
Aïoli
A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic
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A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic

Silky scrambled eggs infused with warm spices and fresh aromatics

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

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

Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…

Bouillabaisse is the Marseille fishermen's stew that began as a way to use the cuts of fish nobody wanted to buy at…

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

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…

Tomatillos, jalapeño, onion and garlic blitz into a green salsa, briefly cooked

The Bahamian fish-shack starter that every visitor to Nassau or the Out Islands ends up trying within a day of arrival

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