Dinner
Classic Smash Cheeseburger
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
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Dinner recipes
The main event: braises, curries, roasts and pasta worth clearing an evening for. 491 tested recipes, ranked by what readers cook most.
Dinner recipes — all 491 recipes
Dinner
Chicken Tikka Masala
Charred yogurt-marinated chicken folded into a silky, gently spiced tomato-cream sauce — the most ordered curry in…
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Dinner
Spaghetti Carbonara
Real Roman carbonara has no cream in it — just eggs, Pecorino, guanciale and black pepper emulsified into a glossy…
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Dinner
Butter Chicken (Murgh Makhani)
Delhi's murgh makhani: tandoori chicken finished in a sauce of tomatoes, butter and cream, balanced with a whisper…
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Dinner
Pad Thai
The real thing is sour, salty and only lightly sweet — a world away from the ketchup-orange version. Tamarind, palm…
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Dinner
Margherita Pizza
The Neapolitan original: a blistered, cloud-edged crust under nothing more than San Marzano tomatoes, milky fior di…
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Dinner
Baked Mac and Cheese
A baked macaroni cheese with a proper béchamel, three cheeses and a buttered breadcrumb top. Evaporated milk and a…
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Dinner
Hyderabadi Chicken Biryani
Hyderabadi dum biryani, where marinated chicken and part-cooked rice are layered raw and sealed to steam in their…
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Dinner
Birria Tacos
Jalisco's chilli-braised beef, shredded into tortillas that have been dipped in the scarlet fat from the braise…
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Dinner
Katsu Curry
A breaded cutlet sliced over rice and flooded with Japanese curry sauce — thicker, sweeter and darker than an Indian…
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Dinner
German Pork Schnitzel
Pork loin beaten thin, breadcrumbed and fried in a shallow pool of butter and oil so the coating puffs away from the…
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Dinner
Tonkotsu Ramen
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatine…
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Dinner
Hyderabadi Biryani
Marinated raw lamb layered under half-cooked rice and sealed with dough, so the meat and rice cook together in…
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Dinner
Carolina Pulled Pork
Pork shoulder rubbed and cooked low for six hours until it pulls apart in strands, dressed the Carolina way with a…
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Dinner
Tacos al Pastor
Chilli-and-achiote-marinated pork, shaved off a vertical spit and served with pineapple, onion and coriander. This…
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Dinner
Southern Fried Chicken
Buttermilk-brined chicken in a craggy, well-seasoned crust, fried in a cast-iron skillet. The double dredge and a…
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Dinner
Korean Fried Chicken
Double-fried until the crust is glassy and stays crisp under the sauce, then glazed in sticky sweet-hot gochujang…
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Dinner
Lasagna Bolognese
A proper lasagne alla Bolognese is a study in patience: a three-hour ragù, a nutmeg-scented besciamella and…
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Dinner
Orange Chicken
The most ordered dish in American Chinese restaurants: craggy fried chicken tossed in a bright, sticky sauce built…
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Dinner
Hearty Beef Stew
Chuck browned properly, then braised low with red wine, stock and root vegetables until the meat gives way under a…
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Dinner
Chicken Shawarma
All the flavour of a shawarma spit from an oven tray: thighs marinated in warm spices and yogurt, roasted hard, then…
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Dinner
Dal Makhani
Black urad lentils and kidney beans simmered overnight, then finished with butter and cream until the dal is almost…
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Dinner
Texas Smoked Brisket
Salt, pepper and twelve hours of smoke. Central Texas brisket asks for almost no ingredients and almost total…
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Dinner
Phở Bò (Beef Noodle Soup)
A clear, aromatic broth simmered for four hours with charred ginger and onion and a bundle of toasted spices, poured…
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Dinner
Chicken Katsu Curry
Japan's favourite comfort food: a panko-crusted chicken cutlet sliced over rice and flooded with a thick, gently…
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Dinner
Jollof Rice
Rice cooked in a reduced pepper and tomato base until the grains are stained deep orange and a smoky crust forms at…
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Dinner
Beef Bourguignon
Julia Child put this Burgundian beef stew on every home cook's bucket list, and it earns the effort: beef braised…
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Dinner
Kung Pao Chicken
Sichuan's most travelled dish, done properly: velveted chicken, blistered dried chillies, the numbing buzz of…
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Dinner
Paella Valenciana
The Valencian original, with chicken, rabbit and beans rather than seafood, cooked flat in a wide pan until a…
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Dinner
Chicken Parmigiana
Shatteringly crisp breaded cutlets under a thin blanket of sauce and mozzarella, grilled just long enough to melt…
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Dinner
BBQ Baby Back Ribs
Oven-baked ribs with a dry rub, a low three-hour cook and a final glaze under the grill. No smoker needed, and the…
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Dinner
Thai Green Curry
Cracking the coconut cream until the oil separates, then frying the paste in it, is the step that turns a flat curry…
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Dinner
Beer-Battered Fish and Chips
Beer batter that shatters, chips with a fluffy interior, and a proper mushy pea and tartare sauce alongside. The…
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Dinner
Chicken Pot Pie
Chicken and vegetables in a velvety sauce under an all-butter pastry lid that shatters when you break through it…
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Dinner
Chicken Enchiladas Rojas
Corn tortillas rolled around shredded chicken, blanketed in a red chilli sauce made from whole dried chillies rather…
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Dinner
Bibimbap
A bowl of rice topped with individually seasoned vegetables, marinated beef, a fried egg and gochujang, mixed…
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Dinner
Chicken Korma
The mildest of the great Mughlai curries and the most technically demanding: chicken in a pale, fragrant sauce built…
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Dinner
Miso Ramen
Sapporo-style ramen: a miso tare whisked into rich pork or chicken broth, stir-fried pork and vegetables piled on…
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Dinner
Beef Stroganoff
Strips of seared beef in a mustard and soured cream sauce with mushrooms, done in twenty-five minutes. It is a fast…
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Dinner
Beef Bulgogi
Thinly sliced beef marinated in soy, pear and sesame, then seared fast so it caramelises without stewing. Twenty…
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Dinner
Shepherd's Pie
Lamb mince in a rich gravy under a piped mash with crisp golden ridges. Made with beef it is a cottage pie; the…
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Dinner
French Onion Soup
Forty-five minutes of patient caramelisation turns four pounds of onions into something meltingly sweet and mahogany…
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Dinner
Taiwanese Beef Noodle Soup
Taiwanese braised beef noodle soup: shin and tendon cooked for hours in a broth built on soy, doubanjiang and…
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Dinner
General Tso's Chicken
The Chinese-American classic: crackling battered chicken in a sticky, tangy, faintly sweet sauce with a lick of…
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Dinner
Lamb Rogan Josh
Kashmiri lamb braised in a yoghurt gravy stained deep red by Kashmiri chilli, scented with fennel and dried ginger…
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Dinner
Chili con Carne
A long-simmered chilli built on toasted whole spices and a hit of dark chocolate, with the beef cut into cubes…
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Dinner
Fettuccine Alfredo
Before the cream and the garlic crept in, Alfredo was three ingredients: pasta, butter and Parmigiano, whipped…
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Dinner
Slow-Braised Carnitas
Pork shoulder braised in its own fat with orange and bay until it falls apart, then crisped under a hot grill so…
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Dinner
Beef Rendang
Beef simmered in coconut milk and spice paste for four hours until the liquid has gone entirely and the meat fries…
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Dinner
Palak Paneer
Cubes of golden-fried paneer suspended in a vividly green spinach gravy. The trick to that colour is blanching and…
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Dinner
Swedish Meatballs
Small, tender meatballs in a creamy pan gravy, served with lingonberry jam and mashed potato. The bread-and-cream…
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Dinner
Thai Red Curry
Chicken and vegetables in a coconut curry built by cracking the cream, frying the paste in the separated oil, and…
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Dinner
Chimichurri Steak
Thick steak grilled over fire and served under a green sauce of parsley, oregano, garlic and vinegar. Argentina's…
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Dinner
Enchiladas Verdes
Corn tortillas dipped in a charred tomatillo salsa, rolled around shredded chicken and baked under more salsa, crema…
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Dinner
Cheese Fondue
Gruyère and Vacherin melted into white wine with a little cornflour and kirsch, kept just below a simmer and eaten…
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Dinner
Chicken Souvlaki
Lemon, oregano and olive oil is all a good souvlaki marinade needs. Grill it hard so the edges char, then pile into…
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Dinner
Chicken Adobo
Chicken braised in vinegar, soy sauce, garlic and bay until the sauce reduces to a dark glaze. The Philippines'…
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Dinner
Sweet and Sour Pork
Cantonese gu lou yuk with a genuinely crisp coating and a sauce balanced by real pineapple and rice vinegar rather…
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Dinner
Sesame Chicken
Orange chicken's darker, nuttier sibling: the same shattering fried crust in a soy and honey glaze thickened with…
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Dinner
Tandoori Chicken
A double marinade — first in lemon and salt, then in spiced yogurt — gets flavour deep into the meat before it hits…
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Dinner
Jamaican Jerk Chicken
Chicken marinated overnight in scotch bonnet, allspice and thyme, then cooked slowly over indirect heat until the…
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Dinner
Louisiana Jambalaya
Louisiana rice cooked in one pot with the holy trinity, andouille sausage, chicken and prawns. The Creole version…
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Dinner
Piri Piri Chicken
Spatchcocked chicken marinated in a fiery bird's eye chilli, garlic and vinegar sauce, grilled hard and basted…
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Dinner
Pork Schnitzel
