Desserts↗Tiramisu
Savoiardi in coffee under a mascarpone cream. No baking, but two places where it can go wrong.
Serves 6 peopleView recipe →
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Desserts↗
Soups↗Gazpacho
A cold tomato soup blended with bread and oil into an emulsion — that is what makes it thick rather than watery.
Serves 4 peopleView recipe →
Snacks↗Ham croquetas
A thick béchamel with ham, chilled until firm, breadcrumbed and deep-fried.
Serves 4 peopleView recipe →
Main dishes↗Ceviche
Raw fish in lime juice with onion and ají. It marinates for minutes, not hours — longer and it is cooked through.
Serves 4 peopleView recipe →
Main dishes↗Lomo saltado
Beef seared in a wok with onion and tomato, served with both chips and rice at once.
Serves 4 peopleView recipe →
Main dishes↗Mapo tofu
Tofu in a hot doubanjiang sauce with Sichuan pepper, which numbs rather than burns.
Serves 4 peopleView recipe →
Main dishes↗Gong bao chicken
Diced chicken with peanuts and dried chillies in a sauce where the vinegar matters more than the sugar.
Serves 4 peopleView recipe →
Main dishes↗Coq au vin
Chicken braised in red wine with bacon, mushrooms and small onions. Marinating the day before does half the work.
Serves 4 peopleView recipe →
Desserts↗Crème brûlée
A yolk custard baked in a water bath under a lid of burnt sugar.
Serves 4 peopleView recipe →
Main dishes↗Käsespätzle
Swabian egg noodles layered with cheese and buried under fried onion.
Serves 4 peopleView recipe →
Main dishes↗Bibimbap
Rice under separately cooked vegetables, meat and an egg, mixed with gochujang right before eating.
Serves 4 peopleView recipe →
Soups↗Kimchi jjigae
A stew of over-fermented kimchi with pork and tofu. The older the kimchi, the better it works.
Serves 4 peopleView recipe →
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