The whole wiki
Browse recipes
Filters combine: pick a cuisine and a diet and a technique, and only recipes matching all of them remain.
240 recipes · page 4 of 10
Herbed Farro Salad
Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.
Guryev Kasha
Semolina baked in layers between the skins lifted from scalded cream, with nuts, preserved fruit and caramel.
Green Curry with Chicken and Thai Basil
Cracking the coconut cream before the paste goes in is the step most recipes skip, and the one that decides whether this tastes fried or boiled.
Green Beans with Brown Butter and Almonds
Beans blanched hard in salted water and chilled in ice, then reheated in butter browned with flaked almonds.
Gratin Dauphinois
Thin potato slices simmered in cream on the hob until their own starch thickens it, then baked slowly until set.
Glazed Carrots
Carrots cooked in one layer under a paper lid until the butter, sugar and stock reduce to a syrup that coats them.
Gazpacho
A chilled Andalusian soup of raw tomatoes, cucumber and pepper blended with bread and olive oil, which is what turns it creamy rather than watery.
Garlic Naan
A yoghurt-enriched yeasted dough cooked in a screaming hot pan and blistered under the grill, which stands in for a tandoor.
Garam Masala
Whole spices toasted one kind at a time, cooled and ground, which is what separates a fresh blend from the grey dust in a jar.
Gambas al Ajillo
Prawns cooked hard in garlic oil with chilli, served still bubbling, with bread that exists to mop the pan.
Forshmak
Salt herring chopped fine with apple, hard-boiled egg and onion into a spread for dark rye bread.
Everyday Vinaigrette
A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.
Egg Fried Rice
Yesterday's rice broken up cold and fried hard in a wide pan, so the grains stay separate and toast instead of steaming to paste.
Devilled Eggs
Hard-boiled yolks beaten with mustard, mayonnaise and cayenne and piped back into the whites, with paprika over the top.
Dark Chocolate Mousse
Dark chocolate lightened with whisked egg whites and set by nothing but cocoa butter, which is why it needs no cream and no gelatine.
Dark Chocolate Brownies
Fudgy brownies built on melted dark chocolate and eggs whisked to a foam, which is what gives them their paper-thin crackled top.
Daiquiri
Three ingredients and nowhere to hide: white rum, lime and sugar, shaken hard and drunk cold and straight up.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Crisp Hash Browns
Grated potato rinsed of its loose starch and wrung genuinely dry, then pressed into hot fat so it fries crisp instead of steaming.
Crème Caramel
A baked custard turned out under its own caramel, cooked in a water bath at a low temperature so it sets smooth rather than pitted.
Creamy Oat Porridge
Rolled oats cooked in milk and water and stirred throughout, which draws out the starch that separates creamy from watery.
Creamed Spinach
Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.
Classic French Omelette
Three eggs cooked in under a minute in a hot buttered pan, stirred hard then rolled, so the outside stays pale and the centre soft.
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.