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Italian chef Gennaro Contaldo shares the ingredients that give him a t
(Polpette Della Quaresima) MAKES 12-16 Ingredients For the polpette 140g stale bread, very finelychopped40g grated Parmesan cheese300g ricotta, well-drained2 eggs, lightly beaten2 garlic cloves, finel
INGREDIENTS FOR THE POLPETTE ■ 140g stale bread, very finely chopped■ 40g grated Parmesan cheese■ 300g ricotta, well-drained■ 2 eggs, lightly beaten■ 2 garlic cloves, finely chopped■ Handful of flat-l
Prima ’s homes and food editor, Bella Evennett-Watts, shares her top advice and insider tips for this month
In Lebanon, food is not simply eaten, it is shared, argued over, lingered on and remembered. From the mountains to the coast, and especially in Beirut, cooking is deeply tied to identity, hospitality
Olga Grieves looks to the past to safeguard flavour-packed heirloom veg for the future
The X Files actor recalls a magical community festival in the Tuscan hills, where she discovered an unexpectedly delicious soup that still plays on her mind