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Mushroom and Wattleseed Risotto
Creamy mushroom risotto scented with restrained roasted wattleseed.
Buckwheat Kasha with Mushrooms
Toasted buckwheat groats cooked until separate and nutty, then combined with onions and mushrooms define this Russian…
Kopytka with Mushroom Sauce
A distinctive Polish main course: soft potato dumplings cut into small hoof-like pieces and coated in a creamy forest…
Bánh Cuốn
Bánh Cuốn is delicate steamed rice sheets rolled around pork and mushrooms.
Beef Stroganoff
Beef Stroganoff is a Russian main course built around tender strips of beef in a savoury sour-cream sauce with onion…
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.
Chả Giò Crispy Spring Rolls
Chả Giò Crispy Spring Rolls is crisp fried rolls filled with pork, mushrooms, noodles and vegetables.
Chawanmushi
Chawanmushi is a distinctive Japanese starter rooted in Japanese kaiseki and household cooking, celebrated for egg cu…
Eight Treasure Duck
Duck filled with a rich mixture of rice, nuts, mushrooms and preserved ingredients.
Polenta con Funghi
Polenta con Funghi is a distinctive Italian recipe associated with Northern Italy and Alpine regions. The dish is fam…
Suan La Tang
Hot-and-sour soup balanced with vinegar, white pepper, tofu and mushrooms.
Coq au Vin
Coq au Vin is a distinctive French recipe known for chicken braised in wine with bacon, mushrooms and pearl onions.
Japchae
Japchae is chewy sweet-potato glass noodles tossed with beef, mushrooms and colourful vegetables in a sesame-soy dres…
Beggar’s Chicken
Whole chicken wrapped and sealed before slow cooking to trap aromatic juices.
Bibimbap
Bibimbap is a Korean rice bowl topped with individually seasoned vegetables, beef, fried egg and gochujang, mixed tog…
Claypot Rice with Lap Cheong
Rice cooked in a clay pot with cured sausage and a crisp savoury crust.
Nabeyaki Udon
Nabeyaki Udon is a distinctive Japanese main rooted in Japanese clay-pot noodle culture, celebrated for udon, dashi…
Poh Pia Tod
Poh Pia Tod is crisp fried spring rolls filled with vegetables and glass noodles.
Risotto
Risotto is a distinctive Italian recipe associated with Northern Italy, especially Lombardy and Veneto. Risotto is fa…
Sukiyaki
Sukiyaki is a distinctive Japanese main rooted in Meiji-period beef-eating culture, celebrated for thin beef, tofu, v…
Takikomi Gohan
Takikomi Gohan is a distinctive Japanese main rooted in Japanese seasonal rice cooking, celebrated for rice cooked wi…
Tom Kha Gai
Tom Kha Gai is coconut chicken soup perfumed with galangal, lemongrass and makrut lime.
Tom Yum Goong
Tom Yum Goong is a hot-and-sour prawn soup scented with lemongrass, galangal and makrut lime leaves.
Venison Casserole
Slow-cooked venison with wine, roots and herbs until tender and deeply savoury.
Barszcz with Uszka
Barszcz with Uszka is a Polish main course built around clear beetroot broth served with tiny mushroom-filled dumplin…
Bigos
Bigos is a Polish main course built around a long-cooked hunter's stew of sauerkraut, fresh cabbage, meats, mushrooms…
Golabki
A distinctive Polish main course: cabbage leaves wrapped around pork, beef and rice, then braised in tomato or mushro…
Kulajda
Kulajda is a creamy Czech soup of potatoes, mushrooms and dill, sharpened with vinegar and finished with egg.
Kulebyaka
This Russian main course brings together an elaborate enclosed pie layered with fish or meat, rice, eggs, mushrooms a…
Pirozhki
Small baked or fried buns filled with cabbage, potato, mushroom, meat or egg define this Russian starter, Pirozhki.
Shchi
This Russian main course brings together cabbage soup simmered with meat or mushrooms, roots and a gently sour finish.
Blanquette de Veau
Blanquette de Veau is a distinctive French recipe known for veal simmered gently in a pale, creamy sauce.
Khinkali
Khinkali is large Georgian soup dumplings filled with peppery beef and pork, twisted at the top to trap their savoury…
Placki Ziemniaczane
Crisp grated-potato pancakes with soft centres, served savoury or with a touch of sugar define this Polish starter, P…
Sundubu-jjigae
Sundubu-jjigae is a fiery Korean soft-tofu stew with pork, clams and egg in a red chilli broth. This version uses mea…
Zürcher Geschnetzeltes
Zürcher Geschnetzeltes is a Swiss main course centred on zürcher geschnetzeltes.
Goong Ob Woon Sen
Goong Ob Woon Sen is prawns and glass noodles baked or steamed together with ginger, pepper and soy.
Hor Mok Pla
Hor Mok Pla is steamed fish curry custard enriched with coconut milk and red curry paste.
Khao Man Gai
Khao Man Gai is poached chicken with fragrant rice, clear broth and a punchy fermented-soy dipping sauce.
Khao Mok Gai
Khao Mok Gai is Thai Muslim spiced chicken rice with turmeric, fried shallots and a fresh green sauce.
Moo Palo
Moo Palo is pork and eggs braised in a gently sweet five-spice soy broth.
Pla Pao
Pla Pao is whole salt-crusted fish grilled over charcoal and served with a sharp herb-and-chilli sauce.
Rad Na
Rad Na is wide noodles topped with a glossy savoury gravy, greens and meat or seafood.
