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Pasta e Fagioli
Pasta e Fagioli is a distinctive Italian recipe associated with Many Italian regions, with strong local variations. I…
Pastitsio
Pastitsio is a distinctive Greek recipe known for baked pasta layered with spiced minced meat and béchamel.
Tuna Mornay
Tuna and pasta or rice baked in creamy cheese sauce beneath a golden crumb.
Lemon Chicken Pasta
Lemon Chicken Pasta is a distinctive Italian recipe associated with A modern Italian-inspired pasta rather than a sin…
Pasta alla Gricia
Pasta alla Gricia is a distinctive Italian recipe associated with Rome and Lazio. It is famous for showing how render…
Pasta alla Norma
Pasta alla Norma is a distinctive Italian recipe associated with Catania, Sicily. It is famous for a distinctly Sicil…
Escudella i Carn d’Olla
Escudella i Carn d’Olla is a distinctive Spanish recipe known for Catalonia's festive broth, pasta, vegetables, chick…
Istrian Fuži with Truffle Sauce
Hand-shaped Istrian pasta coated in a fragrant local truffle sauce.
Krautfleckerl
Small pasta squares tossed with slowly caramelised cabbage, onion and caraway.
Makaronia me Kima
Makaronia me Kima is a distinctive Greek recipe known for pasta topped with a tomato-rich minced meat sauce and grate…
Sorrentinos de Jamón y Queso
Large round filled pasta parcels packed with ham and cheese and served with sauce.
Cacio e Pepe
Cacio e Pepe is a distinctive Italian recipe associated with Rome and Lazio. It is famous because the ingredient list…
Trofie al Pesto Genovese
Trofie al Pesto Genovese is a distinctive Italian recipe associated with Genoa and Liguria. It is famous for the perf…
Bolognese
Bolognese is a distinctive Italian recipe associated with Bologna and Emilia-Romagna. It is famous for depth created…
Carinthian Kasnudeln
Carinthian pasta pockets filled with potato, curd cheese and mint, sealed with a decorative crimp.
Koshari
Koshari layers rice, lentils, pasta and chickpeas with tomato sauce, vinegar-garlic dressing and crisp onions.
Lasagne alla Bolognese
Lasagne alla Bolognese is a distinctive Italian recipe associated with Bologna and Emilia-Romagna. It is famous becau…
Maultaschen in Brühe
Maultaschen are Swabian pasta parcels filled with meat, spinach and bread, served in clear broth.
Agnolotti del Plin
Agnolotti del Plin is a distinctive Italian recipe associated with Piedmont. They are famous for their tiny size and…
Älplermagronen
Älplermagronen is a Swiss main course centred on älplermagronen.
Carbonara
Carbonara is a distinctive Italian recipe associated with Rome and Lazio. Carbonara is famous for its luxurious textu…
Coniglio all’Ischitana
Coniglio all’Ischitana is a distinctive Italian recipe associated with Ischia, Campania. It is famous for robust isla…
Crostata di Marmellata
Crostata di Marmellata is a distinctive Italian recipe associated with Home kitchens throughout Italy. It is famous f…
Kokkinisto
Kokkinisto is a distinctive Greek recipe known for meat braised until tender in a cinnamon-scented red tomato sauce.
Orecchiette con Cime di Rapa
Orecchiette con Cime di Rapa is a distinctive Italian recipe associated with Puglia. It is famous for balancing bitte…
Saltimbocca alla Romana
Saltimbocca alla Romana is a distinctive Italian recipe associated with Rome and Lazio. It is famous because three st…
Spaghetti alle Vongole
Spaghetti alle Vongole is a distinctive Italian recipe associated with Campania and the coastal south, especially Nap…
Stifado
Stifado is a distinctive Greek recipe known for a slow stew of meat, small onions, tomato, wine and warm spices.
Tallarines con Tuco
Fresh or dried noodles coated in a long-simmered tomato and meat sauce.
Youvetsi
Youvetsi is a distinctive Greek recipe known for slow-cooked meat and orzo baked in a tomato-rich sauce.
Albóndigas en Salsa
Albóndigas en Salsa is a distinctive Spanish recipe known for tender Spanish meatballs simmered in a savoury wine and…
Aligot with Toulouse Sausage
Aligot with Toulouse Sausage is a distinctive French recipe known for elastic cheese-rich potato purée served with a…
Arnaki Fricassee
Arnaki Fricassee is a distinctive Greek recipe known for tender lamb cooked with greens and finished with avgolemono.
