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Europe
Spanish Gambas al Ajillo
Make authentic Spanish gambas al ajillo with fresh prawns, olive oil, sliced garlic, dried chilli, sherry, and parsley in 20 minutes.
Portuguese Amêijoas à Bulhão Pato
Make Portuguese Amêijoas à Bulhão Pato with live clams, olive oil, garlic, coriander, white wine, and lemon in only 25 minutes.
French Omelette aux Fines Herbes
Master a French omelette aux fines herbes with soft custardy curds, chives, parsley, tarragon, chervil, and butter in only 15 minutes.
Spaghetti Aglio e Olio
Make authentic spaghetti aglio e olio with garlic gently infused in olive oil, chilli, parsley, and starchy pasta water in only 20 minutes.
Greek Strapatsada — Tomato and Feta Scrambled Eggs
Make authentic Greek strapatsada with ripe grated tomatoes, softly scrambled eggs, olive oil, oregano, and crumbled feta in 20 minutes.
French Cherry Clafoutis
Make French cherry clafoutis with ripe black cherries baked in a light egg, milk, cream, flour, vanilla, and kirsch custard batter.
Greek Galaktoboureko
Make Greek galaktoboureko with creamy semolina custard layered in buttered filo and soaked with a fragrant lemon-cinnamon syrup.
Portuguese Pastéis de Nata
Make Portuguese pastéis de nata from scratch with spiral-laminated butter pastry and creamy egg-yolk custard scented with lemon and cinnamon.
Italian Cacciucco
Make Italian cacciucco alla Livornese with mixed fish, octopus, cuttlefish, mussels, prawns, tomato, wine, sage, chilli, and garlic toast.
Spanish Marmitako
Make Spanish marmitako, the Basque fishermen’s stew of fresh albacore tuna, potatoes, onion, green pepper, tomato, and choricero pepper.