
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…

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

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

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…

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

Frijoles paisas are the slow-cooked red beans that anchor every bandeja paisa in Antioquia, a dish that's part-bean, part-pork, all-day

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

Minestrone is the Italian summer-vegetable soup, a wide pot of beans, vegetables and small pasta in tomato-stock broth…

Pork souvlaki is the Greek skewer that turns up at every taverna and street stand across the country, marinated pork…

Ragù is the great Italian meat sauce, deeply browned beef (or beef-and-pork mix) slow-simmered with soffritto, wine and…

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…

A make-ahead calzone built around a deeply reduced chorizo ragù sharpened with paprika and chilli flakes