
Américaine Sauce
A luxurious, amber-hued sauce featuring tender lobster meat and shells creating a rich, umami-forward base
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A luxurious, amber-hued sauce featuring tender lobster meat and shells creating a rich, umami-forward base

A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato…

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

Fine bulgur (#1 grade) soaks in hot water until soft and fluffy

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

Green papaya is peeled, seeded and shredded on a coarse grater

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

The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced…

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

The Bahamas' Saturday-morning hangover cure, the breakfast bowl that arrives steaming in fish shacks and family kitchens…

A whole aubergine is charred directly over a gas flame until the skin is blackened and the flesh inside is soft

Rice flour, turmeric, coconut milk and water make a thin yellow batter

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

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