The market · Seasonings and ferments
Salt
The one ingredient in nearly everything.
What to do with it
Ana Etxarri's ChawanmushiSalt would season itRosa Ibarra's Clarified milk punch, mezcal and pineappleSalt would season itTolu Adeyemi's Jollof, party styleSalt would season itMira Kowalski's Pierogi ruskieSalt would season it
MinangkabauRendangBeef simmered in coconut milk and spice paste for hours, until the liquid is gone and the meat fries in what's left.2 versions here
MinangkabauSambal ijoGreen chillies, shallots and green tomato, steamed, pounded coarse and fried in oil.1 version here
MinangkabauDendeng baladoBeef sliced thin, dried or boiled, fried until crisp, then tossed through a coarse, oily sambal of red chilli and shallot.No one here has made it yet
MinangkabauSoto PadangA clear, spiced beef broth poured over crisp-fried beef, rice vermicelli and potato fritters, with crackers and rice alongside.No one here has made it yetMinangkabauLamangGlutinous rice and coconut milk, packed into bamboo lined with banana leaf and cooked for hours at the edge of a fire.No one here has made it yetMinangkabauItiak lado mudoDuck simmered with spice until tender, then cooked down in a great heap of pounded green chilli and shallot until coated and oily.No one here has made it yetJavaneseGudegYoung jackfruit simmered for hours in coconut milk and palm sugar until brown, sweet and tender, served with rice, chicken, egg and a hot stew of cow's skin.No one here has made it yetJavaneseRawonA beef soup turned black by keluak nuts, earthy and deep, served with rice, short bean sprouts, a salted egg and sambal.No one here has made it yetJavaneseNasi gorengYesterday's rice fried with shallot, garlic, chilli and shrimp paste, darkened with kecap manis and topped with a fried egg.No one here has made it yetJavaneseSoto ayamA clear chicken broth, yellow with turmeric, poured over shredded chicken, glass noodles, bean sprouts and egg, with lime, sambal and fried shallots.No one here has made it yetJavaneseSate MaduraSmall skewers of chicken, glazed in kecap manis and grilled over charcoal, under a peanut sauce with lontong and raw shallot.No one here has made it yetJavaneseGado-gadoBlanched vegetables, potato, tofu, tempeh, egg and lontong under a thick peanut sauce, with prawn crackers on top.No one here has made it yetJavaneseTempeh bacemTempeh (and often tofu) simmered in coconut water, palm sugar and spice until the liquid is gone, then fried until dark and sticky.No one here has made it yetJavanesePecelBlanched greens and sprouts under a hot peanut sauce scented with kencur and lime leaf, with rice and a crisp peanut cracker.No one here has made it yetJavaneseLumpia SemarangSpring rolls filled with bamboo shoot, egg and prawn, fried or left soft, with a thick sweet garlic sauce and whole spring onion.No one here has made it yetSundaneseNasi timbelRice rolled hot in banana leaf, served with fried chicken, tofu, tempeh, salted fish, raw vegetables and sambal.No one here has made it yetSundaneseKaredokRaw vegetables — long beans, cucumber, sprouts, cabbage, small aubergines and lemon basil — in a peanut sauce sharp with kencur.No one here has made it yetSundanesePepes ikanFish rubbed with a yellow spice paste, wrapped in banana leaf with lemon basil, tomato and chilli, then steamed and grilled.No one here has made it yetSundaneseBatagorFried fish dumplings and fish-stuffed tofu, cut up under a peanut sauce with kecap manis, chilli and lime.No one here has made it yetSundaneseSiomay BandungSteamed fish dumplings with cabbage, potato, bitter gourd, tofu and egg, all steamed together and drowned in peanut sauce.No one here has made it yetSundaneseLalapan and sambal terasiRaw leaves and vegetables — cucumber, cabbage, lemon basil, long beans, small aubergines — with a sambal of chilli, toasted shrimp paste and tomato.No one here has made it yetSundaneseEmpal gentongBeef and offal stewed in a spiced coconut broth in a clay pot over a wood fire, with rice or lontong and dried chilli to sprinkle.No one here has made it yetSundaneseSoto mie BogorYellow noodles, beef and cabbage in a clear spiced beef broth, with tomato, potato and slices of fried spring roll.No one here has made it yetBalineseBabi gulingA whole young pig stuffed with base genep and greens, rubbed with turmeric and spit-roasted over wood until the skin shatters.No one here has made it yetBalineseBebek betutuA whole duck or chicken stuffed and smothered with base genep, wrapped and cooked slowly in embers until it falls apart.No one here has made it yetBalineseLawarFinely chopped meat, vegetables and grated coconut, mixed with base genep and lime — made fresh for ceremonies and eaten the same day.No one here has made it yetBalineseSate lilitMinced fish or pork mixed with grated coconut, base genep and lime leaf, pressed around lemongrass or flat bamboo and grilled.No one here has made it yetBalineseBase genepThe complete Balinese spice paste: shallot, garlic, four rhizomes, chilli, candlenut, shrimp paste and warm spices, ground together.No one here has made it yetBalineseSambal matahA raw sambal of sliced shallot, lemongrass, chilli and lime leaf, with toasted shrimp paste and lime, dressed in hot coconut oil.No one here has made it yetBalineseIkan bakar JimbaranWhole fish split, brushed with a spice paste and kecap manis, and grilled over coconut husks, with sambal and rice.No one here has made it yetMinahasanTinutuanA thick rice porridge full of pumpkin, sweet potato, cassava, corn and greens, with no meat, eaten with smoked fish and dabu-dabu.No one here has made it yetMinahasanAyam rica-ricaChicken cooked in a paste of fresh red and bird's eye chilli, shallot, garlic and ginger, finished with lemongrass, lime leaf and lemon basil.No one here has made it yetMinahasanCakalang fufuSkipjack tuna, split and clamped in bamboo frames, then smoked until firm and dark — eaten fried, shredded into sambal or cooked in rica.No one here has made it yetMinahasanIkan wokuFish cooked in a yellow paste of turmeric, chilli and candlenut with a great handful of fresh leaves — lemon basil, lemongrass, pandan, lime leaf.No one here has made it yetMinahasanDabu-dabuA fresh sambal of chopped tomato, shallot and chilli, sharpened with small citrus and poured over with hot oil.No one here has made it yetMinahasanKlappertaartA soft baked custard of young coconut, milk and eggs, with raisins and cinnamon, often topped with almonds or meringue.No one here has made it yetMinahasanPanadaA soft yeasted dough folded around spiced, shredded skipjack and fried golden.No one here has made it yetMinahasanTinoransakPork packed into green bamboo with chilli, ginger, lemongrass and lemon basil, and cooked in the flames.No one here has made it yetMinahasanBrenebonA thick soup of red kidney beans with pork, nutmeg and clove, a Minahasan descendant of Dutch brown-bean soup.No one here has made it yet
ThaiKhao man gaiPoached chicken on rice cooked in the chicken's fat and stock, with a sharp sauce of fermented soybean, ginger, garlic and chilli.No one here has made it yet
ThaiMango sticky riceSticky rice soaked in sweet, salted coconut milk, served warm with ripe mango and a spoonful of coconut cream.No one here has made it yet
