Clear search
Recipe results
Boil Up with Pork and Watercress
A distinctive New Zealand main course: pork bones simmered with potatoes, kūmara, doughboys and peppery watercress.
Curanto en Olla
Shellfish, meats, potatoes and dumplings layered and steamed in a pot.
Gulyásleves
Gulyásleves is a distinctive Hungarian main rooted in the cattle-herding culture of the Hungarian Plain, celebrated f…
Khoresh Gheymeh
Khoresh Gheymeh is a Persian split-pea and meat stew sharpened with dried lime and topped with crisp matchstick potat…
Lomo a lo Pobre
Steak with fried potatoes, caramelised onions and eggs.
Massaman Beef Curry
Massaman Beef Curry is a slow beef curry combining coconut milk, warm spices, tamarind, potatoes and peanuts.
Nikujaga
Nikujaga is a distinctive Japanese main rooted in Meiji-era naval and household cooking, celebrated for beef or pork…
Ojakhuri
Ojakhuri is a Georgian family-style skillet of browned pork and potatoes with onion, garlic, coriander and a bright f…
Peka
Meat or octopus slow-cooked with potatoes beneath a bell-shaped iron lid.
Revuelto Gramajo
A loose scramble of eggs, shoestring potatoes and ham, cooked just until creamy.
Sambal Goreng Ati
Sambal Goreng Ati is a distinctive Indonesian main rooted in Java, celebrated for liver, potatoes, coconut milk and c…
Tortilla Española
Tortilla Española is a distinctive Spanish recipe known for a thick Spanish omelette of tender potatoes, onion and so…
Andong Jjimdak
Andong Jjimdak is soy-braised chicken from Andong with glass noodles, potatoes, carrot and chillies in a glossy sweet…
Bacalhau com Natas
Salt cod, potatoes and onions baked in a creamy sauce beneath a golden crust.
Carne de Porco à Alentejana
Pork marinated with paprika and wine, fried with potatoes and finished with clams.
Cozido à Portuguesa
A generous Portuguese boiled dinner of meats, sausages, cabbage, potatoes and vegetables.
Lamb Roast with Mint Sauce
Rosemary-roasted lamb served with crisp potatoes, vegetables and sharp mint sauce.
Roast Lamb with Rosemary and Mint Sauce
A classic Australian roast of tender lamb, rosemary, crisp potatoes and fresh mint sauce.
Sudado de Pollo
Sudado de Pollo is a Colombian home-style chicken stew gently braised with potatoes, tomato, onion, cumin and coriand…
Yankee Pot Roast
A slow-braised New England-style beef roast with onions, carrots, potatoes and rich pan gravy.
Berner Platte
Berner Platte is a Swiss main course centred on berner platte.
Caldo Verde
Caldo Verde is a story-rich Portuguese starter that opens the meal with clear regional flavour, simple presentation a…
Erdäpfelgulasch
A meatless potato goulash with paprika, onion and sliced sausage if desired.
Kartoffelsuppe
German Kartoffelsuppe is a hearty potato soup with root vegetables, herbs and often smoked sausage.
Polvo à Lagareiro
Polvo à Lagareiro is a classic Portuguese main course built around comforting flavour, cultural heritage and the kind…
Pražen Krompir with Roast Pork
Pražen Krompir with Roast Pork is a Slovenian main course centred on pražen krompir with roast pork.
Tortilla de Papas Argentina
A thick potato and onion omelette with a golden surface and softly set centre.
Trofie al Pesto Genovese
Trofie al Pesto Genovese is a distinctive Italian recipe associated with Genoa and Liguria. It is famous for the perf…
Berber Vegetable Tagine
Berber Vegetable Tagine is a Moroccan main defined by layered vegetable tagine with potatoes, carrots, courgettes, to…
Bubble and Squeak
Fried leftover potatoes and greens with crisp edges and a soft, savoury centre.
Caldo Gallego
Caldo Gallego is a distinctive Spanish recipe known for a comforting Galician broth of greens, potatoes, white beans…
Cullen Skink
A thick Scottish soup of smoked haddock, potatoes, onions and milk.
