
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…
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Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…

Mexican chorizo is rendered in the pan to release its red, paprika-laden oil

The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…

A heartier descendant of Southern fried cabbage and its more substantial sibling, this version is a complete dinner rather than a side

Pork shoulder, beef, smoked sausage and bacon all brown separately, then meet sauerkraut, fresh cabbage, dried porcini…

Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics

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

Cassoulet is the great slow-cooked white-bean and meat dish of southwest France, a winter casserole that takes two days…

A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work

A hearty Spanish soup featuring sweet chestnuts paired with spicy chorizo sausage, caramelized vegetables, and warming spices

Colombian chicharrón is the crackling crown of every bandeja paisa, thick pork-belly strips with the skin puffed into…

This is the western-Chinese showstopper that turns spareribs into something glossy, sticky and properly spicy

Chile's street sandwich and the food that fuels any Sunday football game or summer picnic

Chow mein, literally "stir-fried noodles", is the dish every Cantonese takeaway sells but few do well; the difference…

Pork shoulder is rubbed with a paste of achiote, orange and lime juices, garlic, oregano and warming spices, then left…

Dried hulled white corn (nixtamalised, also called posole or hominy corn, distinct from tinned hominy) soaks overnight