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Grilled Prawns with Bush Lime
Large prawns grilled in their shells and finished with native citrus, herbs and butter.
Adana Kebabı
Adana Kebabı is hand-minced lamb kebab seasoned with chilli and grilled on broad skewers.
İskender Kebap
İskender Kebap is sliced döner over bread with tomato sauce, yoghurt and browned butter.
Ali Nazik Kebabı
Ali Nazik Kebabı is grilled or stewed lamb over smoky aubergine mixed with garlicky yoghurt.
Anticuchos
Anticuchos is a Peruvian starter built around beef heart marinated with ají panca, garlic and vinegar, then grilled o…
Ayam Percik
Ayam Percik is a Malaysian main defined by grilled chicken repeatedly basted with a spiced coconut sauce until smoky…
Balık Ekmek
Balık Ekmek is grilled fish in bread with onion, salad and lemon.
Bife de Chorizo con Chimichurri
A thick, juicy strip steak grilled hard and served with sharp parsley-and-garlic chimichurri.
Bò Lá Lốt
Bò Lá Lốt is seasoned beef wrapped in aromatic betel leaves and grilled.
Boerewors with Pap and Chakalaka
Boerewors with Pap and Chakalaka is a South African main course centred on grilled sausage with maize and relish.
Boulfaf
Boulfaf is a Moroccan main defined by moroccan grilled liver skewers wrapped in caul fat, seasoned with cumin, paprik…
Braaied Lamb Chops
Braaied Lamb Chops is a South African main course centred on fire-grilled lamb chops.
Bún Chả
Bún Chả is Hanoi grilled pork with rice noodles, herbs and a sweet-sour fish-sauce broth.
Cơm Tấm Sườn Nướng
Cơm Tấm Sườn Nướng is broken rice with grilled pork chop, pickles, fish sauce and often egg.
Crostini Toscani
Crostini Toscani is a distinctive Italian recipe associated with Tuscany. They are famous for a deep, earthy topping…
Green-Lipped Mussels with Garlic Butter
A distinctive New Zealand starter: large New Zealand green-lipped mussels baked or grilled with garlic butter and fre…
Ikan Bakar
Ikan Bakar is a Malaysian main defined by fish grilled in banana leaf with sambal and aromatics.
Inasal na Manok
Chicken inasal is Bacolod-style grilled chicken marinated with vinegar, calamansi, lemongrass and annatto oil.
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…
Mitarashi Dango
Mitarashi Dango is a distinctive Japanese dessert rooted in Kyoto shrine-linked wagashi tradition, celebrated for gri…
Moo Ping
Moo Ping is sweet-savoury grilled pork skewers marinated with garlic, coriander root and coconut milk.
Nam Tok Moo
Nam Tok Moo is grilled pork salad with lime, fish sauce, chilli, herbs and toasted rice powder.
Nem Nướng Lettuce Wraps
Nem Nướng Lettuce Wraps is grilled pork sausage served with rice paper, herbs, lettuce and dipping sauce.
New Zealand Sausage Sizzle
New Zealand Sausage Sizzle is a New Zealand main course built around grilled sausage in soft white bread with onions…
Newari Choila
Newari Choila is a Nepalese main course built around smoky grilled meat tossed with mustard oil, chilli, garlic, ging…
Pamplona de Pollo
Pamplona de Pollo is rolled chicken stuffed with cheese, peppers and ham, grilled or roasted.
Pepes Ikan
Pepes Ikan is a distinctive Indonesian main rooted in Sundanese and Javanese cooking, celebrated for fish, herbs and…
Peri-Peri Chicken Skewers
Peri-Peri Chicken Skewers is a South African starter centred on grilled chilli chicken skewers.
Pla Pao
Pla Pao is whole salt-crusted fish grilled over charcoal and served with a sharp herb-and-chilli sauce.
Provoleta
Provoleta is a thick round of provolone grilled until smoky, browned and molten.
Sekuwa
A distinctive Nepalese main course: marinated meat grilled over charcoal until smoky, browned and tender.
Snoek Braai
Snoek Braai is a South African main course centred on apricot-glazed grilled snoek.
