
Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…

Pita breads are torn into pieces and toasted (or fried) until crisp and crunchy

A torn pita is brushed with olive oil and grilled or fried until golden and crisp

Fried green tomatoes are the South's answer to using up the last of the summer tomato patch before frost, firm unripe…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…

This is the colourful coastal Italian pasta of squid, chorizo, beans and tomato, a one-pan dish where the squid is…

Chile's table salsa, the fresh chunky relish that turns up in a small bowl next to bread before any meal and stays on…

Chicken chilli masala is a relatively modern entry on the British restaurant menu, sitting somewhere between a jalfrezi…

Chicken tikka masala is, depending on which origin story you believe, either Glasgow's mid-1970s answer to British…

Lavastorm belongs to the rarefied corner of the BIR menu shared with phaal, naga, and the various house-named "hottest…

This is the masala. The sauce that turns tikka, the marinated, grilled protein from [Restaurant-Style…

Green chillies (the long Anaheim-style or Hatch; bird's-eye for serious heat), garlic, coriander, parsley, salt and a…

Seafood linguine is the Italian coastal pasta in its purest form, clams, mussels, prawns and squid cooked simply in…