
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

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

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

A dark, brown-roux-thickened stew that sits closer to Louisiana gumbo than to Jamaican brown stew chicken, a tell of how…

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

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

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces

Birria is a Mexican braise of long, patient ambition

A fish stock built from heads and bones is enriched with tomato, fennel, leek, saffron and orange peel

A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…

Mauritian cuisine is a layered conversation between Indian, African, Chinese and French traditions, and cari poulet is…

A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work

Onion is softened in oil; garlic, ginger and curry powder bloom

Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…