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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 →
HunanHunan smoked porkPork belly salted, then smoked for weeks over a wood fire until dark and firm, sliced thin and stir-fried with garlic shoots or leeks and chilli.Tastes very hot and mostly fatBe its first cook →
SichuanTwice-cooked porkPork belly simmered whole, sliced thin, then stir-fried until the edges curl, with chilli bean paste and green garlic or leeks.Tastes mostly fat and hotBe its first cook →Sri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.Be its first cook →GeorgianPkhaliCooked vegetables — spinach, beetroot, leek or cabbage — chopped fine with walnut paste and herbs, shaped into balls.Tastes rich and brightBe its first cook →AlsatianBaeckeoffePork, lamb and beef marinated overnight in white wine, layered with potatoes and onions in an earthenware dish sealed with dough, and baked for hours.Be its first cook →NormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.Be its first cook →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →Nordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.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 →
SichuanTwice-cooked porkPork belly simmered whole, sliced thin, then stir-fried until the edges curl, with chilli bean paste and green garlic or leeks.Tastes mostly fat and hotBe its first cook →Sri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.Be its first cook →GeorgianPkhaliCooked vegetables — spinach, beetroot, leek or cabbage — chopped fine with walnut paste and herbs, shaped into balls.Tastes rich and brightBe its first cook →AlsatianBaeckeoffePork, lamb and beef marinated overnight in white wine, layered with potatoes and onions in an earthenware dish sealed with dough, and baked for hours.Be its first cook →NormanTripes à la mode de CaenBeef tripe and ox foot cooked for many hours in cider and Calvados with onions, carrots and leeks, in a sealed earthenware pot.Be its first cook →NormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.Be its first cook →Nordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.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 →That's everything for that word. The index stops when it runs out.