Clear search
Recipe results
Vegetable Korma
Vegetable Korma is a distinctive Indian main rooted in Mughal-influenced and regional Indian cooking, celebrated for…
Berber Vegetable Tagine
Berber Vegetable Tagine is a Moroccan main defined by layered vegetable tagine with potatoes, carrots, courgettes, to…
Couscous with Seven Vegetables
Couscous with Seven Vegetables is a Moroccan main defined by friday-style Moroccan couscous steamed over a broth of l…
Hāngī-Style Lamb and Root Vegetables
A distinctive New Zealand main course: lamb and root vegetables cooked slowly to evoke the tender, gently smoky chara…
Bagna Cauda
Bagna Cauda is a distinctive Italian recipe associated with Piedmont. It is famous for its unapologetically intense f…
Bisi Bele Bath
Bisi Bele Bath is a distinctive Indian main rooted in Karnataka, celebrated for rice, lentils, vegetables, tamarind a…
Cocido Madrileño
Cocido Madrileño is a distinctive Spanish recipe known for Madrid's layered chickpea stew with meats, vegetables and…
Cuscuz Paulista
A moulded São Paulo savoury couscous of cornmeal, tomato, fish, eggs and vegetables.
Dal Bhat Tarkari
A distinctive Nepalese main course: lentil soup, steamed rice and a seasonal vegetable curry served as a balanced eve…
Dry-Fried Green Beans
Wrinkled green beans stir-fried with aromatics, preserved vegetables and minced meat.
Kartoffelsuppe
German Kartoffelsuppe is a hearty potato soup with root vegetables, herbs and often smoked sausage.
Mahshi
Egyptian mahshi are vegetables filled with herbed, tomato-seasoned rice and simmered until tender.
Navarin d’Agneau
Navarin d’Agneau is a distinctive French recipe known for spring lamb stew with young vegetables and a light tomato s…
Peixada Cearense
Fish gently cooked with tomatoes, peppers, coconut milk and vegetables, served with pirão.
Pot-au-Feu
Pot-au-Feu is a distinctive French recipe known for beef and vegetables slowly simmered into both broth and meal.
Puchero Uruguayo
Puchero Uruguayo is a generous boiled dinner of beef, vegetables, pulses and broth.
Salade Niçoise
Salade Niçoise is a distinctive French recipe known for a composed salad of tomatoes, olives, anchovies and Mediterra…
Thukpa
This Nepalese main course brings together a warming noodle soup with vegetables, meat and a fragrant ginger-garlic br…
Chiko Roll Inspired Vegetable Rolls
Crisp fried rolls filled with cabbage, barley, carrot and savoury seasoning.
Lamb Shanks with Root Vegetables
Slow-braised lamb shanks with carrots, parsnips and a glossy wine-rich sauce.
Galinhada
Chicken and rice cooked together with saffron-like colour, herbs and vegetables.
Pirarucu de Casaca
Layered Amazonian pirarucu with cassava, banana, vegetables and coconut milk.
Salzburger Bierfleisch
Beef braised with dark beer, onions and root vegetables until tender.
Frango com Quiabo
Chicken braised with okra, garlic and herbs in a classic Minas Gerais stew.
Pasta e Fagioli
Pasta e Fagioli is a distinctive Italian recipe associated with Many Italian regions, with strong local variations. I…
Ribollita
Ribollita is a distinctive Italian recipe associated with Tuscany. It is famous for becoming more than the sum of ine…
Ajdovi Žganci with Cracklings
Ajdovi Žganci with Cracklings is a Slovenian main course centred on ajdovi žganci with cracklings.
Alaska Salmon with Wild Rice
Roasted salmon glazed with maple and mustard, served with wild rice.
Arancini di Riso
Arancini di Riso is a distinctive Italian recipe associated with Sicily. They are famous for the combination of a cri…
Arroz con Pollo a la Chorrera
Arroz con pollo a la chorrera is a loose, richly seasoned Cuban chicken-and-rice dish coloured with tomato, peppers…
Arroz de Carreteiro
Rice cooked with dried or leftover beef, onion and garlic in a robust southern one-pot dish.
Asado Uruguayo
Asado Uruguayo is mixed cuts of beef and sausages cooked slowly over wood embers on a parrilla.
