Provençal Ratatouille: Slow-Cooked Summer Vegetables the French Way
Make a rich, deeply flavoured ratatouille from Provence by cooking each vegetable separately before gently simmering them together with herbs and olive oil.
Paella Valenciana: How to Cook Spain's Famous Rice Dish and Get the Socarrat
Cook a traditional paella Valenciana with chicken, rabbit or extra chicken, green beans and saffron, and learn how to achieve the prized crispy socarrat.
Classic Spaghetti Carbonara: The Roman Way, Without Cream
Learn to make silky, authentic Roman carbonara with just eggs, pecorino, guanciale and black pepper, no cream required.