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 →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be its first cook →Sri LankanPol sambolFresh grated coconut rubbed with chilli, red onion, Maldive fish, lime and salt until pink and fragrant.Tastes sharp, very rich and hotBe its first cook →
EthiopianDoro watChicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.Tastes hotBe its first cook →GreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.Tastes bright, rich and savouryBe its first cook →
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.Tastes very sharp and mildBe its first cook →
PeruvianSalsa criollaRed onion sliced thin and soaked, dressed with lime, ají, coriander and salt.Tastes very sharp, hot and saltyBe its first cook →That's everything for that word. The index stops when it runs out.