Cooking the classics

By
Casey Warrener
Added
27 August, 2018

We consider those classic recipes we go back to time and time again.

I was reading the history of the New York Times' most requested recipe and it got me thinking, what does it take to make a dish so enduringly popular? In my mind, it comes down to three key ingredients: elegance, simplicity and adaptability.

When I consider my go-to recipes, the dishes I love to cook for family and friends, they each have all of these elements. Endlessly versatile pasta dishes, herby salads and rich, sticky cakes – it's food that's familiar, fuss-free and, above all, makes people happy.

These are the kinds of meals I have on rotation for weekend entertaining. While I’ll probably flip through a few Cooked books and usually settle on a theme, at the heart of my planning is what’s going to please a crowd. And that comes back to those classic, universally appreciated dishes. Think crusty loaves of no-knead bread (perfect for pretending you spent hours baking), roast chicken with exotic spices and syrupy lemon-almond cake.

This weekend, I’m going to put on an album, shake up a whisky old fashioned and cook a few timeless favourites, detailed in the menu ahead.

Panzanella bruschetta from Posh Toast

Spaghetti with garlic, olive oil and chilli from Pasta

Torta di ricotta e polenta from Green Kitchen Travels

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again