Baião de Dois
Rice and beans cooked together with cheese, herbs and cured meat.
Barreado
Paraná beef stew sealed in a clay pot and cooked until the meat collapses into its gravy.
Beef Stroganoff
Beef Stroganoff is a Russian main course built around tender strips of beef in a savoury sour-cream sauce with onion…
Besara
Egyptian besara is a vivid green purée of split fava beans, herbs and aromatics, served as a dip or thick soup.
Bhajia za Kunde
Bhajia za Kunde is a Tanzanian starter centred on black-eyed peas in the style of Swahili coast snack stalls.
Bobó de Camarão
Prawns in a velvety cassava and coconut sauce scented with dendê and coriander.
Bograč
Bograč is a Slovenian main course centred on bograč.
Buckwheat Kasha with Mushrooms
Toasted buckwheat groats cooked until separate and nutty, then combined with onions and mushrooms define this Russian…
Caldeirada Paraense
Amazonian fish stew with tucupi-influenced acidity, tomatoes, peppers and herbs.
Carne con Papas
Carne con papas is a Cuban beef-and-potato stew simmered in tomato, wine, peppers and aromatic spices.
Carne de Sol com Mandioca
Salt-cured beef served with buttery cassava and sweet browned onions.
Chipsi Mayai
Chipsi Mayai is a Tanzanian main course centred on chips and eggs in the style of Dar es Salaam and roadside cafes.
Chivito al Plato
Chivito al Plato is a loaded steak plate with ham, cheese, egg, salad and fried potatoes.
Cơm Tấm Sườn Nướng
Cơm Tấm Sườn Nướng is broken rice with grilled pork chop, pickles, fish sauce and often egg.
Dawood Basha
Dawood Basha is a Lebanese main defined by small spiced meatballs simmered in tomato sauce, often with pine nuts and…
Erdäpfelgulasch
A meatless potato goulash with paprika, onion and sliced sausage if desired.
Escondidinho de Carne Seca
Creamy cassava purée baked over seasoned dried beef beneath a golden cheese top.
Fasolia bi Lahme
Fasolia bi Lahme is a Lebanese main defined by white beans and tender meat simmered in a tomato-based stew scented wi…
Feijão Tropeiro
Beans tossed with cassava flour, bacon, sausage, eggs and greens.
Frikadellen with Potato Salad
Frikadellen are German pan-fried meat patties served with tangy potato salad.
Gallo Pinto
Rice and black beans fried with aromatics and Salsa Lizano for breakfast.
Glamorgan Sausages
Welsh cheese, leek and breadcrumbs formed into meat-free sausages and fried crisp.
Golubtsy
Golubtsy is a Russian main course built around cabbage rolls filled with meat and rice and braised in tomato and sour…
Grünkohl mit Pinkel
Grünkohl mit Pinkel is a north-west German winter plate of slow-cooked kale with smoked sausage and pork.
Gundruk ko Jhol
Gundruk ko Jhol is a Nepalese main course built around a tangy soup made from fermented leafy greens, tomato and warm…
Himmel und Erde
Himmel und Erde combines mashed potatoes and apples with fried onions and blood sausage.
Jota
Jota is a Slovenian main course centred on jota.
Kachumbari na Nyama ya Kuchoma
Kachumbari na Nyama ya Kuchoma is a Tanzanian main course centred on grilled beef and kachumbari in the style of gril…
Kafta bil Sanieh
Kafta bil Sanieh is a Lebanese main defined by parsley-rich minced meat baked with potatoes, tomatoes and onions in a…
Käsespätzle
Käsespätzle layer soft Swabian egg noodles with melted cheese and crisp fried onions.
Kashata ya Karanga
Kashata ya Karanga is a Tanzanian dessert centred on peanuts and sugar in the style of street sweets and tea tables.
Kibbeh bil Sanieh
Kibbeh bil Sanieh is a Lebanese main defined by spiced lamb and bulgur pressed into layers around a savoury filling a…
Königsberger Klopse
Königsberger Klopse are tender meatballs in a creamy caper sauce with lemon.
