
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 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

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

Dried red beans soak overnight

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 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…

Rougaille is the workhorse tomato sauce of Mauritian Creole cooking, used as a condiment with dholl puri, as a sauce for…

The British weeknight stew that takes twenty minutes start to finish and tastes like it took two hours

This classic Spanish omelette is a rustic, hearty dish featuring tender potatoes, caramelized onions, peppers, tomatoes…

The British weeknight classic, the soup that arrives in a mug with a buttered slice of bread on a damp afternoon