This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients.

Preheat the oven to 400° and line a baking sheet with foil. In a large bowl, mix the salt with 3 tablespoons of water until it resembles wet sand. Spread half of the salt in the center of the baking ...

This time last year, I began a trip through the French countryside that would last all summer. It was no longer spring, but it wasn’t quite summer either. It was that bonus in-between season called ...

TOOLS NEEDED: You will need a cutting board, a wood spoon and a knife to start. A small pan to hard boil the egg, 2 soup spoons to aid you forming each croquette, 2 soup bowls, one for the eggs and ...

My friend Jose Carlos Capel swings his arm around my shoulder. “Welcome to the tapeo of the future,” he shouts, spraying a mojito into his mouth. From a glass atomizer. In a compulsively social ...

1: In a saute pot set over medium heat, add butter and let it lightly brown, which should take less than 1 minute. Add peeled chestnuts and sear them over medium heat, for about 90 seconds. Flip the ...

Add Yahoo as a preferred source to see more of our stories on Google. Three cans of cannellini beans are pureed with fragrant vegetables and ham-infused chicken stock to create this creamy, smoky soup ...

The hearts of globe artichokes are braised in oil until golden, then simmered in a splash of sherry Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry is the Telegraph ...