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Apple Pie
A deep American apple pie with warmly spiced fruit inside a flaky golden double crust.
Curried Sausages
Sausages simmered with onion, apple and mild curry gravy, usually served with mashed potato.
Marinated Herring Viennese Style
Pickled herring with apple, onion, gherkin and a cool sour-cream dressing.
Duck with Apples
This Polish main course brings together roast duck scented with marjoram and filled or surrounded with tart apples.
Apfelstrudel
Apfelstrudel is a thin Austrian-German pastry rolled around apples, raisins, cinnamon and buttery crumbs.
Khao Pad Sapparot
Khao Pad Sapparot is pineapple fried rice combining sweet fruit, savoury seasoning, egg and often prawns or cashews.
Kuchen de Manzana Chileno
German-Chilean apple cake with tender fruit and a buttery crumb or custard layer.
Tacos al Pastor
Tacos al Pastor is a Mexican main defined by marinated pork tacos with pineapple, onion and coriander.
Tarte Tatin
Tarte Tatin is a distinctive French recipe known for upside-down caramelised apple tart with crisp pastry.
Chiles en Nogada
Chiles en Nogada is a Mexican main defined by poblano chillies stuffed with picadillo and walnut sauce.
Prekmurska Gibanica
Prekmurska Gibanica is a Slovenian dessert centred on prekmurska gibanica.
Feijoa Crumble
This New Zealand dessert brings together fragrant feijoas baked beneath a buttery oat crumble.
Gaeng Som Pla
Gaeng Som Pla is a sour, chilli-forward fish curry with vegetables and little or no coconut milk.
Hoppin John with Collard Greens
Black-eyed peas and rice cooked with smoked pork, served with greens.
Aussie Beef Burger with the Lot
A towering beef burger with beetroot, egg, bacon, pineapple, cheese and salad.
Himmel und Erde
Himmel und Erde combines mashed potatoes and apples with fried onions and blood sausage.
Matjessalat
Matjessalat is a northern German salad of young cured herring with apple, onion, gherkin and creamy dressing.
Älplermagronen
Älplermagronen is a Swiss main course centred on älplermagronen.
Bratwurst mit Sauerkraut
Bratwurst mit Sauerkraut pairs browned German sausages with tangy fermented cabbage and mustard.
Tafelspitz
Gently simmered beef served with broth, root vegetables, horseradish and chive sauce.
Topfenstrudel
Flaky strudel filled with sweetened curd cheese, lemon and raisins.
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.
Apple Sauce
A simple apple sauce cooked until soft, then mashed or blended. Keep it gently sharp so it lifts pork and rich roasts.
Butter Pecan Ice Cream
A southern American-style ice cream with toasted buttered pecans. Toasting the nuts deeply prevents them tasting flat onc…
Coconut Milk Ice Cream
A dairy-free ice cream built from full-fat coconut milk. It freezes best with enough sugar and a little stabilising starc…
Latkes
Crisp grated potato pancakes with onion, egg and a golden fried crust.
Salted Caramel Ice Cream
A caramel ice cream with enough salt to sharpen the sweetness. In gelato cases it may be Caramello Salato: smooth, glossy…
Vanilla Ice Cream
Classic custard-style vanilla ice cream. In Italian gelato shops the nearest simple milk-and-vanilla style may be labelle…
Cider Gravy
A pork-friendly gravy with cider, stock, onion and pan juices. Balance sweetness with mustard or vinegar so it stays savo…
Cinnamon Ice Cream
A warm-spiced ice cream infused with cinnamon. It pairs especially well with apple desserts, chocolate and caramel.
Hawaiian Pizza
A sweet-salty ham and pineapple pizza with crisp edges.
Spiced Red Cabbage
Restaurant-style spiced red cabbage made simple: red cabbage cooked with apple, red wine vinegar, brown sugar, cinnamon…
The World’s Greatest Pies: From British Treacle Tart to Savoury Meat Pies
A pie is not just pastry around a filling. It is one of the oldest tricks in the kitchen: protect meat, fruit, gravy or c…
The World’s Best Food for Autumn
Autumn food sits between brightness and comfort. It wants mushrooms, apples, roast meat, pumpkin, nuts, smoke and slow pa…
The Ultimate Guide to Food for Cold Weather
Cold-weather food should feel like insulation: slow heat, starch, stock, cheese, beans, roasts and puddings. Why winter f…
Why Vinegar Makes Food Taste Brighter
Vinegar gives food lift, from fish and chips and pickles to adobo, dressings, chutneys, sauces and marinades.
