World Recipes

The ritual of slow-grilling various beef cuts over wood embers, Argentina's defining culinary tradition.

Burgundy beef stew — the French braise that defines the technique.

Burgundy beef stew braised in red wine with lardons, pearl onions, mushrooms, and aromatics.

Layered rice and spiced chicken sealed and slow-cooked (dum) with saffron, fried onions, and whole spices — India's greatest rice dish.

Massive T-bone from Chianina cattle, grilled rare over coals.

Slow-simmered meat sauce with a soffritto base, wine, milk, and tomato, served over tagliatelle.

Tender chicken in creamy tomato-butter sauce — India's most famous export.

Pristine raw fish cured in tiger's milk leche de tigre with red onion, aji limo, and cilantro, served immediately.

Fresh fish cured in lime with aji amarillo, red onion, and cilantro — Peru's national treasure.

Chicken braised with saffron, ginger, preserved lemons, and Moroccan olives in a conical tagine pot.

Ethiopia's celebratory chicken stew in a deeply spiced berbere and caramelized onion sauce with hard-boiled eggs.

Brazil's national dish: a rich black bean stew loaded with smoked and cured pork cuts, served with rice, farofa, and orange slices.

Coconut-based curry with green chilies, basil, and eggplant.

A fragrant, creamy coconut curry with green chili paste, Thai eggplant, bamboo shoots, and Thai basil.

Louisiana's signature stew built on a dark roux with okra or file powder, loaded with sausage, chicken, and/or shellfish.

Layered rice and spiced lamb, sealed and slow-cooked — India's rice masterpiece.

The crown jewel of West African cuisine: rice cooked in a smoky tomato-pepper sauce until each grain is deeply red and flavorful.

Fermented napa cabbage with gochugaru, garlic, ginger, and fish sauce.

Silken tofu in fiery, numbing pork sauce — the dish that defines Sichuan.

Silky tofu in a fiery, numbing sauce of doubanjiang, fermented black beans, and Sichuan peppercorns with ground pork.

Saffron rice with chicken, rabbit, green beans, and snails — the original paella.

Saffron rice cooked in a wide pan with chicken, rabbit, snails, green beans, and lima beans, prized for its crispy socarrat.

Beef slow-cooked for hours in coconut milk, lemongrass, galangal, and chilies until the sauce is completely absorbed and the meat is dark and intensely flavored.

Whole packer brisket rubbed with salt and pepper, smoked low and slow over post oak for 12-16 hours.

Crispy golden rice crust — the most fought-over part of any Persian meal.

Coffee-soaked ladyfingers layered with mascarpone cream and cocoa.

Hot and sour shrimp soup with lemongrass, galangal, and lime — Thailand's signature.

A hot and sour shrimp soup with lemongrass, galangal, kaffir lime leaves, and mushrooms — intensely aromatic.

Raw shrimp in blazing lime-chili water — Sinaloa's answer to ceviche.

Bogota's signature chicken soup with three types of potatoes, corn on the cob, and the herb guascas.

Roman pasta with guanciale, tomato, pecorino, and black pepper.

Puerto Rico's signature rice with pigeon peas, sofrito, and pork, cooked in a caldero for a crispy pegao bottom.

Antioquia's lavish platter of red beans, rice, ground beef, chicharron, fried egg, plantain, arepa, and avocado.

Complex Ethiopian spice blend of dried chiles, fenugreek, cardamom, coriander, and over a dozen aromatics.

Rice bowl with seasoned vegetables, meat, egg, and gochujang — mix before eating.

Rice topped with seasoned vegetables, beef, a fried egg, and gochujang, mixed together before eating — optionally in a sizzling stone pot.

Deep crimson beet soup with beef, cabbage, potatoes, and dill, served with a generous dollop of sour cream.

The South African ritual of grilling boerewors, steaks, and sosaties over wood coals, with pap and chakalaka.

Spicy, funky beef noodle soup from Hue — Vietnam's other great noodle soup.

Grilled pork patties and belly served with noodles and herbs in dipping broth — Hanoi's lunch.

Charcoal-grilled pork patties and belly served with rice vermicelli, fresh herbs, and a tangy dipping broth.

Tandoori-marinated chicken in a velvety tomato-cream sauce with butter, fenugreek, and warm spices.

Pork shoulder confited in its own lard until fall-apart tender, then crisped for contrasting textures.

Fresh fish 'cooked' in lime juice with tomato, onion, and cilantro.

Spiced chickpea curry — tangy, warming, deeply satisfying.

Spiced chickpea curry — naturally vegan when made without ghee.

An intensely spiced Tamil Nadu chicken curry with freshly ground black pepper, star anise, fennel, and kalpasi.

Chicken version of the layered rice classic.

Chicken cooked in a karahi (wok) with tomatoes, green chilies, ginger, and minimal spices for a fresh, bright curry.

Braised chicken with olives and preserved lemons — Morocco's signature.

Grilled chicken pieces in spiced creamy tomato gravy.

Tandoori-marinated chicken pieces in a creamy, spiced tomato-fenugreek sauce, Britain's adopted national dish.

All-meat, no-bean Texas chili made with chunks of beef and a pure dried chile paste.

Herby, garlicky, vinegary green sauce — Argentina's essential condiment.

Punchy raw sauce of parsley, garlic, oregano, and red pepper flakes in olive oil and vinegar.

Yucatecan pulled pork marinated in achiote and sour orange, wrapped in banana leaves and slow-roasted.

Duck legs salt-cured then slowly poached in their own fat until meltingly tender, finished with a crisp sear.