Pounded thin, breaded loosely and fried in a generous amount of fat so the coating puffs away from the meat. That…
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Dinner
Moroccan Chicken Tagine
Chicken braised with preserved lemon, olives and warm spices until it falls off the bone, in a sauce reduced to a…
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Dinner
Gratin Dauphinois
Waxy potatoes simmered in garlicky cream and baked until the top is bronzed and the layers have fused into something…
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Dinner
Shrimp and Grits
Lowcountry breakfast turned into dinner: prawns in a bacon and stock pan sauce over grits cooked slowly with cream…
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Dinner
Cottage Pie
Minced beef in a rich gravy under a mash topping forked into ridges and browned. Cottage pie is beef; shepherd's pie…
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Dinner
Hainanese Chicken Rice
A whole chicken poached gently and plunged into ice, with rice cooked in the poaching stock and rendered chicken…
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Dinner
Steak Frites
The bistro standard done properly: a hard-seared steak rested under herb butter, with twice-fried chips that stay…
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Dinner
Steak and Ale Pie
Beef shin braised in dark ale until it falls apart, under a lid of rough puff pastry baked until the top is…
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Dinner
Irish Stew
Lamb neck, potatoes and onions simmered slowly in stock with nothing else in the pot. The potatoes on top stay…
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Dinner
Greek Lemon Potatoes
Potatoes roasted in a pool of lemon juice, olive oil and stock until the liquid has gone and what is left is a…
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Dinner
Chicken Tagine with Olives
Chicken cooked slowly with preserved lemon, green olives, ginger and saffron until the sauce reduces to a thick…
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Dinner
Melanzane alla Parmigiana
Layers of fried aubergine, tomato, basil and mozzarella baked until the edges catch and the middle sets into…
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Dinner
Chicken and Sausage Gumbo
Everything in gumbo rests on the roux: flour and fat cooked patiently to the colour of milk chocolate, then built…
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Dinner
Curry Laksa
Curry laksa: a coconut and spice paste soup with two kinds of noodle, prawns, tofu puffs and cockles, finished with…
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Dinner
Baja Fish Tacos
Baja-style tacos with beer-battered white fish, a lime crema and shredded cabbage for crunch. Twenty minutes from…
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Dinner
Mexican Red Rice
Arroz rojo: rice toasted in oil until it smells nutty, then simmered in a tomato and garlic broth until every grain…
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Dinner
Classic Meatloaf
A meatloaf that slices cleanly and stays moist, built on a panade and free-formed on a tray rather than steamed in a…
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Dinner
Mapo Tofu
Silken tofu in a fierce, oily red sauce of fermented broad bean paste, minced pork and Sichuan peppercorn. Fifteen…
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Dinner
Hungarian Goulash
A true gulyás is a soup, not a stew: beef, onions and a great deal of sweet Hungarian paprika simmered with potatoes…
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Dinner
Galbi (Korean Short Ribs)
Beef short ribs butterflied thin, marinated in soy, pear and sesame, and grilled over fire until the sugars char…
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Dinner
Chicken Kiev
A chicken breast wrapped around a core of garlic and herb butter, breadcrumbed and fried so the butter is still…
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Dinner
Gnocchi alla Sorrentina
Potato gnocchi baked under tomato sauce and mozzarella until the top blisters and the cheese pulls. From the…
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Dinner
Shish Taouk
Chicken cubes marinated in yoghurt, garlic and lemon with a little tomato purée, grilled hard and served with toum…
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Dinner
Beef Barbacoa
Beef cheek or chuck braised for hours with dried chillies, cloves and bay until it shreds under a fork, in juices…
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Dinner
Lamb Kofta Kebabs
Spiced lamb worked until it turns sticky, moulded around skewers and grilled hard so the outside chars while the…
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Dinner
Bucatini all'Amatriciana
The Roman classic from Amatrice: guanciale rendered until crisp, tomatoes cooked down in the rendered fat, and…
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Dinner
Moules Marinières
Mussels steamed open in white wine, shallots and parsley in under ten minutes. The broth they release is the sauce…
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Dinner
Lomo Saltado
Peru's great fusion dish: beef stir-fried in a wok with onion, tomato and soy sauce, served with both chips and…
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Dinner
Moussaka
Layers of roasted aubergine, spiced lamb ragù and a thick béchamel enriched with egg yolks and kefalotyri, baked…
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Dinner
Potato and Cheese Pierogi
Tender dumplings filled with potato and farmer's cheese, boiled and then fried in butter with onions. A weekend…
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Dinner
Spaghetti alle Vongole
Clams opened in white wine and garlic, their liquor emulsified with olive oil and pasta water into a sauce that…
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Dinner
Red-Braised Pork Belly
Red-braised pork belly: cubes of belly caramelised in melted rock sugar, then braised in soy and Shaoxing wine until…
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Dinner
Khao Soi
Northern Thailand's coconut curry noodle soup, with soft egg noodles beneath and a nest of crisp fried ones on top…
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Dinner
Sundubu Jjigae
Silken tofu stew, arriving at the table in a stone pot still boiling violently, with a raw egg cracked in at the…
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Dinner
Jamaican Curry Goat
Goat browned and stewed for hours with Jamaican curry powder, thyme and scotch bonnet until it falls off the bone…
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Dinner
Char Siu Pork
Cantonese barbecue pork with a sticky, deeply burnished glaze and rings of red at the edge. It takes forty minutes…
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Dinner
Cioppino
San Francisco's Italian-American fishermen's stew — crab, clams, mussels, prawns and firm fish in a tomato and wine…
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Dinner
Chicken Paprikash
Chicken braised in a sauce of onions and a great deal of sweet Hungarian paprika, finished with soured cream and…
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Dinner
Tahdig
The golden crust at the bottom of the rice pot, made deliberately: parboiled basmati steamed over a layer of yoghurt…
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Dinner
Lu Rou Fan
Finely diced pork belly braised in soy, five spice and fried shallots until it becomes a glossy, gelatinous sauce…
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Dinner
Ropa Vieja
Flank steak simmered until it shreds, then stewed in a sofrito of peppers, onions, olives and cumin until the sauce…
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Dinner
Milanesa Napolitana
A breaded beef cutlet topped with ham, tomato sauce and melted cheese — Buenos Aires by way of Milan, and eaten with…
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Dinner
Rice and Peas
Rice cooked in coconut milk with kidney beans, thyme, spring onion and a whole scotch bonnet left in and lifted out…
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Dinner
Refried Beans
Pinto beans simmered with onion and then mashed into their own broth in hot lard until they are creamy, glossy and…
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Dinner
Chicken Fried Steak
Tenderised beef, double-dredged and fried like chicken, under a peppery milk gravy made in the same pan. Texas…
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Dinner
Pasta e Fagioli
Pasta and beans, cooked together so the pasta starch thickens the broth into something between a soup and a stew…
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Dinner
Sloppy Joes
Beef mince cooked down in a sweet-sharp tomato sauce and spooned onto a soft bun, engineered to be eaten with both…
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Dinner
Duck Confit
Duck legs cured in salt overnight, then cooked submerged in their own fat until the meat gives at a touch. A…
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Dinner
Coq au Vin
Chicken braised in red wine with lardons, mushrooms and pearl onions — the rustic cousin of bourguignon, and faster…
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Dinner
Singapore Noodles
Thin rice vermicelli stained yellow with curry powder, tossed with prawns, char siu and egg. Despite the name it is…
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Dinner
İskender Kebab
Sliced döner laid over cubes of pide bread, drenched in a light tomato sauce, with browned butter poured over at the…
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Dinner
Nihari
Beef shank stewed overnight in a spice-heavy gravy thickened with wheat flour, finished with ginger, chilli and…
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Dinner
Sinigang na Baboy
Pork belly and vegetables in a broth soured with tamarind, sharp enough to make you sit up, eaten with rice and a…
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Dinner
Dan Dan Noodles
Chengdu street noodles: a pool of chilli oil, sesame paste and black vinegar at the bottom of the bowl, topped with…
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Dinner
Massaman Beef Curry
The mildest and most aromatic Thai curry, carrying Persian and Indian influence in its cinnamon, cardamom and…
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Dinner
Tartiflette
A Savoyard mountain bake of potatoes, lardons and onions buried under a whole halved Reblochon, which melts down…
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Dinner
Beef Chow Fun
Wide rice noodles seared in a smoking wok with velveted beef, beansprouts and chives. Judged on wok hei and on…
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Dinner
Chicken Milanese
Chicken breast beaten thin, breaded and fried in butter until the crust is deep gold. Milanese in method, and the…
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Dinner
Japchae
Chewy sweet potato noodles tossed with individually stir-fried vegetables and a sesame-soy dressing. Naturally…
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Dinner
Malai Kofta
Paneer and potato dumplings, deep fried until golden, resting in a rich cashew and tomato gravy. The centrepiece of…
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Dinner
Toad in the Hole
Sausages baked in Yorkshire pudding batter until the sides climb the tin and the whole thing arrives dramatically…
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Dinner
Ghormeh Sabzi
The Persian herb stew: several bunches of herbs fried down almost to black, with lamb, kidney beans and dried limes…
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Dinner
Potato Gnocchi with Sage Butter
Pillowy potato gnocchi that float rather than sink, dressed in nothing more than nut-brown butter and crisped sage…
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Dinner
Pasta alla Norma
Catania's great pasta: fried aubergine folded into a bright tomato sauce and finished with salty ricotta salata…
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Dinner
Bratwurst with Sauerkraut
Bratwurst simmered in beer and onions and then browned, served on sauerkraut cooked down with apple and caraway.
