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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 →
MinahasanKlappertaartA soft baked custard of young coconut, milk and eggs, with raisins and cinnamon, often topped with almonds or meringue.Tastes sweet and very richBe its first cook →ThaiMassaman curryA rich, mild coconut curry fragrant with cardamom, cinnamon and clove, with beef or chicken, potatoes and peanuts, sweet and sour with palm sugar and tamarind.Tastes bright and richBe its first cook →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be its first cook →TeochewTeochew braised gooseA whole goose simmered in a dark, spiced master stock of soy, galangal and rock sugar, sliced thin and served with garlic vinegar.Tastes very richBe its first cook →HunanChairman Mao's red-braised porkCubes of pork belly braised slowly with caramelised sugar, Shaoxing wine, chilli and spices until glossy, deep red and meltingly soft.Tastes mostly fat and mildBe its first cook →ShandongNine-turn intestinesShort lengths of pork intestine, cleaned, blanched, fried and then braised down in sugar, vinegar and soy until glossy — sweet, sour, salty, peppery and faintly bitter at once.Tastes rich and brightBe its first cook →KoreanHotteokA yeasted pancake, pressed flat on a griddle around brown sugar, cinnamon and nuts that melt into a molten syrup.Tastes sweetBe its first cook →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →GujaratiDal dhokliPieces of spiced wholewheat dough simmered in a sweet-sour toor dal with peanuts, jaggery and lemon — a whole meal in one pot.Tastes mildBe its first cook →GujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.Tastes sharpBe its first cook →GoanXacutiChicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.Tastes hot and richBe its first cook →GoanCafrealChicken marinated in a bright green paste of coriander, green chilli, garlic, ginger, spice and lime or vinegar, then pan-fried until charred at the edges.Tastes sharp, hot and richBe its first cook →KashmiriKahwaGreen tea brewed with saffron, cardamom and cinnamon, sweetened and poured over slivered almonds.Be its first cook →KashmiriModur pulavRice cooked in ghee and milk with saffron, sugar, cinnamon and cardamom, studded with dried fruit and nuts.Tastes sweet and richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →MoroccanChebakiaStrips of spiced sesame dough folded into flowers, fried, soaked in hot honey and covered in sesame seeds.Be its first cook →Cape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.Tastes richBe its first cook →CatalanCrema catalanaA custard flavoured with lemon peel and cinnamon, set in a shallow dish, its sugar top burnt to a thin glassy crust.Tastes very sweetBe its first cook →GalicianTarta de SantiagoA flat, moist almond cake with little or no flour, dusted with icing sugar around a stencil of the cross of Saint James.Tastes very sweet and very richBe its first cook →AsturianArroz con lecheShort-grain rice cooked slowly in plenty of milk with lemon peel and cinnamon until creamy, then topped with sugar burnt to a crust.Tastes sweetBe its first cook →AlsatianBredeleSmall Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.Tastes very sweet and very richBe its first cook →NormanTeurgouleRice baked for hours in milk with sugar and cinnamon, in a wide earthenware bowl, until creamy underneath and dark brown on top.Tastes sweetBe its first cook →BurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.Tastes very sweet 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 →GreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.Tastes richBe its first cook →GreekBougatsaThin layers of filo wrapped round a warm semolina custard, baked, cut into squares and dusted with icing sugar and cinnamon.Tastes sweet and richBe its first cook →
Nordic and Baltic ryeKanelbullarSoft, cardamom-scented yeasted buns rolled around butter, sugar and cinnamon, and topped with pearl sugar.Tastes sweet and very richBe its first cook →PeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.Tastes very sweetBe its first cook →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be its first cook →TeochewTeochew braised gooseA whole goose simmered in a dark, spiced master stock of soy, galangal and rock sugar, sliced thin and served with garlic vinegar.Tastes very richBe its first cook →HunanChairman Mao's red-braised porkCubes of pork belly braised slowly with caramelised sugar, Shaoxing wine, chilli and spices until glossy, deep red and meltingly soft.Tastes mostly fat and mildBe its first cook →ShandongNine-turn intestinesShort lengths of pork intestine, cleaned, blanched, fried and then braised down in sugar, vinegar and soy until glossy — sweet, sour, salty, peppery and faintly bitter at once.Tastes rich and brightBe its first cook →KoreanHotteokA yeasted pancake, pressed flat on a griddle around brown sugar, cinnamon and nuts that melt into a molten syrup.Tastes sweetBe its first cook →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →GujaratiDal dhokliPieces of spiced wholewheat dough simmered in a sweet-sour toor dal with peanuts, jaggery and lemon — a whole meal in one pot.Tastes mildBe its first cook →GujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.Tastes sharpBe its first cook →GoanXacutiChicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.Tastes hot and richBe its first cook →GoanCafrealChicken marinated in a bright green paste of coriander, green chilli, garlic, ginger, spice and lime or vinegar, then pan-fried until charred at the edges.Tastes sharp, hot and richBe its first cook →KashmiriKahwaGreen tea brewed with saffron, cardamom and cinnamon, sweetened and poured over slivered almonds.Be its first cook →KashmiriModur pulavRice cooked in ghee and milk with saffron, sugar, cinnamon and cardamom, studded with dried fruit and nuts.Tastes sweet and richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →MoroccanChebakiaStrips of spiced sesame dough folded into flowers, fried, soaked in hot honey and covered in sesame seeds.Be its first cook →Cape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.Tastes richBe its first cook →CatalanCrema catalanaA custard flavoured with lemon peel and cinnamon, set in a shallow dish, its sugar top burnt to a thin glassy crust.Tastes very sweetBe its first cook →GalicianTarta de SantiagoA flat, moist almond cake with little or no flour, dusted with icing sugar around a stencil of the cross of Saint James.Tastes very sweet and very richBe its first cook →AsturianArroz con lecheShort-grain rice cooked slowly in plenty of milk with lemon peel and cinnamon until creamy, then topped with sugar burnt to a crust.Tastes sweetBe its first cook →AlsatianBredeleSmall Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.Tastes very sweet and very richBe its first cook →NormanTeurgouleRice baked for hours in milk with sugar and cinnamon, in a wide earthenware bowl, until creamy underneath and dark brown on top.Tastes sweetBe its first cook →BurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.Tastes very sweet 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 →GreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.Tastes richBe its first cook →GreekBougatsaThin layers of filo wrapped round a warm semolina custard, baked, cut into squares and dusted with icing sugar and cinnamon.Tastes sweet and richBe its first cook →Nordic and Baltic ryeKanelbullarSoft, cardamom-scented yeasted buns rolled around butter, sugar and cinnamon, and topped with pearl sugar.Tastes sweet and very richBe its first cook →PeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.Tastes very sweetBe its first cook →That's everything for that word. The index stops when it runs out.