Main Course
Beef Goulash with Smoked Paprika and Charred Peppers
The Hungarian herdsman's stew, deepened with flame-charred peppers and a second, smokier paprika
Topic
Main Course
225 articles
Main Course
Feijoada with Smoked Pork and Black Beans
Brazil's Saturday-lunch ritual — black beans built in layers of smoke from three different cuts of pork
Main Course
Khao Soi with Crackling Egg Noodles
Northern Thailand's curried noodle soup, crowned with a fistful of fried egg noodles that stay crisp to the last spoonful
Main Course
Bigos: Poland's Hunter's Stew, Better on Day Three
Sauerkraut, fresh cabbage, three meats and dried mushrooms, simmered slow and reheated for days
Main Course
Beetroot and Goat's Cheese Wellington
Roasted beets and tangy goat's cheese in a bronze pastry case
Main Course
Ethiopian Misir Wot: Berbere Lentils Worth the Spice Hunt
Red lentils simmered slow in berbere and niter kibbeh, scooped up with torn injera
Main Course
Jackfruit "Carnitas" Tacos with Chipotle
Shredded jackfruit crisped under the grill, smoky with chipotle
Main Course
Buddha Bowl with Miso-Roasted Vegetables and Tahini
Caramelised roots, nutty grains and a pourable tahini sauce
Main Course
Mac and Cheese with a Crunchy Parmesan Crumb and English Mustard
Creamy within, crisp on top
Main Course
Cauliflower and Chickpea Curry with Coconut
Charred florets and soft chickpeas in a toasted-coconut gravy
Main Course
Cacio e Pepe with Toasted Pepper and a Whisper of Lemon
Three ingredients, perfect technique
Main Course
Leek and Cheese Pie with Rough Puff
A soft, sweet tangle of leeks under shatteringly crisp pastry
Main Course
Butternut and Sage Ravioli with Brown Butter
Fresh egg pasta parcels of sweet squash in nutty butter
Main Course
Beef Bourguignon with Smoked Bacon and a Whisper of Chocolate
A French classic with extra depth
Main Course
Gnocchi alla Sorrentina with Tomato and Mozzarella
Pillowy potato dumplings baked under bubbling cheese
Main Course
Chicken Katsu Curry with a Quick Fruity Sauce
Crisp cutlets and a glossy, apple-sweet sauce
Main Course
Vegetable Biryani with Saffron and Fried Onion
Layered rice and vegetables sealed and steamed
Main Course
Beef Rendang with Toasted Coconut Kerisik
Malaysia's slow-dry curry, given real body with hand-toasted kerisik
Main Course
Pad Thai with Tamarind, Palm Sugar and Toasted Peanuts
Balanced sweet-sour noodles, properly done at home
Main Course
Mushroom Wellington with Chestnut and Spinach
A vegetarian centrepiece with a crisp base and a savoury heart
Main Course
Shepherd's Pie with a Cheddar-Mustard Mash Crust
The ultimate comfort, with a sharp golden top
Main Course
Chicken Tikka Masala with Charred Tomato and Cashew Cream
The nation's favourite, made luxuriously smooth
Main Course
Stuffed Peppers with Rice, Feta and Herbs
Sweet roasted peppers, herby rice and a lemon-crumbled feta lid
Main Course
Butter Chicken with Smoked Paprika and Fenugreek
A silky murgh makhani with a gently smoky depth
Main Course
Chicken Karaage, Double-Fried, Ginger-Soy
A second dip in hot oil is what gives karaage its glassy, shattering crust
Main Course
Halloumi and Vegetable Traybake with Harissa
One tin, roasting-hot, squeaky cheese and honeyed harissa
Main Course
Chole Bhature with Fluffy Fried Bread
Dark, tea-stained chickpea curry and balloons of fried dough
Main Course
Louisiana Chicken and Andouille Gumbo
A dark, patient roux built by hand, loaded with chicken, andouille and the holy trinity
Main Course
Coronation Chicken, Reconsidered
The 1953 buffet classic, rebuilt with bloomed spice and less claggy mayonnaise
Main Course
Tteokbokki with Gochujang and Brown Butter
Brown butter takes the raw edge off gochujang without dulling the heat
Main Course
Baingan Bharta with Smoked Aubergine
