Fried rice with crab, egg and cucumber
As we count down to our 50th anniversary, we're taking a look back at old recipes. This fried rice dish - a classic comfort food - was inspired from our July-August 1966 issue.
Vanilla-yoghurt bavarois with saffron-cardamom syrup and pistachios
A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.
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Made In Mexico
Pat Nourse pulls up a chair in one of the great eating cities of the world.
Michael Ryan’s guide to Tokyo eats
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
Shirni Parwana’s masala carrot cake
Shirni Parwana shares its recipe for a carrot cake with garam masala spice, topped with cardamom and lime cream cheese icing.
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Pork scratchings sandwich with apple and cabbage slaw
Here, spiced pork scratchings come together with garlicky aïoli and a crunchy slaw for a hard-to-beat snack.
Sea mullet with harissa, preserved lemon and pearl couscous
Pan fry sea mullet in butter for a quick and satisfying dinner. The harissa-spiced pearl couscous will be great for lunch the next day, too.
Nama sea pearls
Recipe for nama sea pearls by Louis Tikaram from EP & LP in Los Angeles.
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LP nachos
Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.
Wood-fired rib-eye with jaew, butter lettuce and Asian herbs
Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.