Type: Fat

May 7, 2021

Kimchi and gruyére rice fritters

These were conceived to make use of leftover rice, an open jar of kimchi and some scraps of cheese we had knocking…

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Tomato salad with lime and cardamom yoghurt

This recipe has some useful takeaways. First, the timeless combination of tomatoes and finely sliced shallots, which is the base for an…

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Aubergine dumplings alla parmigiana

If you like melanzane alla parmigiana, these taste like the Italian classic but in dumpling form. The dumplings are gloriously rich and…

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Cheese tamales with all (or some of) the trimmings

These are inspired by the street corners of Mexico City, where at rickety food stalls Ixta has eaten some of the best…

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Polenta with fresh corn and braised eggs

For Yotam’s father, who was born in Italy, there was only one way to cook polenta. He would put everything into a…

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Mafalda and roasted butternut in warm yoghurt sauce

Yoghurt, as opposed to cream, has a natural acidity, so it makes creamy pasta sauces which are rich but not in any…

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Stuffed aubergine in curry and coconut dal

Only two ingredients – lemon and milk – are what it takes to make paneer at home. It’s an experiment worth trying…

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