Fish Tagine with Chermoula
Fish Tagine with Chermoula is a Moroccan main defined by moroccan fish tagine with chermoula, potatoes, peppers, toma…
Gratin Dauphinois
Gratin Dauphinois is a distinctive French recipe known for thinly sliced potatoes baked slowly with cream and garlic.
Haggis Neeps and Tatties
Peppery haggis served with mashed swede and potatoes for a Scottish classic.
Kotopoulo Lemonato
Kotopoulo Lemonato is a distinctive Greek recipe known for chicken braised or roasted with lemon, garlic, oregano and…
Kulajda
Kulajda is a creamy Czech soup of potatoes, mushrooms and dill, sharpened with vinegar and finished with egg.
Lancashire Hotpot
Slow-braised lamb and onions beneath overlapping potatoes browned at the edges.
Marmitako
Marmitako is a distinctive Spanish recipe known for a Basque fishermen's stew of tuna, potatoes, peppers and tomato.
New England Clam Chowder
A creamy New England soup packed with tender clams, potatoes, onion and smoky salt pork.
Papa a la Huancaina
Boiled potatoes coated in a creamy ají amarillo and fresh-cheese sauce define this Peruvian starter, Papa a la Huanca…
Patatas Bravas
Patatas Bravas is a distinctive Spanish recipe known for crisp fried potatoes served with a bold, spicy bravas sauce.
Pulpo a la Gallega
Pulpo a la Gallega is a distinctive Spanish recipe known for tender octopus with olive oil, coarse salt and paprika o…
Suquet de Peix
Suquet de Peix is a distinctive Spanish recipe known for a Catalan fishermen's stew of mixed fish, potatoes, saffron…
Tartiflette
Tartiflette is a distinctive French recipe known for potatoes baked with Reblochon, onions and bacon.
Tas Kebabı
Tas Kebabı is tender cubes of meat braised with onions, tomato and potatoes.
Tiroler Gröstl
Crisp fried potatoes with beef, onion and bacon, topped with a fried egg.
Abgoosht
Abgoosht is a traditional Persian lamb, chickpea, white-bean, tomato and potato stew served first as broth and then m…
Älplermagronen
Älplermagronen is a Swiss main course centred on älplermagronen.
Barramundi Fish Cakes
Golden fish cakes with flaked barramundi, potato, herbs and lemon.
Bauernschmaus
A hearty platter of roast pork, sausages, smoked meat, dumplings and sauerkraut.
Beef Sausages with Onion Gravy
Browned beef sausages with silky onion gravy and creamy mashed potato.
Bunny Chow
Bunny Chow is a South African main course centred on Durban curry in a bread loaf.
Bush Tomato Kangaroo Stew
Slow-cooked kangaroo with root vegetables and the earthy, raisin-like depth of bush tomato.
Caldillo de Congrio
Aromatic conger-eel broth with vegetables, wine and coastal depth.
Cape Malay Akhni
Cape Malay Akhni is a South African main course centred on spiced rice and meat dish.
Cape Malay Chicken Curry
Cape Malay Chicken Curry is a South African main course centred on fragrant chicken curry.
Cape Malay Seafood Curry
Cape Malay Seafood Curry is a South African main course centred on gentle spiced seafood curry.
Carbonada Chilena
Beef and vegetable soup with potato, pumpkin and often a touch of rice.
Carbonada Criolla
A gently sweet beef stew with squash, potato, maize and fruit, sometimes served inside a pumpkin.
Carinthian Kasnudeln
Carinthian pasta pockets filled with potato, curd cheese and mint, sealed with a decorative crimp.
Cazuela de Vacuno
Clear beef broth with large pieces of potato, pumpkin, corn and vegetables.
Charquicán
A rustic mash-like stew of beef, potato, pumpkin and seasonal vegetables.
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 a la Llama
Young goat slow-cooked beside an open flame until smoky, crisp-edged and tender.
Corned Beef with White Sauce
Slow-simmered corned beef served in slices with vegetables and creamy parsley sauce.
Creamy Seafood Chowder
A distinctive New Zealand main course: a creamy soup crowded with fish, shellfish, potato and herbs.
Curry Goat
Curry Goat is Jamaican goat slowly braised with curry powder, thyme, Scotch bonnet and potato until deeply savoury an…
Denningvleis
Denningvleis is a South African main course centred on sweet-sour Cape Malay lamb.
