
Austrian Goulash
The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…
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The Viennese answer to its Hungarian cousin: slower, deeper, almost spoonable, the gravy as dark as treacle from hours…

A wheat-flour-and-water dough rests for 30 minutes

The American household chili, sitting somewhere between Texas-style "no beans" purism and Cincinnati-style "chili over…

Indonesia's national fried rice, traditionally a way to put yesterday's leftovers to work and now a fixture from street…

This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

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

Birria is a Mexican braise of long, patient ambition

Skirt or flank steak (cuts that take a marinade well and grill fast) sit in a punchy marinade of lime, orange, garlic…

Mince browns with onion, garlic, curry powder, ginger and a small chopped chilli; the filling is cooled

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

A vibrant Spanish dish combining tender pork tenderloin and spiced chorizo sausage in a rich tomato sauce, served…

The Valparaíso bar classic, the giant shareable platter that lands in the middle of the table at every port-city watering hole

Beef chuck cubes brown hard; the trinity (onion, celery, pepper) soften deep in the rendered fat; tomato puree and…

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