
Creole Daube
Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…
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Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…

A thick béchamel, three times the flour-to-milk ratio of standard béchamel, is studded with chopped jamón serrano…

Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…

Chile's national pastry, the half-moon empanada that turns up at every Independence Day asado and most Sunday lunches

Ful medames is the breakfast Egypt has been eating since pharaonic times, dried fava beans slow-cooked overnight into…

Hawawshi is the Egyptian street-corner snack you can smell three blocks away, spiced raw mince spread between two…

A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

Mee goreng is the Indonesian-Malay stir-fried noodle dish that turns up at every hawker stall from Jakarta to Penang…

Jägerschnitzel (hunter's schnitzel) is the German answer to schnitzel-with-sauce, breaded pork escalopes finished with a…

Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…

Beef or lamb mince is mixed with grated onion, garlic, fresh parsley and coriander, cumin, paprika, cinnamon, salt and…

Fine bulgur soaks; lamb mince blends with bulgur, grated onion, allspice and salt to a smooth paste; small torpedoes are…

Kofta bil roz is the Egyptian one-dish dinner that builds the whole meal in a single baking dish, meatballs sitting on…

A medium potato grates fine (on a box grater); a small onion grates the same way

Minced beef is mixed with crushed coriander seed, anardana (pomegranate seed) for sourness, finely chopped onion, green…