
American Hot Deep-Pan Pizza
A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato…
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A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato…

The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…

Three margherita-style pizzas with a long-cooked plum tomato ragù as the base, topped with thinly sliced chorizo…

The corn tortilla burrito is the Atlantic City regional variant of the dish, where local Mexican-American kitchens…

This is the baked-pasta dish where salami goes into the sauce instead of on a sandwich, fresh courgettes seared quickly…

A modern pasta-twist on the Cajun one-pot classic, swapping the traditional rice for penne but keeping the layered Louisiana flavour intact

The LA-style burrito grew up in Los Angeles taquerias and lunch trucks across East LA, Boyle Heights and the San…

Minestrone is the Italian summer-vegetable soup, a wide pot of beans, vegetables and small pasta in tomato-stock broth…

Quiche Lorraine is the original quiche from the Lorraine region of northeastern France, a buttery pastry shell holding…

Ragu with gnocchi is the Italian comfort dinner that pairs slow-cooked meat sauce with soft potato dumplings, the gentle…

Ragù is the great Italian meat sauce, deeply browned beef (or beef-and-pork mix) slow-simmered with soffritto, wine and…

Beef meatballs in tomato sauce is the heart of Italian-American home cooking, simple ingredients transformed through…

A make-ahead calzone built around a deeply reduced chorizo ragù sharpened with paprika and chilli flakes

The Wet Burrito (also called the Smothered Burrito) is the Midwestern and Texan answer to the question of what happens…