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A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato sauce sharpened with red wine, vinegar, Worcestershire and Tabasco. Two kinds of salami sit beneath grated mozzarella and cheddar, with jalapeños scattered on top. The pan technique gives a chewy crumb and a crisp, cheese-lacquered base.
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated parmesan and beaten egg to bind. Filling, a stew of beef-and-pork ragù with peas, OR a cube of mozzarella, sits in the centre of each ball. Hands wet with water shape the rice around the filling into a tight orange-sized ball (or cone, for the Catania style). Each ball is rolled first in flour, then in beaten egg, then in fine breadcrumbs (or in the doubled-up "panata" mix of flour + water for the Sicilian original). Deep-fried at 180°C in 4-5 cm of oil for 4-6 minutes per ball until deep gold. Drained on kitchen paper; eaten warm.
Masarepa (pre-cooked, instant white maize flour, sold as "masarepa", "harina pan", or "P.A.N."), warm water and salt are mixed to a soft dough that rests for 5 minutes to hydrate. Cheese is folded in; the dough is shaped into discs about 1 cm thick. They are cooked in a dry hot pan first to set the surface, then given a thin coat of butter and cooked to deep golden on both sides. The cheese melts inside.
A loose batter of fine semolina, plain flour, yeast, sugar and warm water rests until bubbly. Small disks are poured onto a hot dry pan and cook one side only, bubbles rise and burst, the top setting porous and lacy. Each disk is folded around a filling (sweetened cheese or spiced walnut), pinched into a half-moon, then fried in oil until deep golden. Cold sugar syrup is poured over hot pancakes; serve immediately.
The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth century when European immigrants and returning soldiers reshaped the corner takeaway. What distinguishes it from any American or British burger is the insistence on tinned pickled beetroot, a slice of canned pineapple, a fried egg and rashers of streaky bacon, all stacked under a thick beef patty on a toasted bun. The beetroot is non-negotiable: it stains the bread, it stains your fingers, it leaks down your wrist, and it is the entire point. The combination sounds chaotic but works because each layer plays a clear role: sweet pineapple against salty bacon, earthy beetroot against rich egg yolk, sharp tomato chutney cutting through melted cheese. The patty itself is generously sized, hand-shaped, and seasoned simply so the toppings can do the talking. Difficulty is low; the only real skill is timing several pans at once so the egg, bacon and patty all arrive hot together. This is not delicate food. It is built to be eaten leaning forward over a paper wrapper with napkins and a cold drink. Serve it at a backyard barbecue and watch grown adults negotiate the architecture of the bite.
A rich and elegant chocolate cheesecake with a delicate shortcrust pastry base, silky chocolate-cream cheese filling, and a distinctive espresso-coffee liqueur sauce. This sophisticated dessert balances the intensity of chocolate with the subtle bitterness of coffee, creating a complex flavor profile suitable for elegant entertaining.
Soft flour tortillas, thicker than Mexican ones, are griddled until lightly blistered. While still warm, they're spread with hot refried beans, drizzled with mantequilla, sprinkled with salty crumbled cheese, then folded in half. Eaten in hand. Add-ons are layered before the fold. Done in 20 seconds at the stand.
A good bánh mì is mostly assembly. The bread should be light and crackly, the pâté smeared on thickly, the mayo generous, the meat layered cold and the herbs and pickles loaded right to the edges. A short blast in a hot oven is what crisps the loaf; the filling goes in straight after. Eat standing up over the sink.
This comforting beef and wine soup from the Italian Alps combines rich beef stock with white wine for a warming broth. Topped with cinnamon-spiced toasted bread and creamy Parmesan, it's a simple yet elegant dish that highlights the region's culinary influences. Perfect for a cozy meal.
This Tex-Mex-inspired beef enchilada recipe is richly seasoned, easy to make, and always such a crowd favourite. Tender flour tortillas are filled with seasoned ground beef and black beans, rolled, and smothered in homemade red enchilada sauce, then topped with melted cheese and fresh coriander for a comforting, flavourful dish.
Beef Tagliata is an elegant simplicity itself: thick-cut sirloin seared until a golden crust forms, rested to retain its juices, then sliced thin. The accompanying rosemary-infused oil with lemon zest and juice creates a sophisticated dressing that adds depth without heaviness, while peppery rocket and Parmesan shavings provide textural contrast. This is a dish that celebrates the quality of the beef and the importance of proper technique.
Rice flour, glutinous rice flour, sugar, baking powder and salt are sifted together. Coconut milk, melted butter and beaten eggs are whisked in until smooth. A banana leaf lines a cake tin (or individual ramekins), brushed with butter. The batter is poured in to 2 cm depth. Baked at 200°C 15 minutes; salted egg slices and grated cheese are pressed on top; baked another 10 minutes. Finished with butter, sugar and a thick layer of fresh grated coconut.
