Type: Pairing

May 7, 2021

Asparagus salad with tamarind and lime

We surprised ourselves twice with this salad: first, by how good raw asparagus can taste and feel in the mouth when sliced…

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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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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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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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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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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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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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Coconut and turmeric omelette feast

These are much thinner than your average omelette, more like crêpes or pancakes, in fact, but without the flour. They are meant…

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Charred peppers and fresh corn polenta with soy-cured yolk

Curing yolks in soy, as we do here, adds creaminess, complexity and a hit of umami to this polenta. It’s a nifty…

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