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Ada Pradhaman
Ada Pradhaman is a distinctive Indian dessert rooted in Kerala, celebrated for rice ada, jaggery, coconut milk and co…
Agnolotti del Plin
Agnolotti del Plin is a distinctive Italian recipe associated with Piedmont. They are famous for their tiny size and…
Aji de Gallina
This Peruvian main course brings together shredded chicken in a creamy sauce of ají amarillo, bread, milk, nuts and c…
Alfajores Chilenos
Delicate biscuit sandwiches filled with manjar and often edged with coconut.
Aloo Sadheko
Aloo Sadheko is a Nepalese starter built around boiled potato tossed with sesame, chilli, mustard oil, coriander and…
Apricot Chicken
Chicken braised in a glossy sweet-savoury apricot sauce with onion and herbs.
Arancini di Riso
Arancini di Riso is a distinctive Italian recipe associated with Sicily. They are famous for the combination of a cri…
Arnaki Fricassee
Arnaki Fricassee is a distinctive Greek recipe known for tender lamb cooked with greens and finished with avgolemono.
Arroz con Leche
Arroz con Leche is a distinctive Spanish recipe known for slow-cooked rice pudding scented with lemon peel and cinnam…
Arroz con Leche
Creamy cinnamon rice pudding scented with citrus and enriched with milk.
Arroz con Leche Cubano
Cuban arroz con leche is a slow-cooked rice pudding scented with cinnamon, citrus peel and vanilla.
Arroz con Pato
Duck cooked with coriander, dark beer and rice until the grains absorb a deeply savoury green broth define this Peruv…
Arroz con Pollo Tico
Seasoned rice with shredded chicken, vegetables and annatto-tinted colour.
Arroz de Carreteiro
Rice cooked with dried or leftover beef, onion and garlic in a robust southern one-pot dish.
Arroz Negro
Arroz Negro is a distinctive Spanish recipe known for black squid-ink rice with cuttlefish, seafood stock and allioli.
Asado Argentino
Argentina’s communal mixed grill of beef, sausages and offal cooked slowly over glowing embers.
Asado Uruguayo
Asado Uruguayo is mixed cuts of beef and sausages cooked slowly over wood embers on a parrilla.
Aşure
Aşure is a ceremonial pudding of grains, pulses, dried fruit and nuts.
Ayam Percik
Ayam Percik is a Malaysian main defined by grilled chicken repeatedly basted with a spiced coconut sauce until smoky…
Baccalà alla Vicentina
Baccalà alla Vicentina is a distinctive Italian recipe associated with Vicenza, Veneto. It is famous for the transfor…
Backhendl Salad
Crisp Styrian fried chicken on dressed leaves with pumpkin seed oil.
Bagna Cauda
Bagna Cauda is a distinctive Italian recipe associated with Piedmont. It is famous for its unapologetically intense f…
Baião de Dois
Rice and beans cooked together with cheese, herbs and cured meat.
Bake and Shark
Bake and Shark is fried shark in fluffy fried bread, piled with salad, sauces and chutneys.
Bakso
Bakso is a distinctive Indonesian main rooted in urban street-food culture across Indonesia, celebrated for springy m…
Bakwan Jagung
Bakwan Jagung is a distinctive Indonesian starter rooted in Indonesian home and street cooking, celebrated for sweetc…
Balık Ekmek
Balık Ekmek is grilled fish in bread with onion, salad and lemon.
Bangus Sisig
Bangus sisig replaces pork with crisp milkfish tossed with onion, chilli, calamansi and creamy seasoning.
Bánh Bột Lọc
Bánh Bột Lọc is translucent tapioca dumplings filled with prawn and pork.
Barbacoa de Borrego
Barbacoa de Borrego is a Mexican main defined by slow-cooked lamb barbacoa with consomé.
Barbecue Snags with Onions
Juicy sausages from the barbecue tucked into bread with sweet browned onions and tomato sauce.
Barbecued Snapper with Lemon
Barbecued Snapper with Lemon is a New Zealand main course built around whole or filleted snapper cooked over a barbec…
Barramundi Fish Cakes
Golden fish cakes with flaked barramundi, potato, herbs and lemon.
Barreado
Paraná beef stew sealed in a clay pot and cooked until the meat collapses into its gravy.
Barszcz with Uszka
Barszcz with Uszka is a Polish main course built around clear beetroot broth served with tiny mushroom-filled dumplin…
Beef and Ale Pie
Tender beef in ale-rich gravy beneath a crisp pastry lid.
Beef Rendang
Beef Rendang is a Malaysian main defined by beef slowly reduced in coconut milk, lemongrass, galangal and spices unti…
Beef Sausages with Onion Gravy
Browned beef sausages with silky onion gravy and creamy mashed potato.
