
Arancini
Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up
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Sicily's most legendary street food: cold risotto shaped around a hidden centre, breaded, fried gold, and eaten standing up

The Aussie burger, sometimes called "the lot", is a milk-bar institution that emerged in Australia in the mid-twentieth…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Australia's hand-held lunch and the unofficial national snack: hot beef gravy in a shortcrust base under a flaky puff…

The defining British dinner-party showpiece, somewhere between French haute cuisine and English roast tradition, made…

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Bibingka is the Filipino Christmas-season rice cake sold from baskets outside churches across the country during the…

Blanquette de veau is the white-on-white veal stew that turns up on bistro chalkboards across France in the spring, a…

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…

Chicken thighs poach with onion, saffron, ginger, cinnamon and orange-flower water until tender; the meat is shredded…

Chicken paprikash is the Hungarian comfort-dish every Magyar grandmother makes from memory, slow-cooked chicken thighs…

Chicken piccata, the Italian-American mid-century classic of pounded chicken cutlets in a lemon-butter-caper pan sauce…

Shortcrust pastry uses a mix of lard and butter for the right sturdy-but-flaky texture; chilled, rested for 30 minutes…

Crawfish pie is the Acadian dish you order at Mardi Gras parties and during crawfish season (late winter to early…

A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer

Croquetas are the Cuban bar-snack you find on every plate at every Miami café and every Havana paladar, small…