Clear search
Recipe results
Chairman Mao Red-Braised Pork
Hunan-style pork belly braised with caramel, chilli, soy and spices.
Andong Jjimdak
Andong Jjimdak is soy-braised chicken from Andong with glass noodles, potatoes, carrot and chillies in a glossy sweet…
Birria de Res
Birria de Res is a Mexican main defined by chilli-braised beef birria with consommé.
Boeuf Bourguignon
Boeuf Bourguignon is a distinctive French recipe known for beef slowly braised with red wine, bacon, mushrooms and on…
Buddha’s Delight
A Buddhist-inspired braise of tofu products, mushrooms and vegetables.
Cá Kho Tộ
Cá Kho Tộ is fish caramel-braised with fish sauce and pepper in a clay pot.
Chakhokhbili
Chakhokhbili is a Georgian chicken braise cooked with a generous tomato-onion base and finished with fresh coriander…
Chicken Adobo
Chicken adobo braises poultry in vinegar, soy sauce, garlic, bay and peppercorns until glossy and deeply savoury.
Coq au Vin
Coq au Vin is a distinctive French recipe known for chicken braised in wine with bacon, mushrooms and pearl onions.
Dongpo Rou
Large cubes of pork belly braised gently with soy, sugar and Shaoxing wine.
Gà Kho Gừng
Gà Kho Gừng is chicken caramel-braised with ginger and fish sauce.
Golabki
A distinctive Polish main course: cabbage leaves wrapped around pork, beef and rice, then braised in tomato or mushro…
Golubtsy
Golubtsy is a Russian main course built around cabbage rolls filled with meat and rice and braised in tomato and sour…
Hong Shao Rou
Pork belly slowly red-braised with soy, sugar, wine and aromatics.
İmam Bayıldı
İmam Bayıldı is olive-oil-braised aubergines filled with onions, tomatoes and garlic.
Jamaican Oxtail with Butter Beans
Jamaican Oxtail with Butter Beans is slow-braised Jamaican oxtail with butter beans in a dark, sticky gravy scented w…
Lamb Shanks with Red Wine
This New Zealand main course brings together slow-braised lamb shanks in a glossy red-wine sauce with tender vegetabl…
Lamb Shanks with Root Vegetables
Slow-braised lamb shanks with carrots, parsnips and a glossy wine-rich sauce.
Lancashire Hotpot
Slow-braised lamb and onions beneath overlapping potatoes browned at the edges.
Lions Head Meatballs
Large tender pork meatballs braised with greens in Jiangnan style.
Moo Palo
Moo Palo is pork and eggs braised in a gently sweet five-spice soy broth.
Oil Down Trini Style
Oil Down Trini Style is a coconut-milk braise of breadfruit, vegetables, dumplings and salted meat.
Patlıcan Musakka
Patlıcan Musakka is aubergine layered or braised with minced meat, tomato and peppers.
Pollo Arvejado
Chicken braised with peas, carrots and onion in a homely savoury sauce.
Posta Negra Cartagenera
Posta Negra Cartagenera is Cartagena-style beef braised until tender in a dark sweet-savory sauce coloured by caramel…
Poulet Basquaise
Poulet Basquaise is a distinctive French recipe known for chicken braised with peppers, tomatoes and Bayonne ham.
Seco de Cordero
Seco de Cordero is a Peruvian main course built around lamb braised slowly in a vivid coriander sauce with chilli, be…
Stew Chicken Trini
Stew Chicken Trini is chicken browned in caramelised sugar and braised with green seasoning and savoury gravy.
Tas Kebabı
Tas Kebabı is tender cubes of meat braised with onions, tomato and potatoes.
Thịt Kho Trứng
Thịt Kho Trứng is pork belly and eggs braised in coconut water and caramelised fish sauce.
Ugali with Sukuma Wiki
Ugali with Sukuma Wiki is a Kenyan main defined by firm maize meal paired with quickly braised collard greens or kale…
Apricot Chicken
Chicken braised in a glossy sweet-savoury apricot sauce with onion and herbs.
Baghali Polo ba Mahicheh
Baghali Polo ba Mahicheh is Persian dill-and-broad-bean rice served with slow-braised lamb shanks and saffron. This v…
Choucroute Garnie
Choucroute Garnie is a distinctive French recipe known for Alsatian sauerkraut braised with sausages and cured pork.
Curry Goat
Curry Goat is Jamaican goat slowly braised with curry powder, thyme, Scotch bonnet and potato until deeply savoury an…
Frango com Quiabo
Chicken braised with okra, garlic and herbs in a classic Minas Gerais stew.
Kokkinisto
Kokkinisto is a distinctive Greek recipe known for meat braised until tender in a cinnamon-scented red tomato sauce.
Kotopoulo Lemonato
Kotopoulo Lemonato is a distinctive Greek recipe known for chicken braised or roasted with lemon, garlic, oregano and…
New Mexico Carne Adovada
New Mexican pork slowly braised in a deep red chile sauce until tender and intensely savoury.
