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28 recipes

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Aussie Burger with Beetroot

Aussie Burger with Beetroot

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.

Australian 40 minutes Serves4
Broccoli-Bacon Salad

Broccoli-Bacon Salad

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.

Sides 30 minutes Serves6
Brown Stew Shrimp and Sweet Potato Grits

Brown Stew Shrimp and Sweet Potato Grits

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.

Jamaican 1 hour Serves4
Buffalo Chicken Stuffed Sweet Potatoes

Buffalo Chicken Stuffed Sweet Potatoes

A lighter remix of the classic Buffalo wings format: the same flavour trio (Frank's RedHot, chicken, blue cheese) without the deep-fryer and without the celery sticks. The sweet potato is the smart move, the natural sugar in a roasted sweet potato is exactly the right counter to Frank's sharp vinegar heat, where a plain baked Russet would just be neutral background. The blue cheese plays its usual cooling-funky role, providing salt and creaminess to bridge the sweet potato underneath and the fiery chicken on top. Three textures stacked: soft caramelised sweet potato flesh, juicy shredded chicken in sauce, cool crumbled blue cheese. Smell is roasted sweet potato hitting Frank's. Genuinely easy weeknight cooking, and even easier with the rotisserie-chicken shortcut: 10 minutes of active work, an hour of mostly-passive oven time. A modern American casual-dinner dish (no traditional roots; it emerged from food blogs and meal-prep culture in the 2010s), and one of the cleaner examples of remixing a bar food into a weeknight meal without losing the flavour identity.

American 1 hour 10 minutes Serves4
Cheesy Jerk Chicken Nachos

Cheesy Jerk Chicken Nachos

A Caribbean-American fusion that works because both food cultures speak the language of "everything on one tray". The base is American nachos: tortilla chips, melted cheese, black beans. On top sits jerk-marinated chicken thigh, which carries the dish's flavour, allspice, Scotch bonnet, nutmeg, cinnamon, thyme, soy and brown sugar blended into a wet jerk paste, marinated into the meat overnight, then oven-baked and sliced. The fresh element on top is a Trinidadian-style fruit chow: diced mango, pineapple, red bell pepper and red onion dressed with lime juice and cilantro. The chow is what makes this work; without it the nachos are just spicy meat-and-cheese, with it the dish has acid, crunch and sweetness to cut through the richness. Smell is melted cheese hitting jerk seasoning, with a citrus-tropical lift from the chow on top. Not difficult but it's three components running on different timelines, so plan ahead. A modern party-and-Super-Bowl-tray dish rather than something a Kingston grandmother makes, popularised by Caribbean-American food bloggers in the 2010s.

Jamaican 5 hours 30 minutes Serves4
Chili Cheese Dip

Chili Cheese Dip

Ground beef browns in a wide oven-safe skillet with onion and garlic. Spices (chilli powder, cumin, oregano, smoked paprika) bloom in the fat. Tomato passata, kidney beans, a splash of stock, salt and pepper simmer for 20 minutes to thicken. Surface scatters with a thick layer of grated cheese (cheddar + Monterey Jack). Goes under a hot grill for 4-5 minutes till bubbling and crisped at the edges. Tops with sliced spring onion, jalapeños, soured cream. Eats hot with tortilla chips.

Snacks 45 minutes Serves6-8
Ema Datshi

Ema Datshi

Bhutan's national dish, built on an honest two-ingredient premise: chillies and cheese, in roughly equal volume. The flavour is two things held in tension. The fierce burn of green chillies (jalapeños standing in for the hotter, more floral local Bhutanese varieties) on one side, the funky salty richness of blue cheese (Stilton or Gorgonzola standing in for the traditional yak cheese) on the other. The dairy fat tempers the burn just enough that you can actually eat it, but only just. The burn is the point. You build the dish out with beef, potato and tomato into a proper stew, and everything goes into the pot together to simmer until the cheese melts down into a fierce, creamy, chilli-flecked sauce. Eaten with red Bhutanese rice at most meals in Bhutan. Halve the chilli count the first time you cook it; the locals will laugh, but you'll be able to taste your next meal.

Bhutanese 50 minutes Serves6
Horiatiki (Greek Village Salad)

Horiatiki (Greek Village Salad)

Tomatoes cut into thick wedges, cucumber peeled in stripes and cut into chunky rounds, red onion sliced thin and soaked in cold water 5 minutes (mellows the bite), green bell pepper sliced into rings, kalamata olives stoned or whole at the cook's discretion. Pile in a shallow bowl. A whole slab of feta sits on top, uncrumbled, dignified. Olive oil pours over, red-wine vinegar splashes, oregano sprinkles. Rest for 10 minutes before serving so the tomato juices mix with the oil.

Sides 15 minutes Serves4
Kewa Datshi

Kewa Datshi

The gentler, more domestic cousin of ema datshi: a Bhutanese family supper of potatoes simmered with chilli and cheese into a creamy, lively sauce. You slice waxy potatoes into thin rounds and drop them into a single pot with green chillies, onion, garlic, butter and the cheese mixture, then cover with water and simmer for about twenty-five minutes until the potatoes are tender and the cheese has melted into a thick, pale-yellow chilli-flecked sauce. The technique is the simplest in Bhutanese cooking: everything goes in together and cooks down without ceremony. The art is in the chilli-to-cheese ratio. More chilli and the dish reads as fiery; more cheese and it reads as rich. Either way it's eaten with red Bhutanese rice, the potatoes half-melting into the rice as you spoon.

Bhutanese 35 minutes Serves4
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