Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
Snacks
Discover · lemon + complex + onion + make-ahead
75 recipes
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Course & method
Ingredients
Aroog
Fine bulgur (#1 grade) soaks in hot water until soft and fluffy
Snacks
Ash Reshteh
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
Persian
Austrian Goulash
The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…
Austrian
Beef Wellington en Brioche
A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…
British
Bessara
Dried split fava beans (foul mudammas) soak overnight with bicarbonate of soda
Snacks
Bolinhos de Bacalhau
Salt cod soaks for 24 hours with several water changes to draw out the salt
Sides
Bunjay-Style Curry Chicken
A dry curry rather than a saucy one, "bunjay" is Trinidadian patois for "fry-down", the technique of cooking meat in its…
Trinidadian
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Charcoal Chicken Shop Chicken Skewers
The flavour you'd get at a Melbourne charcoal-chicken takeaway, distilled into something you can run at home with a…
Australian
Chicken Pathia
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth
Indian
Chicken Shawarma
Boneless chicken thighs swim in a yogurt-spice marinade for at least 4 hours
Middle East
Chicken Tagine with Preserved Lemon and Olives
Bone-in chicken thighs and drumsticks rub with a saffron-cumin-ginger-paprika paste, then braise gently with onion…
Moroccan
Couscous Royale
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas
Moroccan
Dolma (Azerbaijani Stuffed Vine Leaves)
Azerbaijan's stuffed vine leaves, claimed as the national dish in 2017 and added to UNESCO's list of Intangible Cultural Heritage
Azerbaijan
Dolmadakia (Greek Stuffed Vine Leaves)
Brined vine leaves are soaked for 20 minutes to leach the brine
Snacks