Why Fried Rice Became a Global Favourite
Fried rice is thrift, speed and wok skill in one dish, built around yesterday’s rice and whatever the kitchen can offer t…
Best French Cheeses and What to Eat With Them
French cheese is a map of milk, mould, caves and regions, from Brie and Camembert to Roquefort, Comté, chèvre and washed-…
Best Italian Cheeses and How to Use Them
Parmesan, Pecorino, mozzarella, ricotta, mascarpone, gorgonzola and burrata each play a different role in Italian cooking.
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…
Brie and Camembert: What Is the Difference?
Two famous bloomy-rind cheeses look similar but differ in origin, size, flavour, ripeness and how they behave on a cheese…
Best Wine With Camembert
Camembert can be mushroomy, buttery and bold, so the best pairings include cider, Champagne-style wine, Pinot Noir and Ch…
Mozzarella Explained: Fresh, Buffalo and Melting Mozzarella
Mozzarella can be milky and delicate or made for melting, which is why it belongs in salads, pizza, pasta bakes and fried…
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…
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…
Cheddar Cheese Explained: From Farmhouse Cheddar to Mature Blocks
Cheddar is not one flavour. Age, milk, cloth, rind and place shape everything from mild sandwich cheese to crystalline fa…
Baguette Explained: Why French Bread Became Famous
The baguette is daily bread, sandwich bread, cheese bread and soup bread, with a crisp crust that became a symbol of Fren…
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.
Austrian
Austrian cuisine joins Alpine farming, Viennese café culture and the culinary exchange of the former Habsburg lands. Dump…
British
British cuisine brings together the food traditions of England, Scotland, Wales and Northern Ireland, shaped by farming…
French
French cuisine ranges from village bread and farmhouse stews to coastal seafood, bistro cooking, regional cheese and high…
German
German cuisine is a set of regional traditions shaped by grain, pork, dairy, river fish, potatoes, seasonal vegetables an…
Polish
Polish cuisine is shaped by grain, forest produce, dairy, pork, freshwater fish, cabbage, beetroot and a strong culture o…
Swiss
Swiss cuisine is shaped by Alpine farming, cantonal identity and the meeting of German, French and Italian-speaking regio…
Australian Dry Riesling
aromatic white suited to Australian recipes.
Australian Sparkling Brut
dry sparkling suited to Australian recipes.
California Chardonnay
Pairing wine for American recipes.
Mexican Food Riesling
Pairing wine for Mexican recipes.
Asiago
A northern Italian cheese produced as fresh Asiago Pressato or aged Asiago d’Allevo.
Brie de Meaux
The classic French Brie, prized for its creamy paste and deep mushroom aroma.
Caerphilly
A Welsh-style cheese with a bright, crumbly centre and sometimes earthy rind.
Camembert de Normandie
A Normandy soft cheese with a stronger aroma and earthier flavour than many Bries.
Cantal
One of France’s oldest cheeses, ranging from young and milky to aged and sharp.
Chaource
A soft bloomy-rind cheese with a rich creamy centre.
Cheddar
A classic British cheese ranging from mild and creamy to mature, sharp and crumbly, depending on age.
Cheshire
One of Britain’s oldest cheeses, with a crumbly texture and lively tang.
Colby
A mild American cheese similar to cheddar but softer and more open-textured.
Dubliner
An Irish cheese combining cheddar-like sharpness with Swiss-style nuttiness.
Durrus
A handmade Irish washed-rind cheese from West Cork.
Edam
A mild Dutch cheese traditionally sold in red waxed balls.
Emmental
A large-holed Swiss cheese with a mild, nutty flavour.
Gouda
A Dutch cheese ranging from mild and creamy to deeply caramelised and crystalline.
Gruyère
A Swiss alpine cheese famous for melting smoothly into fondue and gratins.
Herve
A Belgian washed-rind cheese with robust aroma and regional protected status.
Jarlsberg
A Norwegian cheese with large holes and sweet nutty flavour.
Langres
A washed-rind cheese with a central depression sometimes filled with Champagne or marc.