Atchara
Atchara is the Filipino pickle that lives in every refrigerator, sweet-sour shreds of green papaya and carrot that cut…
Sides
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Course & method
Ingredients
Aysh Baladi
Aysh baladi is the bread Egyptians eat with every meal, a wholemeal flat round that puffs dramatically in the oven and…
Sides
Bagels
Bagels are the boiled-then-baked New York-Jewish rolls, the dense chewy ring with a glossy mahogany crust that defines…
Sides
Baked Beans
Navy beans soak overnight
Sides
Barbari
Barbari is the Persian morning flatbread, long oval loaves with deep parallel ridges down the surface and a…
Sides
Beignets
Beignets are the New Orleans French Quarter pastry sold three to an order at Café du Monde, square pillows of fried…
Sides
Black-Eyed Peas
Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics
Sides
Bolinhos de Bacalhau
Salt cod soaks for 24 hours with several water changes to draw out the salt
Sides
Bolo Do Caco
Bolo do caco is the Madeiran flatbread you'll get at every restaurant on the island, traditionally cooked on a hot…
Sides
Caponata
Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved
Sides
Chana Chaat
Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion…
Sides
Chicken Pancetta Caesar Salad
A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender…
Sides
Corn Soup
Dried hulled white corn (nixtamalised, also called posole or hominy corn, distinct from tinned hominy) soaks overnight
Sides
Falafel
Falafel is the Levantine deep-fried chickpea-and-herb croquette, the snack stall and street-corner staple from Cairo to…
Sides
Fattoush
A torn pita is brushed with olive oil and grilled or fried until golden and crisp
Sides
Foul Saudi
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions
Sides