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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Ingredient
All 1409 recipes
Carrots recipes
Sweetness in a stock, a slaw or a cake. 136 recipes on the site call for carrots.
Carrots recipes — all 136 recipes
Appetizers
Buffalo Wings
The Anchor Bar original, baked rather than fried using a baking powder trick that makes the skin crackle like it…
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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
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 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
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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Healthy
Chicken Noodle Soup
Built from a whole chicken so the broth carries real body, with the noodles cooked separately so they never turn to…
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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
Bibimbap
A bowl of rice topped with individually seasoned vegetables, marinated beef, a fried egg and gochujang, mixed…
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Appetizers
Buffalo Chicken Dip
Shredded chicken, cream cheese, ranch and hot sauce baked until bubbling. Invented in Buffalo, adopted by every…
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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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Desserts
Spiced Carrot Cake
A properly spiced carrot cake, moist from oil and crushed pineapple, with walnuts for bite and a tangy cream cheese…
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Holiday Specials
Roast Beef and Yorkshire Puddings
A rib of beef roasted to a rosy centre, rested properly, and carved thick, with Yorkshire puddings risen tall in…
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Holiday Specials
Herb-Butter Roast Turkey
A dry-brined, herb-buttered turkey that comes out with crisp skin and breast meat that is actually juicy…
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Lunch
Bánh Mì
A crackling baguette filled with pâté, mayonnaise, cold cuts or grilled pork, pickled carrot and daikon, cucumber…
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Lunch
Pav Bhaji
Mumbai's great street dish: a mash of vegetables cooked down on a giant griddle with a distinctive spice blend…
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Healthy
Spiced Red Lentil Soup
Red lentils cooked down with cumin and turmeric until they collapse entirely into a thick, golden soup, finished…
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Quick Meals
Chicken Lo Mein
Soft egg noodles tossed rather than fried, coated in a glossy soy and oyster sauce with chicken and crisp…
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Appetizers
Napa Cabbage Kimchi
Napa cabbage salted, coated in a chilli and fermented seafood paste, and left to ferment until it fizzes. Two days…
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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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Quick Meals
Chicken Chow Mein
Springy egg noodles tossed with chicken and vegetables in a savoury brown sauce, with a few noodles crisped against…
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Appetizers
Crispy Spring Rolls
Shatteringly crisp vegetable spring rolls with a filling that stays crunchy inside the wrapper. Cooling the filling…
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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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Lunch
Turkish Lentil Soup
Red lentils cooked to nothing with onion, carrot and potato, blended smooth and finished with a spoonful of chilli…
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Lunch
Kimbap
Seasoned rice and a row of cooked fillings rolled in seaweed, brushed with sesame oil and cut into coins. Korea's…
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Quick Meals
Yakisoba
Wheat noodles fried on a griddle with cabbage, pork and a thick fruity brown sauce, finished with aonori, bonito…
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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
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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Breakfast
Idli Sambar
Steamed rice and lentil cakes, sour from natural fermentation and light as a sponge, served with a tamarind-sharp…
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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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Healthy
Creamy Coleslaw
Cabbage and carrot in a dressing balanced between mayonnaise, vinegar and sugar. The technique that matters is…
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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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Healthy
Ukrainian Borscht
A deep crimson beetroot soup with a sour edge from vinegar and a sweetness from slow-cooked roots, finished with a…
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Appetizers
Chả Giò
Vietnamese fried spring rolls wrapped in rice paper rather than wheat wrappers, which gives a blistered, bubbly…
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Lunch
Ribollita
Tuscan bread soup: cannellini beans, cavolo nero and soffritto cooked down, thickened with stale bread and then…
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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
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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Lunch
Pupusas
El Salvador's thick stuffed corn cakes, filled with cheese, beans or chicharrón and griddled until blistered, served…
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Healthy
Minestrone Soup
A big, generous vegetable soup built on a slow soffritto and thickened by the beans themselves rather than cream…
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Holiday Specials
Olivier Salad
Diced potato, carrot, egg, pickle and ham bound in mayonnaise. Known as Russian salad almost everywhere else, 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
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
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
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
Bandeja Paisa
The Antioquian platter: beans, rice, chicharrón, chorizo, minced beef, a fried egg, plantain, avocado and an arepa…
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Lunch
Bunny Chow
A quarter loaf of white bread hollowed out and filled with Durban mutton curry, with the scooped-out bread on the…
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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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Holiday Specials
Sauerbraten
Beef marinated in vinegar and wine for three days, then braised and served with a sweet-sour gravy thickened with…
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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
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
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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Appetizers
Vitello Tonnato
Cold poached veal under a sauce of tuna, anchovy and capers blended into mayonnaise. It sounds wrong on paper and is…
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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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Healthy
Fasolada
White beans simmered with carrot, celery and tomato in a great deal of olive oil. Often called the national dish of…
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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
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
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
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
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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Quick Meals
Chakalaka
A South African relish of onions, peppers, carrot and beans cooked hard with curry powder and chilli — served with…
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Healthy
Atakilt Wat
Ethiopian cabbage, carrot and potato stewed gently with turmeric and ginger until everything is soft and golden —…
