Find the recipe that went with a Mercury Food & Drink post. Every dish below opens directly to the ingredients and method.
Use the whole leek
How to clean, slice and cook each part of a leek
What’s in the rice aisle?
How to choose and cook four rice varieties
Flatbreads of the Caucasus
- Lavash — paper-thin sheets for wrapping herbs and cheese.
- Shotis Puri — pointed Georgian loaves adapted for a home oven.
- Jingalov Hats — griddled ovals packed with greens.
- Qutab — Azerbaijani herb-filled half-moons.
One tin of anchovies
Four ways to use oil-packed anchovies in pasta, dressing, butter and toast.
Spain beyond paella
- Paella Valenciana — Chicken, rabbit and beans in a shallow pan.
- Arròs Negre — Squid and cuttlefish ink season the rice.
- Arroz al Horno — Oven-baked rice with pork, chickpeas and a whole head of garlic.
- Arroz Caldoso — Brothy rice with shrimp and white fish.
Brazil in four desserts
- Brigadeiro — Cocoa and condensed milk rolled in chocolate sprinkles.
- Quindim — Egg-yolk custards with a fine coconut base.
- Pudim de leite — Chilled milk custard with caramel.
- Rabanada — Milk-soaked bread fried and coated in cinnamon sugar.
A Filipino dessert menu
- Halo-halo — Shaved ice, sweet beans, ube and chilled milk.
- Leche flan — Egg-yolk custard with a liquid caramel top.
- Turon — Crisp banana and jackfruit lumpia.
- Biko — Chewy coconut sticky rice with brown sugar.
Which coffee brewer?
Four coffee brewing methods side by side — starting ratios and timing for pour-over, French press, moka pot and cold brew.
How to cut a cucumber
Choose a cucumber cut for better dressing coverage, neater sandwiches or sturdier spears.
Four soups of Portugal
- Caldo verde — a potato broth with fine ribbons of collard greens and browned sausage.
- Açorda à alentejana — garlic, cilantro, country bread and a poached egg.
- Sopa da pedra — pork, red beans, chouriço and potatoes in a hearty home-style bowl.
- Canja de galinha — a clear chicken broth with rice and shredded chicken.
See the original four-soup Instagram guide
Why roast potatoes stay pale
Crispy roast potatoes — how to parboil, roughen the edges and roast the potatoes until golden.