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Bammy with Escovitch Vegetables
Bammy with Escovitch Vegetables is toasted cassava bammy topped with sharp Jamaican escovitch peppers, onion and carr…
Couscous with Seven Vegetables
Couscous with Seven Vegetables is a Moroccan main defined by friday-style Moroccan couscous steamed over a broth of l…
Hāngī-Style Lamb and Root Vegetables
A distinctive New Zealand main course: lamb and root vegetables cooked slowly to evoke the tender, gently smoky chara…
Bagna Cauda
Bagna Cauda is a distinctive Italian recipe associated with Piedmont. It is famous for its unapologetically intense f…
Bisi Bele Bath
Bisi Bele Bath is a distinctive Indian main rooted in Karnataka, celebrated for rice, lentils, vegetables, tamarind a…
Cocido Madrileño
Cocido Madrileño is a distinctive Spanish recipe known for Madrid's layered chickpea stew with meats, vegetables and…
Cuscuz Paulista
A moulded São Paulo savoury couscous of cornmeal, tomato, fish, eggs and vegetables.
Navarin d’Agneau
Navarin d’Agneau is a distinctive French recipe known for spring lamb stew with young vegetables and a light tomato s…
Peixada Cearense
Fish gently cooked with tomatoes, peppers, coconut milk and vegetables, served with pirão.
Pot-au-Feu
Pot-au-Feu is a distinctive French recipe known for beef and vegetables slowly simmered into both broth and meal.
Salade Niçoise
Salade Niçoise is a distinctive French recipe known for a composed salad of tomatoes, olives, anchovies and Mediterra…
Thukpa
This Nepalese main course brings together a warming noodle soup with vegetables, meat and a fragrant ginger-garlic br…
Vegetable Korma
Vegetable Korma is a distinctive Indian main rooted in Mughal-influenced and regional Indian cooking, celebrated for…
Lamb Shanks with Root Vegetables
Slow-braised lamb shanks with carrots, parsnips and a glossy wine-rich sauce.
Galinhada
Chicken and rice cooked together with saffron-like colour, herbs and vegetables.
Pirarucu de Casaca
Layered Amazonian pirarucu with cassava, banana, vegetables and coconut milk.
Salzburger Bierfleisch
Beef braised with dark beer, onions and root vegetables until tender.
Arroz de Carreteiro
Rice cooked with dried or leftover beef, onion and garlic in a robust southern one-pot dish.
Baião de Dois
Rice and beans cooked together with cheese, herbs and cured meat.
Barreado
Paraná beef stew sealed in a clay pot and cooked until the meat collapses into its gravy.
Bobó de Camarão
Prawns in a velvety cassava and coconut sauce scented with dendê and coriander.
Caldeirada Paraense
Amazonian fish stew with tucupi-influenced acidity, tomatoes, peppers and herbs.
Carne de Sol com Mandioca
Salt-cured beef served with buttery cassava and sweet browned onions.
Cơm Tấm Sườn Nướng
Cơm Tấm Sườn Nướng is broken rice with grilled pork chop, pickles, fish sauce and often egg.
Escondidinho de Carne Seca
Creamy cassava purée baked over seasoned dried beef beneath a golden cheese top.
Feijão Tropeiro
Beans tossed with cassava flour, bacon, sausage, eggs and greens.
Frango com Quiabo
Chicken braised with okra, garlic and herbs in a classic Minas Gerais stew.
Maniçoba
A slow-cooked Amazonian stew of processed manioc leaves and pork, prepared over several days.
Pato no Tucupi
Duck simmered in tangy tucupi broth with jambu and aromatic herbs.
Rabada com Agrião
Slow-braised oxtail in rich gravy with peppery watercress.
Tacacá
Hot tucupi broth with jambu, dried prawns and tapioca gum, served in a bowl to drink.
Tutu à Mineira com Torresmo
Smooth seasoned beans thickened with cassava flour and topped with crisp pork crackling.
Vatapá
A thick Bahian cream of bread, coconut, peanuts, cashews, prawns and dendê.
Virado à Paulista
A São Paulo platter of bean purée, rice, pork, sausage, egg, greens and banana.
Xinxim de Galinha
Bahian chicken stew with peanuts, cashews, dried prawns, coconut and dendê.
Acar Awak
Acar Awak is a Malaysian starter defined by Nyonya-style pickled vegetables coated with chilli, vinegar, peanuts and…
Arroz con Pollo Tico
Seasoned rice with shredded chicken, vegetables and annatto-tinted colour.
Briam
Briam is a distinctive Greek recipe known for mixed summer vegetables roasted slowly with tomato and olive oil.
Buddha’s Delight
A Buddhist-inspired braise of tofu products, mushrooms and vegetables.
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.
Cazuela de Vacuno
Clear beef broth with large pieces of potato, pumpkin, corn and vegetables.
Chả Giò Crispy Spring Rolls
Chả Giò Crispy Spring Rolls is crisp fried rolls filled with pork, mushrooms, noodles and vegetables.
