Explore Trish’s French Kitchen for approachable recipes for rustic French classics such as this Pissaladière. Continue with Nobody Does it Better: Why French Cooking is Still the Best in the World.

Try Sole Meunière and Petits Pois à la Française.

We have plenty of that for you—start by exploring the recipes in our Luck of the Irish collection. You’ll find Irish Stew and Colcannon or even try Nisha Katona’s bold mackerel-rich Irish Sea Soda Bread. What could be more Irish than cooking with national tipple Guinness? We’ve put a dozen recipes together for Cooking with Guinness. Try Mussels in Guinness, Beef Braised in Guinness, and don’t forget the Chocolate Guinness Cake.

Food writer and recipe developer James Park loves chilli crisp so much he wrote a whole book about it—what it is, how to make it, and how to use it. An ‘oily, textured condiment made from chili flakes’; chilli crisp is an essential and versatile Chinese ingredient that you can make yourself, buy in Asian supermarkets, and use in recipes far beyond its origins.

Spring onions, also known as green onions, salad onions or scallions, are the immature plants that would develop into mature onions if left in the ground.  Their name derives from the fact that they were originally harvested in spring, although they are now available all year round. Tender, fresh and much milder tasting than a fully grown onion, they are often eaten raw or flash-fried in salads or stir-fries.