The Salad That Decided to Be Dinner Mediterranean Chicken Pulse Salad is what happens when a salad decides it wants to be dinner. Chickpeas and lentils sit in for
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By Joel Mielle

The Ten-Minute Pasta That Tastes Like a Fine Italian Restaurant   A handful of ingredients, ten minutes of cooking and a sauce that tastes like it belongs in a fine
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By Joel Mielle

Portuguese Piri Piri Chicken Juicy, smoky, spicy and packed with fresh chilli. Piri Piri Chicken is Portuguese soul food with an African backbone. Those tiny bird’s eye chillies made the
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By Joel Mielle

Crispy Potatoes with Broken Eggs and Serrano Ham Huevos Rotos con Jamón Serrano is Spain’s answer to comfort food, and it doesn’t try to be clever about it. Golden fried
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By Joel Mielle

The Pan I Never Wash Between Steps Servings: 4  |  Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Ready In: 30 minutes Chicken with Mushrooms, or Pollo ai
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By Joel Mielle

The French Salad the Tin Completely Ruined Macédoine de Légumes became the French vegetable salad most people only know from a tin, and that’s a shame, because the real thing
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By Joel Mielle

The Pasta Salad That Actually Tastes Like Something Servings: 4-6  |  Prep Time: 20 minutes  |  Cook Time: 15 minutes  |  Ready In: 35 minutes (plus 20-60 minutes resting) Smoky
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By Joel Mielle

The Sandwich That Ruins All Other Sandwiches Servings: 4  |  Prep Time: 30 minutes  |  Pressing Time: 1-2 hours (or overnight)  |  Ready In: 2-3 hours Pan bagnat means bathed
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By Joel Mielle

Chicken Spiedini That Beats Any Restaurant Version Chicken Spiedini is crumbed Italian-American chicken skewers, grilled golden and drenched in hot garlic butter. Restaurant flavour from your own backyard. The crumb
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By Joel Mielle

Cook this when you just need a massive hug – Pici all’Aglione This morning reminded me of a pasta from Tuscany. Not because of the beach. Not because of the
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By Joel Mielle

The Pasta That Tastes Like Summer by the Sea The world is too loud right now. Sometimes you just need to unplug. No heavy sauce. Just tomatoes and water, and
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By Joel Mielle

The Italian Custard That Feels Far Fancier Than It Is Budino. Italian for pudding. But the word once meant sausage. Blood and offal in a casing. Don’t worry. No brains
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By Joel Mielle