Kopytka with Mushroom Sauce
A distinctive Polish main course: soft potato dumplings cut into small hoof-like pieces and coated in a creamy forest…
Kraški Pršut with Polenta
Kraški Pršut with Polenta is a Slovenian main course centred on kraški pršut with polenta.
Kulebyaka
This Russian main course brings together an elaborate enclosed pie layered with fish or meat, rice, eggs, mushrooms a…
Labskaus
Labskaus is a northern German mash of corned beef, potatoes and onions, served with beetroot, pickles, egg and herrin…
Lechón Asado
Cuban lechón asado is pork marinated with garlic, oregano and sour orange, then roasted until succulent beneath crisp…
Leek and Potato Soup
A silky leek and potato soup with gentle onion sweetness and a clean, comforting finish.
Makande
Makande is a Tanzanian main course centred on maize and beans in the style of northern and mainland Tanzania.
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.
Roasted Mediterranean Vegetables
Restaurant-style roasted mediterranean vegetables made simple: peppers, courgettes and red onion cooked with garlic, oreg…
Roasted Vegetable Pizza
A colourful vegetable pizza with pre-roasted peppers, courgette and onions.
Vegetable Supreme Pizza
Loaded vegetable pizza with peppers, mushrooms, onion and olives.
Champ Potatoes
Northern Irish spring onion mash with milk, butter and a soft allium flavour.
Creamy Mashed Potatoes
Smooth, buttery mash built for gravy, pies, sausages and braised dishes.
Garlic Mashed Potatoes
Creamy mashed potatoes infused with mellow garlic, warm dairy and butter for a comforting side with savoury depth.
Potato Dauphinoise
Thin potato slices baked slowly in cream, garlic and cheese until tender.
Balsamic Glaze
A reduced balsamic vinegar glaze used in thin drizzles. Stop when it coats a spoon because it thickens further as it cool…
Barbecue Glaze
A sticky BBQ glaze built from ketchup or tomato, vinegar, sugar, spice and smoke. Reduce only until glossy so it brushes…
Cauliflower Pizza Base
A lighter vegetable-based pizza base made from cauliflower, cheese and egg.
Chimichurri
An Argentine-style herb sauce built from parsley, garlic, oregano, vinegar and olive oil. It should taste lively, green a…
Chinese Curry Sauce
A chip-shop and takeaway-style curry sauce with onion, curry powder, stock and a little sweetness. It should be smooth, m…
Classic Vinaigrette
A basic French-style oil and vinegar dressing. Use roughly three parts oil to one part acid, then adjust sharper for robu…
Flatbread Pizza
Flexible flatbread pizza for grills, ovens and quick toppings.
Garlic Aioli
A garlic-led mayonnaise-style sauce, traditionally associated with Mediterranean cooking. Use a small amount of raw garli…
Garlic Butter New Potatoes
Boiled new potatoes tossed with garlic butter, parsley and sea salt.
Gluten-Free Pizza Base
A flexible gluten-free pizza base with crisp edges and enough structure to slice.
Gochujang Sauce
A Korean-style chilli sauce loosened with sesame, soy, rice vinegar and sweetness. It should be spicy, sticky and savoury.
Green Goddess Dressing
A creamy herb dressing with parsley, chives, tarragon, lemon and anchovy or capers. It should taste green, bright and lux…
Katsu Curry Sauce
A Japanese-style curry sauce with onion, carrot, curry powder and stock, blended until smooth. It should be mellow, sweet…
Mint Sauce
A British mint sauce of chopped mint, vinegar, sugar and salt. It should taste sharp and fresh enough to cut through lamb.
Pesto Pizza Base
A basil, nut and cheese base for green pizzas.
Pizza Garlic Oil
A garlic and herb oil for brushing crusts and finishing pizzas.
Roman Pizza al Taglio Base
A high-hydration tray-baked Roman pizza base cut into generous squares.
