
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
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Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

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

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

Bessara is the Egyptian fava-bean dip the colour of pale green, a thicker, smoother cousin to ful medames eaten across…

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

Chilli crisp is the condiment that's eaten the world by storm, the Chinese-pantry essential that elevates anything from…

Croquetas are the Cuban bar-snack you find on every plate at every Miami café and every Havana paladar, small…

Onion is softened in olive oil with chopped anchovies

Dolmadakia are the Greek stuffed vine leaves, small cigar-shaped rolls of softened vine leaves wrapped around a herby…

Dried chickpeas soak overnight (never cooked, chickpeas must remain raw)

Dried chickpeas (or a chickpea-fava blend) soak overnight

Gefilte fish is the cold-served Ashkenazi Jewish fish dish, poached quenelles of ground white fish bound with egg and…

Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…

Jian bing is the street-corner breakfast crepe of northern China, the egg-and-batter savoury pancake that comes off a…

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…