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 7 of 10
Skillet Flatbreads
Soft stovetop flatbreads cooked in a dry pan in about two minutes each, ready in the time a pot of dal takes to simmer down.
Silky Miso Mushroom Ramen
A shiitake and kombu broth that starts with a half-hour soak, finished with white miso and topped with seven-minute eggs.
Sidecar
Cognac, orange liqueur and lemon shaken cold and served up, sharp and clean, in a glass with a sugared rim if you want one.
Shrimp Cocktail
Cold poached prawns hung over the rim of a chilled coupe with a horseradish-sharp tomato sauce, and nothing else on the plate.
Shchi
Cabbage soup simmered in meat broth, made sour with sauerkraut in winter and with fresh cabbage in summer.
Sharlotka
Apple sponge with far more fruit than batter, the eggs whisked to a foam that just holds the apples in place as it bakes.
Shakshuka
Eggs poached directly in a spiced tomato and pepper stew, cooked and served in the one pan so the yolks stay hot to the table.
Semolina Kasha
Manka, a milk semolina porridge cooked by raining the grain into moving liquid so that it thickens without lumps.
Seeded Rye Loaf
A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.
Sausage and Bacon Breakfast Bap
Sausages cooked slowly from a cold pan, bacon crisped in their fat, and the roll toasted on its cut face so it holds together.
Salat Mimosa
Tinned fish, egg, cheese and onion layered with mayonnaise and topped with sieved yolk that looks like mimosa blossom.
Saag Paneer
Spinach cooked down to a dark, silky base with ginger and green chilli, with cubes of fried paneer folded through at the end.
Rum Swizzle
Two rums, two juices and bitters churned with crushed ice until the glass frosts and the drink turns cloudy and cold.
Roast Tomato Soup
Tomatoes roasted hard with garlic until the edges blacken, then blitzed, so the flavour concentrates instead of thinning out in a pan of stock.
Roast Squash with Sage and Chilli
Squash roasted in thick crescents with the skin left on, finished with sage crisped in oil and sliced red chilli.
Roast Leg of Lamb with Garlic and Rosemary
A bone-in leg studded with garlic and rosemary, roasted hot then moderate and pulled off the heat pink, with gravy made in the tin.
Pryaniki
Spiced honey biscuits with a soft crumb and a thin white sugar glaze that dries to a matt shell as they cool.
Pozharsky Cutlets
Breaded minced-chicken cutlets enriched with butter and cream-soaked bread, fried until the crust is deep gold.
Pork Vindaloo
Pork marinated in vinegar, garlic and dried chillies, then cooked slowly until sharp, dark and much more sour than hot.
Plov
Rice steamed over lamb, carrot and cumin in a heavy pot, left unstirred so the grains stay separate.
Planter's Punch
One of sour, two of sweet, three of strong, four of weak — the old rhyme, built on dark Jamaican rum and drunk long over ice.
Pisto
Courgette, pepper, onion and tomato cooked separately, then together, until everything collapses into something sweet and jammy.
Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.
Patatas Bravas
Twice-cooked potatoes under a smoky, faintly fierce tomato sauce — the one tapa every bar in Spain is judged on.