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Dinner
Shahi Paneer
Paneer in a pale, fragrant gravy of cashews, cream and melon seeds, scented with cardamom and rose. Mughlai cooking…
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Dinner
Char Kway Teow
Flat rice noodles fried at ferocious heat with prawns, Chinese sausage, cockles, egg and chives. Judged entirely on…
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Dinner
Käsespätzle
Soft egg noodles scraped straight into boiling water, then layered with grated cheese and topped with fried onions…
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Dinner
Sukiyaki
A hot pot cooked at the table: thin beef seared in a heavy iron pan, then simmered in a sweet soy warishita with…
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Dinner
Cochinita Pibil
Yucatán pork marinated in achiote and bitter orange, wrapped in banana leaves and cooked slowly until it falls into…
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Dinner
Moqueca Baiana
Bahian fish stew of coconut milk, tomato, peppers and coriander, cooked in a clay pot and finished with dendê palm…
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Dinner
Bangers and Mash with Onion Gravy
Good sausages, buttery mash and a proper onion gravy built from slow-caramelised onions and stock rather than a…
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Dinner
Dakgalbi
Chicken and cabbage stir-fried at the table in a gochujang marinade on a huge flat pan, with rice cakes and sweet…
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Dinner
Egusi Soup
Ground melon seeds cooked in palm oil with leafy greens, meat and stockfish until they set into rich, savoury curds…
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Dinner
Ragù Napoletano
Naples' answer to bolognese, and nothing like it: whole cuts of beef and pork simmered in tomato for four hours…
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Dinner
Carbonnade Flamande
Beef braised in Belgian brown ale with onions, a spoonful of brown sugar and a slice of mustard-spread bread stirred…
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Dinner
Risotto alla Milanese
The saffron risotto that Milan built its reputation on: bone-marrow rich, sunset gold, and finished with a violent…
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Dinner
Bún Chả
Hanoi's great lunch: charred pork patties and belly slices floating in a warm sweet-sour dipping broth, with cold…
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Dinner
Xinjiang Cumin Lamb
Xinjiang's signature: lamb seared hard in a smoking wok with whole cumin seed, chilli flakes and nothing much else…
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Dinner
Doro Wat
Ethiopia's national dish: chicken stewed in an enormous quantity of onions cooked down without any fat, then built…
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Dinner
Khinkali
Large pleated Georgian dumplings with a soupy meat filling, held by the twisted knot and eaten in one go, with the…
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Dinner
Joojeh Kabab
Chicken marinated overnight in saffron, lemon and grated onion, grilled over coals and basted with saffron butter as…
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Dinner
Kottu Roti
Godamba roti chopped on a hot griddle with vegetables, egg and curry, in a rhythm of metal blades that you can hear…
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Dinner
Lechon Kawali
Pork belly simmered until tender, dried overnight in the fridge and then deep fried so the skin blisters into…
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Dinner
Kalua Pork
Pork shoulder rubbed with coarse Hawaiian salt and liquid smoke, wrapped in banana leaf and cooked for eight hours…
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Dinner
Pastitsio
Greek baked pasta: tubes of bucatini standing on end under spiced lamb and a thick béchamel set with egg and cheese…
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Dinner
Kashmiri Rogan Josh
The Kashmiri classic: lamb braised in a brick-red gravy coloured by Kashmiri chillies and perfumed with fennel…
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Dinner
Mapo Eggplant
Aubergine fried until it collapses, then simmered in doubanjiang, garlic and Sichuan pepper. The vegetarian cousin…
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Dinner
Bhindi Masala
Okra fried dry with onion and spices so it stays crisp rather than turning slimy. The entire recipe is a set of…
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Dinner
Bún Bò Huế
Central Vietnam's spicy beef and pork noodle soup: a lemongrass and shrimp paste broth, thick round rice noodles…
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Dinner
Twice-Cooked Pork
Sichuan's huiguorou: pork belly simmered whole, cooled, sliced paper-thin and returned to a searing wok with…
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Dinner
Keema Matar
Minced lamb browned hard and simmered with peas in a tight, dry masala. A weeknight dish across North India and…
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Dinner
Soupe au Pistou
A Provençal summer vegetable soup finished at the table with pistou — basil, garlic and olive oil pounded to a…
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Dinner
Pelmeni
Small Siberian dumplings with a thin wheat wrapper and a raw meat filling, boiled and eaten with soured cream…
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Dinner
Haleem
Wheat, barley, lentils and meat cooked for hours and then pounded together until the whole pot becomes one smooth…
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Dinner
Pancit Canton
Wheat noodles tossed with pork, prawns, chicken and vegetables in a soy and oyster sauce broth the noodles absorb as…
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Dinner
Haggis, Neeps and Tatties
Haggis baked in its skin, served with mashed swede and mashed potato and a whisky cream sauce poured over the lot.
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Dinner
Sole Meunière
The dish that made Julia Child fall in love with France: sole floured and fried in butter, finished with foaming…
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Dinner
Maqluba
Rice, meat and fried vegetables layered in a pot and flipped out whole at the table so it stands as a cake. The name…
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Dinner
Cơm Tấm
Broken rice with a marinated grilled pork chop, shredded pork skin, a steamed egg meatloaf and a fried egg, all…
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Dinner
Goan Lamb Vindaloo
The Goan original, descended from a Portuguese pork dish preserved in wine and garlic. Vinegar, not just chilli, is…
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Dinner
Creamy Parmesan Polenta
Coarse cornmeal cooked slowly with plenty of liquid until it turns silky, then finished with butter and Parmigiano…
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Dinner
Saltimbocca alla Romana
Veal escalopes under a sage leaf and a slice of prosciutto, pan-fried and finished with a white wine butter sauce…
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Dinner
Blanquette de Veau
France's great white stew: veal poached with aromatics, the broth turned into a velouté enriched with cream and egg…
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Dinner
Kerala Fish Curry
Meen curry from the Malabar coast: fish poached in a coconut milk gravy sharpened with kudampuli, the smoky sour…
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Dinner
Ají de Gallina
Shredded chicken in a creamy, mildly spicy sauce thickened with bread and walnuts, coloured yellow by ají amarillo…
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Dinner
Gołąbki
Cabbage leaves rolled around pork, beef and rice, then braised in tomato until the leaves are soft enough to cut…
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Dinner
Unagi Don
Grilled freshwater eel lacquered in a sweet soy tare, laid over rice with more tare spooned across. Eaten in the…
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Dinner
Colcannon
Mashed potato beaten with buttery kale or cabbage and spring onions, with a well of melted butter in the middle of…
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Dinner
Raclette
A half wheel of cheese melted under heat and scraped onto plates of boiled potatoes, pickles and cured meats, one…
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Dinner
Fesenjan
Chicken or duck braised in a sauce of ground walnuts and pomegranate molasses that cooks down over hours into…
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Dinner
Francesinha
Porto's sandwich: steak, sausage and ham between bread, wrapped in melted cheese and flooded with a beer and tomato…
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Dinner
Bandeja Paisa
The Antioquian platter: beans, rice, chicharrón, chorizo, minced beef, a fried egg, plantain, avocado and an arepa…
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Dinner
Shui Zhu Fish
White fish poached in a chilli and Sichuan pepper broth, buried under dried chillies and garlic, and finished by…
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Dinner
Osaka Okonomiyaki
The Osaka savoury pancake — cabbage bound with a dashi batter, griddled thick, then covered in sweet-sharp sauce…
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Dinner
Osso Buco alla Milanese
Cross-cut veal shanks braised until the meat collapses and the marrow turns to butter, finished with a raw hit of…
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Dinner
Bacalhau à Brás
Salt cod shredded and folded through straw-thin fried potatoes and softly scrambled egg. Named after a Lisbon tavern…
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Dinner
Bobotie
Curried minced beef with dried fruit under a set savoury custard, baked with bay leaves standing in the top. South…
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Dinner
Chapli Kebab
Flat Peshawari patties of coarse beef with tomato, pomegranate seed and coriander seed, shallow fried in beef fat…
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Dinner
Nigerian Pepper Soup
A thin, fiercely hot broth built on a blend of West African spices, with goat, fish or chicken and almost nothing…
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Dinner
Buta no Kakuni
Pork belly simmered for two and a half hours in dashi, soy and sake until a chopstick passes through it without…
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Dinner
Orecchiette con Cime di Rapa
Puglia on a plate: little ear-shaped pasta cooked with broccoli rabe in the same water, then tossed with anchovy…
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Dinner
Lohikeitto
Finnish salmon soup: potatoes and leek in a light stock, cream stirred in, salmon poached off the heat, and dill…
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Dinner
Pozole Rojo
Mexico's celebratory hominy stew: pork simmered until tender in a brick-red guajillo broth, served with a table full…
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Dinner
Pot-au-Feu
The dish the French call their national plate: beef and marrow bones simmered for hours with whole winter…
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Dinner
Musakhan
Palestinian roast chicken on flatbread soaked in olive oil, with a great quantity of sumac-stained onions and…
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Dinner
Arroz de Marisco
Portuguese seafood rice, wetter than a paella and served in the pot, built on a tomato and coriander refogado with…
