Sausage and fennel are the perfect match, especially when teamed with a classic Italian pink sauce.
Cappellacci means 'little hats' and rolling pasta to create these delicious little mouthfuls of flavour takes some practice but the results are magnificent.
A bowl of Lebanese mujaddara is the ultimate comfort food and it's amazing to think that so much flavour can come out of lentils and rice.
Ina Garten's cheesy, herby, crunchy cauliflower pasta bake is destined for high rotation at your place.
Butter and lemon team up in this simple yet knockout pasta sauce. If you can't find capellini, a thin spaghetti or even angel hair will work.
The trick to a really punchy slaw is to toss the cabbage in the vinegar, dill and seasoning at least an hour before to really let it marinate.
Very few dishes come close to the mix of the light crispy, slightly spongy dosa with its mild fermented tang, filled with the most glorious spicy potato...
Cooked at home these taste great. Cooked next to the river mouth where you caught them? They taste even better.
You may recognise pilau from Indian cuisine but here, Reza shares his recipe from Zanzibar for the crispy, spiced rice dish.
Few dishes are as quintessentially South African as bobotie. Reza gives the cured mince pies an apricot makeover.
Letting the cardamom, cloves, and cinnamon sizzle in oil for a few minutes gives this Namibian curry a wicked depth of flavour that will keep you going back...
Coating the sardines with the chilli paste and then shallow frying them gives them a lovely, zingy, golden finish.
Bunny chow is a street food dish from Derban, South Africa that Reza puts his own spin on using duck and a brioche bun.
Owing to diverse culinary influences, Malaysian cuisine is as varied as it is delicious. From the Indonesian-born rendang to the fiery curries of India, to the...