VietnameseChèA family of sweet soups and puddings — beans, jellies, fruit or tapioca in syrup or coconut milk, hot or over ice.No one here has made it yetMalaysianNasi lemakRice cooked in coconut milk and pandan, with sambal, crisp anchovies, peanuts, cucumber and egg.No one here has made it yetMalaysianCurry laksaNoodles in a rich, spiced coconut curry broth, with tofu puffs, prawns, chicken, bean sprouts and a spoonful of sambal.No one here has made it yetMalaysianAssam laksaThick rice noodles in a sour, spicy broth of flaked mackerel and tamarind, heaped with pineapple, cucumber, onion, mint and torch ginger flower, with sweet prawn paste on top.No one here has made it yetMalaysianRoti canaiA flaky, chewy flatbread of dough spun paper-thin, folded and griddled with ghee, torn and dipped in dal and curry.No one here has made it yetMalaysianSataySkewers of turmeric-marinated meat grilled over charcoal, with a sweet, spicy peanut sauce, rice cakes, cucumber and onion.No one here has made it yetMalaysianNasi kerabuRice dyed blue with butterfly pea flowers, eaten with finely shredded herbs, kerisik, fish or chicken, budu and sambal.No one here has made it yetMalaysianAyam pongtehA Nyonya braise of chicken and potato with fermented soybean paste, shallots, garlic and gula melaka — salty, sweet and dark.No one here has made it yetMalaysianCendolGreen strands of pandan rice-flour jelly in coconut milk and gula melaka syrup, over shaved ice, often with red beans.No one here has made it yetFilipinoSinigangA sour soup of pork, prawns or fish with vegetables, soured most often with tamarind.No one here has made it yetFilipinoLumpiaSpring rolls — most often thin, tight cigars of seasoned pork, fried crisp and dipped in sweet chilli sauce.No one here has made it yetFilipinoSisigPig's face and ears boiled, grilled and chopped fine with onion, chilli and calamansi, served on a sizzling iron plate.No one here has made it yetFilipinoChicken inasalChicken marinated in vinegar, calamansi, lemongrass and ginger, grilled over charcoal and basted with annatto oil.No one here has made it yet
CantoneseCongeeRice simmered in plenty of water until the grains break down into a smooth, silky porridge, with something savoury stirred in.No one here has made it yetCantonesePineapple bunA soft, sweet bread roll under a crackled, sugary crust — named for how the top looks, with no pineapple in it.No one here has made it yetTeochewTeochew fish ballsWhite, bouncy balls of fish paste beaten by hand, cooked in simmering water and served in clear soup or with noodles.No one here has made it yetTeochewTeochew cold crabA whole crab steamed, then left to go cold, and eaten plain with a dip of ginger in rice vinegar.No one here has made it yetHunanChairman 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.No one here has made it yetHunanHunan stir-fried beefThin slices of beef stir-fried in moments with a heap of fresh chillies, garlic, ginger and coriander stems — tender, fragrant and very hot.No one here has made it yetShandongDezhou braised chickenA whole chicken, legs tucked in, glazed and fried golden, then braised for hours in a spiced soy stock until the meat falls from the bone.No one here has made it yetShandongSweet and sour Yellow River carpA whole carp, scored deep, fried crisp with its head and tail curled up, and doused at the table in a hot, glossy sweet-and-sour sauce.No one here has made it yetHuaiyangLion's head meatballsLarge, soft pork meatballs, gently stewed in stock over Chinese leaf until they're tender enough to eat with a spoon.No one here has made it yetHuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.No one here has made it yetHuaiyangSquirrel-shaped mandarin fishA whole mandarin fish, boned, scored deep and fried so the flesh fans out in spikes, then covered in a bright sweet-and-sour sauce.No one here has made it yetHuaiyangNanjing salted duckA whole duck, dry-salted with Sichuan pepper, brined, then poached very gently and served cold in slices — pale, juicy and delicately salty.No one here has made it yetHuaiyangDazhu gansiPressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.No one here has made it yetHuaiyangCrystal pork terrineSalted pork hock, simmered, pressed and set in its own clear jelly, then sliced cold and eaten with shredded ginger and Zhenjiang black vinegar.No one here has made it yetShanghaineseXiaolongbaoSmall, thin-skinned steamed buns of minced pork, pleated at the top and full of hot soup, served in the bamboo basket they cooked in.No one here has made it yetShanghaineseShanghai drunken chickenChicken poached until only just cooked, chilled, and steeped in Shaoxing wine or wine lees, then served cold as a starter.No one here has made it yetZhejiangLongjing shrimpSmall peeled river shrimp, quick-fried pale and tender, then tossed with the fresh leaves of Longjing green tea.No one here has made it yetZhejiangShaoxing drunken chickenChicken poached gently, chilled, then steeped for a day or more in Shaoxing wine and served cold in pieces, skin smooth and pale.No one here has made it yetFujianFuzhou fish ballsSmooth, springy balls of fish paste with a juicy pork filling, served in a light broth.No one here has made it yetAnhuiStinky mandarin fishA whole mandarin fish, lightly salted and left for days until it smells, then fried and braised with pork, bamboo shoots and chilli.No one here has made it yetAnhuiHuangshan braised pigeonPigeon stewed slowly in a clay pot with Chinese yam, ham and ginger until the meat is soft and the broth clear and rich.No one here has made it yetAnhuiHuangshan shaobingA small, flaky, round pastry filled with preserved mustard greens and fatty pork, crusted with sesame and baked against the wall of a charcoal oven.No one here has made it yetAnhuiWuwei smoked duckA whole duck, salted and spiced, smoked until bronze and then simmered, so it's smoky, savoury and tender.No one here has made it yetAnhuiFuliji roast chickenA whole chicken glazed, fried red-gold and then simmered in a spiced master stock until the meat falls from the bone.No one here has made it yetBeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.No one here has made it yetBeijingJiaoziCrescent dumplings of thin wheat dough around pork and chives or cabbage, boiled and dipped in black vinegar with garlic.No one here has made it yetYunnanCrossing-the-bridge noodlesA bowl of scalding broth under a layer of fat, with raw sliced meats, quail's egg, vegetables and rice noodles added at the table, in that order.No one here has made it yetYunnanSteam-pot chickenChicken cooked in a clay pot with a chimney at its centre, set over boiling water, so the steam gathers into a pure, clear broth.No one here has made it yetYunnanRubingA firm fresh cheese of goat's milk, pressed into blocks, then sliced and fried or grilled until golden, and eaten with salt and pepper or sugar.No one here has made it yetYunnanWild mushroom hotpotA pot of chicken broth at the table, filled with the rainy season's wild mushrooms — porcini, chanterelles, jizong and more — and simmered well before anyone eats.No one here has made it yetYunnanDai lemongrass grilled fishA river fish split open, stuffed with chopped herbs, garlic and chilli, bound up with lemongrass stalks and grilled over charcoal.No one here has made it yetUyghur and XinjiangUyghur poloRice steamed over lamb, onion and a heap of carrots in one deep pan, so it comes out glossy with the fat — the dish for guests and celebrations.No one here has made it yetUyghur and XinjiangLaghmanThick hand-pulled noodles under a stir-fry of lamb, peppers, tomato, celery and onion — the everyday lunch of the region.No one here has made it yetUyghur and