All Recipes
30 recipes
Korean Fried Chicken
Fried twice, which is the whole secret, then tossed in a sticky gochujang glaze that somehow does not soften the crust.
Japchae (Korean Glass Noodles)
Sweet potato noodles tossed with beef and vegetables cooked one at a time. Good hot, good at room temperature, good the next day.
Kimchi Jjigae (Kimchi Stew)
The dish old kimchi is for. Sour, fermented and deeply savoury, built on pork belly and ready in half an hour.
Penne all'Arrabbiata
Angry pasta — tomatoes, garlic and enough chilli to earn the name. Twenty minutes and everything comes from a cupboard.
Mushroom Risotto
Dried porcini for the stock, fresh mushrooms browned hard and folded in at the end, and the butter beaten in off the heat.
Spaghetti Aglio e Olio
Garlic, oil, chilli and parsley. Five ingredients, fifteen minutes, and the only skill is not burning the garlic.
Weeknight Miso Ramen
A properly savoury miso broth in half an hour, built on fried aromatics and stock rather than a twelve-hour bone simmer.
Chicken Teriyaki Donburi
Four ingredients make the glaze, and it reduces in the same pan the chicken cooked in. Rice bowl on the table in fifteen minutes.
Pad See Ew (Thai Soy Sauce Noodles)
Wide rice noodles charred in a screaming pan with dark soy, egg and Chinese broccoli. Ten minutes of cooking and the whole point is the heat.
Massaman Beef Curry
The mildest Thai curry and the slowest — warm with cinnamon, cardamom and star anise, thickened with peanuts, and better the next day.
Tom Yum Goong (Hot and Sour Prawn Soup)
Sour, salty, hot and aromatic in that order. The prawn shells make the stock, which is why it tastes deeper than the twenty minutes it takes.
Thai Green Curry with Chicken
Coconut curry built the proper way — paste fried in cracked coconut cream until the oil separates, then everything else. That one step is the whole difference.