About Rick Stein

Rick Stein

Rick Stein is a passionate supporter of sustainable farming and fishing techniques, which he strives to maintain in Padstow, Cornwall, where he runs four restaurants and a cooking school. He’s also the author of more than two dozen cookbooks, including his most recent title, Rick Stein’s India. Stein divides his time between Padstow and Australia, where he opened a restaurant in 2009. @ricksteinrestaurants

A white bowl filled with linguine with mixed seafood, including mussels and clams.

Linguine with Mixed Seafood

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Linguine pasta, clams, mussels, langoustines, and shrimp are tossed in a light tomato-garlic sauce spiked with pepper flakes. A simple quick dinner.

A skillet filled with spicy scrambled eggs with a wooden spoon inside.

Spicy Scrambled Eggs ~ Ande Bhurji

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If you’re the sort who likes things spicy, whether first thing in the morning or at the end of a crazy day, then we’ve got a quick and easy scrambled eggs recipe for you.

A black pot filled with chunks of beef Raj curry, topped with cilantro, nearby is roti Indian bread

British Beef Raj Curry

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All the complexity of classic beef curry that you slowly tended all day…but in just an hour. You’re welcome.