Sonoran Carne Asada Tacos
Chargrilled beef in warm flour tortillas with salsa, onion, coriander and the flavours of the Sonoran borderlands.
Unadon
Unadon is a distinctive Japanese main rooted in Edo-period eel restaurants, celebrated for glazed grilled eel over ri…
Chelo Kebab Koobideh
Chelo Kebab Koobideh is Persian minced lamb-and-beef kebabs moulded onto wide skewers and grilled beside saffron rice…
Choripán Argentino
Smoky grilled chorizo in crusty bread with bright chimichurri or salsa criolla.
Chouriço Assado
Portuguese chouriço flambéed or grilled until blistered and smoky.
Churrasco de Picanha
Picanha grilled over charcoal with a salted crust and juicy rosy centre.
Crocodile Skewers with Mango Salsa
Quick-grilled crocodile pieces with a fresh mango, lime and chilli salsa.
Egyptian Kofta
Egyptian kofta is minced meat seasoned with onion, parsley and warm spices, shaped onto skewers and grilled.
Entraña a la Parrilla
Thin skirt steak grilled quickly until charred outside and deeply beefy within.
Espetada Madeirense
Madeiran beef skewers rubbed with garlic and bay, grilled over fierce heat.
Jerk Chicken
Jerk Chicken is Jamaican chicken marinated with Scotch bonnet, allspice, thyme and spring onion, then grilled until s…
Lamb Chops with Peas and Mash
Grilled lamb chops served with buttery mash, sweet peas and pan gravy.
Moreton Bay Bugs with Garlic Butter
Split Moreton Bay bugs grilled until just opaque and basted with garlic-herb butter.
Pacú a la Parrilla
Rich river fish grilled over embers with lemon, garlic and herbs.
Provoleta con Chimichurri
A thick round of provolone grilled until blistered outside and molten within, finished with oregano and chimichurri.
Sardinhas Assadas
Charcoal-grilled sardines with sea salt, lemon and roasted peppers.
Souvlaki
Souvlaki is a distinctive Greek recipe known for marinated meat grilled on skewers and served with lemon, pita and sa…
Steak Sandwich
Grilled steak in toasted bread with onions, salad, beetroot and sauce.
Surf and Turf with Moreton Bay Bugs
Grilled steak paired with buttery Moreton Bay bug tails and a rich pan sauce.
Tira de Asado
Cross-cut beef short ribs grilled slowly so the meat browns around the bone and the fat turns crisp.
Vacío a la Parrilla
Slow-grilled flank with a crisp fat cap, juicy centre and long, satisfying beef fibres.
Ayam Taliwang
Ayam Taliwang is a distinctive Indonesian main rooted in Lombok, celebrated for young chicken, chilli, shrimp paste a…
Baba Ghanoush
Egyptian baba ghanoush combines smoky roasted aubergine with tahini, lemon and garlic.
Berenjenas en Escabeche
Silky aubergine preserved with vinegar, garlic, oregano, chilli and olive oil.
Bulgogi
Bulgogi is thinly sliced beef marinated with soy, pear, garlic and sesame, then cooked quickly until caramelised at t…
Chakalaka and Pap Cups
Chakalaka and Pap Cups is a South African starter centred on maize pap with spicy vegetable relish.
Guiso de Lentejas Argentino
A hearty lentil stew with vegetables, tomato, chorizo and pieces of beef or pork.
Ikan Bakar Jimbaran
Ikan Bakar Jimbaran is a distinctive Indonesian main rooted in Jimbaran Bay in Bali, celebrated for fresh fish, sweet…
Moros y Cristianos
Moros y Cristianos cooks black beans and white rice together with sofrito, spices and bean broth.
Octopus Stifado
Octopus Stifado is a distinctive Greek recipe known for octopus braised slowly with onions, tomato, wine and spices.
