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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 →
JavanesePecelBlanched greens and sprouts under a hot peanut sauce scented with kencur and lime leaf, with rice and a crisp peanut cracker.Tastes very hot and sweetishBe its first cook →FilipinoSinigangA sour soup of pork, prawns or fish with vegetables, soured most often with tamarind.Tastes rich and brightBe its first cook →
PunjabiSarson ka saagMustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.Be its first cook →PersianAsh reshtehA thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.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 →NigerianEgusi soupA thick soup of ground melon seeds, leafy greens and palm oil, eaten with pounded yam or eba.Be its first cook →AndalusianEspinacas con garbanzosSpinach and chickpeas cooked with a pounded paste of fried bread, garlic, cumin and pimentón, sharpened with a splash of vinegar.Be its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →
PunjabiSarson ka saagMustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.Be its first cook →PersianAsh reshtehA thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.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 →NigerianEgusi soupA thick soup of ground melon seeds, leafy greens and palm oil, eaten with pounded yam or eba.Be its first cook →AndalusianEspinacas con garbanzosSpinach and chickpeas cooked with a pounded paste of fried bread, garlic, cumin and pimentón, sharpened with a splash of vinegar.Be its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →That's everything for that word. The index stops when it runs out.