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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 sauce sharpened with red wine, vinegar, Worcestershire and Tabasco. Two kinds of salami sit beneath grated mozzarella and cheddar, with jalapeños scattered on top. The pan technique gives a chewy crumb and a crisp, cheese-lacquered base.
Bifanas are Portugal's national lunch sandwich, sold at every counter from Lisbon to Porto. Slices of pork loin (paper-thin, across the grain) marinate for a couple of hours in white wine, garlic, paprika, bay and black pepper, then go into a screaming-hot pan with olive oil and a knob of butter for sixty seconds a side. The marinade reduces in the pan to a salty, winey sauce, which gets ladled over a halved papo-seco roll along with the pork. Add mustard, or a squirt of piri-piri, and you've nailed it. Eaten standing at the counter with a glass of Sagres beer, or in Porto with a Super Bock.
A pizza built on layered heat: nduja, roquito peppers, fresh green chilli, Calabrese sausage and a touch of dried oregano. After baking, torn fior di latte and a watercress-pesto salad are scattered on top for cool, peppery contrast. A bold pizza that needs a properly hot oven and a confident hand with the spice.
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. You build a base of onions, peppers, sliced chouriço, smoked paprika, tomato and white wine in the bottom of the cataplana, then layer clams, mussels, prawns and chunks of firm white fish on top, clamp the lid shut, and steam it all for less than ten minutes. The lid lifts at the table to release a cloud of paprika-and-wine-scented steam, which is the entire point of the dish. If you do not have a cataplana, any wide pan with a tight lid does the same job. Coriander and lemon at the end, crusty bread for the broth, and vinho verde for everything else.
A hearty Spanish soup featuring sweet chestnuts paired with spicy chorizo sausage, caramelized vegetables, and warming spices. The saffron adds a subtle earthiness, creating a comforting autumnal dish with rich, smoky flavors.
This showstopper from western Chinese cooking combines spices and sauces in a signature style. Deep-fried spareribs are braised until tender, then finished in the oven with a glossy, spicy coating. The combination of chilli bean sauce, hoisin, and yellow beans creates a complex, savoury flavour profile characteristic of the region. The spareribs can be finished in the oven, under a grill, or on a barbecue.
A vibrant Spanish dish combining tender pork tenderloin and spiced chorizo sausage in a rich tomato sauce, served alongside crispy roasted new potatoes. The chorizo releases its flavourful oils into the sauce while the potatoes develop golden, crispy exteriors. Bright lemon juice balances the richness of the pork and chorizo, creating a dish that is both comforting and fresh.
The Valparaíso bar classic, the giant shareable platter that lands in the middle of the table at every port-city watering hole. You deep-fry thick-cut chips until they're crisp and gold, sear thinly-sliced sirloin (lomo) hot in a wide pan, soften and lightly char onion in the same fat, and fry eggs sunny-side up. Everything piles into a single wide platter: chips on the bottom, steak and onion on top, eggs cracked over the lot so the yolks can run down. Some versions add slices of chorizo. Eaten communally with forks reaching from every side and a cold beer doing the rounds.
Pork shoulder is rubbed with a paste of achiote, orange and lime juices, garlic, oregano and warming spices, then left to marinate overnight. The pork is wrapped in banana leaves and roasted low and slow until it shreds with two forks. The pibil sits in its own bright red juices; warm corn tortillas and habanero-bright pickled red onions are the only accompaniments needed.
Lamb and chicken poach slowly in a saffron-tomato broth with chunks of root vegetables and chickpeas. Merguez sausages grill or fry separately. Couscous steams (or is rehydrated quickly with hot broth and butter). Everything plates separately on a vast platter; diners build their own bowls and slick with harissa.
Beef chuck cubes brown hard; the trinity (onion, celery, pepper) soften deep in the rendered fat; tomato puree and tinned tomato build a rich base; red wine, stock, herbs and the beef simmer for 3 hours covered. Uncovered for the last 30 minutes to reduce. Serve over rice with chopped parsley.
A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a centre-of-the-plate dinner on a Wednesday. You blitz chicken livers to a fine paste (so they melt into the rice rather than appearing as recognisable pieces - the texture is the point), brown minced beef or pork hard for colour, then add the Cajun trinity of onion, celery and bell pepper to soften in the rendered fat. Cajun spice blooms in the heat, rice toasts in the same pan, stock pours in, and everything simmers covered until the rice is tender and has drunk up the cooking liquid. The result is grey-brown rice studded with meat and trinity. The "dirty" name describes the look (livers staining the grains) not the cleanliness. Eaten with hot sauce on the table and a wedge of cornbread on the side.
The Sunday brunch icon, and the dish people learn hollandaise for. You build the sauce first, whisking egg yolks with water and lemon over a bain-marie until they ribbon, then drizzling in warm clarified butter while you whisk steady and even until the bowl holds something glossy and thick. The hollandaise will wait for you in a warm spot while you poach the eggs - vinegar in barely-simmering water, a gentle whirlpool, three minutes for a runny yolk - and toast the muffins, and warm the ham. Then everything stacks at speed: muffin, ham, egg, hollandaise spooned generously over, a scatter of chives. You eat immediately, because every component is at its best within a minute of plating and falls off a cliff after five. Looks fancy on a tablecloth; rewards twenty focused minutes of work.
Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.
Whole Kashmiri red chillies soak in white wine vinegar; ground with garlic, ginger, cumin, peppercorns, cinnamon, cloves and mustard into a thick wet paste. Pork shoulder cubes marinate overnight in the paste. Browned in oil; cooked with onions, tomato and reserved marinade until the pork is tender and the gravy is glossy. Salt last. A small spoonful of jaggery balances the vinegar.
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.