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Categories are facets, not folders. A bowl of dal is Indian, a main course, vegan, lentil-based, one-pot and a weeknight dinner all at once — so it appears under all of them.
Cuisines
Where the dish comes from.
27- ItalianFew ingredients, treated well.21
- FrenchTechnique-led cooking built on butter and patience.19
- SpanishOlive oil, paprika, and things shared from the middle of the table.10
- LebaneseHerbs by the handful, lemon, tahini and pulses.2
- Middle EasternSpice blends, flatbreads and slow-cooked meat.1
- IndianA continent of cooking, not a single cuisine.14
- ThaiBalancing hot, sour, salty and sweet in every dish.1
- VietnameseBroths, herbs, and restraint.1
- ChineseWok heat, texture, and regional depth.10
- JapaneseDashi, rice, and doing less to good ingredients.2
- KoreanFermentation, banchan, and gochujang.1
- MexicanCorn, chillies, and centuries of technique.10
- PeruvianCitrus-cured fish, aji peppers, and potatoes.1
- CaribbeanAllspice, scotch bonnet, and slow heat.22
- AmericanRegional, immigrant, and constantly rewritten.30
- Southern USCornmeal, pork fat, and long Sundays.1
- BritishRoasts, puddings, and unfairly maligned baking.26
- IrishPotatoes, butter, dairy and stew.1
- GermanPork, cabbage, rye and precision.2
- PolishDumplings, soured cream, and dill.1
- RussianRoot vegetables, soured cream and preserving.45
- UkrainianBorscht, varenyky, and dill by the fistful.3
- UzbekPlov cooked over fire, and bread stamped before it bakes.1
- GeorgianWalnuts, herbs, and cheese-filled bread.1
- ScandinavianCuring, rye, dill and berries.1
- JewishDiaspora cooking, from brisket to bourekas.2
- AustralianBarbecue, brunch culture, and Pacific influence.1
Courses & dish types
What part of the meal it is.
15- BreakfastThe meal most worth getting right.21
- LunchPortable, fast, or worth sitting down for.2
- DinnerThe main event.25
- Side dishesThe part people actually remember.29
- Main coursesThe centre of the plate.52
- DessertsThe reason to finish your vegetables.30
- SoupsLiquid, restorative, endlessly variable.21
- StewsSlow, forgiving, better the next day.10
- PastaSauce and shape, matched properly.10
- BreadFlour, water, salt, time.16
- BakingWhere measurements start to matter.12
- CurriesA word that hides a hundred distinct dishes.10
- SaucesThe difference between ingredients and a dish.10
- DrinksEverything in a glass.31
- CocktailsBalance, dilution, temperature.30
Main ingredients
Cook what is already in the fridge.
12- ChickenThe most-cooked meat on earth.13
- BeefFrom quick steak to eight-hour braise.10
- PorkBelly, shoulder, chop and cure.13
- FishCook it less than you think.10
- PotatoesBoil, mash, roast, fry, repeat.25
- TomatoesFresh in summer, tinned the rest of the year.22
- Leafy greensSpinach, kale, chard and cabbage.15
- CheeseA recipe's shortcut to savoury.16
- YoghurtMarinade, sauce, and cooling counterpoint.21
- ChocolateTemperature control disguised as dessert.4
- CitrusAcid that makes everything taste more like itself.25
- Fresh herbsAdded at the end, in quantity.11
Diets
Filters that have to be exactly right.
3Techniques & equipment
How it is actually cooked.
1Time & effort
How much of your evening this takes.
2Contributor tags
Added by contributors, outside the curated taxonomy.