
Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

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

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

Pork belly cuts into thick strips (5 cm wide × 3 cm thick) with skin on

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

Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas

Beef chuck cubes brown hard; the trinity (onion, celery, pepper) soften deep in the rendered fat; tomato puree and…

Pinto beans are soaked overnight, then simmered with onion and garlic until tender

Dried red beans soak overnight

Spicy Thai salad with glass noodles, prawns, and pork

Whole Kashmiri red chillies soak in white wine vinegar; ground with garlic, ginger, cumin, peppercorns, cinnamon, cloves…

A whole cabbage is cored and lowered into boiling water; the outer leaves soften and peel off in turn

A modern pasta-twist on the Cajun one-pot classic, swapping the traditional rice for penne but keeping the layered Louisiana flavour intact

A Chilean lentil stew, the kind of one-pot that turns up at any Sunday lunch through autumn and winter

New York's tomato-based answer to New England's milk-and-cream chowder, and the source of a regional argument that has…