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…
Pizza
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55 recipes
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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…
Portuguese
Authentic Cajun Gumbo
The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…
Cajun
Beef Wellington
The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…
British
Bifana
Bifanas are Portugal's national lunch sandwich, sold at every counter from Lisbon to Porto
Portuguese
Bigos
Pork shoulder, beef, smoked sausage and bacon all brown separately, then meet sauerkraut, fresh cabbage, dried porcini…
Polish
Cassoulet
Cassoulet is the great slow-cooked white-bean and meat dish of southwest France, a winter casserole that takes two days…
French
Cataplana de Marisco
A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work
Portuguese
Char Siu
Char siu, literally "fork-roasted" in Cantonese, is the lacquered red barbecue pork that hangs in the windows of siu mei…
Chinese
Chicken and Sausage Gumbo
The everyday Cajun household gumbo, without the seafood and ceremony of its bigger cousin: just chicken and andouille in…
Cajun
Chorizo Margherita Pizza
Three margherita-style pizzas with a long-cooked plum tomato ragù as the base, topped with thinly sliced chorizo…
Pizza
Cochinita Pibil
Pork shoulder is rubbed with a paste of achiote, orange and lime juices, garlic, oregano and warming spices, then left…
Mexican
Coq au Vin
Coq au vin is the Burgundian wine-soaked chicken stew that started life as a way of slow-cooking an old rooster into…
French
Corn Tortilla Burrito
The corn tortilla burrito is the Atlantic City regional variant of the dish, where local Mexican-American kitchens…
Mexican
Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Moroccan
Creole Daube
Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…
Creole