
Arancini
Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up
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Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up

A loose batter of fine semolina, plain flour, yeast, sugar and warm water rests until bubbly

Brevas con arequipe is the kind of Colombian dessert that takes ten minutes of work and produces something that looks…

Croutons fry in olive oil with garlic

Cheese blintzes are the Eastern European Jewish answer to the crepe-with-filling, paper-thin pancakes wrapped around…

Two mixtures, one tin

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…

Chicken piccata, the Italian-American mid-century classic of pounded chicken cutlets in a lemon-butter-caper pan sauce…

Fasolada is the Greek bean soup that's often called the country's national dish, a slow-cooked pot of haricot beans…

This burger borrows from the souvlaki and bifteki tradition of mainland Greece, where minced lamb or a lamb-beef mix is…

A fine semolina dough mixes with melted butter (and milk/water)

A graham-cracker base is pressed into a 23 cm springform tin and pre-baked for 10 minutes

Noodle kugel is the sweet-savoury Ashkenazi Jewish casserole, wide egg noodles bound in a sweet cream-cheese custard…

Babka, at its sweet best as the chocolate version, turns out to be a wonderful vehicle for savoury fillings

A buttery shortcrust pastry is pressed into a tin; a small piece is reserved for a lattice

Beef meatballs in tomato sauce is the heart of Italian-American home cooking, simple ingredients transformed through…