XinjiangKawapChunks of lamb and fat on skewers, grilled over charcoal and dusted with cumin, chilli and salt.No one here has made it yetUyghur and XinjiangSamsaSquare parcels of thin dough filled with lamb, fat and onion, baked against the wall of the tonur until blistered and crisp.No one here has made it yetUyghur and XinjiangUyghur nanRound flatbreads baked on the wall of the tonur, thin and stamped with patterns in the middle, often scattered with onion and sesame.No one here has made it yetUyghur and XinjiangGosh nanTwo thin rounds of dough sealed around minced lamb and onion, then baked or pan-fried until crisp — a flat, meat-filled nan cut into wedges.No one here has made it yetSichuanDry-fried green beansGreen beans fried until blistered and wrinkled, then tossed with a little minced pork, preserved mustard greens, chilli and Sichuan pepper.No one here has made it yetSichuanChongqing chicken with chilliesSmall pieces of chicken fried crisp, then tossed in the wok with a heap of dried chillies and Sichuan pepper — you hunt for the chicken.No one here has made it yetSichuanBobo chickenCold poached chicken and other morsels on bamboo skewers, steeped in a bowl of red chilli oil with Sichuan pepper, and paid for by the stick.No one here has made it yet
JapaneseChawanmushiA savoury egg custard, steamed in a teacup with dashi, and set so softly it barely holds.2 versions here
JapaneseOnigiriFreshly cooked rice pressed by hand into a triangle or ball around a salty filling, and often wrapped in nori.No one here has made it yetJapaneseTonkatsuA thick pork cutlet in flour, egg and coarse panko, deep-fried until crisp, sliced, and served with shredded cabbage and a thick, fruity sauce.No one here has made it yetJapaneseTonkotsu ramenThin, straight noodles in a cloudy, creamy pork-bone broth, with slices of chāshū, red pickled ginger and spring onion.No one here has made it yetJapaneseGōyā chanpurūBitter melon stir-fried with firm tofu, pork and egg — Okinawa's everyday dish, bitter, savoury and soft at once.No one here has made it yetKoreanHotteokA yeasted pancake, pressed flat on a griddle around brown sugar, cinnamon and nuts that melt into a molten syrup.No one here has made it yetKoreanGogi guksuThick wheat noodles in a rich, cloudy pork-bone broth, under thick slices of boiled pork — Jeju's noodle soup, once made for feasts.No one here has made it yet
PunjabiButter chickenTandoori chicken simmered in a mild, silky sauce of tomato, butter and cream, scented with dried fenugreek.No one here has made it yet
PunjabiDal makhaniWhole black lentils and kidney beans, simmered for hours with butter, tomato and cream until thick and velvety.No one here has made it yet
PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.No one here has made it yet
PunjabiAloo parathaWholewheat flatbread stuffed with spiced potato, rolled thin and cooked on a tawa with ghee, eaten with white butter, yoghurt and pickle.No one here has made it yet
PunjabiTandoori chickenChicken on the bone, marinated in yoghurt, lemon and spice, then roasted fast in the fierce heat of a clay tandoor.No one here has made it yetPunjabiAmritsari kulchaA leavened flatbread stuffed with spiced potato, pressed with coriander seed, slapped onto the wall of a tandoor and served dripping with butter beside chole.No one here has made it yetPunjabiAmritsari fishWhite fish in a gram-flour batter sharp with ajwain, chilli and lemon, deep-fried crisp and eaten hot with chaat masala and chutney.No one here has made it yetPunjabiCharghaA whole chicken slashed and marinated in yoghurt, lemon and spice, steamed until tender, then deep-fried until the outside is crisp.No one here has made it yetBengaliMacher jholFreshwater fish, fried in mustard oil, then simmered in a thin, gingery broth with potato and turmeric — Bengal's everyday fish curry, eaten over rice.No one here has made it yetBengaliShorshe ilishHilsa steaks cooked in a pungent paste of ground mustard seed, green chilli and raw mustard oil — the most prized fish dish in Bengal.No one here has made it yetBengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.No one here has made it yetBengaliChingri 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.No one here has made it yetBengaliAloo postoPotatoes cooked in a thick paste of ground white poppy seed and green chilli, finished with raw mustard oil — nutty, creamy and plain in the best way.No one here has made it yetBengaliLuchiSmall, pale, puffed breads of white flour and ghee, deep-fried in seconds — Bengal's breakfast and festival bread, eaten with potatoes, dal or kosha mangsho.No one here has made it yetBengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.No one here has made it yetGujaratiDhoklaA spongy, steamed savoury cake of gram flour or fermented rice and lentils, tempered with mustard seed, curry leaves and green chilli and soaked in a sweetened water.No one here has made it yetGujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.No one here has made it yetGujaratiTheplaThin, soft flatbreads of wholewheat flour kneaded with fresh fenugreek, yoghurt and spice, cooked on a griddle with a little oil.No one here has made it yetGujaratiKhandviGram flour cooked with yoghurt into a thick batter, spread paper-thin, rolled into soft spirals and tempered with mustard seed, sesame and coconut.No one here has made it yetGujaratiDal dhokliPieces of spiced wholewheat dough simmered in a sweet-sour toor dal with peanuts, jaggery and lemon — a whole meal in one pot.No one here has made it yetGujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.No one here has made it yetGujaratiHandvoA savoury cake of fermented rice and lentil batter with grated bottle gourd, baked or pan-cooked until crusty and topped with a mustard and sesame tempering.No one here has made it yetGujaratiDabeliA soft bread roll split and stuffed with a sweet, hot potato filling, tamarind-date chutney, masala peanuts, pomegranate and sev, then toasted in butter.No one here has made it yetGujaratiSev tameta nu shaakTomatoes cooked down with garlic, chilli and a little jaggery into a sweet-sour gravy, with crisp gram-flour sev scattered over just before eating.No one here has made it yetGoanVindalooPork marinated in a paste of dried red chillies, garlic and spice ground in vinegar, then cooked slowly until sharp, rich and deep red.No one here has made it yetGoanXacutiChicken or mutton in a dark, complex sauce of grated coconut and a long list of whole spices, all roasted until brown and ground together.No one here has made it yetGoanCafrealChicken 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.No one here has made it yetGoanPrawn balchãoPrawns cooked in a fiery, sweet-sour red paste of chilli, garlic and vinegar until thick — half curry, half pickle, and keeps for weeks.No one here has made it yetGoanSorpotelPork and pork liver boiled, diced small and cooked in a hot, sharp sauce of chilli, spice and vinegar — a Christmas and wedding dish, made days ahead.No one here has made it yetGoanGoan fish curryFish simmered in a coconut sauce ground with red chillies and coriander seed, soured with kokum or tamarind — eaten with red rice every day in Goa.No one here has made it yetGoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.No one here has made it yetGoanKhatkhateA thick stew of many vegetables and toor dal in coconut, soured with tamarind and sharpened with tirphal — the dish of Goan Hindu festivals.No one here has made it yetKashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.No one here has made it yetKashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.No one here has made it yetKashmiriGushtabaLarge, soft balls of mutton pounded smooth with fat, simmered in a spiced yoghurt gravy — traditionally the last meat course of the wazwan.No one here has made it yetKashmiriKashmiri dum alooSmall whole potatoes, pricked and fried golden, then simmered slowly in yoghurt with Kashmiri chilli, fennel and dried ginger.No one here has made it yetKashmiriHaakKashmiri collard greens, left in large pieces and simmered plainly with mustard oil, water, dried chilli and asafoetida or garlic.No one here has made it yetKashmiriTabak maazLamb ribs simmered in milk with whole spice until tender, then fried in ghee until crisp and glossy.No one here has made it yetRajasthaniDal baati churmaHard, round wheat breads baked in the coals and soaked in ghee, eaten with a spiced mixed dal and churma — the same dough crushed with ghee and sugar.No one here has made it yetRajasthaniLaal maasMutton cooked in ghee and yoghurt with a great many dried red chillies, garlic and whole spice — fiery, deep red and often smoky.No one here has made it yetRajasthaniGatte ki sabziDumplings of spiced gram flour, boiled and sliced, then simmered in a tangy yoghurt gravy.No one here has made it yetRajasthaniKer sangriDried desert berries and beans, soaked and cooked in oil with red chilli, dried mango and spice into something tangy, hot and chewy.No one here has made it yetRajasthaniPyaaz kachoriA flaky, deep-fried pastry filled with onion cooked down with fennel, coriander seed and chilli, eaten with tamarind and mint chutneys.No one here has made it yetRajasthaniMohan maasMutton cooked slowly in milk and cream with cardamom and ground cashews — the mild, rich dish of Rajasthan's royal kitchens.No one here has made it yetRajasthaniBikaneri bhujiaCrisp, thin threads of moth-bean and gram-flour dough, spiced with black pepper and ajwain and fried in oil.No one here has made it yetRajasthaniMirchi badaBig, mild green chillies stuffed with spiced potato, dipped in gram-flour batter and deep-fried.No one here has made it yetSouth IndianMasala dosaA thin, crisp pancake of fermented rice and lentil batter, folded around spiced potato and served with sambar and coconut chutney.No one here has made it yetSouth IndianIdliSoft, spongy cakes of fermented rice and lentil batter, steamed in moulds and eaten with sambar and chutney.No one here has made it yetSouth IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.No one here has made it yetSouth IndianRasamA thin, peppery, sour broth of tamarind and tomato, with cumin and garlic — poured over rice, or drunk from a cup.No one here has made it yetSouth IndianMeen curryFish cooked in a clay pot in a fiery red sauce soured with kudampuli, finished with coconut oil and curry leaves.No one here has made it yetSouth IndianAppam and stewBowl-shaped rice pancakes, lacy at the edge and soft in the middle, with a mild stew of coconut milk, whole spices and potato.No one here has made it yetSouth IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.No one here has made it yetSouth IndianHyderabadi biryaniMarinated goat or chicken layered raw under half-cooked basmati, with saffron, fried onion and mint, then sealed and cooked slowly on dum.No one here has made it yetSouth IndianKori rottiA chicken curry of coconut milk and roasted red chilli, poured over crisp, paper-thin wafers of dried rice that soften as you eat.No one here has made it yetSri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.No one here has made it yetSri LankanHoppersBowl-shaped pancakes of fermented rice flour and coconut milk, crisp and lacy at the edge and soft at the base, often with an egg cooked inside.No one here has made it yetSri LankanString hoppersFine threads of rice-flour dough pressed into small nests and steamed, eaten with a thin coconut gravy and pol sambol.No one here has made it yetSri LankanPol sambolFresh grated coconut rubbed with chilli, red onion, Maldive fish, lime and salt until pink and fragrant.No one here has made it yetSri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.No one here has made it yetSri LankanParippuRed lentils cooked soft in coconut milk with turmeric and green chilli, then tempered with onion, mustard seed, curry leaves and rampe.No one here has made it yetSri LankanFish ambul thiyalCubes of tuna cooked almost dry in a dark paste of goraka and black pepper, until each piece is coated.No one here has made it yetSri LankanKiribathRice cooked in thick coconut milk until it sets, pressed flat and cut into diamonds, eaten with lunu miris.No one here has made it yetSri LankanJaffna crab curryLagoon crabs cooked in the shell in a fiery sauce of roasted Jaffna curry powder, tamarind and coconut milk, with moringa leaves.No one here has made it yet
LevantineHummusChickpeas cooked very soft and blended with tahini, lemon, garlic and salt until silky.No one here has made it yet
LevantineTabboulehA salad of parsley — mostly parsley — with tomato, mint, spring onion and a little bulgur, dressed with lemon and olive oil.No one here has made it yet
LevantineMuhammaraA thick dip of roasted red peppers, walnuts, breadcrumbs and pomegranate molasses — smoky, sweet, sour and hot at once.No one here has made it yet
LevantineFalafelBalls of soaked, raw chickpeas ground with herbs, onion and spice and deep-fried — crisp outside, green and soft within.No one here has made it yetLevantineFattoushA salad of crisp leaves, tomato, cucumber, radish and herbs with shards of toasted or fried flatbread, in a sharp dressing of lemon and sumac.No one here has made it yetLevantineManakishFlatbread spread with za'atar and olive oil and baked hot and fast — breakfast in Lebanon, folded and eaten on the move.No one here has made it yetLevantineKibbehFine bulgur pounded with lean lamb and onion into a paste, shaped around a filling of spiced mince and pine nuts and fried — or baked in a tray, or eaten raw.No one here has made it yetLevantineFattehLayers of toasted flatbread, warm chickpeas and garlicky yoghurt with tahini, finished with pine nuts sizzled in butter or ghee.No one here has made it yetLevantineMusakhanRoast chicken on taboon bread soaked in olive oil and heaped with onions cooked soft with sumac, scattered with pine nuts.No one here has made it yetPersianGhormeh sabziA deep green stew of herbs fried slowly in oil, with lamb, kidney beans and whole dried limes.No one here has made it yetPersianFesenjanChicken or duck stewed slowly in ground walnuts and pomegranate molasses until dark, thick and glossy — sweet and sour at once.No one here has made it yetPersianTahdigThe golden crust of rice fried at the bottom of the pot and turned out whole — the part everyone reaches for first.No one here has made it yetPersianKuku sabziA thick, deep-green frittata that's mostly herbs, bound with just enough egg, often with barberries and walnuts.No one here has made it yetPersianAsh reshtehA thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.No one here has made it yetPersianJoojeh kababPieces of chicken marinated in saffron, lemon and onion, grilled over charcoal and eaten with rice and a charred tomato.No one here has made it yetPersianKabab koobidehMinced lamb and grated onion pressed by hand onto wide, flat skewers and grilled over coals — served on saffron rice with butter and sumac.No