Explore
What cooks here have made, and the classics they come from.
Waiting for a first cook
Classics on the shelf that no one here has made yet. See them on the map →
HunanHunan stir-fried beefThin slices of beef stir-fried in moments with a heap of fresh chillies, garlic, ginger and coriander stems — tender, fragrant and very hot.Tastes very hot and very richBe its first cook →Uyghur and XinjiangLaghmanThick hand-pulled noodles under a stir-fry of lamb, peppers, tomato, celery and onion — the everyday lunch of the region.Be its first cook →
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.Be its first cook →ItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.Tastes sharpBe its first cook →
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.Be its first cook →ItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.Tastes sharpBe its first cook →That's everything for that word. The index stops when it runs out.