American Grilled Lemonade with Charred Lemons and Fresh Thyme
Make a quick syrup: warm the sugar and 250ml water in a small pan, stirring until the sugar dissolves. Drop in 2 thyme sprigs, take off th...
New Orleans Grilled Bananas Foster with Rum Caramel and Vanilla Ice Cream
Heat a grill or griddle pan to medium-high. Leaving the skins on keeps the bananas from falling apart on the grate. Ingredients Ser...
Mexican Grilled Pineapple Mezcal Margarita
Heat a grill or griddle pan to high. Grill the pineapple slices for 2-3 minutes a side until deeply charred and caramelised. Set two small...
Japanese Negima Yakitori with Grilled Chicken and Scallion Skewers
Make the tare: combine the soy, mirin, sake, sugar, garlic and ginger in a small pan. Bring to a simmer and cook gently for 10-15 minutes ...
South African Boerewors Braai with Pap and Tomato Relish
Start the pap, as it needs time. Bring the water and salt to the boil in a heavy pot. Sprinkle in the maize meal in a steady stream, whisk...
Grilled Peach & Avocado Salad with Smoky BBQ Dressing
Preheat grill to medium-high; brush peaches with olive oil and grill 5-7 minutes until tender and slightly charred. Ingredients 2 r...
Grilled BBQ Chicken & Peach Breakfast Skillet
Preheat the grill or grill pan to medium‑high heat. Ingredients 4 oz (113 g) grilled chicken breast, sliced 1/2 cup (80 g) cooke...
Grilled Peach & Basil Virgin Shrub Spritzer - Summer BBQ Refreshment
Preheat a grill or grill pan over medium‑high heat and lightly oil the grates. Ingredients 2 ripe peaches, halved and grilled 10...
SmokyBourbon Peach Smokehouse Smash
Fill a mixing glass with ice cubes. Ingredients 1.5 oz bourbon 0.75 oz smoked maple syrup 0.5 oz fresh lemon juice 0.5 oz ...
Grilled Corn & Pulled Pork Lettuce Cups with Smoked Paprika Aioli – American BBQ Appetizer
Preheat the grill to medium-high heat and brush the corn with olive oil. Ingredients 1 ear fresh corn, husked and grilled 1 cup ...
Smoky Grilled Peach and Burrata Breakfast Hash with Chorizo
Preheat your outdoor grill to medium-high heat, approximately 400°F (200°C). Ingredients 2 large ripe peaches, sliced into thick we...
Spanish Gambas al Ajillo with Sizzling Garlic Prawns, Chili and Crusty Bread
Season the dried prawns lightly with salt and set aside while you start the oil. Ingredients Serves 4 as a tapa: 400g raw peeled...
Korean Dak Galbi with Spicy Stir-Fried Chicken, Sweet Potato and Rice Cakes
Mix all the marinade ingredients into a paste in a large bowl. Add the chicken pieces and turn to coat thoroughly. Cover and marinate at l...
Indonesian Bubur Ayam Chicken Congee with Crispy Shallots, Soy and Cakwe
Put the rinsed rice into a large heavy pot with the chicken stock, smashed ginger, garlic and salt. Bring to the boil, then drop to a low ...
Peruvian Pisco Sour with Lime, Egg White Foam and Aromatic Bitters
Add the pisco, fresh lime juice, simple syrup and egg white to a cocktail shaker — but no ice yet. Ingredients Per cocktail: 60m...
Georgian Adjaruli Khachapuri with Molten Cheese, Runny Egg and Butter
Make the dough: whisk the yeast and sugar into the warm milk and water and let it foam for 10 minutes. Combine with the flour, salt and ol...
Hyderabadi Chicken Dum Biryani with Saffron Basmati, Fried Onion and Mint
Marinate the chicken: mix the chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, chili powder, lime juice, half the fried...
Polish Pierogi Ruskie with Potato, Twarog Cheese and Butter-Fried Onion
Make the dough: mound the flour on a board, make a well, and add the egg, oil, salt and most of the warm water. Bring together and knead 8...
Turkish Menemen with Soft Eggs, Ripe Tomato, Green Pepper and Pul Biber
Heat the olive oil in a wide shallow pan or small skillet over medium heat. If using onion, soften it gently for 4-5 minutes until translu...
Lebanese Manakish Zaatar with Olive Oil, Sumac and Warm Flatbread
In a stand mixer with the dough hook (or by hand), combine flour, yeast, salt and sugar. Add the warm water and 2 tbsp of the olive oil an...
Greek Pastitsio Lunch with Layered Macaroni, Spiced Beef and Bechamel
Make the meat sauce: heat olive oil in a deep skillet, soften the onion 6 minutes, add garlic for 1 minute, then add the beef and brown th...
Vietnamese Banh Cuon Breakfast with Steamed Rice Rolls, Pork and Wood Ear
Whisk the rice batter ingredients together until smooth and let it rest at room temperature for at least 1 hour — this is the secret to te...
Mauritian Alouda with Basil Seeds, Agar Jelly, Rose Syrup and Cold Milk
Soak the basil seeds: stir the dried basil seeds into the 250ml cold water and leave for 20-30 minutes. They will swell into translucent g...
Panamanian Coconut Rum Cooler with Aged Rum, Coconut Water and Lime
Make the cane sugar syrup ahead: stir the raw cane sugar into the hot water until fully dissolved. Cool completely before using. The faint...
Moldovan Placinte cu Branza with Flaky Cheese-Filled Pastry Turnovers
Make the dough: dissolve the sugar and salt in the warm water. Mound the flour in a bowl, add the water and the 3 tablespoons of oil, and ...
Mozambican Piri-Piri Grilled Prawns with Coconut Rice and Charred Lime
Make the piri-piri sauce: combine the red chillies, garlic, lemon juice and zest, vinegar, smoked paprika, salt and oregano in a blender. ...
Kazakh Beshbarmak with Boiled Lamb, Wide Noodles and Onion Sorpa Broth
Start the broth: place the lamb pieces in a large heavy stockpot and cover with the 3 litres of cold water. Bring slowly to a boil and, fo...
Azerbaijani Qaymaq Breakfast with Honey, Walnuts and Warm Tandir Bread
Bring the qaymaq to cool room temperature 20 minutes before serving — Azerbaijani custom never serves qaymaq fridge-cold, as the chill mut...
Honduran Rum Punch with Aged Rum, Tamarind, Fresh Lime and Honey Syrup
Make the tamarind concentrate ahead: combine the tamarind paste with the warm water in a small saucepan. Warm gently over low heat for 10 ...