Charred over a live flame, mashed rough, finished with browned ghee
Main Course
Jamaican Beef Patties with a Turmeric Crust
Golden, flaky pastry crescents packed with peppery, scotch-bonnet-spiked beef
Main Course
Malai Kofta in a Cashew-Tomato Gravy
The dinner-party curry worth the effort, made manageable
Main Course
Lemongrass Pork Banh Mi with Quick Pickle
Vietnam's sandwich, built on chilli-lemongrass pork and a ten-minute pickle
Main Course
Whole Roasted Mackerel with Gooseberry
An old English pairing that still knows exactly what it is doing
Main Course
Sweet Potato and Peanut Stew (West African Style)
A deeply savoury groundnut stew with a backnote of smoked paprika and lime
Main Course
Nepali Chicken Momos with Tomato Achar
Hand-pleated steamed dumplings and a tomato-sesame dip lit up with timur
Main Course
Tuscan White Bean and Cavolo Nero Soup
A peasant ribollita-style bowl thickened with bread and finished with charred garlic oil
Main Course
Sardines on Toast with Charred Lemon
The five-minute supper that eats like a small holiday
Main Course
Suya with a Peanut-Spice Crust
Char-grilled beef skewers packed in a dry peanut yaji crust, Northern Nigerian street food at home
Main Course
Chicken Congee with Crispy Shallots and Ginger Oil
Silky rice porridge, the ultimate quiet comfort
Main Course
Chraimeh: Libyan-Jewish Spiced Fish in Tomato
A fiery, garlicky tomato braise for the Friday-night table
Main Course
Pork and Chive Potstickers
Juicy pan-fried Chinese dumplings with a lacy crisp base, thanks to a splash of flour-water slurry
Main Course
Laksa: Rich, Spicy, Coconut-Scented and Worth the Paste from Scratch
A bowl of Southeast Asian comfort from the ground up
Main Course
Pan-Seared Duck Breast with Cherry and Port Sauce
Crisp skin, blushing pink, and a glossy fruit sauce
Main Course
Mushroom Bourguignon (the One That Makes Vegetarians Smug)
All the depth of the classic, none of the beef
Main Course
Crab Cakes with Old Bay and Remoulade
Mostly crab, barely bound, fried until the edges catch
Main Course
Black Bean Tacos with Charred Corn Salsa and Lime Crema
A meat-free taco night that nobody misses the beef at
Main Course
Banh Xeo: Vietnam's Sizzling Crepe
A turmeric-rice batter poured screaming-hot, rested overnight for a crust that shatters like glass
Main Course
Bacalhau à Brás: Salt Cod, Egg and Potato
Lisbon's late-night tangle of cod, crisp potato and softly set egg
Main Course
Chicken Shawarma: Spiced, Stacked, Better Than the Takeaway
Oven-roasted, charred at the edges, no rotisserie required
Main Course
Aubergine Parmigiana: Properly Layered, Properly Good
The vegetarian bake worth the patience
Main Course
Jamaican Curry Goat with Toasted Curry Powder
Blooming the curry powder in oil before the braise, for a rounder, less raw heat
Main Course
Chicken Adobo with Coconut and Charred Garlic
The Philippines' everyday braise, deepened with coconut milk and burnt garlic
Main Course
Crispy Chickpea and Sweet Potato Bowl with Tahini Dressing
A weeknight bowl that eats like a treat
Main Course
Slow-Roasted Lamb Shoulder with Pomegranate and Sumac
Falling-apart lamb under a tangle of herbs and jewels
Main Course
Salade Niçoise with Seared Tuna and Anchovy
Rare-seared tuna, waxy potatoes, blanched beans and a warm anchovy dressing spooned over
Main Course
Garlic-Butter Prawns with Sourdough
Brown butter, sweet prawns, and bread to catch every drop
Main Course
Fish Head Curry, Singapore-Style
The great cross-cultural curry of Singapore, tamarind-sour and coconut-rich
Main Course
Locro: Argentina's Hearty Corn-and-Squash Stew
The slow independence-day pot of the Andes, with a fiery charred-onion salsa
Main Course
Cassoulet with Duck Confit and Toulouse Sausage
The great white-bean project of south-west France, done over a weekend
Main Course
