Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
From Yotam Ottolenghi
Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours.
Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time.
My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.
Taleggio is the perfect cheese to melt over a warm dish.
Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.
Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth.
Greek yogurt with some olive oil stirred in can transform many dishes.
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