
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…

A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

Chicken poaches with onion, garlic and herbs into a clean, golden broth

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

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

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

Rice is rinsed but not soaked (this is Portuguese-style rice, where short-grain is preferred for its slight starchiness)

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

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

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

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

Lamb shanks brown hard; cook for 2 hours 30 minutes with onion, garlic, turmeric, cinnamon and saffron in a covered pot…

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

Sliced beef velvets briefly in cornflour and soy, broccoli florets blanch to bright green, and the lot stir-fries hard…

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

Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country