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The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia
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The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia

Colombian empanadas are deep-fried half-moons in a vivid yellow-corn casing, sold by the dozen at every street stall in Bogotá and Medellín

Hungarian gulyás soup is the traditional shepherd's pot from the Hungarian plains, named for the cattle herders (gulyás…

Mixed lamb-and-beef mince mixes with grated onion, parsley, allspice, cinnamon and salt

A medium potato grates fine (on a box grater); a small onion grates the same way

Beef strips are marinated briefly in soy and aji amarillo paste

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

Potatoes, carrots and eggs boil separately to keep their texture distinct

Sobrebarriga is the Colombian Sunday cut, a thick whole flank slow-braised until tender and then grilled hard so the…

Steak frites is the French bistro dinner of last resort and first choice, a properly seared steak with hand-cut…

Rich, slow-cooked beef curry with Persian influences, featuring cinnamon, cardamom, and cloves