Pan con Tomate
Pan con Tomate is a distinctive Spanish recipe known for rustic toasted bread rubbed with ripe tomato, garlic, olive…
Saba Shioyaki
Saba Shioyaki is a distinctive Japanese main rooted in Japanese everyday fish cookery, celebrated for mackerel, salt…
Saikyo Yaki Black Cod
Saikyo Yaki Black Cod is a distinctive Japanese main rooted in Kyoto's Saikyo miso tradition, celebrated for fish mar…
Sopa Paraguaya Argentina-Style
A savoury cornmeal, onion and cheese bake with a tender crumb and deeply browned edges.
Tibs
Tibs is Ethiopian beef quickly seared with onion, rosemary, green chilli and niter kibbeh so the meat stays juicy and…
Tzatziki
Tzatziki is a distinctive Greek recipe known for a cool yoghurt and cucumber dip with garlic, dill and olive oil.
Ugali na Mchuzi wa Samaki
Ugali na Mchuzi wa Samaki is a Tanzanian main course centred on white fish fillets in the style of lake and coastal f…
Ugali na Nyama Choma
Ugali na Nyama Choma is a Tanzanian main course centred on maize meal and beef in the style of mainland Tanzania.
Yakitori
Yakitori is a distinctive Japanese main rooted in Japanese street stalls and izakaya, celebrated for chicken pieces…
Huaraches
Huaraches is a Mexican main defined by a traditional Mexican main upgraded with measured metric ingredients and a cle…
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.
Grilled Cheese
Buttered bread slowly griddled around a molten cheese centre.
Grilled Courgettes with Lemon Herbs
Restaurant-style grilled courgettes with lemon herbs made simple: courgettes cooked with lemon zest, mint, parsley, chill…
Salt and Vinegar Roast Potatoes
Sharp, tangy roast potatoes with crisp edges and chip-shop energy.
Aloo Jeera
Cumin potatoes with turmeric, chilli and coriander for a fast Indian side.
Béarnaise Sauce
A classic French derivative of hollandaise flavoured with tarragon and shallot vinegar reduction. It should be buttery bu…
Bombay Potatoes
Spiced potatoes in a tomato, cumin, turmeric and chilli coating.
Bravas Style Roasted Peppers
Restaurant-style bravas style roasted peppers made simple: peppers cooked with smoked paprika, garlic, tomato paste, sher…
Charred Spring Onions with Romesco
Restaurant-style charred spring onions with romesco made simple: spring onions finished with romesco sauce, almonds, smok…
Chimichurri
An Argentine-style herb sauce built from parsley, garlic, oregano, vinegar and olive oil. It should taste lively, green a…
Chipotle Mayo
A smoky chilli mayonnaise using chipotle, lime and a little garlic. It is built for grilled food, tacos and roasted veget…
Crispy Chilli Cauliflower Florets
Restaurant-style crispy chilli cauliflower florets made simple: cauliflower finished with chilli oil, garlic, smoked papr…
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.
Mint Sauce
A British mint sauce of chopped mint, vinegar, sugar and salt. It should taste sharp and fresh enough to cut through lamb.
Nam Jim Sauce
A Thai dipping sauce with lime, fish sauce, chilli, garlic and coriander root. It should be vivid, hot and sharply balanc…
Nuoc Cham
A Vietnamese dipping sauce of fish sauce, lime, sugar, garlic and chilli. It should balance sweet, salty, sour and heat.
Patatas Bravas
Crisp Spanish potatoes served with spicy tomato sauce and aioli.
Pico de Gallo
A fresh Mexican salsa of tomato, onion, coriander, chilli and lime. Salt shortly before serving so it stays juicy and bri…
Ponzu Sauce
A Japanese citrus-soy sauce that brings salt, acid and fragrance. It should taste clean, bright and savoury.
Potato Salad
Classic potato salad with tender potatoes, dressing, herbs and crunch.
Potato Wedges
Oven-baked wedges with seasoned skins, crisp edges and fluffy interiors.
Ratatouille
Restaurant-style ratatouille made simple: aubergine, courgette, peppers and tomatoes cooked with garlic, thyme, basil, ol…
Roasted Mediterranean Vegetables
Restaurant-style roasted mediterranean vegetables made simple: peppers, courgettes and red onion cooked with garlic, oreg…
Romesco Sauce
A Catalan-style roasted red pepper and nut sauce. Keep some texture so it feels rustic rather than like a smooth dip.
