Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.
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I have an intense dislike of doctrines, because you will always end up eating your words.
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Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure.
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A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
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Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.
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Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy.
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Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.
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Miso makes a soup loaded with flavour that saves you the hassle of making stock.
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The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.