one here has made it yetPersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.No one here has made it yetPersianZereshk poloSaffron rice scattered with barberries fried in butter and a little sugar — jewel-red and sharp — usually served with chicken.No one here has made it yetTurkishDolmaVegetables hollowed and filled, or vine leaves rolled, round rice with herbs and spices and sometimes meat.No one here has made it yetTurkishLahmacunA round of dough rolled very thin, spread with raw minced lamb, onion, pepper and tomato, and baked for a minute or two in a very hot oven.No one here has made it yetTurkishİskender kebabThin slices of döner over cubes of pide, with tomato sauce, sizzling browned butter poured over at the table and thick yoghurt alongside.No one here has made it yetTurkishMenemenEggs stirred soft into green peppers and tomatoes stewed in butter or olive oil, eaten from the pan.No one here has made it yetTurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.No one here has made it yetTurkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.No one here has made it yetTurkishPideBoat-shaped flatbread baked in a wood oven with cheese, minced meat or egg in the middle, brushed with butter as it comes out.No one here has made it yetTurkishÇılbırPoached eggs on garlicky yoghurt, with butter foamed with red pepper poured over the top.No one here has made it yetTurkishMercimek çorbasıRed lentils cooked with onion, carrot and a little potato, blended smooth, with red pepper butter and a wedge of lemon.No one here has made it yet
GeorgianKhinkaliLarge pleated dumplings of spiced minced meat that fill with broth as they boil, eaten by hand.No one here has made it yetGeorgianSatsiviPoached poultry in a thick sauce of ground walnuts, garlic and spices, served cold.No one here has made it yetGeorgianPkhaliCooked vegetables — spinach, beetroot, leek or cabbage — chopped fine with walnut paste and herbs, shaped into balls.No one here has made it yet
GeorgianTkemaliA sour plum sauce with garlic, dill, coriander and chilli — Georgia's ketchup, for meat and potatoes.No one here has made it yet
GeorgianLobioRed beans cooked soft, partly mashed, with coriander, garlic, spices and sometimes walnuts, often in a clay pot.No one here has made it yetGeorgianKharchoBeef simmered in a thick sauce of ground walnuts, garlic and spice, soured with sour plum — a stew in the west of Georgia, a soup elsewhere.No one here has made it yetGeorgianMtsvadiChunks of pork or lamb skewered and grilled over the embers of vine cuttings, served with raw onion, pomegranate and tkemali.No one here has made it yetMoroccanMsemenSquare, flaky pan-fried flatbreads, folded over oil, butter and semolina, eaten with honey and butter and mint tea.No one here has made it yet
MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.No one here has made it yetMoroccanTanjiaBeef or lamb packed into a tall clay urn with preserved lemon, garlic, cumin, saffron and smen, and cooked for hours in the embers.No one here has made it yetMoroccanFish tagine with charmoulaFish marinated in charmoula, laid over potatoes, tomatoes and peppers with preserved lemon and olives, and cooked slowly in the tagine.No one here has made it yetMoroccanBissaraDried broad beans cooked with garlic and puréed to a thick soup, finished with olive oil, cumin and paprika.No one here has made it yetMoroccanKalinteA baked custard of chickpea flour, water, oil and egg, cut in squares from the tray and eaten hot with cumin and salt.No one here has made it yet
EthiopianDoro watChicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.No one here has made it yetEthiopianMisir watRed lentils cooked in a berbere-spiced onion base until soft and thick — the everyday fasting stew.No one here has made it yetEthiopianKitfoFinely minced raw beef, warmed through with niter kibbeh and mitmita, served with fresh cheese and greens.No one here has made it yetEthiopianTibsCubes of beef or lamb seared hot with onion, green chilli and spiced butter — quick, where wat is slow.No one here has made it yetEthiopianGenfoA very thick porridge of barley or wheat flour, shaped into a mound with a well of spiced butter and berbere in the middle.No one here has made it yetEthiopianTihloBalls of dough made from roasted barley flour, dipped one at a time into a hot, spiced stew or berbere sauce.No one here has made it yetEthiopianZigniBeef stewed long with a mound of onions, berbere and spiced butter, often with tomato — red, thick and hot.No one here has made it yet
NigerianJollof riceRice cooked in a fried-down base of tomato, pepper and scotch bonnet, until each grain is red and separate.1 version hereNigerianSuyaThin beef skewers coated in yaji — ground groundnut cake, chilli and spice — and grilled over open coals.1 version here
NigerianAkaraFritters of peeled black-eyed beans, ground with onion and pepper, whipped light and deep-fried until golden.No one here has made it yetNigerianMoi moiA steamed pudding of peeled black-eyed beans blended with red pepper, onion and oil, set soft in leaves or tins.No one here has made it yet
NigerianPuff-puffSoft, round balls of sweet yeasted dough, deep-fried until brown and puffed — street snack and party food.No one here has made it yetNigerianAmalaA smooth, brown swallow of yam flour stirred into boiling water, eaten with ewedu, a slippery soup of jute leaves, and gbegiri, a bean soup.No one here has made it yetNigerianMiyan kukaA dark green, gently slippery soup of powdered dried baobab leaves, with meat or dried fish and daddawa, eaten with tuwo.No one here has made it yetNigerianEdikang ikongA rich soup of fluted pumpkin leaves and waterleaf cooked almost in their own juices, with meat, stockfish, periwinkles and palm oil.No one here has made it yetNigerianBoleRipe plantain, and often yam, roasted over coals until charred, served with grilled fish and a hot palm-oil pepper sauce.No one here has made it yetCape MalayBobotieSpiced minced meat with dried fruit and soaked bread, baked under a thin savoury egg custard, with bay leaves on top.No one here has made it yetCape MalayTomato bredieLamb or mutton braised slowly with tomatoes, onions and potato, warm with cinnamon, cardamom and a little chilli.No one here has made it yetCape MalaySosatiesSkewers of lamb marinated overnight in a sweet-sour curry sauce with onions and dried apricots, grilled over coals.No one here has made it yetCape MalayKoesistersSoft, spiced, doughnut-like dumplings, fried, dipped in syrup and rolled in coconut — for Sunday morning.No one here has made it yetCape MalayDenningvleisLamb braised slowly with onions, bay leaves and allspice, soured with tamarind and sweetened a little.No one here has made it yetCape MalayCape Malay pickled fishFried fish layered with onions cooked in curry-spiced vinegar, left for days to pickle, and eaten cold at Easter.No one here has made it yetCape MalayCape Malay chicken curryA mild, fragrant curry of chicken and potatoes with tomato and whole spices — sweeter and gentler than Durban's.No one here has made it yetBasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.No one here has made it yetBasqueGâteau basqueA short, buttery almond pastry baked around a filling of pastry cream or black cherry jam, the top glazed and scored.No one here has made it yetCatalanSuquet de peixA fishermen's stew of white fish and potatoes in a saffron-tinted broth, thickened at the end with a picada of garlic, almonds and fried