
Aushak
Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

Pork shoulder, beef, smoked sausage and bacon all brown separately, then meet sauerkraut, fresh cabbage, dried porcini…

Birria is a Mexican braise of long, patient ambition

Rib-eye or sirloin sliced paper-thin sits in a marinade of soy, brown sugar, sesame oil, garlic, ginger and grated Asian…

The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia

Ground beef browns in a wide oven-safe skillet with onion and garlic

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

The corn tortilla burrito is the Atlantic City regional variant of the dish, where local Mexican-American kitchens…

A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…

Beef (or goat, or prawns) parboils briefly

Colombian empanadas are deep-fried half-moons in a vivid yellow-corn casing, sold by the dozen at every street stall in Bogotá and Medellín