Chickpea and Chorizo Stew with Spinach
A twenty-minute Spanish supper with a smoky, sherry-sharp base
Main Course
Chicken Kyiv with Garlic-Herb Butter
Crumbed, fried and hiding a molten core of herb butter
Main Course
Doenjang Jjigae: Korean Soybean-Paste Stew
The everyday stew Koreans reach for most, built on funky fermented soybean paste
Main Course
Souvlaki with Tzatziki and Charred Pitta
Marinated pork skewers, cool garlicky yoghurt, blistered bread
Main Course
Kimchi Jjigae with Pork and Tofu
The Korean stew that makes a virtue of kimchi gone too sour to eat raw
Main Course
Kleftiko: Greek Slow-Baked Lamb in Paper
Lamb, lemon and oregano sealed in a parcel and forgotten for hours
Main Course
Lancashire Hotpot with Barley and Lamb
The classic layered lamb bake, with pearl barley thickening the gravy from within
Main Course
Peking-Style Duck Pancakes at Home
Lacquered, air-dried duck and thin pancakes without a special oven
Main Course
Beef Shin and Ale Stew with Herb Dumplings
A cheap, gelatinous cut and a splash of dark ale, crowned with horseradish suet dumplings
Main Course
Cioppino: San Francisco's Tomato Seafood Stew
A tomato-and-wine broth built on the shells you'd usually bin
Main Course
Sausage and Mash with Red Onion Gravy
Fat sausages, silky mash, a slow onion gravy with a Marmite trick
Main Course
Slow-Roast Pork Shoulder with Apple Sauce
Eight hours low, pull-apart meat, brown-butter apple sauce
Main Course
Porchetta with Fennel and Crackling
Rolled pork belly, a fennel-heavy rub, glass-hard crackling
Main Course
Lomo Saltado: Wok-Charred Beef, Soy and Lime
Peru's chifa classic — beef seared blazing-hot with soy, vinegar and chips fried right into the stir-fry
Main Course
Roast Chicken with Tarragon Butter, Done Right
A herb butter under the skin and a bird that carves juicy
Main Course
Haleem: Spiced Wheat-and-Meat Porridge
Wheat, lentils and slow-cooked meat pounded to velvet, with a nutty dry-roast twist
Main Course
Callaloo Soup with Coconut and Crab
The velvety Caribbean greens soup, thickened with okra and enriched with crab
Main Course
Nihari: Slow-Cooked Beef-Shank Curry
An overnight shank curry thickened with toasted flour and kissed with charcoal smoke
Main Course
Spanakopita with Charred Spring Onion and Dill
Crisp filo, salty feta and spinach lifted by blistered spring onion and plenty of dill
Main Course
Keema Matar with Peas and Garam Masala
Spiced minced meat and sweet peas, finished with brown butter and crushed fenugreek
Main Course
Cullen Skink: Smoked Haddock and Potato
The great Moray soup, built on undyed smoke and a milk you steep, not boil
Main Course
Bò Kho: Vietnamese Beef and Lemongrass Stew
A fragrant beef stew of lemongrass, star anise and annatto, thickened by patience
Main Course
Potato and Cheese Pierogi with Browned-Butter Onions
Poland's ruskie dumplings, boiled then crisped and finished in nutty browned butter
Main Course
Żurek: Polish Sour Rye Soup with Sausage
A tangy, cloudy broth built on a jar of fermented rye you make yourself
Main Course
Bun Cha: Charred Pork in a Herb Tangle
Hanoi's grilled pork noodles, patties charred hard, herbs piled high
Main Course
Galbijjim: Korean Braised Short Ribs
Short ribs braised glossy in soy, pear and a spoon of fermented soybean paste
Main Course
Mushroom and Gruyère Quiche with Thyme Pastry
A deep, savoury tart with earthy mushrooms and a herb-flecked crust
Main Course
Gulyásleves: Hungarian Goulash Soup with Caraway
A shepherd's kettle-soup, paprika-deep and threaded with pinched noodles
Main Course
Caldo de Res: Mexican Beef-and-Vegetable Soup
The Sunday beef-and-vegetable soup that feeds a Mexican family from one pot
Main Course
Bún Bò Huế: Spicy Lemongrass Beef Noodle Soup
The fierce, lemongrass-scented cousin of pho, from Vietnam's old imperial capital