bread.No one here has made it yetCatalanCalçots amb romescoLong, sweet onion shoots charred black over a fierce fire, peeled with the fingers and dipped in romesco, a sauce of dried peppers, roasted tomato, garlic and nuts.No one here has made it yetCatalanBotifarra amb mongetesA fresh pork sausage, grilled or fried, with white beans warmed through in the same pan with garlic and parsley.No one here has made it yetValencianPaella valencianaRice cooked in a thin layer in a wide, shallow pan with chicken, rabbit, flat green beans, butter beans and saffron.No one here has made it yetValencianFideuàShort, thin noodles cooked like a paella in a wide pan, in a strong fish stock with prawns and squid, until they curl up and crisp on top.No one here has made it yetValencianArròs negreRice cooked in a wide pan with cuttlefish or squid and their ink, which turns it glossy black — served with allioli.No one here has made it yetValencianAll i pebreEels from the Albufera lagoon stewed with potatoes in a sauce of garlic, pimentón and chilli — the name means garlic and pepper.No one here has made it yetValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.No one here has made it yetAndalusianGazpachoA cold soup of raw tomato, pepper, cucumber, garlic, bread, olive oil and vinegar, blended smooth and drunk in the heat.No one here has made it yetAndalusianSalmorejoTomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.No one here has made it yetAndalusianRabo de toroOxtail browned and stewed slowly in red wine with onions, peppers and carrots until the meat falls from the bone and the sauce turns thick and glossy.No one here has made it yetAndalusianAjoblancoA cold white soup of almonds, bread, garlic, olive oil and vinegar, blended smooth and served with green grapes or melon.No one here has made it yetAndalusianEspinacas con garbanzosSpinach and chickpeas cooked with a pounded paste of fried bread, garlic, cumin and pimentón, sharpened with a splash of vinegar.No one here has made it yetAndalusianFlamenquínThin slices of pork loin rolled around jamón, breadcrumbed and fried into a long golden roll.No one here has made it yetGalicianEmpanada gallegaA large, flat pie of bread-like dough filled with onions and peppers stewed in olive oil and tuna, pork or shellfish, baked and cut into squares.No one here has made it yetGalicianCaldo gallegoA plain, restoring broth of turnip tops or cabbage, potatoes and white beans, flavoured with a little cured pork.No one here has made it yetCastilian and MadridCocido madrileñoChickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else.No one here has made it yetCastilian and MadridPatatas bravasChunks of fried potato with a hot, pimentón-red sauce — the bar tapa found all over Spain.No one here has made it yetCastilian and MadridChurros con chocolateRidged strips of fried dough, crisp outside and soft within, dipped into thick hot chocolate.No one here has made it yetCastilian and MadridTortilla de patatasA thick omelette of potatoes and, usually, onion, slowly poached in olive oil, then set with eggs and turned in the pan.No one here has made it yetCastilian and MadridCochinillo asadoA milk-fed piglet, a few weeks old, roasted whole in a wood oven until the skin is glassy and crackling and the meat soft enough to cut with a plate.No one here has made it yetCastilian and MadridSopa castellanaGarlic soup: stale bread and sliced garlic fried in olive oil with pimentón, simmered in broth, with an egg poached in each bowl.No one here has made it yetCastilian and MadridCallos a la madrileñaBeef tripe stewed slowly with chorizo, morcilla and jamón in a thick, sticky, pimentón-red sauce.No one here has made it yetCastilian and MadridBocadillo de calamaresRings of squid, floured and fried, packed into a crusty white roll — Madrid's cheap, much-loved sandwich.No one here has made it yetCastilian and MadridLechazo asadoA quarter of milk-fed lamb roasted slowly in a wood-fired oven with only water, salt and a little lard, until the skin is golden and the meat almost melting.No one here has made it yetCastilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.No one here has made it yetAsturianFabada asturianaLarge, buttery white beans stewed slowly with smoked chorizo, morcilla and pork belly until the broth thickens.No one here has made it yetAsturianCachopoTwo large, thin veal fillets sandwiched around ham and cheese, breadcrumbed and fried, and served big enough to share, with chips and peppers.No one here has made it yetAsturianFabes con almejasLarge white Asturian beans cooked slowly and finished with clams, which open in the pot and season it with the sea.No one here has made it yetAsturianCasadiellesLittle turnovers of wine-and-lard pastry filled with ground walnuts, sugar and anise, fried and rolled in sugar.No one here has made it yetAsturianPixín fritoMonkfish — pixín in Asturian — cut into chunks, marinated with garlic and lemon, then floured, dipped in egg and fried.No one here has made it yet
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.No one here has made it yet
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.No one here has made it yet
ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.No one here has made it yetProvençalAïoliGarlic pounded with salt and beaten with olive oil into a thick, pungent emulsion.No one here has made it yetProvençalSoccaA thin chickpea-flour pancake baked in a very hot oven in a wide copper pan, eaten hot with black pepper.No one here has made it yetProvençalPissaladièreA thick bread dough spread with onions cooked slowly to a sweet mass, criss-crossed with anchovies and dotted with black olives.No one here has made it yetProvençalDaube 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.No one here has made it yetProvençalGardiane de taureauBull's meat from the Camargue stewed slowly in red wine with onions, garlic and black olives, served with the delta's own rice.No one here has made it yetLyonnaisQuenelles de brochetLight dumplings of pike and a flour-and-egg panade, poached and then baked until they puff, usually in a crayfish sauce Nantua.No one here has made it yetLyonnaisSalade lyonnaiseBitter frisée tossed with hot bacon, croutons and a sharp mustard vinaigrette, topped with a soft poached egg.No one here has made it yetLyonnaisTablier de sapeurSquares of ox tripe marinated in white wine and mustard, breadcrumbed and fried, served with a sauce gribiche.No one here has made it yetLyonnaisPoulet de Bresse à la crèmeA Bresse chicken browned gently in butter, then simmered and finished in thick cream, often with mushrooms.No one here has made it yetLyonnaisGratin dauphinoisThinly sliced potatoes baked slowly in milk and cream with garlic, until soft underneath and golden on top.No one here has made it yetLyonnaisCervelle de canutFresh white cheese beaten with shallots, garlic, chives and parsley, a little oil and vinegar, eaten on bread.No one here has made it yetLyonnaisBugnesStrips of enriched dough fried until puffed and crisp, dusted heavily with icing sugar, made for Carnival.No one here has made it yetLyonnaisRavioles du DauphinéTiny squares of pasta filled with cheese, fromage blanc and parsley, poached in stock for a minute or baked in cream.No one here has made it yetAlsatianTarte flambéeBread dough rolled paper-thin, spread with fromage blanc and cream, scattered with onion and bacon, and baked in seconds in a blazing oven.No one here has made it