
Ajiaco
Ajiaco is Bogotá's signature dish, the Andean chicken soup the whole capital eats on cold Sunday afternoons in the cool…
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Ajiaco is Bogotá's signature dish, the Andean chicken soup the whole capital eats on cold Sunday afternoons in the cool…

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

Arroz refogado is the Goan-Portuguese rice dish that lands somewhere between Iberian and Indian, short-grain rice…

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

Bamia is the Iraqi okra-and-lamb stew, slow-braised lamb shoulder with tamarind, dried lime and whole baby okra, the…

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…

A burrito built around the contrast between three distinct textures: spice-rubbed chicken thighs that braise in their…

The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia

Tomatillos, poblanos, jalapeños, garlic and onion roast under the grill until blackened in spots

Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…

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

Fattah is the celebration dish of Egypt, served at Eid al-Adha and at weddings, a layered pot of crisp bread, rice…

Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…

Ghormeh sabzi is the Persian herb stew often called Iran's national dish, dark green from huge quantities of fried…

Goan chicken biryani is the Goan twist on the great Mughal layered rice, the dish that runs vinegar and coconut milk…

Goan prawn pulao is the green-flavoured rice dish that uses a fresh herb masala instead of the more typical brown spice…