On the French Polynesian island of Tahiti, friends and families eat Sunday lunch together. How do they prepare po’e, a traditional pudding-style dessert?
The aubergine has a bitter reputation. Yet it is a versatile fruit that can be fried, baked, stewed, steamed, or – best of all – long roasted.
Burdock root appears to be ordinary, but – as the cuisine of Japan, China and Korea attests – it can easily be transformed into something quite delightful.
The Russian summer is characterized by dacha summer houses and cold okroshka soup. What is the origin of these two cultural phenomena?
Currants – in their red and black varieties – may be tart, but are full of flavour and nutrition. They also make the perfect partner for summer ice cream.
Mint is a diverse herb that can be used in tea, sauce, and as part of the filling in a traditional Polish dumpling (or pierogi).
Pkhali – balls of wild leaves mixed with nuts and spices – are popular cuisine in Georgia, where the locals enjoy a close relationship to nature.
Tubers often end up neglected in the back of the fridge. Yet carrots, celeriac and parsley root can be roasted or boiled to inspirational effect.
Our gastronomy expert reflects on the Polish tradition of eating carp on Christmas Eve, and gives a recipe for coconut carp curry.
On lazy days – when you want to cook without effort and take time to read or day-dream – it’s good to know some methods for kitchen action with no action at all.