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Spinach gives tagliatelle a bright and earthy flavour.

Two staples of Italian cuisine come together in this simple pasta dish.

Fresh and breezy, this dish will become a warm weather staple.

Crisp and easy, katsu is always a crowd-pleaser. We’ve served this hearty pork katsu with a side of roast broccolini. Preheat oven to 200°C fan-forced, toss broccolini in 2 tsp each sesame oil and soy ...

"This is my all-time favourite Maltese dish," says chef Jacqui Challinor.

Mushrooms impart a delicate umami flavour on this tart.

Scoop and serve is the mission statement here. “In Florence, you will often see sformato as a side dish on menus,” says Julia Busuttil Nishimura. “The ones I enjoy the most are those which are loosely ...

Pomegranate makes for a vibrant addition to this Tachin. In Persian “tah” means bottom and “chin” alludes to layering. Together, this fragrant rice cake is a flagship for feasting. Preheat oven to ...

This is the Italian version of marry-me chicken. Inspired by wintry dinners in the Tuscan countryside, the whole jointed chicken can be substituted for skin on, bone in, chicken thighs instead.

“Imqaret are a legacy from the Arab rule in Malta,” says cookbook author Julia Busuttil Nishimura. “Named for their diamond shape, these date pastries are usually sold at market stalls and village ...