
Beef Sukiyaki
A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

A wide shallow pot is brushed with beef fat, the warishita sauce (soy-mirin-sake-sugar) is poured in, then thinly sliced…

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

Chicken thighs (or lamb) are browned, onions and tomato cooked down with garlic and a single whole chilli, then the meat…

Gemista is the Greek stuffed-vegetable dish of mid-summer, ripe tomatoes and peppers hollowed and filled with a herby…

Vermicelli noodles cook briefly and get tossed with sesame oil to stop sticking

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Kabuli pulao is Afghanistan's national dish, the centrepiece of every wedding, Eid and important Friday lunch: a layered…

Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…

Saffron is bloomed in warm milk to draw the colour and aroma

Fesenjan is the Persian walnut-and-pomegranate stew, a deep mahogany sauce of ground toasted walnuts, sour pomegranate…

Basmati is parboiled with saffron, orange colouring, whole cardamom and cinnamon until 80% cooked, then drained

The fast Saudi cousin of mandi, made when you want kabsa-deep flavour but the day doesn't have three hours in it for the meat to cook

Bone-in beef or lamb is browned, then simmered with onions, garlic, tomato and stock

Aubergines are fried first to soften and develop colour

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

Lamb shoulder is rubbed with a Yemeni spice mix (hawaij), browned, then steam-roasted at low heat for two hours until it shreds