Pickled salmon; we’re making this for Christmas! It’s a vibrant and tangy dish that brings together the best of two worlds: spanking fresh salmon and the bold punch of pickling. Historically, pickled fish was an excellent way to preserve fresh catches before refrigeration, making it a staple in colder climates (like Scandinavian countries) where fresh food…

The Cobb salad is the ultimate American summer classic – a hearty, throw-it-together kind of dish that’s become an icon. Legend has it that this salad was first whipped up back in the 1930’s at the famed Brown Derby restaurant in Hollywood by owner Bob Cobb. And can we just take a moment to appreciate the poetic rhythm of this dude's name? Fabulous. The story goes...

“This is one of my favourite ways to enjoy eggs. It was part of Ottoman palace banquets and a favourite of Mehmed the Conqueror. At home, Çılbır is generally enjoyed as a hot meze; I also like serving it as part of a leisurely weekend breakfast, lunch or a light mid-week supper…

We were looking for a way to not just feature delicious hot smoked salmon, but blood oranges too, so a salad seemed logical. Throwing in a few beetroot, roasted to fully accentuate their sweet earthy notes, made sense, as did using some some avo because well, why not…

Inspired by a 2023 visit to the Veneto, this easy, summery chicken dish is a riff on the famous sarde in saor, a Venetian sweet-sour arrangement. Consisting of fresh, deep-fried sardines marinated in a vinegary mixture containing piles of tender, cooked onion, raisins and pine nuts…

Yeah. It’s actually Christmas time. So no need to panic or anything. How is it here already? What happened to 2024? Who pushed the accelerator button on the year? WDK. But one thing we do know is it’s not too late to make these sweet, citrus pickles to go with your…

We can’t lay claim to this fabulous dish; it’s based on a Palestinian recipe from Joudie Kalla’s stunning book, Balaidi Palestine (Quarto UK, 2018). We’ve tweaked and played with it a bit, amping up the garlic and using a stick blender to emulsify the heck out of the dressing…

American food. Yeah? Nah? Or yeah-nah? Because when it comes to food, Americans do eat a lot of shit. If anecdotal evidence is to be believed, many of them don’t properly cook. (We’re not talking about the Alice Waters, Rick Baylesses, Nancy Silvertons or David Changs of the world…

Now here’s a combo I’ll bet you never saw coming. But jeebus, is it delicious or what? And we don’t have much more to say than that... and nor is there really a recipe. It’s more a concept. You know, the vibe of the thing. “In summing up, Your Honour, it’s melon, it’s tomato, it’s feta, it’s rightness, it works, it’s the vibe..

Can we talk about chicken skin? (That’s a rhetorical question; we’re bloody talking about chicken skin). Peruse supermarket fridges where assorted poultry parts lurk, witness the pallid, pink, skin-free horror and you’ll be asking the same question as we regularly do... where the heck does it all go?…

Platter up! Grab the nicest of what’s in season, cook it simply, hurl it on a big plate, then do the ‘come help yourselves’ holler’ like a fishwife. We love a salad Nicoise and, while salmon might not be a traditional inclusion, it’s perfect with everything else. The recipe here is all about the emulsified vinaigrette…