Eggplant parmigiana
There's a little labour involved in frying the eggplant slices before layering them, but the result is worth it.
Boeuf Bourguignon
The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.
Lamb shawarma
A big cut that will satisfy a crowd every time.
Buttery potato and leek soup with croûtons
The hearty soup you need this winter.
Beef Wellington
It's a prime cut of beef with a heavenly mix of pâté and mushrooms in a golden parcel of puff. What's not to love?
Zucchini flower, mint and pecorino penne
A simple and light recipe for zucchini flower, mint and pecorino penne.
Alice Waters’ pounded almond and mint pasta sauce
Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.
Tony Tan’s char kway teow
Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.
Apple-caramel sponge pudding
Sink your spoon into this.
Fast chicken satay
Fire up the grill and keep the good times rolling.
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