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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
Cape MalayDenningvleisLamb braised slowly with onions, bay leaves and allspice, soured with tamarind and sweetened a little.Tastes very rich and brightBe its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.Tastes richBe its first cook →PolishKwaśnicaThe highlanders' sauerkraut soup, sour and smoky, cooked on pork ribs with potatoes, allspice and bay.Tastes brightBe its first cook →
Nordic and Baltic ryePickled herringSalted herring fillets soaked, then kept in a sweet-sour pickle of vinegar, sugar, onion and whole spice.Be its first cook →Nordic and Baltic ryeLohikeittoA creamy Finnish soup of salmon, potatoes and leek in a light stock, with plenty of dill and whole allspice.Be its first cook →JamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.Tastes very hot and brightBe its first cook →JamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.Tastes hotBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →JamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.Tastes hot and sharpBe its first cook →JamaicanJamaican pepper shrimpFreshwater shrimp boiled in their shells with scotch bonnet, garlic and allspice until red and fiercely hot.Tastes very hotBe its first cook →
Nordic and Baltic ryePickled herringSalted herring fillets soaked, then kept in a sweet-sour pickle of vinegar, sugar, onion and whole spice.Be its first cook →Nordic and Baltic ryeLohikeittoA creamy Finnish soup of salmon, potatoes and leek in a light stock, with plenty of dill and whole allspice.Be its first cook →JamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.Tastes very hot and brightBe its first cook →JamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.Tastes hotBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →JamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.Tastes hot and sharpBe its first cook →JamaicanJamaican pepper shrimpFreshwater shrimp boiled in their shells with scotch bonnet, garlic and allspice until red and fiercely hot.Tastes very hotBe its first cook →That's everything for that word. The index stops when it runs out.