
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
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Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…

Bibingka is the Filipino Christmas-season rice cake sold from baskets outside churches across the country during the…

Ricotta is drained in muslin for at least 4 hours (overnight ideal) to lose the wet whey

Cheese blintzes are the Eastern European Jewish answer to the crepe-with-filling, paper-thin pancakes wrapped around…

Two mixtures, one tin

Chicken piccata, the Italian-American mid-century classic of pounded chicken cutlets in a lemon-butter-caper pan sauce…

Feteer meshaltet is the Egyptian layered pastry the country has been baking in clay ovens since pharaonic times, a…

A spiced flaky pastry from Azerbaijan's tea table, traditionally baked for Novruz alongside pakhlava and shekerbura…

Make a stiff mac-and-cheese, sharp cheddar, parmesan, a touch of mustard, just enough béchamel to bind, no more

Maultaschen are the Swabian dumplings the German monks supposedly invented to hide forbidden meat during Lent (the local…

Moussaka is the Greek tradition of layered aubergine and lamb baked under a thick blanket of bechamel, the dish that…

A graham-cracker base is pressed into a 23 cm springform tin and pre-baked for 10 minutes

Noodle kugel is the sweet-savoury Ashkenazi Jewish casserole, wide egg noodles bound in a sweet cream-cheese custard…

Pastitsio is the Greek pasta bake, sometimes called the Greek answer to lasagne, big tubes of pasta tossed in butter and…

Babka, at its sweet best as the chocolate version, turns out to be a wonderful vehicle for savoury fillings