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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 →
MalaysianCurry laksaNoodles in a rich, spiced coconut curry broth, with tofu puffs, prawns, chicken, bean sprouts and a spoonful of sambal.Tastes mildBe its first cook →FilipinoChicken inasalChicken marinated in vinegar, calamansi, lemongrass and ginger, grilled over charcoal and basted with annatto oil.Tastes sharp and richBe its first cook →CantoneseSiu maiOpen-topped dumplings of pork and prawn in a thin yellow wrapper, steamed, and often dotted on top with fish roe or a little carrot.Tastes savoury and richBe its first cook →FujianShacha noodlesYellow noodles in a rich, orange, peanutty broth of shacha sauce, topped with your choice of seafood, offal and tofu.Be its first cook →LevantineKnafehSoft white cheese under a crust of shredded or semolina pastry, baked in ghee until golden, turned out and soaked in syrup, with pistachios.Be its first cook →NigerianMoi moiA steamed pudding of peeled black-eyed beans blended with red pepper, onion and oil, set soft in leaves or tins.Tastes very hotBe its first cook →
ProvençalNavettesHard, boat-shaped biscuits scented with orange-flower water, dunked in coffee.Tastes very sweetBe its first cook →ProvençalDaube provençaleBeef marinated in red wine with garlic, herbs and orange peel, then braised for hours in a pot-bellied daubière until it gives to a spoon.Be 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 →
PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.Tastes sweet and richBe its first cook →
MexicanCochinita pibilPork marinated in achiote and bitter orange, wrapped in banana leaves and slow-cooked until it falls apart.Tastes very rich and sharpBe 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 →BrazilianFeijoadaBlack beans stewed slowly with salted, smoked and fresh pork and dried beef, served with rice, greens, farofa and orange.Be its first cook →
ProvençalNavettesHard, boat-shaped biscuits scented with orange-flower water, dunked in coffee.Tastes very sweetBe its first cook →ProvençalDaube provençaleBeef marinated in red wine with garlic, herbs and orange peel, then braised for hours in a pot-bellied daubière until it gives to a spoon.Be 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 →PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.Tastes sweet and richBe its first cook →MexicanCochinita pibilPork marinated in achiote and bitter orange, wrapped in banana leaves and slow-cooked until it falls apart.Tastes very rich and sharpBe 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 →BrazilianFeijoadaBlack beans stewed slowly with salted, smoked and fresh pork and dried beef, served with rice, greens, farofa and orange.Be its first cook →That's everything for that word. The index stops when it runs out.