
Aïoli
A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic
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A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic

Silky scrambled eggs infused with warm spices and fresh aromatics

Cumin seeds bloom in hot oil; chopped onion is fried until gold; ginger-garlic paste, turmeric, chilli and coriander…

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

Simple tandoori-style chicken thighs marinated in yogurt and spices for tender, flavorful meat

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

Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…

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

BIR chicken handi is the rich ghee-laden curry named for the clay handi pot it traditionally cooks in, the dish that…

Rich, robust, and a thousand times better than store-bought, this authentic enchilada sauce packs serious flavour

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

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

Potato cubes par-boil for 6 minutes to set the inside, drain, dry

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…