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Paprikahendl
Tender chicken in a creamy paprika sauce with small dumplings or noodles.
Boulfaf
Boulfaf is a Moroccan main defined by moroccan grilled liver skewers wrapped in caul fat, seasoned with cumin, paprik…
Empanadas Salteñas
Juicy baked pastries filled with hand-cut beef, potato, onion, egg, olives, paprika and cumin.
Erdäpfelgulasch
A meatless potato goulash with paprika, onion and sliced sausage if desired.
Gulasch Viennese Style
Slow-cooked beef and onions in a dark paprika gravy, served with bread or dumplings.
Gulyásleves
Gulyásleves is a distinctive Hungarian main rooted in the cattle-herding culture of the Hungarian Plain, celebrated f…
Halászlé
Halászlé is a distinctive Hungarian main rooted in Danube and Tisza fishing communities, celebrated for freshwater fi…
Humita en Chala
Creamy fresh corn and squash seasoned with onion and paprika, wrapped in corn husks and steamed.
Kefta Mkaouara
Kefta Mkaouara is a Moroccan main defined by moroccan meatball tagine simmered in tomato sauce with cumin, paprika, p…
Lecsó
Lecsó is a distinctive Hungarian starter rooted in Hungarian summer cooking, celebrated for peppers, tomatoes, onions…
Liptauer Cheese Spread
Paprika-rich soft cheese spread with capers, onion and caraway.
Loubia
Loubia is a Moroccan main defined by moroccan white bean stew with tomatoes, garlic, cumin, paprika, olive oil and co…
Obatzda
Obatzda is a Bavarian cheese spread mixing ripe Camembert with butter, paprika, onion and beer.
Bifanas
Thin pork steaks marinated with garlic, paprika and white wine, served in crusty rolls.
Feijoada à Transmontana
Northern Portuguese bean stew with pork, chouriço, cabbage and paprika.
Guiso de Lentejas Argentino
A hearty lentil stew with vegetables, tomato, chorizo and pieces of beef or pork.
Locro Criollo
A thick national stew of hominy, beans, squash, beef, pork and sausage finished with spiced red oil.
Pastel de Papas Argentino
Seasoned minced beef, onion, egg and olives baked beneath a golden layer of mashed potato.
Bissara
Bissara is a Moroccan starter defined by rustic Moroccan split broad bean soup finished with cumin, paprika and olive…
Migas Extremeñas
Migas Extremeñas is a distinctive Spanish recipe known for fried bread crumbs with garlic, paprika and pork from Extr…
Moroccan Carrot Salad
Moroccan Carrot Salad is a Moroccan starter defined by tender carrots dressed with cumin, garlic, lemon, olive oil, p…
Pörkölt
Pörkölt is a distinctive Hungarian main rooted in Hungarian cauldron and home cooking, celebrated for meat slowly coo…
Pulpo a la Gallega
Pulpo a la Gallega is a distinctive Spanish recipe known for tender octopus with olive oil, coarse salt and paprika o…
Taktouka
Taktouka is a Moroccan starter defined by charred Moroccan pepper and tomato salad with garlic, cumin, paprika, herbs…
Zaalouk
Zaalouk is a Moroccan starter defined by smoky Moroccan aubergine and tomato salad cooked down with garlic, cumin, pa…
Ali Nazik Kebabı
Ali Nazik Kebabı is grilled or stewed lamb over smoky aubergine mixed with garlicky yoghurt.
Berber Vegetable Tagine
Berber Vegetable Tagine is a Moroccan main defined by layered vegetable tagine with potatoes, carrots, courgettes, to…
Carbonada Criolla
A gently sweet beef stew with squash, potato, maize and fruit, sometimes served inside a pumpkin.
Carolina Pulled Pork with Vinegar Slaw
Slow-smoked Carolina pork pulled into strands and served with a sharp vinegar sauce and crunchy slaw.
Cazuela de Mariscos Argentina
A warming Atlantic seafood casserole with tomato, wine, shellfish and tender fish.
Chicken and Waffles
Crisp fried chicken served on waffles with maple syrup and hot sauce.
Chicken Fried Steak with Cream Gravy
Tenderised beef in a crisp seasoned crust, covered with peppery white cream gravy.
Classic Prawn Cocktail
Cold prawns, crisp lettuce and avocado dressed with a tangy pink cocktail sauce.
Etli Nohut
Etli Nohut is chickpeas simmered with meat, tomato and peppers.
Ezogelin Çorbası
Ezogelin Çorbası is red-lentil, bulgur and rice soup seasoned with mint, tomato and pepper.
