Aussie Burger with Beetroot
The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…
Australian
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Ingredients
Beef Wellington
The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…
British
Bigos
Pork shoulder, beef, smoked sausage and bacon all brown separately, then meet sauerkraut, fresh cabbage, dried porcini…
Polish
Boerewors
Boerewors, literally "farmer's sausage" in Afrikaans, is the national sausage of South Africa and the obligatory centrepiece of any braai
South African
Creole Daube
Beef chuck cubes brown hard; the trinity (onion, celery, pepper) soften deep in the rendered fat; tomato puree and…
Creole
Dirty Rice
A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…
Cajun
Holubtsi
A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn
Ukrainian
Mapo Tofu
Silken tofu cubes are blanched briefly in salted water (firms slightly and seasons)
Chinese
Meatloaf
The mid-century Sunday supper that every American household above a certain age has its own version of
American
Mixed Meat and Bean Chilli
Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes
Mexican
Niislel Salat
Potatoes, carrots and eggs boil separately to keep their texture distinct
Mongolian
Ragù with Gnocchi
This ragù blends deep browning, layered aromatics, and a long, gentle oven braise to create a sauce with rich umami…
Italian
Restaurant-Style Ragù
True ragu demands patience, precision, and respect for the process
Italian
Spaghetti with Beef Meatballs
Beef meatballs represent the heart of Italian home cooking, simple ingredients transformed through technique into…
Italian
Texas Hot-Link Sausage
The Texas hot link belongs to East Texas BBQ, a distinct tradition that grew out of the Black-owned grocery store and…
American
Xinjiang Lamb Pilaf
A dish entirely about lamb fat carried through rice
Uyghur