Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
Turkish
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Ingredients
Agra Ginger Chicken
A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes
Indian
Ajiaco
Ajiaco is Bogotá's signature dish, the Andean chicken soup the whole capital eats on cold Sunday afternoons in the cool…
Colombian
Américaine Sauce
A luxurious, amber-hued sauce featuring tender lobster meat and shells creating a rich, umami-forward base
Sauce Fish
American Hot Deep-Pan Pizza
A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato…
Pizza
Amok Trey
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country
Cambodian
Andhra Chicken Curry
Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli
Indian
Arayes
Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt
Snacks
Aroog
Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…
Snacks
Arroz de Pato
Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…
Portuguese
Arroz Refogado
Arroz refogado is the Goan-Portuguese rice dish that lands somewhere between Iberian and Indian, short-grain rice…
Rice
Ash Reshteh
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
Persian
Asun (Spicy Smoky Goat Meat)
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
Snacks
Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
Aushak
Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…
Snacks
Austrian Goulash
The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…
Austrian