
Beef and Broccoli
This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…
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This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

A Ceylon curry on a British restaurant menu doesn't claim to reproduce authentic Sri Lankan cooking, it's a BIR…

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

Phaal is the restaurant category-killer for heat, traditionally claimed (though disputed) as a British invention from…

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

The British restaurant vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…

This is a dish that does most of its work the day before you cook it

Beef meatballs in tomato sauce is the heart of Italian-American home cooking, simple ingredients transformed through…

Steak tartare is the French dish that demands the best beef you can buy and the simplest technique you can imagine: raw…