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…
The Fibre Comeback: Traditional Recipes That Were Ahead of the Trend
The fibre trend is really a return to older food wisdom: vegetables, pulses, bread, grains and salads that make meals col…
The Best Recipes for Vegetarians Who Love Traditional Food
A detailed guide to adventurous vegetarian cooking through traditional recipes and bold vegetable techniques, with dishes…
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…
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…
The Secret History of Dumplings: Tiny Parcels, Huge Stories
Dumplings prove that small food can carry huge emotion. Every culture seems to have found a way to wrap comfort in dough…
Italian Starters That Prove Simplicity Can Be Spectacular
Italian starters prove simplicity can be spectacular when tomatoes taste of sun, bread is good and olive oil does half th…
Why Sauce Is the Secret to Great Cooking
Sauce is where simple food becomes memorable, from tomato sauce and pesto to curry gravy, béchamel, salsa, aioli and pan…
Pita Bread Explained: The Pocket Bread of the Mediterranean
Pita connects mezze, kebabs, falafel, grilled meat, dips and salads through one clever puffed pocket of bread.
The Best Traditional Recipes for Beginners
Traditional cooking does not have to be intimidating. Start with forgiving dishes that teach sauces, roasting, rice, past…
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.
Paris to the Riviera: A Food and Wine Road Trip Through France
A road trip from Paris to the French Riviera, moving through Lyon and Provence with markets, regional cooking, cheese, br…
The Best Food to Cook for Friends
A hosting guide built around dishes that make people relax, from sharing starters and big mains to puddings, cheese, wine…
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…
Why Potatoes Became the World’s Favourite Comfort Ingredient
The potato fed cities, crossed oceans and became chips, mash, gnocchi, gratins, dumplings and the soft heart of many comf…
Why Chilli Took Over the World
Chillies left the Americas and remade kitchens across India, Thailand, China, Hungary, Africa and Europe, changing colour…
Best Wine With Goat’s Cheese
Goat’s cheese loves acidity and herbs, which is why Sauvignon Blanc, Chenin Blanc, rosé and sparkling wine work so well.
British
British cuisine brings together the food traditions of England, Scotland, Wales and Northern Ireland, shaped by farming…
Italian
Italian cuisine is not one single cooking tradition but a collection of regional food cultures shaped by geography, agric…
Japanese
Japanese cuisine combines close attention to season, texture and presentation with a wide range of everyday foods, from r…
Russian
Russian cuisine reflects vast distances, cold winters, river systems, forests and the food traditions of many peoples wit…
Vietnamese
Vietnamese cuisine balances fresh herbs, rice, noodles, fish sauce, broths, grilled food and pickles with strong regional…
Costa Rican
Costa Rican cuisine is known for straightforward meals built around rice, beans, vegetables, eggs, plantains, seafood and…
Egyptian
Egyptian cuisine is rooted in the Nile valley, where bread, pulses, vegetables, grains and river agriculture have support…
German
German cuisine is a set of regional traditions shaped by grain, pork, dairy, river fish, potatoes, seasonal vegetables an…
Greek
Greek cuisine is grounded in olive oil, vegetables, pulses, grains, seafood, cheese and meat cooked with herbs, lemon and…
Guatemalan
Guatemalan cuisine is rooted in Maya maize, beans, squash, chillies and cacao, with regional traditions shaped by highlan…
Kenyan
Kenyan cuisine reflects highland farming, pastoral traditions, Indian Ocean trade and the food cultures of many communiti…
Lebanese
Lebanese cuisine is shaped by the eastern Mediterranean coast, mountain agriculture and a strong culture of mezze and hos…
Slovenian
Slovenian cuisine sits where Alpine, Mediterranean, Pannonian and Balkan food cultures meet. Dumplings, buckwheat, dairy…
Spanish
Spanish cuisine is built from strongly regional traditions rather than one national formula. Rice dishes, seafood, cured…
Sri Lankan
Sri Lankan cuisine combines rice, coconut, spices, seafood, vegetables and intense condiments with Sinhalese, Tamil, Musl…
Turkish
Turkish cuisine draws together Anatolian agriculture, pastoral traditions, coastal produce, Ottoman court cooking and the…
Añejo Enchilado
An aged Mexican cheese coated with chilli powder for extra heat and colour.
Boursin
A flavoured soft cheese style popular for spreading and cooking.
Rubing
A fresh goat cheese from Yunnan used in local cooking.
Cheshire
One of Britain’s oldest cheeses, with a crumbly texture and lively tang.
Idiazabal
A Basque sheep’s milk cheese, sometimes lightly smoked, with deep savoury flavour.