
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

Arroz refogado is the Goan-Portuguese rice dish that lands somewhere between Iberian and Indian, short-grain rice…

Jamaican curry sits in its own corner of the global curry map: heavier on turmeric and allspice than Indian Madras…

Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…

Boneless chicken thighs cube small; marinate for 1 hour in gochujang, gochugaru, soy, garlic, ginger, sugar and sesame oil

A burrito built around the contrast between three distinct textures: spice-rubbed chicken thighs that braise in their…

This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops

Mince mixes with very finely-grated onion (squeezed dry), salt, pepper, turmeric and a hit of saffron-water

Tomatillos, poblanos, jalapeños, garlic and onion roast under the grill until blackened in spots

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

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…

An Asian-American takeout standard reimagined for the home kitchen, with one specific upgrade: 10 cloves of garlic…

Boneless chicken thighs cube up and marinate in a gochujang-soy-garlic-ginger paste with mirin and sugar

Diri ak djon djon is the dish that defines Haitian celebration cooking, slate-black rice cooked in the inky broth of…

A staple of the Cajun home kitchen, the rice dish that turns up alongside fried chicken at Sunday lunch or as a…