
Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
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Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…

Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…

Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight

The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Lamb shoulder is browned hard; onion is softened; garlic, baharat and tomato paste join

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Veal shoulder or breast simmers in white stock with onion, carrot and bouquet garni until tender

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

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

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

The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth

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

Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours