Who says roast chicken is only for Sunday lunch? O n Thursday nights, more often than not we have roast chicken. As creatures of habit w...

A cold snap in Rome has given the broccoli frostbite, but it’s still perfect for the pot. Tossed into some pasta with sausage meat, chilli a...

Chestnuts are one of the true flavours of autumn, and they’re as handy an ingredient for savoury dishes as for sweet I ngredients can be...

This crimson cake should be showstoppingly gaudy – the baked equivalent of Dolly Parton. But should your colouring be artificial or natural?...

Pollo alla Romana – simply chicken stew, Roman style – a glorious, strong sauce of tomato and white wine, into which browned chicken and swe...

This 70s favourite is overdue a revival. But do you stay authentically Russian with a flour-and-butter roux or add the sharper notes of sour...

These thick, little pancakes, topped with caviar and sour cream, are enjoyed by Babette and her neighbours in Isak Dinesen’s novella. Kate Y...

This week, we are let in on a new secret, gleaned from a Roman trattoria: not to fry or seal, but simply to poach meatballs in a rich, soft ...

Sicily’s gigantic, gentler cousin of the courgette is delicious smothered in chilli and garlic – a sprinkle of breadcrumbs and almond adds a...

This classic Greek dish featuring lamb and potatoes needs some serious slow cooking and TLC. But the results are more than worth it … O ...