What these have in common is that the food is doing a job beyond being eaten - marking a date, using a glut, requiring several people to make it, or…
One variable governs nearly every dish below: whether the potato is waxy or floury. Waxy holds its shape and suits salads and gratins; floury collapses and suits mash, baking and…
The engineering problem is always the same: cook the outside without drying the inside, on pieces small enough to be portable. Every tradition below solves it slightly differently. Here are…
Two variables define everything below: temperature, which determines whether the food is cooked or merely flavoured, and time, which determines how deep the effect goes. Here are fifteen.
1. Smoked…
The leaf is doing three jobs at once: container, cooking vessel and seasoning. Which leaf is used depends entirely on what grows nearby, and the flavour it contributes is part…
The pattern across these is that something edible does the work a fork would do, and the food is built around that. Here are sixteen dishes where hands are the…