Bánh Xèo Chay
Rice flour, turmeric, coconut milk and water make a thin yellow batter
Vietnamese
Discover · complex + garlic + mushroom
21 recipes
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Course & method
Ingredients
Barszcz Czerwony
The brightest barszcz uses fermented beetroot kvas, beetroot, garlic and rye bread crust steeped in salted water for…
Polish
Beef Bourguignon (Boeuf Bourguignon)
Beef bourguignon is the quintessential French braise from Burgundy, beef cubes that go in tough on Friday afternoon and…
French
Beef Wellington
The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…
British
Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy
Korean
Bigos
Pork shoulder, beef, smoked sausage and bacon all brown separately, then meet sauerkraut, fresh cabbage, dried porcini…
Polish
Chả Giò
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…
Snacks
Coq au Vin
Coq au vin is the Burgundian wine-soaked chicken stew that started life as a way of slow-cooking an old rooster into…
French
Diri Ak Djon Djon
Diri ak djon djon is the dish that defines Haitian celebration cooking, slate-black rice cooked in the inky broth of…
Haitian
Doenjang Jjigae
A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)
Korean
Jägerschnitzel
Jägerschnitzel (hunter's schnitzel) is the German answer to schnitzel-with-sauce, breaded pork escalopes finished with a…
German
Kanom Jeeb
A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…
Snacks
Mala Dry-Pot (Ganguo)
Ganguo, literally "dry pot", is the dry sister of hotpot
Chinese
Mapo Tofu (Vegetarian)
This is mapo tofu without the pork, where the dried shiitake mushroom steps in and does most of the heavy lifting
Chinese
Pad Pak Ruam
A wok is heated hot; garlic flashes briefly in oil; vegetables go in by cook time, firmest first (broccoli, carrot, baby…
Thai
Restaurant-Style Special Fried Rice
A British-Indian-Restaurant standard, built on a base of cold, fully-dried basmati so the grains stay separate under high heat
Indian