy gnocchi and beef on whipped miso ricotta
Beef browned to rubble, gnocchi gone golden, sprouts charred nearly black, all of it dragged through a cool miso ricotta.
Brown-butter and miso gnocchi with a jammy egg
Nutty brown butter whisked with miso, crisp gnocchi, fried sage and a soft egg broken over the top.
Caesar gnocchi, the crouton situation
The crisp gnocchi is the crouton. Massaged romaine, a proper yolk-and-anchovy dressing, a blizzard of pecorino.
French onion gnocchi
Onions taken all the way down, crisp gnocchi folded in, a lid of Gruyère melted over the top.
'Nduja gnocchi with whipped ricotta and hot honey
Spreadable Calabrian chili sausage melts into its own sauce, over cool ricotta, hot honey on top.
Poblano and sausage gnocchi with melting goat cheese
Roasted poblano, browned sausage and goat cheese gone saucy, crisp gnocchi through the middle.
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.
Larb, but make it gnocchi
The gnocchi go back in the pan and drink a coconut glaze. Fish sauce, lime, a jungle of herbs.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
The long way to Bolognese
Milk first, then wine, then the laziest three-hour simmer there is.
Late-night chicken congee
Rice, stock and two idle hours. The pot does all the work.
Chicken and creamed corn, cobs and all
The cobs go in the pot. That is the whole secret.
Chicken and rice with a ginger problem
One pot, and the bottom layer goes crisp if you keep your nerve.
Slow-burn chicken with burst tomatoes
Five minutes of effort, six hours of alibi.
Red-lacquered chicken and winter vegetables
Gochujang does the glazing and a quick pickle talks back.
Fiery shrimp and blistered green beans
Ten minutes under the broiler. The beans blister, you take credit.
Roast chicken over hot-headed chickpeas
Harissa gets two minutes in a pan and a whole new attitude.
Miso peanut hibachi chicken
A Hawai'i grill number with peanut butter in the band.
Lemon chicken in a hurry
A 1992 newspaper dish that still outruns your delivery app.
Gnocchi and asparagus with a devious butter
Fifteen minutes, one skillet and a butter with a secret.
Burnished miso chicken
Miso butter under high heat. The skin turns to amber glass.
Miso mascarpone shells
Six ingredients and one pot. The audacity of it.
Preserved lemon spaghetti in a fur coat
Tomato and cream with a Moroccan secret in the pocket.
Twice-sauced chicken and carrots
The marinade is the workhorse. You are merely decorative.
Chicken and potatoes, salad included
Harissa-slicked, leek-strewn and fully dressed on one pan.
Yuzu chicken piccata
A teaspoon of fermented chilli paste and a splash of sake, and piccata speaks Japanese.
Butternut congee with a chile-oil slick
The bowl you want when you are a little bit sorry for yourself.
Oven shawarma, no rotisserie in sight
All the spice and crisp of the street cart, none of the six-foot spit.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Harissa bolognese, baked in one pan
Bolognese that ran off to Tunis and came back smoking.
New Mexican hot dish, stacked not rolled
Enchiladas that gave up on rolling and lay down in layers instead.
Midnight peanut butter noodles
The one-pot bowl you make standing up, for an audience of yourself.
Sheet-pan pierogies with kimchi and Brussels
Poland meets Seoul on a hot tray, and the oven does the whole job.
Sheet-pan quesadillas, six at once
The whole batch crisped in the oven while you stand around doing nothing.
Feta under the broiler with corn and shishitos
Ten minutes under the broiler and dinner simply happens.
Bulgogi bolognese
The bulgogi marinade was a ragù all along. Nobody tell Bologna.
Crispy gnocchi with burst tomatoes
Skip the pot. Fry the gnocchi like they owe you money.
Fire chicken under a mozzarella duvet
Buldak means fire chicken. The cheese is there to talk it down.
Mákos tészta, sweet poppy seed noodles
Sweet, nutty buttered noodles that Budapest sits down to for supper.
Smashed beef kebab over cucumber yogurt
Sear the beef like a scallop. Let the yogurt catch it.
Zuni Café chicken
Four ingredients and two days. Trust the salt and do almost nothing.
Coq au vin for a filthy night in
Chicken, a bottle of Burgundy and an afternoon. This is what Sundays are for.
Kimchi carbonara
Egg yolks, Parmesan and a fat spoon of kimchi. Carbonara with a Seoul streak.
Chicken tamale pie from the church-supper canon
A Jiffy-box cornbread drowned in enchilada sauce and piled with chicken. Zero shame, full flavour.
Buttered noodles that bite back
Butter, garlic and gochujang reduced to a brick-red gloss. Dinner from the shelf in 25 minutes.
One-pot chicken and rice with scallion-ginger sauce
Dinner steams itself under one lid while you make the only sauce that matters.
Greek panzanella with crispy pork
The benchmark bread salad gone Greek, with pork that crackles.
Cheesy cabbage tteokbokki
Chewy rice cakes in a hot pink bath, under a duvet of melted cheese.
Fiery gnocchi with creamy gochujang
Vodka sauce went to Seoul and came back a great deal more interesting.
Sloppy joes back from Seoul
The sloppy joe grew up, got a passport and never looked back.
Leo Maya's green chicken tacos
A borrowed green sauce, put where it always wanted to be, in a tortilla.
Gochujang chicken arrabbiata
Rome would be appalled. We are not.
Featured
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.