Octopus Stifado
Octopus Stifado is a distinctive Greek recipe known for octopus braised slowly with onions, tomato, wine and spices.
Pecena Kachna
Pečená kachna is Czech roast duck with crisp skin, caraway-scented meat, dumplings and braised cabbage.
Rabada com Agrião
Slow-braised oxtail in rich gravy with peppery watercress.
Rabo de Toro
Rabo de Toro is a distinctive Spanish recipe known for oxtail slowly braised with red wine, vegetables and warm spice…
Rinderroulade
Rinderrouladen are thin beef rolls filled with mustard, bacon, onion and gherkin, then braised in rich gravy.
Salzburger Bierfleisch
Beef braised with dark beer, onions and root vegetables until tender.
Sudado de Pollo
Sudado de Pollo is a Colombian home-style chicken stew gently braised with potatoes, tomato, onion, cumin and coriand…
Vepro Knedlo Zelo
Vepřo knedlo zelo combines roast pork, bread dumplings and braised cabbage in one of the Czech Republic's defining me…
Yankee Pot Roast
A slow-braised New England-style beef roast with onions, carrots, potatoes and rich pan gravy.
Blanquette de Veau
Blanquette de Veau is a distinctive French recipe known for veal simmered gently in a pale, creamy sauce.
Conejo al Ajillo
Conejo al Ajillo is a distinctive Spanish recipe known for rabbit browned with garlic, olive oil, wine and herbs.
Marmitako
Marmitako is a distinctive Spanish recipe known for a Basque fishermen's stew of tuna, potatoes, peppers and tomato.
Navarin d’Agneau
Navarin d’Agneau is a distinctive French recipe known for spring lamb stew with young vegetables and a light tomato s…
Osso Buco alla Milanese
Osso Buco alla Milanese is a distinctive Italian recipe associated with Milan, Lombardy. It is famous for the combina…
Saltimbocca alla Romana
Saltimbocca alla Romana is a distinctive Italian recipe associated with Rome and Lazio. It is famous because three st…
Tira de Asado
Cross-cut beef short ribs grilled slowly so the meat browns around the bone and the fat turns crisp.
Albóndigas en Chipotle
Albóndigas en Chipotle is a Mexican main defined by mexican meatballs in smoky chipotle tomato sauce.
Baccalà alla Vicentina
Baccalà alla Vicentina is a distinctive Italian recipe associated with Vicenza, Veneto. It is famous for the transfor…
Bagna Cauda
Bagna Cauda is a distinctive Italian recipe associated with Piedmont. It is famous for its unapologetically intense f…
Beggar’s Chicken
Whole chicken wrapped and sealed before slow cooking to trap aromatic juices.
Cacciucco
Cacciucco is a distinctive Italian recipe associated with Livorno, Tuscany. It is famous for intensity and variety: d…
Camarones a la Diabla
Camarones a la Diabla is a Mexican main defined by prawns in fiery red chilli sauce.
Cantonese Steamed Fish
Whole or filleted fish steamed gently with ginger, scallion and seasoned soy.
Carnitas Michoacanas
Carnitas Michoacanas is a Mexican main defined by michoacán-style slow-cooked pork carnitas.
Char Siu
Cantonese barbecued pork glazed until sweet, savoury and lacquered.
Chile Colorado
Chile Colorado is a Mexican main defined by beef simmered in a deep red chilli sauce.
Chile Verde con Cerdo
Chile Verde con Cerdo is a Mexican main defined by pork in green tomatillo and chilli sauce.
Chiles en Nogada
Chiles en Nogada is a Mexican main defined by poblano chillies stuffed with picadillo and walnut sauce.
Chilorio
Chilorio is a Mexican main defined by a traditional Mexican main upgraded with measured metric ingredients and a clea…
Coniglio all’Ischitana
Coniglio all’Ischitana is a distinctive Italian recipe associated with Ischia, Campania. It is famous for robust isla…
Dry-Fried Green Beans
Wrinkled green beans stir-fried with aromatics, preserved vegetables and minced meat.
Elote Callejero
Elote Callejero is a Mexican starter defined by charred Mexican street corn with chilli, lime and cheese.
Esquites
Esquites is a Mexican starter defined by mexican street corn cups with lime, chilli, cheese and crema.
Cooking guides, articles, countries, wines, cheese, breads and local beers
Practical component guides sit alongside articles, drinks, pairings and country pages, while complete meals remain easy to find.
Braised Leeks with Parmesan
Restaurant-style braised leeks with parmesan made simple: leeks cooked with white wine, stock, thyme, butter, lemon and p…
Braised Red Cabbage with Port and Orange
Restaurant-style braised red cabbage with port and orange made simple: red cabbage finished with port, orange zest, cinna…
Butter Braised Spring Greens
Restaurant-style butter braised spring greens made simple: spring greens cooked with garlic, vegetable stock, butter, lem…
Saffron Braised Fennel
Restaurant-style saffron braised fennel made simple: fennel cooked with saffron, white wine, stock, garlic, orange zest a…
Sweet and Sour Braised Red Onions
Restaurant-style sweet and sour braised red onions made simple: red onions cooked with red wine vinegar, sugar, thyme, bu…
Creamy Mashed Potatoes
Smooth, buttery mash built for gravy, pies, sausages and braised dishes.