Charquicán
A rustic mash-like stew of beef, potato, pumpkin and seasonal vegetables.
Chikuzenni
Chikuzenni is a distinctive Japanese main rooted in Fukuoka and northern Kyushu, celebrated for chicken and root vege…
Corned Beef with White Sauce
Slow-simmered corned beef served in slices with vegetables and creamy parsley sauce.
Dan Dan Noodles
Sichuan noodles with sesame, preserved vegetables, chilli oil and minced pork.
Dry-Fried Green Beans
Wrinkled green beans stir-fried with aromatics, preserved vegetables and minced meat.
Escudella i Carn d’Olla
Escudella i Carn d’Olla is a distinctive Spanish recipe known for Catalonia's festive broth, pasta, vegetables, chick…
Fasolada
Fasolada is a distinctive Greek recipe known for a nourishing white bean soup with tomato, vegetables and olive oil.
Fiambre Rojo
Fiambre Rojo is a distinctive Guatemalan main rooted in Guatemala City and national All Saints' Day traditions, celeb…
Flaki
A peppery tripe soup enriched with root vegetables and marjoram define this Polish main course, Flaki.
Gado-Gado
Gado-Gado is a distinctive Indonesian starter rooted in Java and urban Indonesian street-food culture, celebrated for…
Gaeng Som Pla
Gaeng Som Pla is a sour, chilli-forward fish curry with vegetables and little or no coconut milk.
Gaeng Tai Pla
Gaeng Tai Pla is an intensely savoury southern curry made with fermented fish innards, chilli and vegetables.
Githeri
Githeri is a Kenyan main defined by maize and beans simmered together, sometimes enriched with vegetables, potatoes o…
Japanese Curry Rice
Japanese Curry Rice is a distinctive Japanese main rooted in Meiji-era adaptation of British-introduced curry, celebr…
Kartoffelsuppe
German Kartoffelsuppe is a hearty potato soup with root vegetables, herbs and often smoked sausage.
Lamb Roast with Mint Sauce
Rosemary-roasted lamb served with crisp potatoes, vegetables and sharp mint sauce.
Lamb Shanks with Red Wine
This New Zealand main course brings together slow-braised lamb shanks in a glossy red-wine sauce with tender vegetabl…
Lengua a la Vinagreta
Lengua a la Vinagreta is thin slices of cooked beef tongue dressed with vinegar, oil, herbs and vegetables.
Mahshi
Egyptian mahshi are vegetables filled with herbed, tomato-seasoned rice and simmered until tender.
Matambre Arrollado
Rolled flank steak filled with vegetables and egg, gently cooked, chilled and sliced into colourful spirals.
Mee Goreng Mamak
Mee Goreng Mamak is a Malaysian main defined by Indian-Muslim stir-fried yellow noodles with tofu, potato, egg, veget…
Momo
This Nepalese starter brings together steamed dumplings filled with seasoned meat or vegetables and served with a sha…
Nabeyaki Udon
Nabeyaki Udon is a distinctive Japanese main rooted in Japanese clay-pot noodle culture, celebrated for udon, dashi…
Oil Down Trini Style
Oil Down Trini Style is a coconut-milk braise of breadfruit, vegetables, dumplings and salted meat.
Pav Bhaji
Pav Bhaji is a distinctive Indian main rooted in Mumbai, celebrated for spiced mashed vegetables, butter and toasted…
Pecel Lele
Pecel Lele is a distinctive Indonesian main rooted in Java, celebrated for fried catfish, raw vegetables and sambal.
Picadillo Mexicano
Picadillo Mexicano is a Mexican main defined by mexican minced beef with potato, tomato and vegetables.
Pide
Pide is boat-shaped baked bread topped with cheese, meat, egg or vegetables.
Poh Pia Tod
Poh Pia Tod is crisp fried spring rolls filled with vegetables and glass noodles.
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.
Roasted Mediterranean Vegetables
Restaurant-style roasted mediterranean vegetables made simple: peppers, courgettes and red onion cooked with garlic, oreg…
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.
Garlic Mashed Potatoes
Creamy mashed potatoes infused with mellow garlic, warm dairy and butter for a comforting side with savoury depth.
Potato Dauphinoise
Thin potato slices baked slowly in cream, garlic and cheese until tender.
Balsamic Glaze
A reduced balsamic vinegar glaze used in thin drizzles. Stop when it coats a spoon because it thickens further as it cool…
Barbecue Glaze
A sticky BBQ glaze built from ketchup or tomato, vinegar, sugar, spice and smoke. Reduce only until glossy so it brushes…
Chimichurri
An Argentine-style herb sauce built from parsley, garlic, oregano, vinegar and olive oil. It should taste lively, green a…
Chinese Curry Sauce
A chip-shop and takeaway-style curry sauce with onion, curry powder, stock and a little sweetness. It should be smooth, m…
Classic Vinaigrette
A basic French-style oil and vinegar dressing. Use roughly three parts oil to one part acid, then adjust sharper for robu…
Flatbread Pizza
Flexible flatbread pizza for grills, ovens and quick toppings.