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Dinner
Cá Kho Tộ
Fish steaks braised in a clay pot with caramel sauce, fish sauce and black pepper until the liquid reduces to a…
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Dinner
Sri Lankan Fish Curry
Fish simmered in coconut milk with roasted curry powder, goraka and curry leaves — dark, sour and considerably…
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Dinner
Ajiaco
Bogotá chicken and potato soup, thickened by three kinds of potato breaking down at different rates, with guascas…
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Dinner
Nyama Choma
Goat or beef rubbed with salt and grilled slowly over low coals for an hour or more, then chopped on a board and…
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Dinner
Baked Kibbeh
Bulgur and lamb pounded to a paste, layered around a spiced filling of more lamb and pine nuts, scored into diamonds…
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Dinner
Nikujaga
Beef and potatoes simmered in dashi, soy and mirin until the potatoes have soaked up the broth and started to fall…
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Dinner
Bigos
The Polish hunter's stew: sauerkraut and fresh cabbage cooked down for hours with several kinds of pork, dried…
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Dinner
Fabada Asturiana
Enormous creamy fabes beans stewed with chorizo, morcilla and pork shoulder until the broth turns orange with…
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Dinner
Svíčková
Beef sirloin larded with bacon and pot-roasted on a bed of root vegetables, the whole lot blended into a thick cream…
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Dinner
Lion's Head Meatballs
Enormous pork meatballs braised in a light broth with cabbage, so tender they barely hold together. From Huaiyang…
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Dinner
Frikadeller
Danish pork and veal meatballs, flattened into ovals and fried in butter until brown on both sides, served with…
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Dinner
Sarmale
Pickled cabbage leaves rolled around pork, rice and dill, layered in a pot with smoked meat and cooked slowly for…
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Dinner
Sambal Goreng Tempeh
Tempeh fried until crisp then tossed through a sweet-hot sambal of chilli, shallot and palm sugar until every piece…
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Dinner
Ayam Masak Merah
Chicken fried and then simmered in a red chilli and tomato gravy sweetened with a little sugar and finished with…
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Dinner
Marseille Bouillabaisse
Marseille's great fisherman's stew: a saffron and fennel broth built from the bones and heads, poured over firm…
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Dinner
Norwegian Fish Soup
Salmon and white fish poached at the last minute in a creamy soup built on fish stock, root vegetables and a splash…
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Dinner
Ugali and Sukuma Wiki
Stiff maize meal cooked until it pulls away from the pan, served with collard greens fried with onion and tomato…
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Dinner
Welsh Cawl
Welsh lamb and root vegetable broth, traditionally eaten in two courses: the broth first, then the meat and…
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Dinner
Molokhia
Jute leaves cooked to a green, silky stew with garlic and coriander fried in ghee and stirred in at the last second…
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Dinner
Pastel de Choclo
A beef and chicken filling under a thick layer of ground fresh corn and basil, baked in earthenware and sprinkled…
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Dinner
Cassoulet de Toulouse
The great slow-cooked bean casserole of southwest France: white beans, confit duck, sausage and pork built into…
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Dinner
Mici
Skinless grilled sausages of beef and lamb, worked with garlic, bicarbonate of soda and stock until springy, and…
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Dinner
Lobio
Red kidney beans stewed with onion, coriander, walnuts and blue fenugreek, mashed slightly and eaten hot from a clay…
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Dinner
Harees
Wheat and meat cooked together for hours and then beaten into a smooth, savoury porridge, finished with ghee and…
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Dinner
Chicken and Rice Protein Bowl
Chicken breast cooked hard in a dry pan, sliced over rice with edamame and a lemon-tahini dressing, built to put a…
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Dinner
Tofu and Edamame Stir-Fry
Firm tofu pressed, cornflour-crusted and fried hard, then tossed with edamame and greens in a garlic-ginger sauce…
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Dinner
Yoghurt-Marinated Chicken Skewers
Chicken thigh marinated in yoghurt, lemon and oregano, then grilled hard until the edges char. The yoghurt does the…
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Dinner
Lentil and Walnut Ragù
Brown lentils and toasted walnuts cooked down with soffritto, tomato and a long simmer into something with the depth…
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Dinner
Spiced Lamb Lettuce Cups
Lamb mince fried hard with cumin, cinnamon and Aleppo pepper, spooned into cold lettuce cups with pickled onion — 31…
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Dinner
Garlic Prawns with Courgette Noodles
Prawns cooked hard in garlic, chilli and olive oil, tossed through courgette ribbons that never see a pan — 38 g of…
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Dinner
Chicken Cauliflower Fried Rice
Cauliflower blitzed to rice grains and fried hard with chicken thigh, egg and spring onion — the wok dish without…
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Dinner
Chicken Alfredo
Seared chicken over fettuccine in a sauce built from butter, cream and a great deal of real Parmigiano, emulsified…
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Dinner
Juicy Baked Chicken Breast
The answer to the driest thing in the fridge: a brief brine, a hot oven and a thermometer. Twenty minutes, and the…
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Dinner
Chicken Marsala
Floured cutlets, a pan full of browned mushrooms and a sauce reduced from dry Marsala and stock until it is glossy…
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Dinner
Chicken Piccata
Sharp, bright and finished in twenty minutes: thin cutlets in a lemon and caper sauce that gets its body from butter…
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Dinner
Lemon Pepper Chicken
Bone-in thighs roasted hard under a rub of lemon zest and coarsely cracked pepper, with the juice going on only…
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Dinner
Salisbury Steak
Seasoned beef patties browned hard and simmered in a deep onion and mushroom gravy. Diner food done properly, which…
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Dinner
Corned Beef and Cabbage
Brisket simmered for three hours until a fork slides in without resistance, with the vegetables added in the order…
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Dinner
Spaghetti Bolognese
A three-hour ragù with milk in it, finished with the pasta rather than ladled over it. Not the twenty-minute version…
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Dinner
Baked Ziti
Ziti layered with a quick tomato sauce, ricotta and two more cheeses, baked until the top blisters. The pasta comes…
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Dinner
Penne alla Vodka
The pink sauce, done properly: tomato purée cooked hard until it darkens, vodka to carry the aromatics, and cream…
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Dinner
Chicken Tortilla Soup
A brothy Mexican soup with real depth: dried chillies toasted and blended into the base, chicken poached in it and…
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Dinner
Lobster Bisque
The shells are the recipe. They are roasted, simmered into a stock, and that stock is reduced hard before any cream…
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Dinner
Creamy Mashed Potatoes
Floury potatoes, a ricer, and butter before milk. The order matters more than the quantities, and it is the reason…
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Dinner
Crispy Roast Potatoes
Parboiled hard, shaken until furred, and roasted in smoking-hot oil. The ragged surface is the whole point, and it…
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Dinner
Baked Potato
Dry skin, oil and salt, and a wire rack rather than foil. Seventy minutes for a skin that crackles and an interior…
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Dinner
Corn on the Cob
Eight minutes in unsalted water with a spoonful of sugar, and butter that goes on while the cob is still steaming…
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Dinner
Creamed Spinach
The steakhouse side: spinach wrung dry, folded into a nutmeg-scented béchamel and finished with Parmigiano…
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Dinner
Tuna Noodle Casserole
Rebuilt without the tin of soup: a proper mushroom béchamel, egg noodles cooked short, and a buttered crumb top with…
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Dinner
Cauliflower Mash
Steamed rather than boiled, then blitzed with butter and cream cheese until it is genuinely smooth. Not a substitute…
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Dinner
Courgette Lasagne
Courgette planks salted, griddled and used in place of pasta, under a proper ragù and a béchamel. The griddling is…
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Dinner
Cauliflower Cheese
Cauliflower roasted rather than boiled, under a mustard-sharp sauce made with cheese that is actually strong enough…
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Dinner
Singapore Chilli Crab
Singapore's national dish: whole crab wok-fried in a sweet, sour, savoury chilli gravy thickened with egg, eaten…
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Dinner
Pabellón Criollo
Venezuela's national plate: shredded beef, black beans, white rice and fried sweet plantain, served side by side and…
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Dinner
Lecsó
Hungarian peppers and tomatoes stewed down in lard or oil with a great deal of paprika, until the peppers collapse…
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Dinner
Karelian Hot Pot
Three meats, an onion, some peppercorns and water, in a low oven for three and a half hours. There is nothing else…
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Dinner
Mămăligă
Coarse polenta cooked in salted water until it pulls away from the pan, layered with soft cheese and soured cream…
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Dinner
Kjøttkaker
Norwegian meat cakes: coarse beef bound with potato starch and milk, fried and then simmered in their own brown…
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Dinner
Chakhokhbili
Chicken cooked with no liquid at all beyond what the tomatoes and onions give up, then finished with a great deal of…
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Dinner
Stoemp
Belgian mash with vegetables crushed through it rather than blended in, so it stays coarse and flecked. A side dish…
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Dinner
Lentil Shepherd's Pie
Brown lentils and mushrooms cooked down with red wine and Marmite into something dark enough to carry a mash lid…
