[Photograph: Yasmin Fahr] Note: For the noodles, typically Chinese egg noodles (what you find in lo mein) are used, but you could also get away with a linguine, spaghetti, or ramen noodle in a pinch. For crushing the peanuts, my go-to method is placing the nuts in a clean dish towel, covering them and then using a small skillet to […]

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[Photographs: Vicky Wasik] Pantry and budget-friendly meals are always good to have in your cooking repertoire. This recipe, which features humble ingredients but standout flavor, is a great example. Beans and greens are a classic pairing in Italian peasant cuisine (as well as in many other cuisines from around the world), known as cucina povera (“poor cuisine”). Brothy cooked-from-dried beans […]

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[Photograph: Vicky Wasik] The soup in most bowls of ramen consists of three components: broth, an aromatic oil, and the tare, or seasoning. The tare is what gives the soup its character, and it’s mostly used as a way to introduce both salinity and a punch of flavor, usually from ingredients that are extremely rich in glutamates. That includes kombu […]

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Preparation time: 5 minutes Cooking time: 10 minutes Total time: 15 minutes Serves:4 Ingredients 300g essential Waitrose Elicoidali dried pasta1 tbsp essential Waitrose Olive Oil200g pack essential Waitrose Thin British Smoked Back Bacon Rashers, chopped300g pack essential Waitrose Cup Mushrooms, sliced1 tsp smoked paprika500g pack essential Waitrose Cherry Tomatoes Method 1. Cook the pasta in boiling water for 10 minutes […]

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Just as fast as the blue box, but way, way better. [Photographs: J. Kenji Lopez-Alt] –Reprinted from The Food Lab: Better Home Cooking Through Science with permission from W.W. Norton Why It Works Starting the pasta in cold water works just as well as adding it to already-boiling water but cooks faster and with less energy. A combination of multiple […]

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