
Arancini
Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…
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Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

Aroog are the Iraqi spiced meat-and-bulgur patties, flat discs of mince, bulgur and herbs cooked on a hot pan, the snack…

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

Onion is softened slowly in olive oil 15 minutes

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

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…

Cuban empanadas are the deep-fried street-snack of every Havana corner stall, a sunny yellow shell hiding a picadillo…

Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned…

Frikadellen are the German meatballs that aren't really meatballs, more like flat patties, the snack-bar staple sold in…

Jiaozi are the dumplings every Chinese family makes together at the New Year, lined up on flour-dusted trays around the…

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…

Keftedakia are the small Greek meatballs, the meze-platter staple seasoned with dried mint and ouzo (or red wine) and…

A Cornish-inspired pastry parcel filled with seasoned lamb, tender vegetables, and a rich, savory gravy