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Dinner
Mushroom Stroganoff
Mushrooms browned hard in three batches, then a paprika and mustard sauce finished with cashew cream. The sourness…
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Dinner
Griddled Aubergine Parmigiana
Aubergine slices salted, then griddled rather than fried, layered with a long-simmered tomato sauce and two cheeses…
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Dinner
Coconut Dal
Sri Lankan parippu: red lentils cooked soft in coconut milk with turmeric, finished with a tempering of mustard…
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Dinner
Pulled Jackfruit Tacos
Young green jackfruit shredded and cooked down in a chipotle and orange braise until the edges catch, which is where…
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Dinner
Butternut Mac and Cheese
A sauce of butternut squash, cashews and potato, blended smooth with nutritional yeast and mustard. It is orange, it…
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Dinner
Tofu Katsu Curry
Firm tofu pressed, crumbed in panko and baked crisp, over a proper katsu sauce built from onions cooked down for…
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Dinner
Tuscan White Bean Stew
Cannellini beans, kale and a whole head of garlic softened into a broth thickened by mashing a ladleful of the…
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Dinner
Kafta bil Sanieh
Spiced lamb pressed flat into a tray, layered with potato and tomato and baked in one dish. The weeknight answer to…
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Dinner
Kibbeh bil Sanieh
Two layers of bulgur and lamb around a middle of spiced mince and pine nuts, scored into diamonds and baked. The…
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Dinner
Kibbeh Labaniyeh
Kibbeh balls poached in a stabilised yogurt sauce with garlic and dried mint. Warm, sour, and completely unlike the…
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Dinner
Shish Barak
Tiny meat dumplings pinched into rings and cooked in the same garlic-and-mint yogurt. Fiddly enough that it is a…
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Dinner
Sayadieh
Fish poached, set aside, and its stock used to cook rice under a mountain of onions taken almost to black. Tripoli…
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Dinner
Samke Harra
Whole fish under a tahini, chilli and coriander sauce, from Tripoli. The sauce is loosened with the fish stock and…
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Dinner
Sfiha Baalbakieh
Small open-topped meat pies from Baalbek, the meat sharp with pomegranate molasses and tomato. Open, not sealed, and…
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Dinner
Riz a Djaj
Chicken poached with whole spices, its broth used for the rice, the meat pulled and piled back on top with toasted…
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Dinner
Djaj Mhammar
Chicken and potatoes roasted hard in lemon, garlic and olive oil until the edges blacken. Four ingredients doing all…
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Dinner
Bamia bi Lahme
Okra and lamb stewed in tomato with a lot of coriander and garlic. Cooked long enough that the okra gives up…
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Dinner
Fasolia bi Lahme
White beans and lamb stewed with tomato and a great deal of garlic and coriander. The everyday winter pot, eaten…
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Dinner
Sheikh el Mahshi
Aubergines split, stuffed with lamb and pine nuts, and baked in tomato. The name means "the chief of stuffed…
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Dinner
Koussa Mahshi
Small courgettes cored and filled with rice and lamb, cooked upright in tomato. Coring them without going through…
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Dinner
Malfouf Mahshi
Cabbage leaves rolled tight around rice and lamb, packed in layers with garlic and dried mint. The winter cousin of…
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Dinner
Yakhnet Batata
Potato and lamb stewed in tomato with coriander and garlic until the potatoes start to break and thicken the pot…
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Dinner
Freekeh with Chicken
Green wheat, harvested young and roasted over fire, cooked like a pilaf under poached chicken. It tastes of smoke…
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Dinner
Kousa bil Laban
Stuffed courgettes finished in the garlic and mint yogurt rather than tomato. Milder than the tomato version and, in…
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Dinner
Bamia Masreya
The Egyptian okra stew: smaller pods than the Levantine version, more tomato, and finished with a hit of fried…
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Dinner
Torly
Vegetables cut large and roasted together in a tomato sauce until everything is soft enough to eat with a spoon…
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Dinner
Roz Mermah
Egyptian rice, which is short-grain and cooked with broken vermicelli browned in butter first. The default starch…
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Dinner
Hawawshi
Flatbread stuffed with spiced minced beef and baked hard until the bread crisps and the fat soaks into it…
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Dinner
Macarona Bechamel
Penne bound in béchamel over a layer of spiced mince, baked until the top sets into a sliceable crust. Egypt by way…
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Dinner
Fattah
Layers of fried bread, rice and slow-cooked lamb under a sharp garlic and vinegar tomato sauce. The dish of Eid and…
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Dinner
Mahshi Cromb
Cabbage leaves rolled thin around a herb-heavy rice filling with no meat in it, packed flat and cooked in tomato…
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Dinner
Kofta Masreya
Minced beef and lamb on skewers with onion, parsley and a lot of black pepper, grilled hard over coals or under a…
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Dinner
Sayadeya Masreya
The Egyptian fisherman’s rice: fish fried rather than poached, rice cooked in the frying oil and stock, and the…
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Dinner
Hamam Mahshi
Pigeon stuffed with freekeh and roasted, the most special-occasion dish in the Egyptian repertoire. Small birds…
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Dinner
Ferakh Mashwi
Chicken spatchcocked and grilled under a cumin, garlic and lemon paste until the skin blackens in patches. The…
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Dinner
Mombar
Sausage casings filled with spiced rice and mince, boiled and then fried until they blister. Fiddly, cheap, and one…
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Dinner
Goulash Masri
Filo layered over spiced mince and baked in a tray, cut into squares. Nothing to do with Hungarian goulash — the…
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Dinner
Couscous Tunisien
Lamb and vegetables in a red harissa broth, with the couscous steamed over the pot so it takes the vapour. The…
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Dinner
Marqa Hlouwa
Lamb stewed with quince, prunes and cinnamon into something sweet against the harissa. Made for Eid, and the…
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Dinner
Kamounia
Liver or beef stewed slowly with an aggressive quantity of cumin — kamoun — until the sauce is dark and thick. One…
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Dinner
Mermez
Lamb and chickpeas in a thin red broth with a lot of onion, poured over bread or couscous. The plainest of the…
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Dinner
Tajine Tunisien
Nothing like a Moroccan tagine: this is a baked omelette thick with chicken, cheese and parsley, cut into squares…
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Dinner
Felfel Mahchi
Long green peppers stuffed with spiced meat and rice and braised in a red sauce until the skins blister and slip…
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Dinner
Kabkabou
Fish braised with preserved lemon, olives, tomato and saffron, from the coast. The sauce is finished around the fish…
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Dinner
Complet Poisson
The Tunisian fish plate: grilled fish with fried peppers, potatoes, a salad, tastira and harissa, all on one dish…
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Dinner
Hout Mechoui
Whole fish grilled over coals with nothing on it but oil and salt, served with tastira and lemon. The restraint is…
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Dinner
Rouz Jerbi
The rice of Djerba: steamed rather than boiled, mixed through with lamb, herbs and spinach until it is green and…
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Dinner
Osbane
Sausage casings filled with rice, offal, herbs and a great deal of chard, simmered and then sliced into a stew. The…
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Dinner
Berkoukes
Hand-rolled semolina pearls the size of peppercorns, cooked in a lamb and vegetable broth. Larger than couscous…
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Dinner
Madfouna
Lamb and chard buried under a lid of dough and baked, so the meat steams in its own juices. Madfouna means buried…
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Dinner
Hachis Parmentier
Braised beef minced by hand under a potato purée and baked. The French version predates the English one and is made…
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Dinner
Poulet Basquaise
Chicken braised with peppers, tomato and piment d'Espelette from the Basque country. The peppers are cooked down to…
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Dinner
Poule au Pot
A whole chicken stuffed and poached with vegetables, the broth served first and the meat after. Henri IV wanted…
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Dinner
Navarin d'Agneau
Lamb braised with the first vegetables of spring, each added at its own moment. The vegetables are the point, not a…
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Dinner
Daube Provençale
Beef marinated in red wine with orange peel and cooked for three and a half hours. Provence rather than Burgundy —…
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Dinner
Carbonade Flamande
Beef braised in dark beer with a slice of mustard-spread bread laid on top, which dissolves and thickens the sauce…
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Dinner
Choucroute Garnie
Sauerkraut cooked in riesling with a collection of pork and sausages piled on top. Alsace, and the sauerkraut should…
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Dinner
Magret de Canard
Duck breast started in a cold dry pan so the fat renders out slowly and the skin turns to glass. Fifteen minutes…
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Dinner
Poulet Rôti
Roast chicken with butter under the skin and lemon inside, started on its side. The French method turns the bird…
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Dinner
Gigot d'Agneau
Leg of lamb studded with garlic and anchovy and roasted pink over potatoes that catch the juices. The anchovy is not…
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Dinner
Épaule d'Agneau de 7 Heures
Lamb shoulder cooked for seven hours until it can be served with a spoon. No knife on the table, which is the…
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Dinner
Steak Tartare
Raw beef chopped by hand and seasoned at the table with capers, shallot, mustard and egg yolk. Chopped, never minced.
