
Açorda Alentejana
This is the Alentejo's classic morning-after breakfast and lunchtime supper: a thin garlic-and-coriander broth ladled…
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This is the Alentejo's classic morning-after breakfast and lunchtime supper: a thin garlic-and-coriander broth ladled…

Adobong sitaw is the vegetable side that proves the adobo method works on anything, garlic, vinegar and soy reducing…

Silky scrambled eggs infused with warm spices and fresh aromatics

The bean and cheese burrito is the most stripped-down version of the Northern Mexican classic, two ingredients folded…

The Cajun take on mac and cheese, with the Southern heat dial turned up to where you'd expect at a Louisiana cookout

Tall, soft, caramel-coloured pancakes that pour into the kind of weekend breakfast you don't rush

Cacio e pepe is the Roman pasta of three ingredients (cheese and pepper, literally), the dish that proves Italian…

Onion, garlic and tomato cook in oil until softened

Cannelloni is the Italian baked filled pasta, fresh pasta sheets rolled around a ricotta-and-greens filling, smothered…

Champ is the Northern Irish mashed potato, a generous mound of floury mash infused with spring onions and crowned with a…

Vegetables are diced into 1 cm cubes, slightly larger than Israeli salad

Very ripe plantains (mostly black-skinned) slice on the diagonal at 1 ½ cm thick

The Chilean table salad, three ingredients done properly

Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened

Frittata is the Italian open-faced omelette, eggs whisked with seasonal vegetables and Parmesan, set on the hob and…

Gnocchetti are the small handmade Italian potato dumplings, tender pillows of potato dough tossed with sweet courgettes…