
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…

This is the elegant version of slow-cooked lamb breast, a French restaurant dish that turns the most overlooked cut on…

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

The BIR icon: tandoori-grilled chicken finished in a velvety tomato-onion sauce enriched with double cream, butter and a…

The California burrito was invented in San Diego in the 1980s, when local taquerias started slipping French fries inside…

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

Crawfish pie is the Acadian dish you order at Mardi Gras parties and during crawfish season (late winter to early…

A baked enchilada built on a from-scratch chilli base sauce that does most of the flavour heavy-lifting

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

A modern pasta-twist on the Cajun one-pot classic, swapping the traditional rice for penne but keeping the layered Louisiana flavour intact

The LA-style burrito grew up in Los Angeles taquerias and lunch trucks across East LA, Boyle Heights and the San…

The Mission burrito was born in San Francisco's Mission District in the 1960s, where Mexican-American taqueros wrapped a…

Plato típico is the Honduran national plate, a wide platter of nearly everything the country grows and cooks together in…

Pollo con tajadas is the Honduran lunch-counter staple, fried chicken on a bed of sweet plantains with a curtido slaw…

Pumpkin halves roasted cut-side down until the flesh collapses against the spoon

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…