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Ingredients 400 g dried linguine olive oil 350 g tomato passata 5 tablespoons baby capers 1 lemon Parmesan cheese Method Bring a saucepan of salted water to the boil and cook linguine according to the

Ingredients G / ML CUPS / OZ 150 g wholewheat couscous 1 large preserved lemon , or two small preserved lemons 150 g small heritage carrots 1 red onion 4 tablespoons white wine vinegar ½ a bunch of fresh

Ingredients 1 lemon 4 free-range chicken legs 1 kg new potatoes 4 sprigs of fresh rosemary 1 bunch of fresh thyme 2 fresh bay leaves olive oil 100 g pitted green olives Method Preheat the oven to

Ingredients 2 cups halved cherry tomatoes 1⁄4 cup plus 2 Tbsp. extra-virgin olive oil 1⁄4 cup balsamic vinegar 1 tbsp. capers 10 oil-packed anchovy fillets, minced (2 Tbsp.) Crushed red pepper Salt and

Ingredients 1 lb. carrots (about 5 medium), trimmed and roughly chopped 8 oz. fresh horseradish, peeled and coarsely grated 3 tbsp. plus 1 tsp. fresh lemon juice 1 tbsp. finely grated lemon zest 1⁄4 cup

For the chicken 2 cups buttermilk One 6-oz. container plain yogurt 1 tbsp. Montreal steak spice (optional) 1⁄4 cup medium sized Spanish onion, finely grated 2 garlic cloves, finely grated 1 tsp. kosher

Use peak season tomatoes for this simple salsa, then spill it over everything from burgers (this one is vegetarian) to omelettes. Ingredients 3 medium tomatoes, cored, seeded and finely chopped 2 cloves

Sweet papaya and tart ruby red grapefruit juice tame the heat of the Scotch bonnet pepper in the marinade for the steak, while the vegetables for the accompanying jalapeño-laced salsa get charred on the

Ingredients Kosher salt, to taste 8 oz. hollow pasta, preferably elbow macaroni or shells 3 slices crustless white bread 6 tbsp. unsalted butter 1⁄2 tsp. paprika 3 sprigs fresh thyme 2 shallots, minced

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Ingredients 2 tbsp. minced ginger 3 tsp. garam masala 2 tsp. ground turmeric 8 cloves garlic, chopped 1⁄4 cup canola oil 2 tsp. coriander seeds 1 tsp. cumin seeds 3 green cardamom pods 2 chiles de arbol,

Ingredients Six 1- to 1 1⁄2-lb. live lobsters (about 9 lb. total) 24 small blue new potatoes (about 1 1⁄2 lb.) Kosher salt 18 medium tomatillos (about 1 1⁄2 lb.), husked and rinsed, large ones halved through

For the porchetta sandwiches One 6-lb. porchetta (boneless pork loin encased in a piece of skin-on pork belly) Salt and freshly ground black pepper 3 tbsp. fennel seeds 1 tbsp. fennel pollen 1⁄3 cup finely

Ingredients One 4-lb. piece skin-on pork belly Kosher salt and freshly ground black pepper 6 shallots, halved lengthwise 6 small carrots, cut into 3-inch lengths 4 small turnips, peeled and quartered 3

Ingredients 2 tbsp. vegetable oil 1 small yellow onion, finely chopped 1 tsp. smoked paprika 2 tbsp. Worcestershire sauce 1⁄2 cup canned tomato purée 1 tsp. sugar One 14-oz. can navy beans, drained Kosher

Ingredients 1⁄2 lb. fresh chorizo, casings removed 1⁄2 lb. ground beef 1 tsp. ground cumin 1⁄2 tsp. ground coriander 2 tbsp. finely chopped cilantro 2 cloves garlic, finely chopped Kosher salt and freshly

For the Chicken and Sauce 1 (3 1⁄2 lb.) chicken, with the neck, but giblets removed 1 small carrot (3 oz.) 1 large white onion (10 oz.) 3 unpeeled garlic cloves 1⁄2 tsp. cumin seed 2 tbsp. unsalted butter

Ingredients 1 cup buttermilk Kosher salt and freshly ground black pepper, to taste 2 (4 oz.) boneless, skinless chicken breasts 2 1⁄4 tsp. , plus 1⁄2 cup red wine vinegar 1 tsp. Dijon mustard 2 tbsp. olive

Ingredients 1⁄2 lb. vine-ripe tomatoes, cored and diced 1 tbsp. fresh lime juice, plus wedges to serve 1 tbsp. minced cilantro, plus leaves for garnish 1 tbsp. minced red onion 1 tbsp. olive oil Kosher

For the pie crust 1 1⁄4 cups all-purpose flour 2 1⁄2 tsp. granulated sugar 1⁄2 tsp. salt 6 tbsp. cold butter cut into 1⁄2-inch cubes 2 tbsp. plus 1 tsp. ice-cold water 1⁄2 tsp. white vinegar For the filling