Main Course
Tonkotsu Ramen with a 12-Hour Pork Broth
A rolling boil, a pot of pork bones, and a broth that turns milk-white and clings
Main Course
Carnitas, Slow-Braised and Crisped
Pork shoulder that turns tender, then bronzes at the edges
Main Course
Larb with Toasted Rice Powder and Lime
Isan's answer to a salad — minced meat sharpened with lime, chilli and rice toasted dark enough to smell like popcorn
Main Course
Bibimbap with Crisp Rice Crust and Gochujang Butter
Dolsot-style, with a scorched rice bottom and a fierce, buttery sauce
Main Course
Twice-Cooked Pork with Leek and Doubanjiang
Simmered pork belly crisped in the wok with fermented chilli-bean paste and a hit of black vinegar
Main Course
Tonkatsu with Shredded Cabbage and Bulldog Sauce
The crispest pork cutlet, a mountain of iced cabbage, and a homemade sauce with a spoon of miso
Main Course
Katsudon: Pork Cutlet and Egg over Rice
A crisp tonkatsu simmered soft in sweet dashi and bound with barely-set egg
Main Course
Nasi Goreng with Sweet Soy and Crispy Shallots
Indonesia's fried rice, caramelised dark with kecap manis
Main Course
Nashville Hot Chicken
Buttermilk-brined, double-fried, and painted with a brown-butter cayenne paste
Main Course
Hainanese Chicken Rice with Ginger-Scallion Oil
Poached chicken, schmaltz rice, and three sauces that argue on the plate
Main Course
Roasted Tomato and Goat Cheese Tart with Thyme Pastry
Sweet blistered tomatoes on herb-flecked shortcrust
Main Course
Peri-Peri Spatchcock Chicken
Flattened, marinated and blistered, with smoked paprika in the baste
Main Course
Chicken Marbella with Prunes and Capers
The famous dinner-party bird, with a splash of sherry vinegar for lift
Main Course
Prawn and Chorizo Linguine with Cherry Tomatoes
A smoky, garlicky one-pan supper in twenty minutes
Main Course
Pollo alla Cacciatora with Olives and Rosemary
The Italian hunter's chicken, sharpened with an anchovy nobody will spot
Main Course
Chicken Chasseur with Mushroom and Tarragon
The hunter's chicken, brightened with a last-minute hit of tarragon
Main Course
Coq au Vin with Lardons and Pearl Onions
A Burgundian braise, deepened with a spoonful of dark chocolate
Main Course
Naengmyeon: Cold Buckwheat Noodles in Chilled Broth
Icy, tangy broth and springy buckwheat noodles for high summer
Main Course
Jjajangmyeon: Korean Black-Bean Noodles
Glossy black bean sauce over hand-pulled wheat noodles
Main Course
Welsh Rarebit with Ale and Mustard
A savoury, spoonable cheese sauce sharp with ale and mustard, grilled onto toast till it blisters
Main Course
Lamb Kofta with Mint Yoghurt and Pickled Red Onion
Charred, spiced skewers that taste like a holiday
Main Course
Moussaka with Aubergine and Nutmeg Béchamel
The Greek baked classic, with roasted aubergine and a nutmeg-scented cheese béchamel
Main Course
Drunken Noodles (Pad Kee Mao) with Holy Basil
Wide rice noodles, fierce heat and a fistful of holy basil
Main Course
Okonomiyaki with Charred Cabbage and Bonito Butter
Osaka's cabbage pancake, charred hard and finished in nutty bonito butter
Main Course
Mì Xào Giòn: Vietnamese Crispy Egg Noodles
A raft of shattering noodles under a glossy stir-fry
Main Course
Beef Chow Fun with Charred Rice Noodles
Velveted beef and wide ho fun tossed over a screaming wok for that dry-fried char
Main Course
Kedgeree with Smoked Haddock and Curried Butter
The Anglo-Indian breakfast, enriched with a spiced brown butter
Main Course
Char Kway Teow with Prawn and Chinese Sausage
Smoky flat rice noodles, prawns and lap cheong, fried hot enough to catch the wok breath
Main Course
Yaki Udon with Pork and Cabbage
Fat, chewy udon seared hard in a smoky soy-and-dashi glaze
Main Course
Zaru Soba with a Cold Dipping Sauce
Chilled buckwheat noodles and a dashi-dark dipping sauce for the hottest days