yetAlsatianBaeckeoffePork, lamb and beef marinated overnight in white wine, layered with potatoes and onions in an earthenware dish sealed with dough, and baked for hours.No one here has made it yetAlsatianKougelhopfA tall, fluted ring of buttery yeasted dough with raisins soaked in kirsch, an almond set in each fold, dusted with icing sugar.No one here has made it yetAlsatianSpaetzleSoft little egg noodles made from a thick batter pushed through a board or press into boiling water, then tossed in butter.No one here has made it yetAlsatianBretzelA knotted bread dipped in a lye bath before baking, so it comes out deep brown and shiny, scattered with coarse salt.No one here has made it yetAlsatianCarpe friteCarp cut into thin slices across the bone, coated in fine semolina and deep-fried, eaten with mayonnaise, lemon and chips.No one here has made it yetAlsatianFleischschnackaFresh pasta spread with minced cooked beef, onion and herbs, rolled up, sliced into spirals like snails, and browned before simmering in stock.No one here has made it yetNormanTripes 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.No one here has made it yetNormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.No one here has made it yetNormanTeurgouleRice baked for hours in milk with sugar and cinnamon, in a wide earthenware bowl, until creamy underneath and dark brown on top.No one here has made it yetNormanPoulet vallée d'AugeChicken browned in butter, flamed with Calvados, simmered in cider and finished with cream and mushrooms, sometimes with apples.No one here has made it yetNormanCanard à la rouennaiseDuck roasted rare, carved at the table, with a sauce made from its carcass crushed in a press and thickened with its own blood and liver.No one here has made it yetNormanOmelette de la Mère PoulardEggs beaten long and hard, then cooked over a wood fire in a long-handled pan with plenty of butter, until tall and airy, like a soufflé.No one here has made it yetNormanMarmite dieppoiseChannel fish and shellfish — sole, scallops, mussels, prawns — cooked in a broth of leeks and white wine or cider, finished with cream.No one here has made it yetBurgundianBœuf bourguignonBeef braised slowly in red Burgundy with bacon, small onions and mushrooms until it falls apart.No one here has made it yetBurgundianCoq au vinA cockerel or chicken braised in red wine with bacon, mushrooms and small onions, the sauce thickened with its own juices.No one here has made it yetBurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.No one here has made it yetBurgundianEscargots de BourgogneSnails cooked, put back in their shells and stuffed with garlic and parsley butter, then baked until it sizzles.No one here has made it yetBurgundianGougèresChoux pastry beaten with grated cheese and baked into light, hollow puffs, eaten warm with a glass of wine.No one here has made it yetGascon and the South-WestCassouletWhite beans baked slowly in a deep clay dish with duck confit, pork and garlicky sausage, under a crust that's broken and formed again.No one here has made it yetGascon and the South-WestConfit de canardDuck legs salted overnight, cooked slowly in their own fat until tender, then fried crisp to serve.No one here has made it yetGascon and the South-WestGarbureA thick farmhouse soup of cabbage, beans and root vegetables, cooked with ham and confit until a spoon nearly stands in it.No one here has made it yetGascon and the South-WestMagret de canardThe thick breast of a duck raised for foie gras, scored, cooked skin-down until the fat renders, and served pink like a steak.No one here has made it yetGascon and the South-WestPastis gasconApples soaked in Armagnac under layers of pastry stretched by hand until you can see through it, the top sheets ruffled and crisp.No one here has made it yetGascon and the South-WestFoie gras mi-cuitThe fattened liver of a duck or goose, seasoned and cooked just gently enough to set, then chilled and sliced with toast.No one here has made it yetBretonGalette complèteA thin, lacy buckwheat pancake folded square around ham, grated cheese and an egg left runny in the middle.No one here has made it yetBretonCrêpes bretonnesThin wheat-flour pancakes, cooked on a billig and eaten with salted butter and sugar, jam or salted-butter caramel.No one here has made it yetBretonKouign-amannBread dough folded with layers of salted butter and sugar and baked until the outside caramelises into a sticky, crackling crust.No one here has made it yetBretonCotriadeThe Breton fishermen's stew: several kinds of fish simmered with potatoes and onions, the broth poured over bread and the fish eaten after with vinaigrette.No one here has made it yetBretonHomard à l'armoricaineLobster cut up live, seared in its shell, flamed with cognac and simmered in white wine, tomato and shallots with a touch of cayenne.No one here has made it yet
ItalianRagù alla bologneseA slow sauce of minced beef and pork with soffritto, a little tomato, wine and milk — served with tagliatelle.No one here has made it yetItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.No one here has made it yetItalianPizza napoletanaA soft round of long-risen dough, topped simply — tomato, mozzarella, basil, oil — and baked for about a minute in a wood-fired oven until blistered at the rim.No one here has made it yetItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.No one here has made it yetItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.No one here has made it yetGreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.No one here has made it yetGreekSouvlakiSmall pieces of pork or chicken grilled on skewers, eaten from the stick or wrapped in pitta with tomato, onion, tzatziki and chips.No one here has made it yetGreekGemistaTomatoes and peppers hollowed out, filled with rice, herbs and their own pulp, and baked in olive oil with potatoes.No one here has made it yetGreekAvgolemonoChicken broth thickened with rice and a froth of egg and lemon, tempered in so it turns silky rather than scrambled.No one here has made it yetGreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.No one here has made it yetGreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.No one here has made it yetGreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.No one here has made it yet
PolishPierogi ruskieBoiled dumplings filled with potato, twaróg cheese and fried onion, finished with more onion in butter.1 version herePolishŻurekA sour soup built on fermented rye flour, with white sausage, smoked meat, garlic, marjoram and a halved hard-boiled egg.No one here has made it yet
PolishGołąbkiSoftened cabbage leaves rolled around minced pork and rice, then baked or simmered in tomato sauce.No one here has made it yetPolishPlacki ziemniaczaneGrated raw potato and onion bound with egg and a little flour, fried in thin cakes until lacy and crisp.No one here has made it yet
PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.No one here has made it yetPolishObwarzanek krakowskiA ring of twisted dough, boiled briefly and then baked, crusted with poppy seed, sesame or salt and sold from street carts.No one here has made it yetPolishKwaśnicaThe highlanders' sauerkraut soup, sour and smoky, cooked on pork ribs with potatoes, allspice and bay.No one here has made it yetPolishKluski śląskieSoft, springy dumplings of mashed potato and potato starch, each pressed with a thumb to leave a dimple for the gravy.No one here has made it yet