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.
Gluten-Free Pizza Base
A flexible gluten-free pizza base with crisp edges and enough structure to slice.
Gochujang Sauce
A Korean-style chilli sauce loosened with sesame, soy, rice vinegar and sweetness. It should be spicy, sticky and savoury.
Green Goddess Dressing
A creamy herb dressing with parsley, chives, tarragon, lemon and anchovy or capers. It should taste green, bright and lux…
Katsu Curry Sauce
A Japanese-style curry sauce with onion, carrot, curry powder and stock, blended until smooth. It should be mellow, sweet…
Mint Sauce
A British mint sauce of chopped mint, vinegar, sugar and salt. It should taste sharp and fresh enough to cut through lamb.
Romesco Sauce
A Catalan-style roasted red pepper and nut sauce. Keep some texture so it feels rustic rather than like a smooth dip.
Salsa Verde
An Italian-style green herb sauce with capers, anchovy, parsley, vinegar and olive oil. It is designed to wake up simply…
Scalloped Potatoes
Thinly sliced potatoes baked in seasoned milk or cream until tender, bubbling and golden on top.
Sourdough Pizza Base
Naturally leavened pizza dough with deeper flavour and a crisp-chewy bite.
Tahini Sauce
A Middle Eastern sesame sauce made by whisking tahini with lemon, garlic and water. It may seize at first, then turns cre…
Teriyaki Sauce
A Japanese-inspired sweet soy glaze. Reduce until shiny and spoon-coating, then brush on near the end of cooking so the s…
The Best Stuffed Vegetable Recipes Around the World
Stuffed vegetables turn peppers, tomatoes, aubergines, courgettes, vine leaves and cabbage into complete meals filled wit…
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…
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 Fibre Comeback: Traditional Recipes That Were Ahead of the Trend
The fibre trend is really a return to older food wisdom: vegetables, pulses, bread, grains and salads that make meals col…
The Best Recipes for Vegetarians Who Love Traditional Food
A detailed guide to adventurous vegetarian cooking through traditional recipes and bold vegetable techniques, with dishes…
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 Magic of Fermented Food: Flavour Before Fridges
Fermentation is flavour before fridges. It made food safer, sharper, deeper and more interesting long before anyone talke…
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…
Italian Starters That Prove Simplicity Can Be Spectacular
Italian starters prove simplicity can be spectacular when tomatoes taste of sun, bread is good and olive oil does half th…
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 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…
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…
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.
Paris to the Riviera: A Food and Wine Road Trip Through France
A road trip from Paris to the French Riviera, moving through Lyon and Provence with markets, regional cooking, cheese, br…
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…
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…
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…
British
British cuisine brings together the food traditions of England, Scotland, Wales and Northern Ireland, shaped by farming…
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…
Russian
Russian cuisine reflects vast distances, cold winters, river systems, forests and the food traditions of many peoples wit…
Vietnamese
Vietnamese cuisine balances fresh herbs, rice, noodles, fish sauce, broths, grilled food and pickles with strong regional…
Costa Rican
Costa Rican cuisine is known for straightforward meals built around rice, beans, vegetables, eggs, plantains, seafood and…
Egyptian
Egyptian cuisine is rooted in the Nile valley, where bread, pulses, vegetables, grains and river agriculture have support…
Ethiopian
Ethiopian cuisine is built around communal eating, fermented injera, long-cooked onions, pulses, greens, meat dishes and…
German
German cuisine is a set of regional traditions shaped by grain, pork, dairy, river fish, potatoes, seasonal vegetables an…
Greek
Greek cuisine is grounded in olive oil, vegetables, pulses, grains, seafood, cheese and meat cooked with herbs, lemon and…
Guatemalan
Guatemalan cuisine is rooted in Maya maize, beans, squash, chillies and cacao, with regional traditions shaped by highlan…
Iranian
Iranian, or Persian, cuisine is defined by fragrance, patience and balance. Rice is steamed for separate grains and prize…
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…
Slovenian
Slovenian cuisine sits where Alpine, Mediterranean, Pannonian and Balkan food cultures meet. Dumplings, buckwheat, dairy…
Spanish
Spanish cuisine is built from strongly regional traditions rather than one national formula. Rice dishes, seafood, cured…
Sri Lankan
Sri Lankan cuisine combines rice, coconut, spices, seafood, vegetables and intense condiments with Sinhalese, Tamil, Musl…
Añejo Enchilado
An aged Mexican cheese coated with chilli powder for extra heat and colour.
Boursin
A flavoured soft cheese style popular for spreading and cooking.
Rubing
A fresh goat cheese from Yunnan used in local cooking.
Cheshire
One of Britain’s oldest cheeses, with a crumbly texture and lively tang.
Idiazabal
A Basque sheep’s milk cheese, sometimes lightly smoked, with deep savoury flavour.