
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
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Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

Fine bulgur (#1 grade) soaks in hot water until soft and fluffy

Börek are Turkish pastry packages filled with various ingredients: meat, cheese, or vegetables

Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley…

Onion is softened slowly in olive oil 15 minutes

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

Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes…

Sweet shortcrust pastry chills for 30 min

A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer

A thick bechamel cooks with finely diced ham or cooked chicken until it pulls away from the pan in a glossy mass

A simple yellow dough (flour, lard or butter, water, salt, annatto or paprika for colour) rests cold while a…

A soft yeasted olive-oil dough rises for 45 minutes

Dough: flour, butter, sugar, salt, baking powder, egg, milk, mixes to a smooth firm dough

Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned…

A bread roll soaks in milk, squeezes out and mixes with minced pork and beef, finely chopped onion sweated soft, an egg…

A mix of white-fleshed fish (carp, pike, whitefish, or a more modern blend of cod and haddock) is ground with grated…