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.
Balsamic Mushrooms
Restaurant-style balsamic mushrooms made simple: chestnut mushrooms cooked with garlic, thyme, balsamic vinegar, soy sauc…
Creamy Mushroom Sauce
A rich mushroom sauce made by browning mushrooms properly before adding cream or stock. The browning stage prevents the s…
Mushroom Truffle Pizza
An earthy mushroom pizza with white base, herbs and truffle oil.
Sautéed Wild Mushrooms
Restaurant-style sautéed wild mushrooms made simple: wild mushrooms cooked with shallot, garlic, thyme, madeira or white…
Brown Butter Mashed Potatoes
Nutty, silky mashed potatoes made with browned butter, warm dairy and floury potatoes for a deeper, restaurant-style side.
Chicago Deep Dish Pizza
Tall buttery crust filled with cheese, toppings and tomato sauce.
Fondant Potatoes
Classic restaurant potatoes browned, butter-basted and cooked in stock until tender.
Garlic Mashed Potatoes
Creamy mashed potatoes infused with mellow garlic, warm dairy and butter for a comforting side with savoury depth.
Pommes Aligot
Elastic French cheese mash stretched with garlic, butter and melting cheese.
Béarnaise Sauce
A classic French derivative of hollandaise flavoured with tarragon and shallot vinegar reduction. It should be buttery bu…
Bianca Pizza
White pizza without tomato, using cheese, oil and herbs.
Calzone
Folded pizza filled and baked until puffed and sealed.
Cast Iron Skillet Pizza Base
A crisp-bottomed pizza baked in a hot cast iron pan.
Demi Glace
A glossy reduced brown sauce made from espagnole and stock. It should be intensely savoury and used in small amounts.
Duchess Potatoes
Piped mashed potatoes enriched with egg yolk and butter, baked until crisp-edged, golden and elegant.
Garlic Butter Sauce
A warm butter sauce with garlic, parsley and lemon. Use gentle heat so the garlic softens without turning bitter.
Mustard Cream Sauce
A warm cream sauce with Dijon or wholegrain mustard, stock and pan juices. It should be savoury, tangy and rounded.
New York Style Pizza Base
A foldable, chewy pizza base with a crisp underside and generous slices.
No-Knead Pizza Dough
A slow-rise pizza dough with minimal work and good flavour.
Oyster Sauce
A glossy savoury sauce used to season stir-fries, noodles and greens. It gives deep umami without needing much.
Peppercorn Sauce
A steakhouse-style cream sauce with cracked peppercorns, stock and a splash of brandy or wine. Crush some peppercorns so…
Pinsa Romana Base
A light Roman-style oval base with a crisp shell and open crumb.
Pommes Anna
Elegant overlapping potato slices baked with butter until crisp and golden.
Potato Gnocchi
Soft Italian potato dumplings shaped for butter, tomato sauce or pesto.
Best Wine With Camembert
Camembert can be mushroomy, buttery and bold, so the best pairings include cider, Champagne-style wine, Pinot Noir and Ch…
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 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 Stuffed Vegetable Recipes Around the World
Stuffed vegetables turn peppers, tomatoes, aubergines, courgettes, vine leaves and cabbage into complete meals filled wit…
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-…
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…
The Best Recipes for Using Leftover Bread
Old bread is one of the cleverest ingredients in the kitchen, turning into panzanella, breadcrumbs, bread pudding, crouto…
Best Italian Cheeses and How to Use Them
Parmesan, Pecorino, mozzarella, ricotta, mascarpone, gorgonzola and burrata each play a different role in Italian cooking.
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.
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…
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…
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…
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…
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…
Goat’s Cheese Explained: Fresh, Aged and Baked Styles
Goat’s cheese ranges from soft and lemony to firm and nutty, with salads, tarts, honey, herbs and Sauvignon Blanc as natu…
Best Bread for Cheese
Bread can flatter or flatten cheese. Match baguette, sourdough, rye, fruit bread and walnut bread with soft, hard, blue a…
Best Melting Cheeses for Cooking
Some cheeses melt into silk while others split or turn oily. This guide explains mozzarella, Gruyère, cheddar, raclette…
Czech
Czech cuisine is rooted in Bohemian and Moravian farming, brewing and central European trade. Bread dumplings, pork, beef…
French
French cuisine ranges from village bread and farmhouse stews to coastal seafood, bistro cooking, regional cheese and high…
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…
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…
Slovenian
Slovenian cuisine sits where Alpine, Mediterranean, Pannonian and Balkan food cultures meet. Dumplings, buckwheat, dairy…
Brie de Meaux
The classic French Brie, prized for its creamy paste and deep mushroom aroma.
Camembert de Normandie
A Normandy soft cheese with a stronger aroma and earthier flavour than many Bries.
Chaource
A soft bloomy-rind cheese with a rich creamy centre.
Fourme d'Ambert
One of France’s gentler blue cheeses, cylindrical and creamy.
Neufchâtel
A Normandy bloomy-rind cheese often shaped as a heart.
Saint-Nectaire
An Auvergne cheese with a supple paste and distinctive earthy rind.
Tomme de Savoie
A rustic Alpine cheese with a mottled rind and approachable flavour.
Yarg
A Cornish cheese wrapped in nettle leaves, giving a distinctive patterned rind and herbal note.
Fontina
An Alpine Italian cheese prized for melting into fonduta.
Raschera
A Piedmontese cheese made in round or square forms.