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Healthy
Curtido
Salvadoran lightly fermented cabbage slaw with carrot, onion and oregano — the sharp, crunchy thing served with…
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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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Lunch
Broccoli Cheddar Soup
Thick, orange and unapologetic, with half the broccoli blended into the base and half left in pieces. The cheese…
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Lunch
Split Pea and Ham Soup
A ham hock and a bag of split peas turned into something thick enough to stand a spoon in. No stock needed: the hock…
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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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Healthy
Moroccan Carrot Salad
Carrots boiled just past raw, then dressed hot with cumin, garlic and lemon so they take the flavour right through…
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Quick Meals
Grilled Halloumi Wrap
Halloumi griddled until it squeaks and blisters, wrapped with a lemony slaw and a garlic yoghurt. Twenty minutes…
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Quick Meals
Chilli Prawn Tacos
Prawns seared 90 seconds a side in a chilli and lime rub, with a crunchy cabbage slaw and a chipotle crema…
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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
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
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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Appetizers
Carrot and Tahini Salad
Raw grated carrot dressed with a loosened tahini sauce and a lot of lemon. A five-minute salad that gets on the…
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Lunch
Shorbet Ads
Red lentil soup finished with cumin, lemon and fried bread. The default first course at every Egyptian table in…
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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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Appetizers
Omek Houria
Carrots boiled soft, crushed with harissa, garlic and caraway, and eaten cold with bread. The name means "your…
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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
Berkoukes
Hand-rolled semolina pearls the size of peppercorns, cooked in a lamb and vegetable broth. Larger than couscous…
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Appetizers
Carottes Râpées
Grated carrot in a lemon and mustard dressing with parsley. Two minutes of work, and the only variable that matters…
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Appetizers
Salade de Lentilles
Green lentils dressed hot with mustard vinaigrette and shallot. Puy lentils if you can, because they hold their…
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Appetizers
Jambon Persillé
Ham set in a parsley jelly made from its own cooking stock, from Burgundy. Turned out and sliced, and the parsley…
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Appetizers
Anchoïade
Anchovies melted into olive oil with garlic and served warm for dipping raw vegetables into. Three ingredients and…
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Lunch
Garbure
The Gascon soup of cabbage, beans and preserved duck, thick enough that the spoon should stand up in it. A meal, not…
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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
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
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
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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Appetizers
Giardiniera
Hard vegetables blanched and packed under vinegar and oil. Every Italian household has a jar and no two agree on…
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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
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
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
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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Lunch
Scotch Broth
Lamb, barley and root vegetables cooked into one thick pot until a spoon stands up in it. The soup that stands in…
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Lunch
London Particular
Pea and ham soup thick enough to be named after the fog. A ham hock, a bag of split peas and almost nothing else.
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Lunch
Mulligatawny Soup
Anglo-Indian curried soup, invented in Madras for officers who wanted a soup course and were given pepper water…
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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
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
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
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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Appetizers
Siu Mai
Open-topped pork and prawn dumplings in a yellow wrapper, finished with a dot of roe. The other half of the dim sum…
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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
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
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
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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Breakfast
Upma
Semolina roasted and steamed with mustard seed, curry leaf and vegetables. Ready in twenty-five minutes and the…
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Appetizers
Vegetable Momos
Pleated Himalayan dumplings of finely chopped cabbage and carrot, steamed and eaten with a fiery tomato chutney.
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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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Quick Meals
Pad Woon Sen
Glass noodles tossed with egg, prawns and vegetables in a light soy dressing. Twenty-seven minutes and lighter than…
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Lunch
Bún Thịt Nướng
Grilled lemongrass pork over cold rice vermicelli with herbs, pickle and nuoc cham poured over. A hot and cold bowl…
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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
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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Lunch
Coleslaw
Cabbage and carrot salted, drained and dressed. Fifteen minutes of work and it is the draining that makes it good.
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Lunch
Minestrone
Whatever vegetables are about, cooked long and slow with beans and a little pasta. Under an hour, and it improves…
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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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Quick Meals
Vegetable Stir-Fry
Whatever is in the fridge, cut evenly and cooked hard for four minutes in a sauce that clings. Twenty-five minutes…
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Desserts
Gajar ka Halwa
Grated carrot cooked down in milk and ghee until it is dark, glossy and barely a vegetable any more. North India's…
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Appetizers
Lumpiang Shanghai
Thin pork and vegetable spring rolls, rolled pencil-thin and fried hard. Filipino parties are counted in these.
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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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Lunch
Shorbat Adas
Yellow lentil soup, smooth as cream, with a hard squeeze of lemon at the end. The first thing you are given in Egypt.
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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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Lunch
Gỏi Gà
Poached chicken torn into shreds with cabbage, herbs and a sharp fish sauce dressing. Forty minutes, mostly cooling.
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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
Rouladen
Thin beef rolled around bacon, onion and pickle, browned and braised two hours into its own gravy.
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