All products featured are independently selected by our editors. However, we may receive compensation from purchases of products through these links.
The part where we actually cook things. These are the recipes we return to when we want to eat well without performing open-heart surgery on our evening: straightforward dishes with good ingredients, clear instructions, and the sort of results that make people ask for the recipe. No foam, no tweezers, no sous vide bags. Just proper food that happens to be very, very good.
The foolproof way to cook a chicken breast, with a quick salt brine, sous vide at 65°C, then a fast skin-side sear. Impossibly juicy and perfectly seasoned.
A proper Beef Wellington, with seared fillet, mushroom duxelles, jamón serrano and golden puff pastry with a showy lattice top. Less terrifying than it looks, infinitely more impressive than it has any right to be.
A rustic Tuscan panzanella salad with toasted fennel-rosemary ciabatta, punchy capers, anchovies, cornichons and the best tomatoes you can find. The kind of dish that makes you wonder why you ever bothered with lettuce.
