
Adana Kebab
Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Lamb shoulder and lamb tail fat (or extra fatty trim) chop fine with a heavy knife or zırh (curved blade), proper Adana…

A light, cleansing chicken curry from Agra with fresh ginger, warm spices and bright tomato notes

Chicken poaches with onion, garlic and herbs into a clean, golden broth

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli

A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

Achiote seeds are bloomed in hot oil to draw out their deep yellow-orange colour, then strained out so only the tinted oil remains

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

Rice is rinsed but not soaked (this is Portuguese-style rice, where short-grain is preferred for its slight starchiness)

Mexican chorizo is rendered in the pan to release its red, paprika-laden oil

Spinach, coriander, parsley and a charred poblano are blended with chicken stock to make a vivid green cooking liquor

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

Aushak are the Afghan leek-and-mint dumplings that share their plating shape with mantu: a smear of garlic yogurt under…

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

A rich, ghee-laden chicken handi cooked in the traditional style, featuring tender chicken thighs simmered in a spiced…

Rich, robust, and a thousand times better than store-bought, this authentic enchilada sauce packs serious flavour