Recipes
Bechamelen på toppen er en tilføyelse fra 1900-tallet. Slik lager du moussaka med ovnsbakt aubergine i stedet for stekt.
Hemmeligheten bak luftig focaccia er salamoiaen som helles i gropene før steking. Oppskrift til langpanne med kald heving.
Hjemmelaget pesto blir mørk og besk i maskin. Slik knuser du pesto genovese i morter, og slik vender du den i pastaen.
Ekte carbonara har verken fløte eller bacon. Slik lager du den romerske versjonen med guanciale, pecorino, egg og pepper.
Banh mi stands or falls on the bread. How to make do chua and build the sandwich.
Baba ganoush contains no chickpeas. How to char the aubergine and stir the dip together.
Onigiri is not sushi. The rice should be plain, never mixed with vinegar. How to shape the rice balls.
Peking duck is about the skin. How to dry and roast the duck, and the order it is served in.
Gyros in Greece is made with pork, not lamb. Here is the recipe for the meat, the tzatziki and the pitta.
Real Lebanese tabbouleh is almost all parsley, with only a small amount of bulgur. How to make it, and why most recipes get the ratio wrong.
Biryani built in layers and steamed under a lid: part-cooked basmati, spiced meat, saffron milk and fried onion.
Chicken satay with a marinade of coconut milk and turmeric, and peanut sauce made from scratch. Works as well in a griddle pan as over charcoal.