Why Grilled Food Tastes So Good
Char, smoke, fat and fire explain why grilled food feels so immediate, from kebabs and souvlaki to fish, vegetables, flat…
Best Wine With Chicken: Roast, Grilled, Creamy and Spicy Dishes
Chicken changes with the cooking method, so the wine should change too: Chardonnay for cream, Pinot Noir for roast, Riesl…
The Best Recipes for Hot Weather
Hot weather cooking should feel bright, light and generous, with cold soups, salads, grilled fish, mezze, fruit desserts…
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.
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.
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 Best Food for a Mediterranean Table
A Mediterranean table is built on olive oil, vegetables, grains, seafood, herbs, grilled meat, yoghurt, cheese and relaxe…
Street Food That Became National Food
Street food becomes national food when it does more than feed people quickly. It catches a country at the right moment. I…
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…
The Ultimate Guide to Summer Food
Summer food works when it keeps flavour high and effort low. Tomatoes, seafood, herbs, salads, grilled meat and chilled d…
Island Hopping from Borneo to Bali and Darwin: A Food Journey Through Southeast Asia and Australia
A tropical journey from Kuala Lumpur and Borneo to Bali and Australia's Top End, with night markets, rainforest, rice ter…
The Best Family Recipes Passed Down Through Generations
The dishes families repeat are the ones that survive: stews, pies, pasta, soups, rice dishes, cakes and Sunday meals that…
Why Markets Create the Best Food Cultures
Markets are where food culture becomes visible, with fish halls, spice stalls, bakers, butchers, cheese counters and stre…
Why Vinegar Makes Food Taste Brighter
Vinegar gives food lift, from fish and chips and pickles to adobo, dressings, chutneys, sauces and marinades.
Why Meatballs Are Loved Around the World
Meatballs are economical, generous and endlessly local, from Italian polpette and Swedish meatballs to köfte, albondigas…
The Best Recipes With Aubergine
Aubergine drinks in oil, spice, smoke and tomato, which is why it appears in some of the world’s richest vegetable dishes.
The Best Recipes With Lemons
Lemon wakes up seafood, roast chicken, Greek food, pasta, salads, cakes and custards, bringing brightness to both savoury…
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…
Chilean
Chilean cuisine stretches from Pacific seafood and central-valley agriculture to Mapuche traditions, Andean crops and Pat…
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…
Indonesian
Indonesian cuisine spans thousands of islands and hundreds of cultural traditions. Rice, coconut, chillies, fermented soy…
Japanese
Japanese cuisine combines close attention to season, texture and presentation with a wide range of everyday foods, from r…
Kenyan
Kenyan cuisine reflects highland farming, pastoral traditions, Indian Ocean trade and the food cultures of many communiti…
Korean
Korean cuisine is organised around rice, soup or stew, kimchi and banchan, with fermentation providing much of its depth…
Lebanese
Lebanese cuisine is shaped by the eastern Mediterranean coast, mountain agriculture and a strong culture of mezze and hos…
Tanzanian
Tanzanian cuisine connects mainland grain and pastoral traditions with Lake Victoria fish, highland produce and the spice…
Thai
Thai cuisine is built on movement between sour, salty, sweet, bitter and hot flavours rather than on making every dish eq…
Vietnamese
Vietnamese cuisine balances fresh herbs, rice, noodles, fish sauce, broths, grilled food and pickles with strong regional…
Argentine Malbec
Pairing wine for Argentinian recipes.
Argentine Torrontés
Pairing wine for Argentinian recipes.
Tenuta Guado al Tasso Vermentino
A fresh Mediterranean white suited to seafood, olive oil, herbs and bright starters.
Pepper Jack
Monterey Jack flavoured with chillies and spices.
American Cheese
A processed cheese style designed for smooth, consistent melting.
Oscypek
A smoked Polish mountain cheese with decorative spindle shape.
Rubing
A fresh goat cheese from Yunnan used in local cooking.
Rushan
A Bai minority cheese from Yunnan, often grilled or fried.