Nordic and Baltic ryeRye sourdoughA dense, dark, sour loaf of all rye, leavened with sourdough and left a day before cutting.1 version here
Nordic and Baltic ryeGravlaxRaw salmon cured for a few days under salt, sugar and dill, sliced thin and served with a sweet mustard sauce.No one here has made it yetNordic and Baltic ryeKarjalanpiirakkaSmall open pies of thin, crimped rye crust filled with rice porridge, baked hot and eaten warm with egg butter.No one here has made it yet
Nordic and Baltic ryeKanelbullarSoft, cardamom-scented yeasted buns rolled around butter, sugar and cinnamon, and topped with pearl sugar.No one here has made it yetNordic and Baltic ryeKöttbullarSmall meatballs of beef and pork with onion and milk-soaked breadcrumbs, browned in butter and served with cream sauce, lingonberries and potatoes.No one here has made it yetNordic 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.No one here has made it yetNordic and Baltic ryeLohikeittoA creamy Finnish soup of salmon, potatoes and leek in a light stock, with plenty of dill and whole allspice.No one here has made it yet
MexicanCochinita pibilPork marinated in achiote and bitter orange, wrapped in banana leaves and slow-cooked until it falls apart.No one here has made it yet
MexicanTacos al pastorPork in a red chilli adobo, stacked on a vertical spit, shaved onto small corn tortillas with pineapple, onion and coriander.No one here has made it yet
MexicanSalsa verdeTomatillos, green chilli, onion and coriander, boiled or charred and blended — sharp, green, on everything.No one here has made it yet
MexicanGuacamoleRipe avocado crushed with lime, onion, green chilli, coriander and salt — rough, fresh and made just before eating.No one here has made it yetMexicanMole negroOaxaca's black mole: chilhuacle and other dried chillies toasted almost to char, ground with nuts, seeds, fruit, spice and chocolate into a near-black sauce.No one here has made it yetMexicanChiles en nogadaRoasted poblano chillies stuffed with a picadillo of meat and fruit, under a cold walnut cream and scattered with pomegranate and parsley.No one here has made it yetMexicanBirriaGoat or beef marinated in a paste of dried chillies, vinegar and spice, cooked slowly until it falls apart, and served in its own rich broth.No one here has made it yetMexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.No one here has made it yetCreole and CajunGumboA thick, dark stew-soup built on a roux and the holy trinity, with meat or seafood, served over rice.No one here has made it yetCreole and CajunJambalayaRice cooked in one pot with the holy trinity, smoked sausage and chicken or seafood, until it has soaked up everything.No one here has made it yetCreole and CajunCrawfish étoufféeCrawfish tails smothered in butter, the holy trinity and a little stock, into a thick, rich sauce over rice.No one here has made it yetCreole and CajunRed beans and riceRed kidney beans cooked for hours with a ham bone, smoked sausage and the trinity until creamy, over rice.No one here has made it yetCreole and CajunPo'boyA long New Orleans loaf — crackly crust, feather-light inside — filled with fried prawns or oysters, or roast beef in gravy.No one here has made it yetCreole and CajunBeignetsSquares of yeasted dough fried until puffed and hollow, buried under icing sugar, eaten hot with café au lait.No one here has made it yetCreole and CajunBoudinA soft sausage of pork, liver, rice, onion and spring onion, spiced with cayenne — squeezed from its casing and eaten on the go.No one here has made it yetCreole and CajunPralinesFlat, fudgy discs of brown sugar, cream and butter set round pecans — soft, sugary and grainy at once.No one here has made it yetJamaicanJerk chickenChicken steeped in a hot, fragrant paste of scotch bonnet, allspice, spring onion and thyme, then smoked slowly over pimento wood.No one here has made it yetJamaicanCurry goatGoat on the bone, seasoned overnight and stewed slowly with Jamaican curry powder, allspice, thyme and scotch bonnet.No one here has made it yetJamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.No one here has made it yetJamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.No one here has made it yetJamaicanJamaican beef pattyA half-moon of flaky, turmeric-yellow pastry filled with spiced, peppery minced beef.No one here has made it yetJamaicanJamaican pepper shrimpFreshwater shrimp boiled in their shells with scotch bonnet, garlic and allspice until red and fiercely hot.No one here has made it yetJamaicanBammyA thick round flatbread of grated cassava, soaked in coconut milk and fried or steamed — Jamaica's oldest bread.No one here has made it yetJamaicanFestivalA sweet, fried cornmeal dumpling, crisp outside and soft inside, served beside jerk and fried fish.No one here has made it yetJamaicanRundownSalted or fresh mackerel simmered in coconut milk cooked down until it thickens, with tomato, onion, thyme and scotch bonnet.No one here has made it yet
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.No one here has made it yetPeruvianPan con chicharrónPork simmered then fried in its own fat, in a crusty roll with fried sweet potato and salsa criolla.No one here has made it yet
PeruvianSalsa criollaRed onion sliced thin and soaked, dressed with lime, ají, coriander and salt.No one here has made it yetPeruvianRocoto rellenoRocoto chillies, blanched to tame them, stuffed with spiced beef, peanuts and raisins, topped with cheese and baked.No one here has made it yetPeruvianArroz con patoDuck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.No one here has made it yetPeruvianJuaneRice seasoned with turmeric and cumin, packed round chicken, egg and olive in bijao leaves, tied and boiled.No one here has made it yetBrazilianFeijoadaBlack beans stewed slowly with salted, smoked and fresh pork and dried beef, served with rice, greens, farofa and orange.No one here has made it yetBrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.No one here has made it yetBrazilianAcarajéBlack-eyed pea fritters fried in dendê, split open and filled with vatapá, dried shrimp, salad and hot pepper sauce.No one here has made it yetBrazilianVatapáA thick, creamy paste of bread, dried shrimp, peanuts and cashews cooked with coconut milk, dendê and ginger.No one here has made it yetBrazilianPão de queijoSmall round cheese breads made with cassava starch — crisp outside, chewy and hollow within.No one here has made it yetBrazilianCoxinhaA teardrop-shaped croquette of shredded chicken wrapped in a dough made with its own stock, breaded and fried.No one here has made it yetBrazilianPato no tucupiRoast duck simmered in tucupi, the sour yellow broth of fermented cassava juice, with jambu leaves that make the mouth tingle.No one here has made it yetBrazilianFarofaCassava flour toasted in butter or bacon fat with onion and garlic until golden and sandy, for scattering over beans and meat.No one here has made it yetKinds
- Fine sea salt
- Dissolves fast; dense by the spoon.
- Kosher / flaky
- Much lighter by volume.
- Rock
- For grinding or brining.
- Table
- Fine, often iodised.
Cooked with, here
How much, here
0.6–1% of the dish by weight, typically 0.9% — a place to start.
What cooks here have learned
“Salt down to 16”“Measured the salt for the first time”“Guessing at the salt”Knowing it
- Where to buy
- Anywhere.
- Worth knowing
- A teaspoon of one salt can weigh twice a teaspoon of another. Weigh it — which is exactly why tracking salt in grams works.