Arroz Negro
Arroz Negro is a distinctive Spanish recipe known for black squid-ink rice with cuttlefish, seafood stock and allioli.
Avgolemono Chicken Soup
Avgolemono Chicken Soup is a distinctive Greek recipe known for chicken and rice soup thickened with eggs and fresh l…
Baccalà alla Vicentina
Baccalà alla Vicentina is a distinctive Italian recipe associated with Vicenza, Veneto. It is famous for the transfor…
Bagna Cauda
Bagna Cauda is a distinctive Italian recipe associated with Piedmont. It is famous for its unapologetically intense f…
Blanquette de Veau
Blanquette de Veau is a distinctive French recipe known for veal simmered gently in a pale, creamy sauce.
Bouillabaisse
Bouillabaisse is a distinctive French recipe known for a Marseille fish stew served with rouille and bread.
Bourdeto Fish Stew
Bourdeto Fish Stew is a distinctive Greek recipe known for Corfiot fish stew with red pepper, onion and a sharp tomat…
Brandade de Morue
Brandade de Morue is a distinctive French recipe known for salt cod whipped with olive oil, garlic and milk.
Briam
Briam is a distinctive Greek recipe known for mixed summer vegetables roasted slowly with tomato and olive oil.
Cacciucco
Cacciucco is a distinctive Italian recipe associated with Livorno, Tuscany. It is famous for intensity and variety: d…
Caldereta de Cordero
Caldereta de Cordero is a distinctive Spanish recipe known for a rustic lamb stew with peppers, tomato, wine and moun…
Caldo Gallego
Caldo Gallego is a distinctive Spanish recipe known for a comforting Galician broth of greens, potatoes, white beans…
Cannoli
Cannoli is a distinctive Italian recipe associated with Sicily. Cannoli are famous for textural contrast: a brittle…
Choucroute Garnie
Choucroute Garnie is a distinctive French recipe known for Alsatian sauerkraut braised with sausages and cured pork.
Cocido Madrileño
Cocido Madrileño is a distinctive Spanish recipe known for Madrid's layered chickpea stew with meats, vegetables and…
Conejo al Ajillo
Conejo al Ajillo is a distinctive Spanish recipe known for rabbit browned with garlic, olive oil, wine and herbs.
Confit de Canard
Confit de Canard is a distinctive French recipe known for duck legs slowly cooked and preserved in their own fat.
Croquetas de Jamón
Croquetas de Jamón is a distinctive Spanish recipe known for crisp breadcrumbed croquettes with a creamy béchamel and…
Fabada Asturiana
Fabada Asturiana is a distinctive Spanish recipe known for a rich Asturian bean stew with chorizo, morcilla and cured…
Fasolada
Fasolada is a distinctive Greek recipe known for a nourishing white bean soup with tomato, vegetables and olive oil.
Fegato alla Veneziana
Fegato alla Veneziana is a distinctive Italian recipe associated with Venice and Veneto. It is famous for converting…
Fideuà
Fideuà is a distinctive Spanish recipe known for a Valencian seafood pan dish made with short noodles instead of rice.
Gambas al Ajillo
Gambas al Ajillo is a distinctive Spanish recipe known for prawns sizzling in olive oil with garlic and dried chilli.
Garides Saganaki
Garides Saganaki is a distinctive Greek recipe known for prawns cooked in tomato, feta, herbs and a splash of spirit…
Gnocchi alla Sorrentina
Gnocchi alla Sorrentina is a distinctive Italian recipe associated with Sorrento and Campania. It is famous for deliv…
Gougères
Gougères is a distinctive French recipe known for airy choux pastries enriched with melted cheese.
Gratin Dauphinois
Gratin Dauphinois is a distinctive French recipe known for thinly sliced potatoes baked slowly with cream and garlic.
Imam Baildi
Imam Baildi is a distinctive Greek recipe known for aubergines filled with slowly cooked onion, garlic and tomato.
Kleftiko
Kleftiko is a distinctive Greek recipe known for lamb baked slowly with garlic, lemon, oregano and potatoes.
Kolokithokeftedes
Kolokithokeftedes is a distinctive Greek recipe known for courgette, herbs and feta shaped into crisp fritters.