Beggar’s Chicken
Whole chicken wrapped and sealed before slow cooking to trap aromatic juices.
Bene Balls
Bene Balls is dense sesame sweets bound with caramelised sugar and warming spice.
Bengali Kosha Mangsho
Bengali Kosha Mangsho is a distinctive Indian main rooted in Bengal, celebrated for mutton slowly browned with onions…
Berber Vegetable Tagine
Berber Vegetable Tagine is a Moroccan main defined by layered vegetable tagine with potatoes, carrots, courgettes, to…
Berner Platte
Berner Platte is a Swiss main course centred on berner platte.
Bhajia za Kunde
Bhajia za Kunde is a Tanzanian starter centred on black-eyed peas in the style of Swahili coast snack stalls.
Biber Dolması
Biber Dolması is peppers filled with rice, herbs and sometimes minced meat.
Bibingka
Bibingka is a Filipino rice cake baked in banana leaves and traditionally topped with salted egg, cheese, butter and…
Bicol Express
Bicol Express is pork cooked in coconut milk with shrimp paste and generous chilli.
Bife de Chorizo con Chimichurri
A thick, juicy strip steak grilled hard and served with sharp parsley-and-garlic chimichurri.
Bigos
Bigos is a Polish main course built around a long-cooked hunter's stew of sauerkraut, fresh cabbage, meats, mushrooms…
Bisi Bele Bath
Bisi Bele Bath is a distinctive Indian main rooted in Karnataka, celebrated for rice, lentils, vegetables, tamarind a…
Bissara
Bissara is a Moroccan starter defined by rustic Moroccan split broad bean soup finished with cumin, paprika and olive…
Blanquette de Veau
Blanquette de Veau is a distinctive French recipe known for veal simmered gently in a pale, creamy sauce.
Bò Lá Lốt
Bò Lá Lốt is seasoned beef wrapped in aromatic betel leaves and grilled.
Bobó de Camarão
Prawns in a velvety cassava and coconut sauce scented with dendê and coriander.
Bobotie
Bobotie is a South African main course centred on spiced mince bake with custard.
Bobotie Bites
Bobotie Bites is a South African starter centred on Cape Malay mince tartlets.
Boerewors with Pap and Chakalaka
Boerewors with Pap and Chakalaka is a South African main course centred on grilled sausage with maize and relish.
Boeuf Bourguignon
Boeuf Bourguignon is a distinctive French recipe known for beef slowly braised with red wine, bacon, mushrooms and on…
Bograč
Bograč is a Slovenian main course centred on bograč.
Boil Up with Pork and Watercress
A distinctive New Zealand main course: pork bones simmered with potatoes, kūmara, doughboys and peppery watercress.
Bolognese
Bolognese is a distinctive Italian recipe associated with Bologna and Emilia-Romagna. It is famous for depth created…
Bouillabaisse
Bouillabaisse is a distinctive French recipe known for a Marseille fish stew served with rouille and bread.
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.
Bramborove Knedliky with Smoked Meat
Bramborové knedlíky with smoked meat pairs potato dumplings with savoury pork and cabbage or onions.
Brandade de Morue
Brandade de Morue is a distinctive French recipe known for salt cod whipped with olive oil, garlic and milk.
Bratwurst mit Sauerkraut
Bratwurst mit Sauerkraut pairs browned German sausages with tangy fermented cabbage and mustard.
Briam
Briam is a distinctive Greek recipe known for mixed summer vegetables roasted slowly with tomato and olive oil.
Bubble and Squeak
Fried leftover potatoes and greens with crisp edges and a soft, savoury centre.
Bubur Sumsum
Bubur Sumsum is a distinctive Indonesian dessert rooted in Java, celebrated for rice-flour porridge, coconut milk and…
Buckwheat Kasha with Mushrooms
Toasted buckwheat groats cooked until separate and nutty, then combined with onions and mushrooms define this Russian…
Budino di Riso
Budino di Riso is a distinctive Italian recipe associated with Tuscany, especially Florence. It is famous for an unus…
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.
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.
Potato Dauphinoise
Thin potato slices baked slowly in cream, garlic and cheese until tender.
Aloo Gobi Potatoes
Potatoes cooked with cauliflower, spices, turmeric and aromatics.
Apple Sauce
A simple apple sauce cooked until soft, then mashed or blended. Keep it gently sharp so it lifts pork and rich roasts.