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Dinner
Entrecôte Marchand de Vin
Sirloin with a red wine and shallot sauce built in the pan the steak came out of. Marchand de vin means wine…
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Dinner
Cordon Bleu
Chicken breast wrapped around ham and cheese, breaded and fried. Swiss in origin, French in execution, and the seal…
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Dinner
Endives au Jambon
Chicory braised, wrapped in ham, covered in béchamel and baked. The bitterness of the chicory is the point and is…
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Dinner
Quenelles de Brochet
Pike beaten with choux paste into weightless dumplings, poached and baked in a crayfish sauce. Lyon, and one of the…
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Dinner
Bouchée à la Reine
Puff pastry cases filled with chicken, sweetbreads and mushrooms in a cream sauce. Named for Queen Marie…
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Dinner
Moules Frites
Mussels steamed open in white wine with shallots, and chips fried twice. The mussel liquor is the sauce and should…
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Dinner
Sole Normande
Sole poached in cider and cream with mussels and prawns. Normandy, so cider and cream rather than wine and butter.
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Dinner
Lotte à l'Armoricaine
Monkfish in a sauce of tomato, brandy and shellfish stock. Armoricaine after Brittany, though half of France still…
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Dinner
Bar en Croûte de Sel
A whole fish buried in salt bound with egg white and baked. The crust sets hard, seals completely, and the fish…
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Dinner
Fondue Savoyarde
Three cheeses melted into white wine with garlic and kirsch. The cornflour is not cheating — it is what stops the…
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Dinner
Aligot
Potato purée beaten with fresh tomme until it becomes elastic enough to lift in ropes. From the Aubrac, and the…
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Dinner
Truffade
Sliced potatoes fried slowly in fat and folded with fresh tomme until they form a single cake. The Auvergne cousin…
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Dinner
Gratin de Courgettes
Courgettes cooked down with rice and bound with egg and cheese, from Provence. The rice is cooked in the courgette…
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Dinner
Gratin de Macaronis
Macaroni in a nutmeg béchamel under Gruyère and breadcrumbs. The French version is looser and less cheesy than the…
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Dinner
Tarte Flambée
Alsatian flatbread with fromage blanc, onion and bacon, baked in two minutes at the top of a furnace-hot oven. Thin…
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Dinner
Tagliatelle al Ragù
The Bologna ragù, which contains almost no tomato and cooks for three hours. Served on fresh egg tagliatelle and…
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Dinner
Tortellini in Brodo
Tiny filled pasta in clear capon broth, and nothing else. Emilia at Christmas, and the broth matters as much as the…
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Dinner
Agnolotti del Plin
Piedmontese filled pasta pinched shut along a single strip, so a row of them comes off the sheet in one go. Plin…
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Dinner
Culurgiones
Sardinian parcels of potato, mint and pecorino, closed with a pleat that looks like an ear of wheat. The pleat takes…
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Dinner
Malloreddus alla Campidanese
Ridged saffron gnocchetti with a sausage and tomato sauce. Sardinia's everyday pasta, and the ridges exist to hold…
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Dinner
Strozzapreti alla Boscaiola
Hand-rolled twists in a boscaiola of mushrooms, sausage and cream. The name means priest-stranglers and nobody has a…
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Dinner
Pici all'Aglione
Fat hand-rolled Tuscan spaghetti in a sauce of nothing but garlic, tomato and oil. Aglione is a giant sweet garlic…
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Dinner
Pappardelle al Cinghiale
Wild boar marinated in red wine and stewed for three hours, on wide ribbons. Tuscany, and juniper is what makes it…
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Dinner
Trofie al Pesto
Ligurian twists with potato and green beans cooked in the same water, all dressed in pesto. The potato is not a…
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Dinner
Pizzoccheri della Valtellina
Buckwheat ribbons layered with cabbage, potato and melting cheese under browned butter and sage. Alpine food, and…
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Dinner
Pasta alla Genovese
Naples' onion ragù, in which four kilos of onions cook down for four hours with a piece of beef until they turn…
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Dinner
Pasta con le Sarde
Sardines, wild fennel, raisins, pine nuts and saffron. Sicily's Arab inheritance on a plate, and the toasted…
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Dinner
Busiate al Pesto Trapanese
Trapani's pesto: almonds instead of pine nuts, raw tomato instead of just basil. Made in a mortar and never cooked.
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Dinner
Anelletti al Forno
Little pasta rings baked with ragù, peas and cheese into something you can cut in slices. Palermo eats it at room…
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Dinner
Fregola con Arselle
Toasted Sardinian pasta pearls cooked like a risotto with clams. The toasting is what separates fregola from couscous.
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Dinner
Risotto ai Funghi Porcini
Rice cooked in mushroom stock made from the soaking water of dried porcini. That water is the flavour and pouring it…
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Dinner
Risotto al Nero di Seppia
Rice blackened with cuttlefish ink, the cuttlefish itself cooked into it. Venice, and it should be genuinely black…
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Dinner
Risi e Bisi
Venetian rice and peas, looser than a risotto and eaten with a spoon. Served to the Doge every 25 April and still…
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Dinner
Canederli
Bread dumplings with speck, from the Alto Adige, served in broth or with butter. The bread must be properly stale…
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Dinner
Testaroli al Pesto
A thin pancake cooked on a hot stone, cut into diamonds and dipped in boiling water. Arguably the oldest pasta in…
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Dinner
Brasato al Barolo
Beef braised for three hours in a bottle of Barolo until the wine has gone almost black and the meat gives way to a…
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Dinner
Bollito Misto
Several cuts of meat boiled in the same broth and carved at the table with a green sauce. Piedmont and Emilia both…
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Dinner
Coda alla Vaccinara
Oxtail braised four hours with an absurd amount of celery, finished with pine nuts and raisins. The dish the Roman…
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Dinner
Trippa alla Romana
Tripe in tomato with mint and a heavy shower of pecorino. Saturday lunch in Rome, and the mint is not optional.
