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

Chicken liver pâté is the French country-style spread that turns a humble bag of livers into something silky, rich and…

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

Onion is softened in olive oil with chopped anchovies

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

Dough: flour, butter, sugar, salt, baking powder, egg, milk, mixes to a smooth firm dough

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

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

A short pastry of plain flour, butter, margarine (the mix gives Nigerian pies their distinctive texture, flakier than…

Obatzda is the Bavarian beer-garden cheese spread, soft ripe Camembert smashed with butter, paprika and a splash of beer…

Azerbaijan's folded flatbread, the proper name for what the diaspora sometimes labels kutab or gözleme depending on…

The meat-filled half-moon that sits next to the cheese version on every Levantine-Arabian table

Siopao is the Filipino take on the Chinese steamed bun, brought to the Philippines by Hokkien traders in the 19th…