Kotopoulo Lemonato
Kotopoulo Lemonato is a distinctive Greek recipe known for chicken braised or roasted with lemon, garlic, oregano and…
Marmitako
Marmitako is a distinctive Spanish recipe known for a Basque fishermen's stew of tuna, potatoes, peppers and tomato.
Melanzane alla Parmigiana
Melanzane alla Parmigiana is a distinctive Italian recipe associated with Southern Italy, especially Sicily and Campa…
Merluza en Salsa Verde
Merluza en Salsa Verde is a distinctive Spanish recipe known for hake gently cooked in a parsley-rich Basque sauce wi…
Migas Extremeñas
Migas Extremeñas is a distinctive Spanish recipe known for fried bread crumbs with garlic, paprika and pork from Extr…
Moules Marinières
Moules Marinières is a distinctive French recipe known for mussels steamed with white wine, shallots and parsley.
Navarin d’Agneau
Navarin d’Agneau is a distinctive French recipe known for spring lamb stew with young vegetables and a light tomato s…
Ñoquis del 29
Soft potato gnocchi served on the twenty-ninth of the month, traditionally with money placed beneath the plate.
Octopus Stifado
Octopus Stifado is a distinctive Greek recipe known for octopus braised slowly with onions, tomato, wine and spices.
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.
Tomato Pasta Sauce
A simple cooked tomato sauce with onion, garlic, olive oil and herbs. Simmer until the oil rises slightly and the tomato…
Basil Pesto
A northern Italian green sauce of basil, pine nuts, garlic, cheese and olive oil. Pound or pulse gently so the basil stay…
Burnt Butter Broccoli Stems
Restaurant-style burnt butter broccoli stems made simple: broccoli stems and florets cooked with brown butter, garlic, le…
Charred Peppers with Basil
Restaurant-style charred peppers with basil made simple: bell peppers cooked with garlic, red wine vinegar, capers, basil…
Charred Tenderstem with Caesar Crumbs
Restaurant-style charred tenderstem with caesar crumbs made simple: Tenderstem broccoli finished with Caesar-style parmes…
Creamy Mushroom Sauce
A rich mushroom sauce made by browning mushrooms properly before adding cream or stock. The browning stage prevents the s…
Crispy Cavolo Nero
Restaurant-style crispy cavolo nero made simple: cavolo nero cooked with garlic, lemon zest, chilli, olive oil and pecori…
Garlic Butter Green Beans
Restaurant-style garlic butter green beans made simple: fine green beans cooked with garlic butter, lemon, parsley and to…
Garlic Butter Peas and Broad Beans
Restaurant-style garlic butter peas and broad beans made simple: peas and broad beans finished with garlic butter, mint…
Garlic Parmesan Courgette Coins
Restaurant-style garlic parmesan courgette coins made simple: courgettes finished with parmesan, garlic, oregano, lemon z…
Garlic Roasted Tomatoes
Restaurant-style garlic roasted tomatoes made simple: cherry tomatoes cooked with garlic, thyme, balsamic vinegar, basil…
Grilled Courgettes with Lemon Herbs
Restaurant-style grilled courgettes with lemon herbs made simple: courgettes cooked with lemon zest, mint, parsley, chill…
Herb Roasted Courgette and Peppers
Restaurant-style herb roasted courgette and peppers made simple: courgette and peppers cooked with garlic, oregano, basil…
Lemon Butter Sauce
A bright warm butter sauce finished with lemon juice and zest. It should coat fish or vegetables without tasting greasy.
