You don’t need pages of ingredients and instructions to make something delicious. Here are 18 quick and easy stunners, from Middle Eastern dips to Indian street snacks
Over the past 50 years, the chef Alice Waters, owner and chief ideologue at Chez Panisse in Berkeley, California, has played a pivotal role in the popularisation of local, seasonal cooking. In her 2017 memoir, Coming to My Senses, Waters boiled her rationale down to its essence, almost literally. Her favourite recipe, she wrote, is: “Go cut some mint from the garden, boil water, pour it over the mint. Wait. And then drink.”
Can exceptional flavours really be that simple? To find out, G2 asked a selection of top chefs for their favourite simple recipes, where a minimum of cooking transforms a few ingredients into a killer dish.
Thank you Source: Food & Drink – the guardian