Recipes

You’d be shocked at how much texture lettuce can retain when braised: a soft crunch gives way to a sweet vegetal zing.

Pouring hot flavoured oil over vegetables, Sichuan-style, makes their colour and taste pop without cooking them completely.

This hearty soup makes for a quick and warming weeknight meal. It’s also a great way to use up leftover roast chicken.

In the traditional version of this coastal dish, the zucchini is deep fried and set to rest for 24 hours. That’s time and quantities of oil I just don’t have these days. With a bit of multitasking, this version comes together in 30 minutes. I like to think Stanley Tucci—who famously calls this unctuous spaghetti his hands-down favourite pasta—would still approve.

Olive oil brings a deep, satisfying creaminess to these beans, which can serve as a building block to countless meals.