Lemon Garlic Kale
Restaurant-style lemon garlic kale made simple: kale cooked with garlic, lemon, chilli flakes, olive oil and parmesan unt…
Marinara Sauce
A quick Italian-American tomato sauce with garlic, olive oil and basil. It should stay bright and fresh rather than deepl…
Ratatouille
Restaurant-style ratatouille made simple: aubergine, courgette, peppers and tomatoes cooked with garlic, thyme, basil, ol…
Roasted Broccoli with Parmesan
Restaurant-style roasted broccoli with parmesan made simple: broccoli cooked with garlic, chilli flakes, lemon, parmesan…
Roasted Mediterranean Vegetables
Restaurant-style roasted mediterranean vegetables made simple: peppers, courgettes and red onion cooked with garlic, oreg…
Roasted Romanesco with Lemon Caper Butter
Restaurant-style roasted romanesco with lemon caper butter made simple: Romanesco cauliflower finished with lemon, capers…
Roasted Romanesco with Salsa Verde
Restaurant-style roasted romanesco with salsa verde made simple: romanesco cooked with garlic, lemon, capers, parsley, ol…
Roasted Squash with Sage and Parmesan
Restaurant-style roasted squash with sage and parmesan made simple: butternut squash finished with sage, parmesan, chilli…
Sautéed Wild Mushrooms
Restaurant-style sautéed wild mushrooms made simple: wild mushrooms cooked with shallot, garlic, thyme, madeira or white…
Tenderstem Broccoli with Lemon Almonds
Restaurant-style tenderstem broccoli with lemon almonds made simple: Tenderstem broccoli cooked with lemon zest, garlic b…
Best Wine With Pasta: Tomato, Cream, Seafood and Pesto Sauces
Pasta wine pairing starts with sauce, not shape. Tomato, cream, seafood, pesto, ragù and baked pasta all ask for differen…
The Story of Pasta, Noodles and Dough: Comfort Across Cultures
Pasta, noodles and dough are comfort foods because they are simple enough to belong to everyday kitchens, but adaptable e…
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…
The Best Recipes for a Cosy Night In
For a cosy night, choose food that fills the room with good smells: bubbling bakes, deep stews, creamy pasta, soft puddin…
The Best Recipes With Lemons
Lemon wakes up seafood, roast chicken, Greek food, pasta, salads, cakes and custards, bringing brightness to both savoury…
The Best Traditional Recipes for Beginners
Traditional cooking does not have to be intimidating. Start with forgiving dishes that teach sauces, roasting, rice, past…
A Food Journey Through Italy: Naples to Milan via Rome, Florence, Bologna and Venice
A journey through Italy from Naples to Milan via Rome, Florence, Bologna and Venice, built around great city walks, regio…
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…
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 Food for a Mediterranean Table
A Mediterranean table is built on olive oil, vegetables, grains, seafood, herbs, grilled meat, yoghurt, cheese and relaxe…
The Food of the Adriatic: Seafood, Smoke, Olive Oil and Stone Villages
Adriatic food tastes of stone villages, olive oil, smoke, seafood and pasta shaped by coastal trade. Why the Adriatic pla…
Why Meatballs Are Loved Around the World
Meatballs are economical, generous and endlessly local, from Italian polpette and Swedish meatballs to köfte, albondigas…
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…
Tomato Dishes Around the World: How One Ingredient Changed Cooking
Tomatoes became embedded in cuisines far from their American origins. The article shows how raw tomato, cooked tomato, co…
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…
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…
Egyptian
Egyptian cuisine is rooted in the Nile valley, where bread, pulses, vegetables, grains and river agriculture have support…
Italian
Italian cuisine is not one single cooking tradition but a collection of regional food cultures shaped by geography, agric…
Argentinian
Argentinian cuisine combines Indigenous Andean and Guaraní traditions with Spanish and Italian migration, pampas cattle c…
Croatian
Croatian cuisine changes sharply between the Adriatic coast, Istria, Dalmatia, Slavonia and the mountainous interior. Oli…
Uruguayan
Uruguayan cuisine is shaped by pampas cattle culture, Atlantic and river produce, Spanish and Italian migration and a str…
Mizithra
A Greek whey cheese made fresh and soft or dried for grating.
Ricotta
A soft whey cheese used in both savoury and sweet Italian cooking.
Burrata
A pouch of mozzarella filled with cream and stracciatella curds.
Caciocavallo
A pear-shaped southern Italian cheese traditionally hung in pairs to mature.
Gorgonzola Dolce
The softer, sweeter style of Gorgonzola with gentle blue veining.
Grana Padano
A widely used Italian hard cheese similar to Parmesan but generally milder.
Kefalotyri
A hard Greek cheese often fried as saganaki or grated over pasta.
Parmigiano Reggiano
Italy’s iconic hard cheese, aged for depth, grain and savoury intensity.
Pecorino Romano
A salty sheep’s milk grating cheese central to Roman pasta dishes.
Pecorino Toscano
A Tuscan sheep’s milk cheese that ranges from young and soft to firm and nutty.
Robiola
A family of soft northern Italian cheeses, often mixed-milk.
Scamorza
A firm mozzarella-like cheese often sold smoked and excellent for melting.