Grilled sourdough, sausage, soft scrambled eggs, fresh herbs, and mashed avocado: This dish might be the one thing that could get us out of bed right now.
This dish was actually conceived by one of England’s most respected chefs, Lee Tiernan of St. John and St. John Bread & Wine fame—possibly during a notably wretched hangover.
This dish is a blank canvas for the odds and ends and leftovers lying around your fridge.
“This is a stalker’s breakfast,” says Steve Tricker, who manages a deer herd in Suffolk. “It was a male muntjac weighing about eight kilos. Here’s his liver and his kidneys.”
Al Brown introduces Action to New Zealand’s beloved curried eggs, heaping them onto a bagel which Action then tops with cilantro, kimchi, curry leaves, A1 steak sauce, and crushed salt-and-vinegar potato chips.
Its wildly tasty broth—thickened with sunflower seeds—and its sinewy, pork-like oyster mushroom nubs are so good that it just might make you give up pork.
“The taco al pastor is a deceptively simple-looking creature, but there’s so much going on behind it,” says El Pastór founder Crispin Somerville of the shawarma-esque pork taco.
It’ll be hella delicious, trust.
Chef Ben Marks of London’s Perilla restaurant shares his 30-minute recipe for decadent spaghetti Carbonara. “It’s definitely not ‘Lean in 15.’ It’s probably more ‘Fat in 15,’” he says.
Every bite is meltingly tender on the inside and deeply caramelised on the outside.
Musicians from Konzerthausorchester Berlin are paying homage to Germany’s favourite curry-flavoured sausage snack.
This recipe is courtesy of Bong Appétit star Nonna Marijuana, so feel free to make any “herbal” adjustments.
In southern Thailand, I saw firsthand how the traditional rice noodles are kneaded as dough, squeezed through a mould, boiled, strained, and dyed. This is cooking that gives you muscles.
Meet the lovechild of Texas barbecue and the Japanese izakaya.
This recipe is courtesy of Chris Sayegh (aka The Herbal Chef), who specialises in cannabis-infused gourmet meals.
We’ll have a steak bake and two sausage rolls, stat.
When Tibetans fled their homeland and settled in India, they brought their momos—thin-skinned dumplings stuffed with meat, vegetables, or cheese—along with them.
Johnny Lee has dedicated the last six years of his life to perfecting Hainan-style chicken and rice and will stop at nothing until the world knows what constitutes a proper version of it.
Aubergine + lamb = a match made in flavour heaven.
To say there is a lot of butter in croissants is not just an understatement, it’s a complete misunderstanding of what a croissant is.
This ain’t your grandma’s toasted cheese sandwich.
This dish is so easy to make that you won’t mess it up even if your barely functioning brain is running on reserve power.
Just look how pretty it is!
Margot Henderson made a career out of conceiving simple, unpretentious dishes that pack a serious punch in the flavour department and this pasta is no exception.