Main Course
Khichdi with Ghee and Crispy Onion
The one-pot rice and dal that India reaches for when nothing else will do
Main Course
Red Lentil and Coconut Dal with Crispy Curry Leaves
Weeknight comfort with a crackling finish
Main Course
Chicken Dum Biryani, Layered and Sealed
Marinated chicken and saffron rice, cooked shut in its own steam
Main Course
Cochinita Pibil in Banana Leaf
Achiote-and-bitter-orange pork, roasted low in banana leaf until it falls apart under a fork
Main Course
Pad Krapow with a Crispy Fried Egg
Thailand's fastest weeknight plate, holy basil hot off the wok, crowned with an egg blistered lacy at the edges
Main Course
Yangzhou Fried Rice with Char Siu and Prawn
The benchmark fried rice, and how to get every grain to fly
Main Course
Arroz con Pollo with Sofrito and Peas
The one-pot chicken-and-rice that raised half of Latin America
Main Course
Jollof Rice with a Smoky Party Bottom
West African party-pot jollof, cooked on purpose until the base catches and turns smoky
Main Course
Mushroom and Taleggio Risotto
Autumn in a pan: earthy mushrooms and a molten Alpine cheese
Main Course
Risotto alla Milanese with Saffron and Bone Marrow
The golden risotto Milan built its Sunday lunch around
Main Course
Spaghetti Aglio e Olio with Toasted Breadcrumbs
The midnight pasta, with a crunchy golden lid
Main Course
Baked Ziti with Sausage and Three Cheeses
The Italian-American Sunday casserole, built for a crowd
Main Course
Aloo Gobi with Charred Cauliflower and Amchur
Cauliflower roasted hard and separate, then folded into spiced potatoes with a tart hit of dried mango
Main Course
Fettuccine Alfredo, the Roman Original
No cream, no garlic, just butter, Parmesan and a great deal of technique
Main Course
Rigatoni alla Genovese: The Onion Ragù of Naples
Two kilos of onions, one cheap cut of beef, and a great deal of patience
Main Course
Ribollita: Tuscan Bread Soup That's Better the Next Day
Thrift, bread and cavolo nero in a bowl
Main Course
Trofie al Pesto with Potato and Green Beans
Liguria's pesto pasta, done the Genoese way, with a spoon of potato in the sauce
Main Course
Linguine alle Vongole with White Wine
Naples' clam pasta, bianco, with a whisper of Calabrian 'nduja
Main Course
One-Pan Chicken Thighs with Preserved Lemon and Olives
A roasting tin, a glass of wine, and dinner sorts itself out
Main Course
Tagliatelle al Ragù Bolognese, the Slow Way
The real Bologna ragù, milk and all, with a handful of chicken livers
Main Course
Orecchiette with Sausage and Broccoli Rabe
Puglia's little ears, bitter greens and a browned-butter finish
Main Course
Doro Wat with Berbere and Slow-Caramelised Onion
An hour of patient onion, a proper berbere and niter kibbeh give this chicken stew its depth
Main Course
Pasta alla Norma with Fried Aubergine and Ricotta Salata
Sicily's aubergine pasta, with one aubergine charred over the flame
Main Course
Bucatini all'Amatriciana with Guanciale
Crisp guanciale, tomato, pecorino and the tug of hollow pasta
Main Course
Japchae with Charred Vegetables and Sesame
Glass noodles tossed with vegetables blistered hard before they hit the wok
Main Course
Jerk Chicken with Pimento and Scotch Bonnet
A home oven-and-grill approximation of the pimento-smoked jerk pan, built on allspice and scotch bonnet
Main Course
Korean Fried Chicken with Gochujang-Honey Glaze
Double-fried, shatteringly crisp and sticky-sweet
Main Course
Seafood Paella with a Proper Socarrat
The Valencian rice done right, with the toasted crust the Spanish prize above everything
Main Course
Broccoli and Carrot Pie with a Nutmeg-Mustard Custard
A buttery savoury tart that makes vegetables the point
Main Course
Spanish omelette - a ten step guide
Tortilla española, and the argument about whether onions belong
