Brown Stew Shrimp and Sweet Potato Grits
A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
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A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…
Chingri malai curry is one of those rare Bengali dishes that crosses the river: equally beloved in Kolkata's bonedi…
Beef (or goat, or prawns) parboils briefly
A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs
A bright green masala paste of coriander, mint, green chilli, ginger and garlic is ground with a splash of vinegar
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente
Oxtail simmers slow with aromatics until the meat is falling-tender
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…
Ganguo, literally "dry pot", is the dry sister of hotpot
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…
Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic…
Prawns are seasoned briefly with turmeric and salt
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
Chicken tikka masala is — depending on which origin story you believe — either Glasgow's mid-1970s answer to British…
A Madras lives or dies by balance