Mark Eardley 
This marvel from Marseille, bouillabaisse with rouille, is sunshine in a bowl. No wonder it’s one of the brightest stars in French cuisine. It pairs broth-poached seafood with a fiery sauce of cayenne chilies, roasted bell peppers, garlic, olive oil, and lemon juice. In his …
This big-hitter from Jamaica is powered by jerk seasoning — a vibrant blend of high-heat chilies, allspice, cinnamon, ginger, nutmeg, garlic, onions, and limes. Sweetened by caramell-y brown sugar, and darkened with salty soy, it pairs perfectly with delicately tender chicken. This Jamaican jerk chicken …
An ostrich is a strange-looking creature. It’s sort of like a cross between a splendidly feathered, buxom turkey, and a long-necked, leggy giraffe. Big bird? You betcha. Adults can weigh around 300lbs (140-ish kilos). But despite their ‘defensive tackle’ size, they are seriously swift. They’re …
With recipes dating back to the late 1700s, mulligatawny soup is a highly distinctive, spicy, one-pot dish and a grand meld of Indian and British cuisines. Plus, it’s a great way to make the very best of leftovers from a big, outstandingly good roast chicken. …
Meatballs. Yes, please. There must be many hundreds of different varieties. Never met an omnivore who doesn’t love the meatball concept. And lamb kofta meatballs — these bite-size beauties — will show how much you love your party time pals and family. Let’s start with …
Sicily has had a deeply significant relationship with tuna that goes back tens of centuries. This Sicilian tuna recipe brings out the best in tuna steaks – with chilies (peri-peri here, or another), olives, tomatoes, rosemary, oregano, and garlic. And some Marsala wine or medium …
It’s pronounced like “try” – just drop the ‘t’ for a ‘b’. Bry. And perhaps more than any other national emblems – flags, anthems, currencies, languages – braai is the defining symbol of southern Africa. It’s far more than a type of cookery or simple …
Our out-of-this-world chicken satay with peanut sauce may well be the happiest surprise of your summer. To create one of the supreme main course pleasures of Southeast Asian cuisine, be sure to include the delicious sweet, sour, and hot cucumber relish (thanks to Thai bird’s …
Penne All’arrabbiata is quick and super-easy to make. It’s penne served in a fiery hot, rich sauce of tomato, onion, and garlic, cooked in olive oil and butter. Plus a little sugar and a bit of salt. Hard to believe that such simple ingredients combine …
This hearty take on tom yum soup may be one of the best soups you’ll ever make. It might not be ‘authentically’ like a serving in Thailand, its home country. But finish a big bowl and don’t be surprised if you’re desperately hoping for another …