
Avgolemono
Avgolemono is the Greek lemon-egg soup the country eats when someone is unwell or when winter has set in, a velvet broth…
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Avgolemono is the Greek lemon-egg soup the country eats when someone is unwell or when winter has set in, a velvet broth…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bacalhau à Brás is the dish Portugal turns to when the salt cod, the onions and the eggs all need to find their place in…

Strips of fillet or sirloin sear hard in a hot pan and lift out so they don't overcook

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Blanquette de veau is the white-on-white veal stew that turns up on bistro chalkboards across France in the spring, a…

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

The filling is built in a small bowl: drained tinned tuna, finely-chopped onion, parsley, capers, harissa, salt

Chicken breasts are flattened, dredged in flour, egg and panko, then shallow-fried until the crust is deep golden and shatteringly crisp

Chicken piccata, the Italian-American mid-century classic of pounded chicken cutlets in a lemon-butter-caper pan sauce…

Crab ravioli is the elegant fresh-pasta dish of coastal Italy, white crab meat folded with mascarpone, lemon and…

Floury potatoes grate into cold water with a squeeze of lemon (stops browning); a wrung-dry pile of grated potato mixes…

Ethiopia's national dish, the spiced chicken stew that turns up at every wedding, Easter feast and Christmas table, and…

The Sunday brunch icon, and the dish people learn hollandaise for

Ful medames is the breakfast Egypt has been eating since pharaonic times, dried fava beans slow-cooked overnight into…

Gluten-free popcorn chicken bites made with gram flour batter, inspired by overpriced drive-thru versions