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

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

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

Frijoles paisas are the slow-cooked red beans that anchor every bandeja paisa in Antioquia, a dish that's part-bean, part-pork, all-day

Rice cooks, dresses with sesame oil and salt while still warm

A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…

A Chilean lentil stew, the kind of one-pot that turns up at any Sunday lunch through autumn and winter

Lumpia Shanghai is the Filipino party-snack version of the spring roll, finger-thin rolls filled with seasoned pork…

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

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

Potatoes, carrots and eggs boil separately to keep their texture distinct

Pancit canton is the Filipino noodle dish that turns up at every birthday because the long noodles symbolise long life…

Made popular by Chinese restaurants and takeaways, these are another menu item that have been adapted to have a subtle Thai flavour

Pulled pork is the slowest, simplest hero of American Southern barbecue

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