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

A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)

Beef (or goat, or prawns) parboils briefly

Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…

Lo bak go is the turnip cake of Cantonese dim-sum carts: square pale-grey slabs pan-fried golden on the outside and…

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

Prawn balchão is the Goan prawn pickle, less a curry and more a fiery jammy preserve that eats by the spoonful with rice and bread

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

A Madras lives or dies by balance

Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad, usually balanced with jaggery, vinegar or…

Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…

A shellfish gumbo, lighter than the full Cajun "everything" version but built on the same foundations - a deep roux, the…

Shrimp Creole is the dish that announces you're in New Orleans, a tomato-rich stew built on the Holy Trinity and…

True spaghetti alla marinara celebrates the bounty of Naples' harbor, a rich tomato base simmered gently while fresh…