Buffalo Wings
The Anchor Bar original, baked rather than fried using a baking powder trick that makes the skin crackle like it…
Sweetness in a stock, a slaw or a cake. 478 recipes on the site call for carrots.
Carrots is in 478 recipes from 66 cuisines, among them 293 dinners, 79 lunches, 32 healthy dishes and 31 appetisers and small plates. The cuisines that use it most here are American (106), British (58), Italian (47) and Chinese (33). Of these, 75 are ready in 30 minutes or less, start to finish; the quickest are Mug Carrot Cake (7 min), Carrot Salad with Lemon (10 min) and Hummus Veggie Wrap (10 min). For 111, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 332 easy, 136 medium and 10 hard.
As written, 156 are vegetarian, 86 vegan, 148 gluten-free and 279 dairy-free. Another 24 meet a diet label only with a swap the recipe names, and the recipe says which.
The Anchor Bar original, baked rather than fried using a baking powder trick that makes the skin crackle like it…
A proper lasagne alla Bolognese is a study in patience: a ragù simmered for two and a half to three hours, a…
Chuck browned properly, then braised low with red wine, stock and root vegetables until the meat gives way under a…
Japan's favourite comfort food: a panko-crusted chicken cutlet sliced over rice and flooded with a thick, gently…
Julia Child put this Burgundian beef stew on every home cook's bucket list, and it earns the effort: beef braised…
Built from a whole chicken so the broth carries real body, with the noodles cooked separately so they never turn to…
Chicken and vegetables in a velvety sauce under an all-butter pastry lid that shatters when you break through it…
A bowl of rice topped with individually seasoned vegetables, marinated beef, a fried egg and gochujang, mixed…
Shredded chicken, cream cheese, ranch and hot sauce baked until bubbling. Invented in Buffalo, adopted by every…
Lamb mince in a rich gravy under a piped mash with crisp golden ridges. Made with beef it is a cottage pie; the…
A properly spiced carrot cake, moist from oil and crushed pineapple, with walnuts for bite and a tangy cream cheese…
A rib of beef roasted to a rosy centre, rested properly, and carved thick, with Yorkshire puddings risen tall in…
A dry-brined, herb-buttered turkey that comes out with crisp skin and breast meat that is actually juicy…
A crackling baguette filled with pâté, mayonnaise, cold cuts or grilled pork, pickled carrot and daikon, cucumber…
Mumbai's great street dish: a mash of vegetables cooked down on a giant griddle with a distinctive spice blend…
Red lentils cooked down with cumin and turmeric until they collapse entirely into a thick, golden soup, finished…
Soft egg noodles tossed rather than fried, coated in a glossy soy and oyster sauce with chicken and crisp…
Napa cabbage salted, coated in a chilli and fermented seafood paste, and left to ferment until it fizzes. Two days…
Minced beef in a rich gravy under a mash topping forked into ridges and browned. Cottage pie is beef; shepherd's pie…
Springy egg noodles tossed with chicken and vegetables in a savoury brown sauce, with a few noodles crisped against…
Shatteringly crisp vegetable spring rolls with a filling that stays crunchy inside the wrapper. Cooling the filling…
Beef shin braised in dark ale until it falls apart, under a lid of rough puff pastry baked until the top is…
Lamb neck, potatoes and onions simmered slowly in stock with nothing else in the pot. The potatoes on top stay…
Red lentils cooked to nothing with onion, carrot and potato, blended smooth and finished with a spoonful of chilli…
Seasoned rice and a row of cooked fillings rolled in seaweed, brushed with sesame oil and cut into coins. Korea's…
Wheat noodles fried on a griddle with cabbage, pork and a thick fruity brown sauce, finished with aonori, bonito…
Arroz rojo: rice toasted in oil until it smells nutty, then simmered in a tomato and garlic broth until every grain…
Flank steak simmered until it shreds, then stewed in a sofrito of peppers, onions, olives and cumin until the sauce…
Steamed rice and lentil cakes, sour from natural fermentation and light as a sponge, served with a tamarind-sharp…
Pasta and beans, cooked together so the pasta starch thickens the broth into something between a soup and a stew…
Cabbage and carrot in a dressing balanced between mayonnaise, vinegar and sugar. The technique that matters is…
Chewy sweet potato noodles tossed with individually stir-fried vegetables and a sesame-soy dressing. Naturally…
A deep crimson beetroot soup with a sour edge from vinegar and a sweetness from slow-cooked roots, finished with a…
Vietnamese fried spring rolls wrapped in rice paper rather than wheat wrappers, which gives a blistered, bubbly…
Tuscan bread soup: cannellini beans, cavolo nero and soffritto cooked down, thickened with stale bread and then…
Hanoi's great lunch: charred pork patties and belly slices floating in a warm sweet-sour dipping broth, with cold…
Godamba roti chopped on a hot griddle with vegetables, egg and curry, in a rhythm of metal blades that you can hear…
El Salvador's thick stuffed corn cakes, filled with cheese, beans or chicharrón and griddled until blistered, served…
A big, generous vegetable soup built on a slow soffritto and thickened by the beans themselves rather than cream…
Diced potato, carrot, egg, pickle and ham bound in mayonnaise. Known as Russian salad almost everywhere else, and…
A Provençal summer vegetable soup finished at the table with pistou — basil, garlic and olive oil pounded to a…
Wheat noodles tossed with pork, prawns, chicken and vegetables in a soy and oyster sauce broth the noodles absorb as…
Broken rice with a marinated grilled pork chop, shredded pork skin, a steamed egg meatloaf and a fried egg, all…
France's great white stew: veal poached with aromatics, the broth turned into a velouté enriched with cream and egg…
The Antioquian platter: beans, rice, chicharrón, chorizo, minced beef, a fried egg, plantain, avocado and an arepa…
A quarter loaf of white bread hollowed out and filled with Durban mutton curry, with the scooped-out bread on the…
Cross-cut veal shanks braised until the meat collapses and the marrow turns to butter, finished with a raw hit of…
Beef marinated in vinegar and wine for three days, then braised and served with a sweet-sour gravy thickened with…