Fish Tagine with Chermoula
Fish Tagine with Chermoula is a Moroccan main defined by moroccan fish tagine with chermoula, potatoes, peppers, toma…
İskender Kebap
İskender Kebap is sliced döner over bread with tomato sauce, yoghurt and browned butter.
Jamaican Pepper Shrimp
Jamaican Pepper Shrimp is fiery Jamaican-style shell-on shrimp cooked red with Scotch bonnet, garlic, thyme and allsp…
Kansas City Burnt Ends
Smoked brisket point cubed, sauced and returned to the smoker until sticky.
Kuru Fasulye
Kuru Fasulye is white beans cooked in a rich tomato-and-pepper sauce, often with meat.
Mechoui
Mechoui is a Moroccan main defined by slow-roasted Moroccan lamb shoulder rubbed with smen or butter, cumin, garlic a…
Moroccan Stuffed Sardines
Moroccan Stuffed Sardines is a Moroccan main defined by butterflied sardines filled with chermoula, lightly floured a…
Nashville Hot Chicken
Crisp fried chicken coated in a fiery cayenne paste and served with white bread and pickles.
Ojakhuri
Ojakhuri is a Georgian family-style skillet of browned pork and potatoes with onion, garlic, coriander and a bright f…
Pollo al Disco
Chicken and vegetables simmered outdoors in a broad steel plough-disc pan with wine and stock.
Prawn Cocktail
Cold prawns, crisp lettuce and tangy Marie Rose sauce in a classic British starter.
Sardine Kefta Tagine
Sardine Kefta Tagine is a Moroccan main defined by fresh sardine meatballs simmered in chermoula tomato sauce with pe…
Southern Catfish Fry
Cornmeal-crusted catfish fried crisp and served with hush puppies, slaw, lemon and tartar sauce.
Southern Fried Green Tomatoes
Firm green tomatoes in a seasoned cornmeal crust, fried until crisp outside and tangy within.
Tavuk Güveç
Tavuk Güveç is chicken and vegetables slowly baked in an earthenware casserole.
Texas Smoked Beef Brisket
Texas beef brisket smoked low and slow until its peppery bark surrounds tender, juicy slices.
Carne de Porco à Alentejana
Pork marinated with paprika and wine, fried with potatoes and finished with clams.
Gefüllte Paprika
Sweet peppers filled with meat and rice, simmered in smooth tomato sauce.
Aloo Sadheko
Aloo Sadheko is a Nepalese starter built around boiled potato tossed with sesame, chilli, mustard oil, coriander and…
Anticuchos
Anticuchos is a Peruvian starter built around beef heart marinated with ají panca, garlic and vinegar, then grilled o…
Bhajia za Viazi
Bhajia za Viazi is a Kenyan starter defined by thin potato slices coated in a gram-flour batter sharpened with chilli…
Bramboraky
Bramboráky are crisp Czech potato pancakes seasoned assertively with garlic and marjoram.
Chatamari
A thin rice-flour base topped with minced meat, egg and aromatics, often described as a Newar rice crepe define this…
Chifrijo
Rice, beans, crisp pork, pico de gallo and tortilla chips layered for sharing.
Chuchitos
Chuchitos is a distinctive Guatemalan starter rooted in Guatemalan markets and home kitchens, celebrated for firmer m…
Doubles
Doubles is two soft bara breads filled with curried chickpeas and layered with pepper, tamarind and chutneys.
Empanadas de Chiverre
Pastry filled with spiced fig-leaf-gourd preserve, especially associated with Holy Week.
Isso Wade
Isso Wade is a Sri Lankan starter centred on isso wade.
Kefta Briouats
Kefta Briouats is a Moroccan starter defined by crisp Moroccan pastry triangles filled with spiced minced beef, onion…
Keropok Lekor
Keropok Lekor is a Malaysian starter defined by Terengganu fish sausage made from fish paste and sago flour, boiled t…
Kulajda
Kulajda is a creamy Czech soup of potatoes, mushrooms and dill, sharpened with vinegar and finished with egg.
Mahamri
Mahamri is a Kenyan starter defined by cardamom-scented coconut dough fried into lightly sweet, triangular breads.
Nakladany Hermelin
Nakládaný Hermelín is Czech soft cheese marinated in oil with onions, garlic, chillies and spices.
Papa a la Huancaina
Boiled potatoes coated in a creamy ají amarillo and fresh-cheese sauce define this Peruvian starter, Papa a la Huanca…
Patacones
Green plantain rounds fried, flattened and fried again until crisp.
Pholourie
Pholourie is small split-pea fritters seasoned with cumin and served with tamarind or mango chutney.
