
Bandeja Paisa
Bandeja paisa is the lunch the Antioquia coffee-region farmers ate before going back out to the fields, a flat platter…
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Bandeja paisa is the lunch the Antioquia coffee-region farmers ate before going back out to the fields, a flat platter…

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

Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…

Strips of fillet or sirloin sear hard in a hot pan and lift out so they don't overcook

A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…

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

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

Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water

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

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

Beef or goat is parboiled with onion, stock cube and salt to make a base stock

The combination of already flavourful spiced beef with the particularly fiery salsa makes this burrito a force to be reckoned with

The fully loaded burrito is where all of your hard work and efforts come together to repay you in full

The kind of weeknight rice bowl that punches well above its ingredient list and the time it asks of you