
American Hot Deep-Pan Pizza
A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato…
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A breadlike yeasted dough is pressed into 23 cm cake tins, given a thick rim, and baked over a deeply reduced tomato…

Arroz de pato is Portugal's answer to paella, except baked rather than simmered, and the rice picks up a top crust of…

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

The "everything" Louisiana gumbo, chicken thighs, andouille, lump crab and shrimp all in one pot, and the dish where the…

Navy beans soak overnight

British pub comfort food in its truest form, the dish you order when the weather is grim and you want something to push…

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

Pork shoulder, beef, smoked sausage and bacon all brown separately, then meet sauerkraut, fresh cabbage, dried porcini…

Dried black-eyed peas, soaked overnight, simmered low and slow with a smoked ham hock and aromatics

Boerewors, literally "farmer's sausage" in Afrikaans, is the national sausage of South Africa and the obligatory centrepiece of any braai

Boudin balls are the Cajun snack that turns the porky-rice filling of a boudin sausage into a deep-fried bar-snack…

Bratwurst is less a single sausage than a whole family of them, with each German region defending its own version: long…

Cassoulet is the great slow-cooked white-bean and meat dish of southwest France, a winter casserole that takes two days…

A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work

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

Char siu bao is the Cantonese dim-sum stalwart: soft pillowy white buns split open by their own oven-spring to reveal a…