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

Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…

Bouillabaisse is the Marseille fishermen's stew that began as a way to use the cuts of fish nobody wanted to buy at…

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

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

Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a…

Chingri malai curry is one of those rare Bengali dishes that crosses the river: equally beloved in Kolkata's bonedi…

A Louisiana classic, the dish whose name means "smothered" in French, and that's exactly what's happening at the table…

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

Beef (or goat, or prawns) parboils briefly

A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs

A fast, fragrant, hands-on dish: medium shrimp roasted hard in a beer-and-butter pool, with the jerk flavours (Scotch…

Spicy Thai salad with glass noodles, prawns, and pork

Goan prawn pulao is the green-flavoured rice dish that uses a fresh herb masala instead of the more typical brown spice…

This classic Thai hot and sour soup features succulent prawns in a fragrant broth infused with lemongrass, galangal, and lime leaves

Mee goreng is the Indonesian-Malay stir-fried noodle dish that turns up at every hawker stall from Jakarta to Penang…