Discover the gastronomic range of Chile and its infinite culinary possibilities with this recipe from Boragó, the high-end Santiago restaurant that is included in this year’s The World’s 50 Best Restaurants. A chef in the mould of René Redzepi and Ferran Adrià he worked with his local university’s chemistry, biology and botany departments to tap into rare and under-used ingredients, connecting with ancient knowledge and cookery techniques of local, indigenous Mapuche Indian tribes to create memorable dishes.
The Italian for Sautéed Radicchio is ‘Radicchio Tardivo in Padella’ – if you say it aloud it sounds impossibly romantic. The dish is just one of 150 authentic Italian recipes that you can cook at home from The Silver spoon’s book Recipes from an Italian Butcher published by Phaidon. It would make an interesting side dish to serve with roast turkey or goose this Christmas – it’s so easy to make and looks glamorous on the plate.
Called Petti Farciti al Mascarpone in the original Italian, this dish is from Recipes from an Italian Butcher, the new book from The Silver Spoon Kitchen published by Phaidon. It’s packed with 150 genuine straightforward recipes, most published for the first time in English. It explains the different cuts, cooking methods, and techniques unique to each meat type along with side dishes that best complement them.
‘Picture a plate of Milanese osso bucco on the table in front of you, the fragrance of the rich, braised, meltingly tender meat mingling with that of the subtle, earthy saffron risotto’, says the introduction to Recipes from an Italian Butcher, the new book from The Silver Spoon Kitchen published by Phaidon.
Quince are a hard fruit and need a lot of cooking before they become tender. You can keep the skin on so there is very little work to them.
Every cook needs a good fried chicken recipe in their repertoire. This is it! From Gabrielle Langholtz’ book ‘America – A Culinary Road Trip Through the 50 States’ which is published by Phaidon.
From Gabrielle Langholtz’ book ‘America – A Culinary Road Trip Through the 50 States’ which is published by Phaidon.
A refreshing ice cream. If you want it to have a lemon or lime green colour you’ll need to add the tiniest drop of yellow or green food colouring as you only use the fruit zest to flavour it.
When you cook a turkey, it will always be dry in parts and juicy in others, so don’t get hung up on it – a turkey with a dry breast is down to a flaw in poultry engineering, not a failure of cooking. + VIDEO: Watch Jamie Oliver show how to carve a turkey on his Food Tube channel.
From a new book by Reem Kassis’ called ‘The Palestinian Table, Authentic Modern Middle Eastern Home Cooking – 150 delicious, easy-to-follow recipes inspired by three generations of family tradition’ published by Phaidon.