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

British pub comfort food in its truest form, the dish you order when the weather is grim and you want something to push…

The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…

Bratwurst is less a single sausage than a whole family of them, with each German region defending its own version: long…

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

The everyday Cajun household gumbo, without the seafood and ceremony of its bigger cousin: just chicken and andouille in…

Coq au vin is the Burgundian wine-soaked chicken stew that started life as a way of slow-cooking an old rooster into…

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Croquetas are the Cuban bar-snack you find on every plate at every Miami café and every Havana paladar, small…

A thick béchamel, three times the flour-to-milk ratio of standard béchamel, is studded with chopped jamón serrano…

Frikadellen are the German meatballs that aren't really meatballs, more like flat patties, the snack-bar staple sold in…

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

Jägerschnitzel (hunter's schnitzel) is the German answer to schnitzel-with-sauce, breaded pork escalopes finished with a…

Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…

The mid-century Sunday supper that every American household above a certain age has its own version of