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Dinner
Porchetta
Pork belly wrapped around loin, packed with fennel and rosemary, roasted until the skin shatters. Umbria and Lazio…
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Dinner
Polpette al Sugo
Meatballs cooked in the sauce rather than before it, so the sauce takes on the meat and the meat stays soft. The…
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Dinner
Involtini di Manzo
Thin beef rolled around cheese, parsley and garlic, then braised in tomato until it can be cut with a spoon. Sicily…
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Dinner
Cotoletta alla Milanese
A veal chop on the bone, breaded and fried in clarified butter. Milan insists on the bone, and Milan is right about…
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Dinner
Cacciucco
Livorno's fish stew, with five kinds of fish for the five Cs in its name, over garlic-rubbed bread. Poor food that…
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Dinner
Brodetto all'Anconetana
The Adriatic answer to cacciucco, sharpened with vinegar instead of wine. Ancona claims thirteen kinds of fish and…
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Dinner
Sarde a Beccafico
Butterflied sardines rolled around breadcrumbs, pine nuts and raisins, packed into a dish with bay leaves and baked…
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Dinner
Parmigiana Bianca
Aubergine parmigiana with no tomato at all — just béchamel, basil and two cheeses. Lighter than it sounds and much…
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Dinner
Peperonata
Peppers and onions cooked down slowly in their own liquid until they collapse into something sweet and jammy. Hot…
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Dinner
Torta Pasqualina
A Ligurian Easter pie of chard and ricotta with whole eggs baked inside, under many thin sheets of pastry. Cut…
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Dinner
Oxtail Soup
Four hours of oxtail reduced to something almost black, thickened by nothing but its own gelatine. The best use of…
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Dinner
Lancashire Hotpot
Lamb and onions under a lid of sliced potato that browns while everything beneath it goes to nothing. Two and a half…
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Dinner
Steak and Kidney Pudding
Suet pastry lining a basin, filled with beef and kidney and steamed for four hours until the crust is translucent…
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Dinner
Liver and Bacon with Onion Gravy
Lamb's liver kept pink in the middle under a heap of onion gravy. Twenty minutes, and the reason to be careful is…
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Dinner
Faggots and Peas
Coarse offal meatballs wrapped in caul fat and baked in onion gravy, with mushy peas alongside. The Black Country's…
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Dinner
Beef Stew and Dumplings
Beef braised three hours with suet dumplings dropped on top for the last twenty minutes, where they steam rather…
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Dinner
Roast Lamb with Mint Sauce
A leg of lamb studded with garlic and rosemary, pink in the middle, with a mint sauce sharp enough to cut it…
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Dinner
Roast Pork with Crackling
Loin of pork with crackling that shatters, and an apple sauce made sharp rather than sweet. The crackling is not…
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Dinner
Gammon with Parsley Sauce
A gammon joint boiled in cider with a white sauce full of parsley. Old-fashioned in the best way and the source of a…
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Dinner
Stargazy Pie
A Cornish fish pie with the heads of the pilchards poking through the crust to look at the sky. It sounds like a…
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Dinner
Fish Pie
White fish, smoked fish and prawns under mashed potato, in a sauce made from the milk the fish poached in. The mash…
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Dinner
Chicken and Leek Pie
Poached chicken and slow-cooked leeks under a proper pastry lid, in a sauce made from the poaching liquid. A pie…
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Dinner
Rabbit Pie
Rabbit braised with bacon and cider until it falls off the bone, then baked under pastry. The most-eaten meat in…
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Dinner
Stovies
Potatoes stewed in dripping with onions and whatever meat is left from Sunday, until the bottom catches slightly…
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Dinner
Mushy Peas
Marrowfat peas soaked overnight with bicarbonate of soda and cooked to a thick green pool. The correct thing next to…
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Dinner
Braised Red Cabbage
Red cabbage cooked down for over an hour with apple, vinegar and spice until it is sweet, sharp and dark. Better…
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Dinner
Honey Roast Parsnips
Parsnips parboiled, roughed up and roasted in honey until the edges go almost black. The best thing on the Christmas…
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Dinner
Pease Pudding
Yellow split peas boiled to a purée in ham stock and set firm enough to slice. Tyneside eats it cold in a stottie…
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Dinner
Rumbledethumps
Potato, swede and cabbage mashed together, topped with cheese and baked. The Scottish Borders answer to what to do…
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Dinner
Champ
Mashed potato beaten with spring onions steeped in hot milk, served with a well of butter melting in the middle…
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Dinner
Pan Haggerty
Potato, onion and cheese layered in a frying pan, cooked on the hob and finished under the grill. Northumberland…
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Dinner
Stuffed Marrow
A marrow hollowed out, filled with spiced mince and baked with cheese on top. What the allotment demands every…
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Dinner
Dongpo Rou
Squares of pork belly tied with string and braised in Shaoxing wine and soy for three hours, until the fat is…
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Dinner
Yuxiang Rousi
Shredded pork in a sweet, sour and hot sauce that contains no fish at all — the name refers to the seasonings…
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Dinner
Zhajiangmian
Thick wheat noodles under a dark salty pork sauce and a heap of raw shredded vegetables that you mix in yourself at…
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Dinner
La Zi Ji
Fried chicken pieces buried in a wok of dried chillies and Sichuan pepper, from which you hunt out the chicken…
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Dinner
Duo Jiao Yu Tou
A split fish head steamed under a mound of chopped salted red chillies. Hunan's signature, and it uses fresh pickled…
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Dinner
Beggar's Chicken
A whole chicken wrapped in lotus leaves, sealed in clay and baked for three hours, then broken open at the table…
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Dinner
White Cut Chicken
A whole chicken poached below a simmer and plunged into ice, served cold with a ginger and scallion oil. The most…
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Dinner
Soy Sauce Chicken
A whole chicken poached in a dark soy master stock until the skin is mahogany and glossy. The stock is kept and…
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Dinner
Three Cup Chicken
Chicken cooked down in equal parts sesame oil, soy sauce and rice wine until the sauce is a glaze, with a great…
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Dinner
Salt Baked Chicken
A chicken buried in three kilos of hot coarse salt and baked until it is cooked through by conducted heat alone…
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Dinner
Da Pan Ji
Chicken, potatoes and peppers stewed with beer and chilli in one enormous plate, with wide hand-pulled noodles slid…
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Dinner
Braised Beef Brisket
Brisket and daikon braised for three hours in a chu hou and bean paste sauce until the tendon has gone to jelly. The…
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Dinner
Sweet and Sour Spare Ribs
Short ribs braised in Chinkiang vinegar and rock sugar until the sauce reduces to a lacquer. Shanghai, and it is…
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Dinner
Steamed Ribs with Black Bean
Bite-sized ribs marinated with fermented black beans and garlic, steamed for twenty-five minutes on a plate. Easier…
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Dinner
Siu Yuk
Roast pork belly with skin blistered into a crackling you can hear from across the room, cut into cubes. Cantonese…
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Dinner
Mei Cai Kou Rou
Pork belly fried, sliced, packed face-down over preserved mustard greens and steamed for two hours, then turned out…
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Dinner
Ginger and Scallion Crab
Whole crab chopped through the shell, dusted in cornflour, flash-fried and tossed with a mountain of ginger and…
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Dinner
Steamed Whole Fish
A whole fish steamed for twelve minutes and finished with smoking oil poured over raw ginger and spring onion. The…
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Dinner
Dry-Fried Green Beans
Green beans fried until their skins blister and wrinkle, then tossed with minced pork, preserved vegetable and…
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Dinner
Di San Xian
Potato, aubergine and green pepper each fried separately then brought together in a garlicky sauce. Dongbei, and the…
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Dinner
Stir-Fried Water Spinach
Water spinach thrown into a screaming wok with garlic and fermented bean curd, out again in ninety seconds. Hollow…
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Dinner
Choy Sum in Oyster Sauce
Choy sum blanched in oiled salted water and dressed in warmed oyster sauce. Three minutes, and the oil in the water…
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Dinner
Home-Style Tofu
Tofu triangles fried until golden and puffed, then braised with pork and doubanjiang. What Sichuan households cook…
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Dinner
Yong Tau Foo
Tofu, peppers, aubergine and chillies stuffed with a fish and pork paste, fried and then simmered in a clear soup…
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Dinner
Yangzhou Fried Rice
Fried rice with prawns, char siu and egg, where every grain is separate and coated in yolk. The version everything…
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Dinner
Claypot Rice
Rice cooked in a clay pot with sausage and chicken laid on top, until a crisp golden crust forms on the base that…
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Dinner
Vinegar Cabbage
Cabbage torn by hand rather than cut, fried hard with dried chilli and finished with black vinegar. Five minutes…
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Dinner
Stir-Fried Lotus Root
Lotus root sliced thin, rinsed of its starch and fried for barely two minutes, so it stays as crisp as an apple.
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Dinner
Hot and Sour Potato Slivers
Potato cut into matchsticks, rinsed of starch and fried for ninety seconds so it stays crunchy. Sour, hot, and…
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Dinner
Paneer Butter Masala
Paneer in a glossy tomato and cashew gravy, finished with butter and cream. The restaurant dish people try to…
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Dinner
Matar Paneer
Paneer and peas in an onion-tomato gravy, the weeknight version of the butter masala and the one most Indian…
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Dinner
Kadai Paneer
Paneer and peppers tossed in a coarse, freshly pounded coriander-and-chilli masala. Drier and sharper than the…
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Dinner
Hakka Noodles
Egg noodles tossed with shredded vegetables over a high flame. The Indian Chinese restaurant staple, and fifteen…
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Dinner
Schezwan Fried Rice
Fried rice with a spoonful of red schezwan sauce through it. Nothing to do with Sichuan, everything to do with the…
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Dinner
Chicken Chettinad
Chicken in a black, coconut-and-pepper masala from the Chettinad country of Tamil Nadu. One of the hottest curries…
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Dinner
Mutton Curry
Bone-in mutton browned hard and simmered ninety minutes in onion and whole spice, until the gravy is dark and the…
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Dinner
Egg Curry
Boiled eggs halved into a spiced onion and tomato gravy. The cheapest good curry there is, and on the table in…
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Dinner
Prawn Masala
Prawns in a quick coastal gravy of onion, tomato and curry leaf. Thirty-five minutes, and the prawns cook in four of…
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Dinner
Khichdi
Rice and split moong cooked soft together with turmeric and ghee. What Indian households eat when they are ill, and…
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Dinner
Vegetable Biryani
Vegetables and part-cooked rice layered with saffron milk and fried onion, then sealed and steamed. The dum method…
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Dinner
Jjajangmyeon
Thick wheat noodles under a black bean sauce of pork and diced vegetables. Korea's most-ordered delivery food, eaten…
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Dinner
Budae Jjigae
Army base stew: kimchi, gochujang, sausage, tinned meat and instant noodles in one bubbling pan. Invented from…
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Dinner
Doenjang Jjigae
A soybean paste stew of courgette, potato and tofu, thick and deeply savoury. The everyday Korean stew, on the table…
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Dinner
Bossam
Pork belly boiled with aromatics until it slices clean, wrapped in lettuce with salted shrimp and radish. No frying…
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Dinner
Tonkatsu
A pork loin cutlet in panko, fried until the crust is pale gold and shattering. The cutlet behind katsu curry, done…
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Dinner
Shoyu Ramen
A clear chicken broth seasoned with a soy tare, with chashu pork, a marinated egg and thin curled noodles. The…
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Dinner
Ebi Fry
Panko prawns fried straight rather than curled, served with tartare. A Japanese diner classic and the reason for the…
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Dinner
Japanese Curry Roux
Flour and butter cooked slowly to a nutty brown and spiced. Make it once and the shop-bought blocks stop being…
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Dinner
Panang Curry
A thick, sweet red curry finished with kaffir lime and crushed peanuts. Drier than the other Thai curries, and richer.
