If you’re a martini person, try this out. The lychee gives it a really be ...

These are fantastic: a real improvement on basic mince pies and the ice cre ...

This dish is colourful and so Christmassy! Serve with some good wholemeal b ...

These are my dressed-up, posh version of good old kebabs. It’s one of my ...

Have your chunks of mozzarella ready to go, so you can skewer them with the ...

These are a kind of sushi-style take on a classic combination of smoked sal ...

Mustard fruits are available in most Italian delis. They’re just like gla ...

The Navajo love their lamb and mutton, but back in the day – at the right ...

This milkshake is a shout out to all the date producers in California. It� ...

32 dried cornhusks or 16 x A5 sized pieces of greaseproof or wax paper (try ...

This is my own expression of gumbo and it’s a bit like the people of New ...

Slow-roasting a whole ‘hog’ is a big deal in the South, and roadside re ...

In the UK we love our bangers and mash, don’t we, and you’ll find that ...

I think this is a really simple way to make a lovely flatfish like flounder ...

These flatbreads are a sort of cross between Indian naan breads and Mexican ...

This simple little salad can be quite extraordinary, but you’ve got to se ...

Hush puppies are little savoury doughnuts and I think they’re quite cool. ...

This green chilli is so delicious, simple to make and a total pleasure to e ...

Gordita means ‘little fat girl’ in Spanish and is meant as a sort of cu ...

Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was full of all ...

Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’, and ...

This salad was inspired by two of the loveliest girls, Tamara and Zora, who ...

I couldn’t possibly leave the great American burger out of this book. Sad ...

One of the cowgirls I met said she struggled for ideas at mealtimes because ...