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Food

Ostro’s Potato Gnocchi with a Winter Tomato Sauce

As her much-awaited debut cookbook hits the stands, we share one of Julia Busuttil Nishimura’s recipes that draws on her time making pasta on the Italian coast.

How Jews Resisted a Baking Ban; the History of the Bagel

Marta Skrabacz looks back over the story of the bagel: from its 500 years of Polish-Jewish history to its journey from Krakow to Manhattan’s Lower East Side.

Interview / Malaysia

“We filled small plastic packets with sweets, melon seeds and preserved plums, limes and ginger, and sealed these by candle.”

Koh Yeuan Tyng on growing up in a Kuala Lumpur shophouse

Lohikeitto: Finnish Salmon Soup

A hearty winter warmer courtesy of one of the oldest restaurants in Helsinki. Serving traditional Finnish cuisine, the food at the Sea Horse mirrors the country’s landscape, where fresh fish from local lakes serve as a staple in many dishes.

Famiglia: a Tale Told Through Food

Food, over family, brings the characters together in Natalia Ginzburg’s 1977 dissection of the Roman middle-class.

A Taste of Spain: How Tapas Took over the World

With an international spread of World Tapas Day events on 15 June, Molly McLaughlin investigates the origins of a concept that, not just the Spanish, but people from all over the world have developed an appetite for.

Six Signature Dishes from the World of Cinema

Max Hayward recalls films where the food plays a leading role. From Tampopo’s artful ramen noodles to Amélie’s freshly torched crème brûlée, these dishes are iconic due to both their cultural significance and their film cameos.

Mastering Hiroshima-style Okonomiyaki with Fumio Tanga

London-based okonomiyaki master Fumio Tanga speaks with Lindsay editor Beth Wilkinson about the history, significance and different regional styles of the Japanese pancake.

Troy Ngo’s Grilled Pineapple Salad

Troy Ngo, owner and chef at Nữ Eatery, shares a fresh and colourful recipe built on the seasonal ingredients found at Hội An’s local market.

A Culinary Intersection Between Aboriginal and Asian Cultures

Eugenia Flynn explains how her culture played out in the kitchen, pantry and on the plate when she was growing up. From Bluchung (a potent condiment consisting of chilli, shrimp paste and aromatics) to Numus (white fish pickled in lemon juice), her stories speak of how food so intimately connects us to our culture, past and home.

A1 Bakery’s Famed Lebanese Falafel

While the origins of the falafel are heatedly debated, what remains certain is that this staple dish is a favourite across the Middle East—and for good reason.

Sticky Rice with Mango

Nartchanok Jansri McHaffie shares her recipe for Thailand’s famed summer sweet.

The Lost Generation; Cafés in Paris

While Paris continues to be a city where writing and drinking are often deemed inseparable, Lucianne Tonti shares the city’s cafés bestowing literary fame.