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Dinner
Thai Yellow Curry
The mildest of the Thai curries, yellow with turmeric and thick with potato. The one to cook for people who say they…
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Dinner
Crying Tiger Beef
Grilled beef sliced across the grain and served with nam jim jaew, a roasted rice and chilli dipping sauce. The…
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Dinner
Bánh Xèo
A rice flour crêpe made yellow with turmeric, filled with pork and prawn and folded over beansprouts. It is torn up…
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Dinner
Phở Gà
Chicken pho: a clear broth of charred ginger and onion with poached chicken and flat rice noodles. Lighter than the…
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Dinner
Bò Kho
Beef shin stewed with lemongrass, star anise and annatto until it falls apart, with carrots cut thick. Eaten with…
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Dinner
Chicken Fajitas
Marinated chicken and peppers cooked hard in a dry pan and brought to the table still spitting. The sizzle is the…
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Dinner
Carne Asada
Skirt steak in a lime and orange marinade, grilled fast over the fiercest heat and sliced across the grain. Twenty…
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Dinner
Chile Relleno
A poblano stuffed with cheese, dipped in whipped egg and fried, then sat in a thin tomato broth. The hardest easy…
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Dinner
Menudo
Tripe simmered three hours with hominy in a red chilli broth. Mexico's Sunday morning cure, and there is no fast…
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Dinner
Pot Roast
A whole chuck joint browned and cooked three and a half hours with carrots and potatoes until it falls into pieces…
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Dinner
Sloppy Joe Skillet
Minced beef in a sweet-sharp tomato sauce, spooned onto soft buns. Thirty minutes, one pan, and no packet mix.
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Dinner
Spaghetti alla Puttanesca
Anchovy, olive, caper and tomato cooked hard for twenty minutes. Nothing in it is fresh and it is one of the best…
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Dinner
Ragù alla Bolognese
Minced beef and pork cooked three hours in milk, wine and a little tomato. Not the red mince sauce, and worth the…
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Dinner
Lamb Kleftiko
Lamb shoulder sealed in parchment with lemon, oregano and potatoes and cooked three and a half hours. The parcel is…
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Dinner
Youvetsi
Beef baked with orzo in a cinnamon-scented tomato sauce until the pasta has drunk the lot. One dish, ninety minutes.
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Dinner
Adana Kebab
Hand-minced lamb with tail fat and red pepper, pressed onto flat skewers and grilled over charcoal. Named for the…
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Dinner
Manti
Dumplings the size of a fingernail under garlic yoghurt and paprika butter. Eighty minutes, most of it folding.
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Dinner
Karnıyarık
Aubergines fried whole, split down the middle and filled with spiced lamb, then baked in tomato. The name means…
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Dinner
Turkish Pilav
Rice and orzo cooked in butter until every grain is separate. Thirty minutes, and it goes with almost everything…
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Dinner
Pollo al Ajillo
Chicken pieces fried hard with a great deal of garlic and finished with sherry. Fifty minutes and five ingredients…
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Dinner
Loaded Baked Potato
A potato baked until the skin is crisp and the inside floury, split and filled with butter, cheese, bacon and soured…
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Dinner
Spaghetti and Meatballs
Meatballs browned and finished in the sauce, over spaghetti. Italian-American, and none the worse for it.
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Dinner
Greek Chicken Traybake
Chicken thighs, potatoes, lemon and oregano in one tin for forty-five minutes. The tin does the work.
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Dinner
Chicken Karahi
Chicken cooked hard in a wok with tomato, ginger and green chilli, and almost nothing else. No onion, no cream, no…
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Dinner
Aloo Keema
Minced lamb and potato cooked down together until the mince is dry and catching. A Pakistani weeknight standard.
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Dinner
Sri Lankan Dhal Curry
Red lentils simmered with coconut milk, turmeric and a curry leaf tempering. The dish that appears at every Sri…
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Dinner
Kare-Kare
Oxtail simmered three hours and finished in a thick peanut sauce, eaten with salted shrimp paste on the side.
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Dinner
Chicken Inasal
Chicken marinated in calamansi, lemongrass and vinegar, then grilled under a constant basting of annatto oil.
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Dinner
Ayam Goreng
Chicken simmered in turmeric and lemongrass, then fried, with the spiced poaching liquid fried alongside into crisp…
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Dinner
Hokkien Mee
Thick yellow noodles braised in dark soy with prawns, pork and cabbage until the sauce coats every strand. Kuala…
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Dinner
Stroganoff Sauce
Mushrooms, mustard and soured cream reduced into a sauce for beef or anything else. Forty minutes and no beef…
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Dinner
Jerk Pork
Pork shoulder in a scotch bonnet and allspice marinade, cooked slowly over smoke until the outside is black and the…
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Dinner
Shiro Wat
Toasted chickpea flour whisked into a spiced stew that thickens as you stir. On the table in half an hour.
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Dinner
Misir Wat
Red lentils cooked down with berbere until they go dark and glossy and the oil separates out. The dry onion start…
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Dinner
Czech Dumplings
Bread dumplings steamed in a cloth roll and cut into rounds with thread. What Czech gravy is served over.
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Dinner
Tafelspitz
Beef simmered gently in broth with root vegetables and served in it, with apple horseradish alongside. Vienna's.
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Dinner
Moules Marinière
Mussels steamed open in white wine, shallot and parsley, in the time it takes to lay the table.
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Dinner
Stoofvlees
Beef braised in dark Belgian ale with a slice of mustard-spread bread stirred in to thicken it. Three hours.
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Dinner
Stamppot
Potatoes mashed with kale or endive and a well of gravy in the middle, with sausage laid across. Fifty minutes.
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Dinner
Raggmunk
Thin potato pancakes fried in butter, with bacon and lingonberry. Sweden's Thursday, and forty minutes.
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Dinner
Mansaf
Lamb cooked in fermented yoghurt, spread over rice and flatbread with toasted nuts. Jordan's national dish, and a…
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Dinner
Tteok Galbi
Short rib meat taken off the bone, chopped, seasoned and shaped back onto it, then grilled with a soy and pear glaze.
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Dinner
Dubu Jorim
Tofu slabs pan-fried until golden, then braised in soy and chilli until the sauce has almost gone. Thirty minutes.
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Dinner
Ojingeo Bokkeum
Squid scored, cut and stir-fried in gochujang with onion and courgette. Thirty-five minutes, and the squid cooks in…
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Dinner
Katsudon
A pork cutlet simmered for ninety seconds in dashi and onion with egg poured over, slid onto rice. Forty minutes.
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Dinner
Pad Prik King
Green beans and pork stir-fried in red curry paste with no coconut milk at all. A dry curry, and thirty minutes.
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Dinner
Paneer Tikka Masala
Paneer charred under a grill first, then folded into a tomato gravy. The char is what separates it from every other…
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Dinner
Dal Palak
Yellow lentils cooked soft and finished with spinach and a garlic tempering. Forty-five minutes and it is a whole…
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Dinner
Veg Kolhapuri
Mixed vegetables in a dark, fiercely hot masala of roasted coconut and dried chilli from western Maharashtra.
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Dinner
Tawa Pulao
Cooked rice fried on a griddle with pav bhaji masala and vegetables. Twenty minutes and unmistakably Bombay.
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Dinner
Lanzhou Beef Noodle Soup
A clear beef broth over hand-pulled noodles with white radish, coriander and a spoonful of chilli oil. Two and a…
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Dinner
Patty Melt
A burger patty between rye bread with caramelised onion and Swiss cheese, griddled like a toastie. Thirty-five…
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Dinner
Dublin Coddle
Sausages, bacon, potato and onion layered in a pot and cooked slowly in stock until everything gives. Almost no…
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Dinner
Rouladen
Thin beef rolled around bacon, onion and pickle, browned and braised two hours into its own gravy.
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Dinner
Pierogi Ruskie
Dumplings filled with potato and curd cheese, boiled and then fried in butter with onions. Poland's most-made dish.
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Dinner
Varenyky
Ukrainian dumplings filled with sour cherries, boiled and served with soured cream and sugar. Sweet, and a main…
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Dinner
Camarones a la Diabla
Prawns in a red chilli sauce hot enough to justify the name, made from soaked guajillo and chipotle. Thirty-five…
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Dinner
Gorditas
Thick corn cakes griddled until they puff, split open like a pocket and stuffed. Fifty minutes.
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