Few dishes embody the meeting of two cultures as well as ceviche. In this clever dish, the Incas used the acidity of European citrus to cook fish. Paired with sweetcorn fritters and sweet potatoes, its a meal fit for a modern explorer.
In the last of our four-part series on Italian cooking, we focus on antipasti, second to none among starters, drawing influence from around the globe to pique the palate just remember to leave room for your mains.
In the second of our four-part series on Italian feasting, we celebrate the unique, many-flavoured cuisine of Sicily with a classic fish dish.
This sumptuous slow-cooked, French-inspired beef recipe is sure to convince you and your guests of the benefits of taking things slowly, not to mention the creamed parsnip and vegetables with walnut and tarragon dressing.
Our culinary power duo restaurateur Dimbleby and chef Baxter return with this new column that celebrates cooking for groups and gatherings without fuss. To kick off: a mean chicken gratin with seasonal green trimmings ...
They might seem simple, but whether scrambled, poached or boiled, eggs take practice to cook well.
Is Chinese crispy duck the ultimate Asian dish in a cook's repertoire? Try this relatively easy (and nearly authentic) recipe to impress guests.
Whether you can whip up a feast for 50 in a jiffy or you aspire to haute cuisine, try to develop your own way of cooking. This tortilla is a perfect canvas with which to start.
From baking fabulous bread to the perfect roast dinner, tips on getting creative with curry and bringing the best out of cabbage, Henry Dimbleby offers his top tips and advice.