
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…

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

A Louisiana classic, the dish whose name means "smothered" in French, and that's exactly what's happening at the table…

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

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

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…

"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…

Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…

South Indian cooking leans heavily on the sour register, tamarind, kokum, curd, and lime do work that yoghurt and tomato…

A boiled water-butter-flour dough rolls thin; a thick shrimp béchamel goes on top; folded into half-moons, sealed…

Shrimp Creole is the dish that announces you're in New Orleans, a tomato-rich stew built on the Holy Trinity and…

Sopa de caracol is the Honduran conch soup of the Caribbean coast, a coconut-creamy broth carrying tender conch, cassava…

True spaghetti alla marinara celebrates the bounty of Naples' harbor, a rich tomato base simmered gently while fresh…