Pommes Aligot
Elastic French cheese mash stretched with garlic, butter and melting cheese.
Espagnole Sauce
A deep brown French mother sauce made with brown stock, tomato, mirepoix and roux. It forms the base for rich meat sauces.
Roast, Braise, Stew: How Cooking Methods Shape Flavour
Roasting, braising and stewing change flavour because they change time, moisture and heat. Why cooking method matters mor…
The Best Recipes for Meat Lovers
Meat dishes become memorable when the cut, heat and seasoning make sense together. Roasts, grills, braises and smoke Meat…
Stews That Built Nations: Slow-Cooked Dishes with Big Histories
A stew is what happens when time does the heavy lifting. Tough cuts soften, onions disappear into sauce and a cheap pot b…
Food Cooked in Wine: Why Wine Makes Classics Taste Deeper
Cooking with wine works because wine brings acidity, fruit, tannin and aroma into the pan. Why wine makes savoury food ta…
The Best Pancakes, Crêpes and Flat Cakes Around the World
Batter becomes breakfast, dessert, street food and celebration in crêpes, pancakes, blini, dosa, okonomiyaki and potato c…
Why Meatballs Are Loved Around the World
Meatballs are economical, generous and endlessly local, from Italian polpette and Swedish meatballs to köfte, albondigas…
Cooking With Wine: Which Wine Should You Use?
Cooking wine should taste good enough to drink and suit the dish, from red-wine stews and white-wine sauces to fortified…
Best Cheese and Wine Pairings for Christmas
A festive guide to Stilton, cheddar, Brie, goat’s cheese, port, sparkling wine, chutney, fruit bread and leftover Christm…
Best Wine With Mozzarella and Burrata
Fresh mozzarella and burrata are about milk, cream, tomato, basil and olive oil, so keep the wine bright, gentle and refr…
Rosé Wine Explained: Dry, Fruity and Food-Friendly Bottles
Rosé is the bridge between white and red, working with salads, grilled fish, barbecue, tomato dishes and spicy food.
Why Roast Chicken Feels Like Home Everywhere
Roast chicken is simple enough for Sunday lunch and generous enough for celebration, with herbs, garlic, lemon, potatoes…
Best Wine With Camembert
Camembert can be mushroomy, buttery and bold, so the best pairings include cider, Champagne-style wine, Pinot Noir and Ch…
Sparkling Wine Explained: Champagne, Prosecco, Cava and Beyond
Bubbles are not only for celebrations. Sparkling wine loves salt, crunch, seafood, cheese, brunch and almost anything fri…
The Best Minced Meat Recipes Around the World
Minced meat stretches flavour, money and texture, which is why it appears in meatballs, kofta, pies, dumplings, ragù, chi…
Best Wine With Parmesan and Pecorino
Hard Italian cheeses bring salt, umami and crunch, making them brilliant with Chianti-style reds, bubbles and textured wh…
Best Wine With Pasta: Tomato, Cream, Seafood and Pesto Sauces
Pasta wine pairing starts with sauce, not shape. Tomato, cream, seafood, pesto, ragù and baked pasta all ask for differen…
Best Wine With Cheddar
Mild, mature and vintage cheddar each need different drinks, from juicy reds and cider to port, ale and sparkling wine.
Best Wine With Brie
Brie loves bubbles, Chardonnay, Pinot Noir and crisp bread because cream, rind and butter need freshness as much as richn…
Brazilian
Brazilian cuisine reflects Indigenous food knowledge, Portuguese colonisation, African diaspora traditions and later migr…
Croatian
Croatian cuisine changes sharply between the Adriatic coast, Istria, Dalmatia, Slavonia and the mountainous interior. Oli…
Georgian
Georgian cuisine combines bread and cheese, dumplings, beans, walnuts, herbs, sour fruit, grilled meats and wine with an…
Italian
Italian cuisine is not one single cooking tradition but a collection of regional food cultures shaped by geography, agric…
Jamaican
Jamaican cuisine is a record of the island's Indigenous, African, European, Indian and Chinese histories. Cassava, saltfi…
Korean
Korean cuisine is organised around rice, soup or stew, kimchi and banchan, with fermentation providing much of its depth…
Polish
Polish cuisine is shaped by grain, forest produce, dairy, pork, freshwater fish, cabbage, beetroot and a strong culture o…
Russian
Russian cuisine reflects vast distances, cold winters, river systems, forests and the food traditions of many peoples wit…
Turkish
Turkish cuisine draws together Anatolian agriculture, pastoral traditions, coastal produce, Ottoman court cooking and the…