Durban Lamb Curry
Durban Lamb Curry is a South African main course centred on deep red-brown lamb curry.
Fish and Chips
Crisp battered white fish with thick chips, malt vinegar and traditional accompaniments.
Fish and Chips Kiwi Style
Fish and Chips Kiwi Style is a New Zealand main course built around fresh local fish in crisp batter served with thic…
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.
Brown Butter Mashed Potatoes
Nutty, silky mashed potatoes made with browned butter, warm dairy and floury potatoes for a deeper, restaurant-style side.
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.
Duck Fat Roast Potatoes
Deeply crisp roast potatoes with fluffy centres, rough edges and the savoury richness of hot duck fat.
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.
Hasselback Potatoes
Thinly sliced baked potatoes with fan-like crisp edges and soft centres.
Salt and Vinegar Roast Potatoes
Sharp, tangy roast potatoes with crisp edges and chip-shop energy.
Ultimate Roast Potatoes
Crisp-edged, fluffy-centred roast potatoes for Sunday lunch and festive meals.
Aloo Gobi Potatoes
Potatoes cooked with cauliflower, spices, turmeric and aromatics.
Bombay Potatoes
Spiced potatoes in a tomato, cumin, turmeric and chilli coating.
Boulangere Potatoes
Potatoes and onions baked in stock for a lighter, savoury layered side.
Brabant Potatoes
Louisiana-style diced potatoes fried crisp and tossed with garlic butter.
Crushed New Potatoes
Tender new potatoes lightly crushed with butter, herbs and seasoning.
Duchess Potatoes
Piped mashed potatoes enriched with egg yolk and butter, baked until crisp-edged, golden and elegant.
Garlic Butter New Potatoes
Boiled new potatoes tossed with garlic butter, parsley and sea salt.
Jacket Potatoes
Classic baked potatoes with crisp salted skins and steaming fluffy centres, ready for butter, cheese, beans or simple top…
Loaded Jacket Potatoes
Baked potatoes piled with cheese, beans, chilli, bacon, sour cream or vegetables.
Lyonnaise Potatoes
Sliced potatoes pan-fried with onions, butter and parsley.
Parmentier Potatoes
Small diced potatoes roasted or sautéed until crisp and golden.
Scalloped Potatoes
Thinly sliced potatoes baked in seasoned milk or cream until tender, bubbling and golden on top.
Smashed Potatoes
Boiled small potatoes crushed and roasted until craggy and crisp.
Spanish Tortilla Potatoes
Potatoes slowly cooked in olive oil then set with eggs for tortilla Española.
Twice-Baked Potatoes
Baked potatoes scooped, mashed with butter and fillings, then baked again until golden, fluffy and loaded.
The Food of the Alps: Cheese, Potatoes, Smoke and Survival
Alpine food is survival food made beautiful: cheese, potatoes, smoke, cured meat, barley, cream and bread after cold air…
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…
South American Food History: Indigenous, European, African and Asian Influences
South American food is the result of repeated cultural collisions. Indigenous societies developed sophisticated food syst…
How Food Migrated Over Time
Every country has foods that feel traditional, yet cuisines rarely develop in isolation. This timeline follows how trade…
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…
Spanish Tapas and Dinner Recipes: What to Cook for a Spanish Night In
Spanish tapas is not just small plates. It is a way of eating that lets wine, conversation and appetite move together. Wh…
The Best Recipes for Cheese Lovers
Cheese lovers are not all chasing the same thing. Some want melt, some want salt, some want funk, some want a clean fresh…
Why Fish and Chips Became Britain’s Favourite Takeaway
A British favourite built from migration, railways, industrial towns, cheap fish, hot potatoes and the comfort of food wr…
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 Story of Salt Cod: How Bacalhau Became a Portuguese Obsession
Salt cod is the taste of preservation becoming obsession. Before refrigeration, it let fish travel inland, cross oceans a…
The World’s Most Famous Potato Dishes
The potato became famous because it was humble, reliable and endlessly transformable. Mash it, fry it, bake it, grate it…
Stews That Built Nations: Slow-Cooked Dishes with Big Histories
