Try this flavorful vegetarian recipe to step up your rice game.
Pizzeria Da Michele is the Neapolitan institution. Year after year it tops the lists for best pizza in Naples.
A simple to execute pasta dish, but with complex flavors. Serve the mussel pasta with fresh tomatoes and grated parmesan.
Visiting Florence is the highlight of any Italian vacation. The rich history, wonderful scenery and exquisite food of this city are all one of a kind.
Feel satisfied with this DIY strained yogurt “cheese” that is so simple to make. Add spices and chilies for rich, tangy flavor.
A cozy food to keep you warm with plenty of cream to bring on a satisfying winter hibernation.
For a tasty mezze, take the time to make this eggplant dish. With crisp lamb and tart pomegranate, is is the perfect combination of flavors and textures.
Perfect for a refreshing lunch or dinner, this kale salad takes on some delicious toppings, especially the rich, melt-in-your-mouth flavor of Iberico ham.
Dark chocolate makes these brownies rich and fudge-y. The batter is layered with a salted caramel before it is baked for ultimate decadence.
Molly Malone sang of her cockles and wares through the streets of Dublin, but many have not tried the saltwater clams. Try these Dutch cockles with a spicy lamb sausage and a wine cream sauce.
Dulce de leche is a thick, creamy caramel substance made from cooked milk and sugar.
#MyHometownGuide Dublin, Ireland reveals the changing restaurant landscape of the city and the emerging food scene.
Forest Avenue in Dublin, Ireland provides simple, beautifully paired creations.
Add a flavorful preserved garlic to you condiment repertoire.
Two-day venison and chorizo stew with wine, smoked parika, and a crusty bread.
Worst Wijn Cafe in Amsterdam offers a meat-heavy menu with wines by the glass or half glass on a casual setting.
This rustic Middle Eastern comfort food makes a simple vegetarian main or the center piece for a mezze spread.
This version of the slow-cooked French casserole takes a little of the meat and replaces it with juicy stock enriched lentils.
Black pudding is a blood sausage traditionally eaten for breakfast in Ireland.
Zucchini, or “courgette” as it is sometimes known, replaces meat in this lightened version of comforting lasagne.
This gratin is a great side dish to any protein for dinner and the leftovers can be eaten cold for lunch the next day.
Haydari is a traditional Turkish meze made from thickened yoghurt, garlic and herbs.
This hummus is more labor intensive than some recipes for the popular spread, but the result is super smooth, like the stuff you get at a Middle Eastern restaurant.
This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out from the pack of this picnic staple.
The scallop in this recipe is nearly raw, so you need it to be exceptionally fresh.
The celeriac mash creates a nice, slightly tart contrast with the rich, sweet sauce, but mashed potato with lots of butter is good too.
In order to make sushi you need time, patience, a flair for subterfuge and ideally an accomplice.
This salad is so much more than the sum of its parts. It has a rich, complex flavour combining many ingredients you wouldn’t necessarily have put together.
Omakase translates roughly as ‘I will leave it to you’ and involves sitting at the sushi counter while a chef prepares individual pieces of nigiri.
This is a relatively quick and easy thing to make, given that it does not involve any cooking, and is nice for a hot Summer’s evening.
Makes 1 three layer 9 inch cake. If you want a two layer 7 inch cake, reduce the ingredients for the cake by 1/3.
Onion jam is rich and savoury-sweet, great with pates or in sandwiches.
This makes a decent 500g loaf, and just requires you to plan a day ahead.
Walking through the front door, you are met with a wall of copper moulds and pans of every imaginable shape and size. This is E.Dehillerin.
If you are lucky enough to live further from the Arctic tundra, or have a better grasp of horticulture, this herb dip is lovely.
It may not be what first comes to mind when you think of Irish cooking, but this recipe showcases the diversity of modern Irish cooking.
This recipe is adapted, given that finding a decent looking tomato in the midst of Danish winter is impossible.
This recipe is a retro creamy pasta dish with scallops, white wine and lemon zest. It’s easy to make, about 20 minutes from start to finish.
These beef and ginger dumplings can be time consuming to make. But with this recipe, they’re oh so worth it.
O’Dowds is an award winning traditional pub which remains open all year round serving local seafood and craft beers.
A simple appetizer or elegant canape
Brother Hubbard on Dublin’s revived Capel Street, is a welcome addition to Dublin’s growing restaurant and café scene.
A deep, decadent and very rich roast duck pasta sauce.
This soup is pure New Nordic Cuisine. It is seasonal and relies on almost all local ingredients.
An adaption of an old Yottam Ottolenghi recipe, this polenta dish is deliciously decadent.
L.Mulligan Grocer has been on the Dublin scene for a few years, and it has built a reputation as a pub worth going off the beaten track for.
Brasserie Zédel is probably one of the most reviewed and praised new restaurants in London this Summer, and with good reason.
Jess Lacey with a shortlist of her personal favorite places to eat in Amsterdam, for every budget.
This dish is very quick and easy to make, is a great summer starter or as a part of an antipasti.
This chicken liver paté is a quick and easy appetizer to make a day ahead of a dinner.
Jess Lacey and her family takes on a 5 day culinary Marathon of London.
L’Entrepôt is the first venture of Borough Wines to serve food, and has been located in their stomping ground of Hackney in London.
Borough Market is one of London’s oldest, with a market of some sort in existence in the area since the 13th Century.
Jess Lacey checks out one of this year’s most hyped London restaurants – Pitt Cue Co.
Venice is for many a glamourous city of highly priced restaurants. Outside the center however, there is a still thriving local community.