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 6 of 10
Festival
Slightly sweet cornmeal dumplings rolled long, fried until crisp outside and cakey within, and eaten with anything fried or jerked.
Escovitch Fish
Whole fish fried until the skin shatters, then dressed hot with vinegar, onion, carrot and scotch bonnet so it pickles as it cools.
Curry Goat
Goat shoulder burned into curry powder and then cooked for two hours, until the meat gives and the sauce is thick enough to coat rice.
Conch Fritters
Chopped conch in a loose batter with sweet pepper and scotch bonnet, dropped into hot oil and eaten standing up with a squeeze of lime.
Chicken Tikka Masala
Yogurt-marinated chicken charred hard under a grill, then finished in a spiced tomato and cream sauce that only works if the char goes in with it.
Chicken à la King
Poached chicken and mushrooms in a sherry cream sauce with pimento, served over rice, toast or pastry depending on the decade.
Brown Stew Fish
Fried whole fish simmered briefly in a dark sweet-savoury gravy built on browning, onion and thyme, and served with the sauce spooned over.
Zharkoye
Beef, potato and root vegetables braised slowly in one pot until the meat pulls apart under a fork.
Zapekanka
Curd cheese baked with semolina, egg and raisins into a light set pudding, eaten warm with soured cream.
Weeknight Red Lentil Dal
Red lentils simmered down to a loose puree with turmeric, then finished with cumin, mustard seed and garlic bloomed in hot ghee.
Waldorf Salad
Apple, celery and walnuts in a lemon-slackened mayonnaise, kept crisp and served cold on a leaf of lettuce.
Vareniki
Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.
Tvorog
Fresh curd cheese drained from gently warmed soured milk, the base several Russian sweet and baked dishes are built on.
Ti' Punch
Rhum agricole, cane syrup and a squeezed disc of lime, served without ice and mixed by the person drinking it.
Tagliatelle al Ragù
Bolognese ragù cooked for three hours with milk and a little wine, served on fresh tagliatelle rather than spaghetti, which is what Bologna actually does.
Syrniki
Fried curd-cheese fritters made from drained tvorog, crisp at the edge and soft in the middle, eaten with soured cream.
Steamed Basmati Rice
Basmati rinsed until the water runs clear and cooked by absorption, then rested off the heat with the lid on so the grains separate.
Steak Diane
Thin beef fillet seared in seconds, then finished in a mustard, brandy and cream pan sauce flamed at the table.
Spanish Potato Tortilla
Potatoes and onion softened slowly in olive oil, then set with beaten egg in a small pan and turned out on a plate to finish.
Sourdough Boule
A lean loaf raised on starter alone, folded rather than kneaded, retarded overnight and baked covered so it steams itself.
Solyanka
A thick sour-salty soup of mixed cured meats, brined cucumbers, olives and lemon, built on their brine as much as stock.
Soft Milk Rolls
A dough enriched with milk, butter and egg, baked as a pull-apart tray of rolls with a close crumb that stays soft for days.
Smoked Haddock Kedgeree
Smoked haddock poached in milk, the rice then cooked in that same liquid, folded together with boiled eggs and curry spices.
Smoked Haddock Chowder
Undyed smoked haddock poached in milk, with that milk becoming the soup and floury potato doing the thickening in place of flour.