294 recipes
A bright, comforting Greek chicken and rice soup thickened to a silky finish with egg and lemon.
Sicily's famous crisp rice balls: saffron risotto filled with a beef and pea ragù or with mozzarella, breadcrumbed and fried.
A smoky, creamy Lebanese dip of fire-charred eggplant mashed with tahini, lemon and garlic.
Rice cooked slowly in milk scented with cinnamon stick and lemon peel, finished with a dusting of ground cinnamon: Spain's creamy rice pudding.
A quick Thai stir-fry of minced chicken with garlic, chilies and holy basil, served over rice with a crispy-edged fried egg.
A Japanese noodle soup of beautiful simplicity: thick, soft udon in a hot, clear dashi broth, served with nothing more than spring onion.
Strong, intense Vietnamese coffee slowly dripped through a small metal phin filter, stirred with sweetened condensed milk and poured over ice.
A Chinese-American restaurant classic of thinly sliced, velvety beef and crisp broccoli stir-fried in a glossy oyster sauce.
Korea's most iconic street snack: chewy cylindrical rice cakes simmered in a thick, sweet-and-spicy gochujang sauce.
A light sponge cake soaked through with a blend of three milks, topped with whipped cream and served chilled.
A thick, hearty Persian soup of chickpeas, beans, lentils, heaps of herbs and noodles, topped with kashk, fried onions and mint oil.
A hearty Greek soup of dried white beans slowly simmered with carrot, celery and tomato in generous olive oil, made with beans soaked overnight.
Green tea brewed with a generous handful of fresh mint and sugar, then poured from a height until frothy: the symbol of Moroccan hospitality.
Salted yogurt strained overnight into a creamy, tangy Levantine cheese, served with olive oil and za'atar at breakfast.
A spicy, hearty stew of ground beef, kidney beans and tomatoes slow-cooked with cumin and chili, born in Texas and loved across America.
Red curry paste fried in coconut cream, then simmered with chicken, vegetables and basil into a spicy, fragrant and creamy Thai dinner.
Thin slices of marinated beef seared doner-style in a pan, served over pide with buttery tomato sauce and yogurt.
A Vietnamese classic of cubed beef seared in a smoking-hot pan, glossed with butter and garlic and served over fresh greens.
A tomato-braised lamb stew served over a creamy, cheesy purée of fire-roasted eggplant, a classic of Ottoman palace cuisine.
A beloved Korean winter street snack: yeasted pancakes filled with cinnamon brown sugar and nuts that melt into a syrup as they fry.
Tiny meat-filled dumplings from Kayseri, made from paper-thin dough and served with garlic yogurt and spiced butter.
A classic Persian stew of diced meat slowly cooked with yellow split peas, tomato and dried limes, topped with crisp matchstick potatoes.
Thin flatbreads spread with spiced minced meat and vegetables, baked crisp in a home oven and rolled up with lemon and parsley.
Lightly cooked carrots tossed with cumin, garlic, paprika, lemon and olive oil: a bright, fragrant opener on the Moroccan table.