The Cajun take on mac and cheese, with the Southern heat dial turned up to where you'd expect at a Louisiana cookout. You build a creamy béchamel base, fold in sharp white cheddar with a generous splash of hot sauce and a hit of Cajun seasoning, then toss the lot through hot pasta until every shape is coated. The whole thing goes into a baking dish, gets a topping of more grated cheese, and slides under a hot grill until the top is bubbling and freckled deep gold. Eaten as a side at a barbecue or as the centre of a weeknight plate with a green salad and a beer. Comfort food with backbone.
Ready-rolled all-butter puff pastry cuts into 12 squares (about 12 × 12 cm). Cheese filling: feta + ricotta + egg + parsley + nutmeg + pepper, mashed to a thick paste. Filling spoons onto each square; corners fold across to a triangle; edges crimp with a fork. Brushes with egg wash; sprinkles with sesame and nigella seeds. Bakes for 25 minutes at 200°C till deep gold and puffed.
Whole brown figs simmer slowly in a syrup of brown sugar, water, cinnamon and cloves until they're tender and the syrup has thickened to glossy. Off the heat, each fig gets cut almost through and stuffed with a generous spoonful of arequipe. Served warm or chilled, with extra syrup spooned over.
The filling is built in a small bowl: drained tinned tuna, finely-chopped onion, parsley, capers, harissa, salt. A square of malsouka (or two stacked sheets of filo) is laid flat. Half the filling is spread on one half of the sheet; an egg is cracked into a small well on top; the other half folds over. The seam is pinched; the brik slides into hot oil for 90 seconds, out crisp and golden, yolk still soft.
Filling: fresh cheese (ricotta, paneer, or feta + cream cheese) mashes with a beaten egg, chopped parsley, mint, ground cumin and a pinch of black pepper. Warka pastry (or filo) strips lay flat. A teaspoon of filling sits at one end; the strip folds flag-style up the strip, forming a triangle. Edges seal with egg-wash or water. Deep-fries for 2-3 minutes till deep gold. Drains on a rack. Eats warm.
Broccoli-bacon salad is a fixture of American potlucks, summer cookouts, and church suppers, especially across the Midwest and South where it earned the affectionate nickname "broccoli crunch". Its origins sit somewhere in 1980s home cooking, when raw vegetable salads bound in creamy dressings became a casserole-era staple, and it has stuck around because the formula is so satisfying. Broccoli is treated like a salad leaf here rather than a hot vegetable, broken into bite-sized florets that stay assertively crunchy and grassy under the dressing. Crisp bacon adds smoke and salt, red onion brings a clean sharpness, sunflower seeds contribute a nutty crunch, and dried cranberries (or raisins, in older versions) drop little pockets of chewy sweetness across the bowl. The dressing is the secret. A glossy emulsion of mayonnaise, cider vinegar, and just enough sugar to round things out, it coats every floret without weighing them down. The salad is genuinely simple to make and improves with a short rest in the fridge, where the broccoli softens just slightly and absorbs the flavours of the dressing. It pairs wonderfully with grilled chicken, pulled pork, hamburgers, or a baked ham. Once you have made it, you understand why every American family seems to claim a version as their own.
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums, slow heat, savoury depth. The brown stew base on top of the dish is Jamaican, bell peppers, carrot, Scotch bonnet, ginger, browning sauce, that mahogany-coloured gravy with the unmistakable allspice-and-thyme signature, and the bed underneath is from Lowcountry Charleston, where sweet potato grits enriched with butter, half-and-half and gouda are a long-running modern Southern restaurant standard. The shrimp themselves are quick-cooked and sweet, picking up the brown stew sauce. Two textures stacked: silky-rich grits, brothy stew on top with bite from the diced peppers and carrot. Smell is sweet-onion-and-browning-sugar over the corn-sweet base of the grits. Not difficult but it's two pans running at once, so timing matters; the grits hold on a low warm setting while the shrimp cook quickly. A modern fusion rather than a traditional dish, popularised by Black American chefs in the 2010s exploring the points of overlap between Lowcountry and Caribbean cookery.
Cubed ripe tomatoes sit with salt, olive oil, basil and a touch of red wine vinegar for 30 minutes to release juice and meld. Country-style bread is sliced 2 cm thick and toasted hard on a grill, in a pan, or under a high broiler until both sides are deeply golden with charred edges. While still warm, each slice is rubbed with a raw garlic clove (the rough bread surface acts as a grater, embedding garlic essence into every fibre) and drizzled with extra-virgin olive oil. The macerated tomato mixture is spooned onto each slice; eaten within 60 seconds before the bread goes soft.