Asparagus with Hollandaise Crumbs
Restaurant-style asparagus with hollandaise crumbs made simple: asparagus cooked with lemon butter, parmesan breadcrumbs…
Aubergine Caponata
Restaurant-style aubergine caponata made simple: aubergine cooked with tomato, celery, capers, olives, vinegar, basil and…
Baked Tomatoes with Herb Crumbs
Restaurant-style baked tomatoes with herb crumbs made simple: large tomatoes cooked with breadcrumbs, garlic, parsley, th…
Balsamic Mushrooms
Restaurant-style balsamic mushrooms made simple: chestnut mushrooms cooked with garlic, thyme, balsamic vinegar, soy sauc…
Braised Leeks with Parmesan
Restaurant-style braised leeks with parmesan made simple: leeks cooked with white wine, stock, thyme, butter, lemon and p…
Bravas Style Roasted Peppers
Restaurant-style bravas style roasted peppers made simple: peppers cooked with smoked paprika, garlic, tomato paste, sher…
Brown Butter Sage Sauce
A quick Italian-style butter sauce where butter is cooked until nutty and finished with crisp sage. It should smell toast…
Brown Butter Savoy Cabbage
Restaurant-style brown butter savoy cabbage made simple: Savoy cabbage cooked with brown butter, sage, garlic, lemon and…
Bubble and Squeak
British leftover potato and greens fried into a crisp, savoury cake.
Buffalo Chicken Pizza
A tangy spicy chicken pizza with buffalo sauce and blue cheese or ranch.
Burnt Butter Broccoli Stems
Restaurant-style burnt butter broccoli stems made simple: broccoli stems and florets cooked with brown butter, garlic, le…
Butter Braised Spring Greens
Restaurant-style butter braised spring greens made simple: spring greens cooked with garlic, vegetable stock, butter, lem…
Buttered Peas with Mint
Restaurant-style buttered peas with mint made simple: peas cooked with butter, mint, lemon zest, spring onion and white p…
Caramelised Onion and Cabbage
Restaurant-style caramelised onion and cabbage made simple: green cabbage and onions cooked with garlic, thyme, cider vin…
Cauliflower Cheese
Restaurant-style cauliflower cheese made simple: cauliflower cooked with mustard cheddar sauce, nutmeg, parmesan and cris…
Charred Hispi Cabbage with Miso Butter
Restaurant-style charred hispi cabbage with miso butter made simple: hispi cabbage cooked with white miso, butter, garlic…
Charred Peppers with Basil
Restaurant-style charred peppers with basil made simple: bell peppers cooked with garlic, red wine vinegar, capers, basil…
Charred Sweetcorn with Chilli Lime Butter
Restaurant-style charred sweetcorn with chilli lime butter made simple: sweetcorn cooked with lime zest, smoked paprika…
Charred Tenderstem with Garlic Yoghurt
Restaurant-style charred tenderstem with garlic yoghurt made simple: Tenderstem broccoli cooked with garlic yoghurt, lemo…
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.
The Best Traditional Recipes for Beginners
Traditional cooking does not have to be intimidating. Start with forgiving dishes that teach sauces, roasting, rice, past…
Best Wine With Mozzarella and Burrata
Fresh mozzarella and burrata are about milk, cream, tomato, basil and olive oil, so keep the wine bright, gentle and refr…
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…
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.
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…
New York to Florida on a Motorcycle: Riding America’s East Coast
A motorcycle journey down America's East Coast from New York to Florida, stopping in Philadelphia, Washington, Charleston…
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…
Best Wine With Camembert
Camembert can be mushroomy, buttery and bold, so the best pairings include cider, Champagne-style wine, Pinot Noir and Ch…
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…
Sparkling Wine Explained: Champagne, Prosecco, Cava and Beyond
Bubbles are not only for celebrations. Sparkling wine loves salt, crunch, seafood, cheese, brunch and almost anything fri…
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…
Rye Bread Explained: Dark, Dense and Full of Character
Rye bread belongs to colder climates, smoked fish, cured meats, pickles, soups and cheeses with enough strength to meet i…
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…
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…
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…
Croatian
Croatian cuisine changes sharply between the Adriatic coast, Istria, Dalmatia, Slavonia and the mountainous interior. Oli…
Cuban
Cuban cuisine combines Spanish and Canary Island traditions, African foodways, Caribbean produce and later Chinese influe…
Egyptian
Egyptian cuisine is rooted in the Nile valley, where bread, pulses, vegetables, grains and river agriculture have support…
Greek
Greek cuisine is grounded in olive oil, vegetables, pulses, grains, seafood, cheese and meat cooked with herbs, lemon and…
Indian
Indian cuisine is a network of regional and community traditions shaped by climate, religion, agriculture, trade and migr…
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…
Mexican
Mexican cuisine rests on Indigenous food systems centred on maize, beans, squash and chillies, enriched by regional agric…
Moroccan
Moroccan cuisine combines Amazigh foundations, Arab and Andalusi influence, Atlantic and Mediterranean produce, Saharan t…
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…
Swiss
Swiss cuisine is shaped by Alpine farming, cantonal identity and the meeting of German, French and Italian-speaking regio…