Placki Ziemniaczane
Crisp grated-potato pancakes with soft centres, served savoury or with a touch of sugar define this Polish starter, P…
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.
Curly Fries
Spiral-cut seasoned fries with crisp ridges, tender centres and a lightly spiced coating that clings to every curl.
Bravas Style Roasted Peppers
Restaurant-style bravas style roasted peppers made simple: peppers cooked with smoked paprika, garlic, tomato paste, sher…
Burger Sauce
A creamy burger-house sauce built from mayonnaise, ketchup, mustard, pickle and paprika. It should be tangy enough to cut…
Charred Broccoli with Romesco
Restaurant-style charred broccoli with romesco made simple: broccoli finished with romesco, smoked paprika, almonds, sher…
Charred Spring Onions with Romesco
Restaurant-style charred spring onions with romesco made simple: spring onions finished with romesco sauce, almonds, smok…
Charred Sweetcorn with Chilli Lime Butter
Restaurant-style charred sweetcorn with chilli lime butter made simple: sweetcorn cooked with lime zest, smoked paprika…
Crispy Chilli Cauliflower Florets
Restaurant-style crispy chilli cauliflower florets made simple: cauliflower finished with chilli oil, garlic, smoked papr…
Hungarian Food and the Power of Paprika
Hungarian food shows what happens when one spice becomes a national signature. Paprika gives colour, warmth, sweetness an…
Greek Dinner Party Menu: Fresh Starters, Big Mains and Honeyed Desserts
A Greek dinner party should feel bright, generous and a little sunlit: herbs, lemon, yoghurt, olive oil, grilled meat, ve…
Portuguese Food Guide: Salt Cod, Seafood and Custard Tarts
Portuguese food has the confidence of a country that knows seafood, salt cod, pork, rice and custard can carry a whole ta…
French Bistro Recipes: How to Cook Classic French Food at Home
Classic French food at home is less about showing off and more about learning a few dependable pleasures: stock, wine, bu…
Spanish Tapas and Dinner Recipes: What to Cook for a Spanish Night In
Spanish tapas is not just small plates. It is a way of eating that lets wine, conversation and appetite move together. Wh…
Italian Dinner Party Menu: Starters, Mains and Desserts to Cook at Home
An Italian dinner party should feel abundant, not complicated. Let bread, olive oil, pasta, wine and dessert do the charm…
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…
The Best Recipes for Cheese Lovers
Cheese lovers are not all chasing the same thing. Some want melt, some want salt, some want funk, some want a clean fresh…
The Best Recipes for Seafood Lovers
Seafood lovers know freshness is only the start. The real pleasure is matching the fish to the right cooking method. Whit…
How to Build a Country-Themed Dinner Night
A country-themed dinner night works when it feels like a journey rather than a costume. Choose a country, then choose a m…
The Best Food for a Mediterranean Table
A Mediterranean table is built on olive oil, vegetables, grains, seafood, herbs, grilled meat, yoghurt, cheese and relaxe…
Food Cooked for Festivals: Why Celebration Recipes Taste Different
Festival food tastes different because it is cooked for memory as much as hunger. Why celebration recipes are richer Cele…
The Food of the Alps: Cheese, Potatoes, Smoke and Survival
Alpine food is survival food made beautiful: cheese, potatoes, smoke, cured meat, barley, cream and bread after cold air…
National Dishes: What Makes a Recipe Represent a Country?
A national dish is rarely chosen by committee. It becomes national because people keep returning to it when they want to…
The World’s Most Comforting One-Pot Meals
One-pot meals are popular because they make dinner feel calm. Everything shares heat, seasoning and time. Why one pot bec…
The Magic of Fermented Food: Flavour Before Fridges
Fermentation is flavour before fridges. It made food safer, sharper, deeper and more interesting long before anyone talke…
Custards, Creams and Puddings: The Softest Side of Food History
Custards, creams and puddings are gentle foods with serious history. They turn eggs, milk and sugar into silk, wobble, ca…
The Best Desserts in Europe and the Stories Behind Them
Europe’s best desserts are memory machines. They carry convent kitchens, pastry shops, cafés, feast days and family Sunda…
Croatian
Croatian cuisine changes sharply between the Adriatic coast, Istria, Dalmatia, Slavonia and the mountainous interior. Oli…
Hungarian
Hungarian cuisine combines pastoral traditions, Danube agriculture, Ottoman influence and the food of Central European to…
Spanish
Spanish cuisine is built from strongly regional traditions rather than one national formula. Rice dishes, seafood, cured…