A stew is what happens when time does the heavy lifting. Tough cuts soften, onions disappear into sauce and a cheap pot b…
Budget Food with History: Cheap Ingredients That Became Classics
Many classics began as budget food because hunger is inventive. Beans, potatoes, stale bread, bones, offcuts and rice can…
The Food of Christmas Markets
Christmas market food is built for cold hands: smoke, spice, sugar, fried dough, sausages, potatoes and hot drinks. Why m…
The Food of Old Trade Routes: Spices, Ports and Recipes That Travelled
Trade routes changed dinner. Pepper, sugar, coffee, chillies, tomatoes, potatoes and spices moved through ports, empires…
Roast, Braise, Stew: How Cooking Methods Shape Flavour
Roasting, braising and stewing change flavour because they change time, moisture and heat. Why cooking method matters mor…
German Food Is More Than Sausages: A Guide to Comfort, Craft and Regional Cooking
German food is not just sausages. It is bread culture, sour cabbage, dumplings, roasts, cakes, beer halls and precise reg…
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…
American
American cuisine is a collection of Indigenous, African American, immigrant and regional food traditions rather than a si…
Argentinian
Argentinian cuisine combines Indigenous Andean and Guaraní traditions with Spanish and Italian migration, pampas cattle c…
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…
Chilean
Chilean cuisine stretches from Pacific seafood and central-valley agriculture to Mapuche traditions, Andean crops and Pat…
Colombian
Colombian cuisine is intensely regional because altitude, climate and ecology change quickly across the Andes, Caribbean…
Costa Rican
Costa Rican cuisine is known for straightforward meals built around rice, beans, vegetables, eggs, plantains, seafood and…
Croatian
Croatian cuisine changes sharply between the Adriatic coast, Istria, Dalmatia, Slavonia and the mountainous interior. Oli…
Czech
Czech cuisine is rooted in Bohemian and Moravian farming, brewing and central European trade. Bread dumplings, pork, beef…
German
German cuisine is a set of regional traditions shaped by grain, pork, dairy, river fish, potatoes, seasonal vegetables an…
Hungarian
Hungarian cuisine combines pastoral traditions, Danube agriculture, Ottoman influence and the food of Central European to…
Nepalese
Nepalese cuisine changes with altitude, ethnicity and access to grain, dairy, meat and trade routes. Dal bhat, momos, fer…
New Zealand
New Zealand cuisine reflects Māori food knowledge, British settler cooking, Pacific connections and later Asian and Europ…
Peruvian
Peruvian cuisine brings together Indigenous Andean agriculture, Pacific seafood, Amazonian produce and the influence of S…
Polish
Polish cuisine is shaped by grain, forest produce, dairy, pork, freshwater fish, cabbage, beetroot and a strong culture o…
Portuguese
Portuguese cuisine is shaped by the Atlantic coast, olive groves, wheat and maize farming, convent baking and a long mari…
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…
Abondance
A mountain cheese from Haute-Savoie with a supple paste and hazelnut notes.
Ardrahan
An Irish washed-rind farmhouse cheese with rich earthy character.
Beaufort
A noble Alpine cheese known for its concave wheel and deep mountain flavour.
Bryndza
A tangy sheep cheese central to Slovak bryndzové halušky.
Cantal
One of France’s oldest cheeses, ranging from young and milky to aged and sharp.
Gruyère
A Swiss alpine cheese famous for melting smoothly into fondue and gratins.
L'Etivaz
An alpine cheese made over wood fires in mountain chalets.
Mont d'Or / Vacherin Mont d'Or
A seasonal soft cheese bound in spruce bark and often baked.
Montasio
A northern Italian cheese used in frico and aged for grating.
Morbier
A Jura cheese recognised by the thin ash line through its centre.
Quark
A fresh cultured cheese common in German and Central European cooking.
Reblochon
A soft Alpine cheese essential to tartiflette.
Twaróg
A fresh Polish curd cheese used in sweet and savoury dishes.
Vacherin Fribourgeois
A Swiss cheese crucial in moitié-moitié fondue.
Munster
A bold washed-rind cheese from eastern France.
Raclette
A superb melting cheese traditionally scraped hot over potatoes and pickles.
Saint-Nectaire
An Auvergne cheese with a supple paste and distinctive earthy rind.