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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…
Asado Argentino
Argentina’s communal mixed grill of beef, sausages and offal cooked slowly over glowing embers.
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.
Chicken Teriyaki
Chicken Teriyaki is a distinctive Japanese main rooted in Japanese glaze-and-grill techniques, celebrated for chicken…
Choripán Argentino
Smoky grilled chorizo in crusty bread with bright chimichurri or salsa criolla.
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…
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.
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…
Mishkaki ya Kuku
Mishkaki ya Kuku is a Tanzanian starter centred on chicken thigh in the style of coastal grill stalls.
Mishkaki ya Ng'ombe
Mishkaki ya Ng'ombe is a Tanzanian starter centred on beef cubes in the style of Dar es Salaam street grills.
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.
Moreton Bay Bugs with Garlic Butter
Split Moreton Bay bugs grilled until just opaque and basted with garlic-herb butter.
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…
Otak-Otak Ikan
Otak-Otak Ikan is a distinctive Indonesian starter rooted in coastal Indonesia, celebrated for spiced fish paste, coc…
Pacú a la Parrilla
Rich river fish grilled over embers with lemon, garlic and herbs.
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.
Provoleta con Chimichurri
A thick round of provolone grilled until blistered outside and molten within, finished with oregano and chimichurri.
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.
Souvlaki
Souvlaki is a distinctive Greek recipe known for marinated meat grilled on skewers and served with lemon, pita and sa…
Unadon
Unadon is a distinctive Japanese main rooted in Edo-period eel restaurants, celebrated for glazed grilled eel over ri…
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.
Espetada Madeirense
Madeiran beef skewers rubbed with garlic and bay, grilled over fierce heat.
Lamb Chops with Peas and Mash
Grilled lamb chops served with buttery mash, sweet peas and pan gravy.
Sardinhas Assadas
Charcoal-grilled sardines with sea salt, lemon and roasted peppers.
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.
Barbecued Lamb Chops
Charred lamb chops seasoned simply and served hot from the barbecue with lemon and herbs.
Berenjenas en Escabeche
Silky aubergine preserved with vinegar, garlic, oregano, chilli and olive oil.
Bhajia za Kunde
Bhajia za Kunde is a Tanzanian starter centred on black-eyed peas in the style of Swahili coast snack stalls.
Bruschetta
Bruschetta is a distinctive Italian recipe associated with Central Italy, with variations throughout the country. Bru…
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…
Kangaroo Skewers with Bush Tomato Relish
Lean kangaroo skewers seared quickly and served with a tangy native bush-tomato relish.
Kashata ya Karanga
Kashata ya Karanga is a Tanzanian dessert centred on peanuts and sugar in the style of street sweets and tea tables.
Kielbasa with Sauerkraut
Smoked or fresh Polish sausage cooked with tangy sauerkraut, onion and spices define this Polish main course, Kielbas…
Kuku wa Mchuzi wa Karanga
Kuku wa Mchuzi wa Karanga is a Tanzanian main course centred on chicken and groundnut sauce in the style of home cook…
Larb Gai
Larb Gai is a warm minced-chicken salad sharpened with lime, fish sauce, chilli, herbs and toasted rice.
Mchicha wa Nazi
Mchicha wa Nazi is a Tanzanian main course centred on amaranth greens in the style of home kitchens and coastal table…
Mchuzi wa Kuku
Mchuzi wa Kuku is a Tanzanian main course centred on chicken in the style of home kitchens across Tanzania.
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 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.
Salsa Roja
A Mexican red salsa made with tomatoes, chilli, onion and garlic. Roast the vegetables for deeper sweetness and smoke.
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…
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…
Flatbreads Around the World
Flatbreads are some of the oldest and most useful breads, made for scooping, wrapping, grilling and sharing across many f…
The Best Recipes for Meat Lovers
Meat dishes become memorable when the cut, heat and seasoning make sense together. Roasts, grills, braises and smoke Meat…
10 Dishes That Tell the Story of Africa’s Food Cultures
This article explores African food through dishes that show trade, landscape, celebration, street food, spice and the pra…
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…
The World’s Best Food for Sharing
The best sharing food makes the table louder. It gives people something to tear, dip, pass, top, scoop or argue over. Why…
The Best Traditional Recipes for Beginners
Traditional cooking does not have to be intimidating. Start with forgiving dishes that teach sauces, roasting, rice, past…
Exploring South America: Rio to Santiago via Iguazu, Buenos Aires and Patagonia
An 11-day journey from Rio to Santiago through Iguazu, Buenos Aires and Patagonia, mixing famous sights with neighbourhoo…
Bumpy Coaches from Nairobi to Dar es Salaam: An East African Journey to Zanzibar
An overland East African journey by buses and coaches from Nairobi through Arusha and Kilimanjaro to Dar es Salaam, finis…
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…
Naan Bread Explained: The Tandoor Bread That Travels With Curry
Naan is soft, blistered and made for tearing, scooping and chasing curry sauce from the plate.
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…
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…
Brazilian
Brazilian cuisine reflects Indigenous food knowledge, Portuguese colonisation, African diaspora traditions and later migr…
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…
Filipino
Filipino cuisine combines Austronesian foodways, regional agriculture, Chinese trade, Spanish colonial influence and Amer…
Greek
Greek cuisine is grounded in olive oil, vegetables, pulses, grains, seafood, cheese and meat cooked with herbs, lemon and…
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…
Lebanese
Lebanese cuisine is shaped by the eastern Mediterranean coast, mountain agriculture and a strong culture of mezze and hos…
Malaysian
Malaysian cuisine grows from Malay, Chinese, Indian, Indigenous and Peranakan traditions shaped by maritime trade. Coconu…
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…
Portuguese
Portuguese cuisine is shaped by the Atlantic coast, olive groves, wheat and maize farming, convent baking and a long mari…
South African
South African cuisine reflects Indigenous Khoisan and African foodways, Dutch and British settlement, enslaved communitie…
Spanish
Spanish cuisine is built from strongly regional traditions rather than one national formula. Rice dishes, seafood, cured…
Tanzanian
Tanzanian cuisine connects mainland grain and pastoral traditions with Lake Victoria fish, highland produce and the spice…
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.
Caciocavallo
A pear-shaped southern Italian cheese traditionally hung in pairs to mature.
Halloumi
A high-melting brined cheese from Cyprus, ideal for grilling.
Majorero
A Canary Islands goat cheese often rubbed with paprika or oil.
Oscypek
A smoked Polish mountain cheese with decorative spindle shape.
Paneer
A fresh Indian cheese that holds its shape in curries and grilling.
Panela
A fresh Mexican basket cheese that holds its shape when heated.
Queijo Coalho
A firm Brazilian cheese that grills well without melting away.
Rubing
A fresh goat cheese from Yunnan used in local cooking.
Rushan
A Bai minority cheese from Yunnan, often grilled or fried.
Scamorza
A firm mozzarella-like cheese often sold smoked and excellent for melting.
Sulguni
A Georgian brined cheese known for stretch and tang.