Chicken braised in red wine with bacon, mushrooms, and pearl onions.

Chicken braised in red wine with lardons, mushrooms, pearl onions, and a bouquet garni.

Steamed couscous served with a rich lamb and vegetable broth, merguez sausage, and seven seasonal vegetables.

Live crawfish boiled in a peppery, crab-boil-seasoned broth with corn, potatoes, and sausage.

Vanilla custard with a caramelized sugar top — crack the glass to get to the silk.

Bone-in goat braised in Jamaican curry powder with potatoes and scotch bonnet until fork-tender.

Slow-curried goat with Jamaican curry powder and scotch bonnet.

Black lentils slow-cooked overnight with butter and cream — Punjabi soul food.

Black lentils and kidney beans slow-simmered overnight with butter, cream, and tomatoes — the queen of dals.

Translucent shrimp dumplings — the benchmark of dim sum quality.

Spicy Ethiopian chicken stew with berbere and hard-boiled eggs on injera.

Crispy fermented rice-and-lentil crêpe — South India's breakfast icon.

Duck legs slow-cooked in their own fat until meltingly tender.

Thick, rich soup of ground melon seeds with leafy greens, meat, and dried fish, eaten with fufu or pounded yam.

Grilled corn slathered with mayo, chili powder, lime, and cotija.

Deep-fried chickpea fritters — crispy outside, herby-green inside.

Crispy deep-fried fritters of soaked raw chickpeas, herbs, and spices, served in pita with tahini and pickles.

Black bean stew with multiple pork cuts — Brazil's national dish.

Spatchcocked chicken marinated in piri-piri chili, garlic, and lemon, then grilled or roasted until charred and juicy.

Sizzling shrimp cooked in olive oil with garlic and guindilla chili, served bubbling in a clay dish with bread.

Ghana's take on jollof rice, often cooked with basmati rice and more tomato paste for a deeper, sweeter flavor.

Herb stew with lamb, kidney beans, and dried limes — Iran's national dish.

Mashed avocado with lime, onion, cilantro, and jalapeño.

Chunky mashed avocado with lime, cilantro, jalapeño, and onion, the world's most popular dip.

Dark-roux-based stew with okra, shrimp, sausage, and the holy trinity.

Braised-then-fried pork shoulder with a citrus and scotch bonnet marinade, Haiti's most beloved dish.

Translucent pleated dumplings filled with whole shrimp, bamboo shoots, and sesame oil.

Creamy chickpea dip with tahini, lemon, and garlic — the universal mezze.

Ultra-smooth chickpea and tahini dip with lemon, garlic, and olive oil, the cornerstone of Levantine cuisine.

Hungarian paprika-spiced beef soup with potatoes, carrots, and csipetke (pinched pasta), not to be confused with stew versions.

Cajun rice dish with sausage, chicken, and shrimp — Louisiana's one-pot masterpiece.

One-pot rice dish with andouille, chicken, and shrimp in a seasoned tomato broth, Louisiana's answer to paella.

Tangy coconut-based fish curry with kodampuli (Malabar tamarind).

Fish simmered in a light coconut milk sauce with green chilies, curry leaves, and turmeric — a delicate Kerala classic.

Fermented kimchi stew with pork — the older the kimchi, the better.

A bubbling, fiery stew of well-fermented kimchi, pork belly, and tofu in an intensely savory broth.

Ethiopian beef tartare of finely minced raw beef warmed in niter kibbeh spiced butter and mitmita chile.

Lamb shoulder slow-roasted in a sealed parchment parcel with garlic, lemon, and potatoes until fall-apart tender.

A rich coconut curry soup with rice noodles, shrimp, tofu puffs, and bean sprouts in a spice-paste base.

Awadhi-style lamb biryani with par-cooked rice layered over braised lamb, sealed and slow-steamed.

Pork shoulder marinated in garlic mojo criollo and slow-roasted until falling apart with crispy skin.

Custard-based baked macaroni with multiple cheeses and eggs, a soul food cornerstone fundamentally different from bechamel-based versions.

Coconut sticky rice with ripe mango — the perfect Thai dessert.

Dosa filled with spiced potato filling — the most famous variant.

A thin, crispy fermented rice-and-lentil crepe filled with spiced mashed potatoes, served with sambar and coconut chutney.

Spiced red lentil stew in berbere, a staple of Ethiopian fasting cuisine and a vegetarian powerhouse.

Mashed fried green plantains with garlic and chicharrón — Puerto Rico's beloved side.

Fried green plantains mashed with garlic, olive oil, and chicharron, formed into a dome and served with broth.

Bahian fish stew with coconut milk, dendê oil, and peppers.

Bahian fish stew simmered in coconut milk, dendê palm oil, tomatoes, and peppers in a clay pot.

Layered casserole of fried eggplant, spiced lamb ragu, and thick bechamel custard topping, baked until golden.

Lentils and rice with caramelized onions — one of the world's great comfort foods.

Creamy risotto with porcini and cremini mushrooms.

Braised veal shanks with gremolata — Milan's signature.

Cross-cut veal shanks braised in white wine and broth, finished with gremolata, served with risotto alla milanese.

Ground meat stir-fried with holy basil, chilies, and garlic in a savory fish-sauce-and-oyster-sauce combo, served with a fried egg over rice.

Saffron rice cooked with shrimp, mussels, clams, and squid in a seafood-stock base.

Hollow crispy shells filled with spiced water, chickpeas, and potato.

Pork shoulder studded with garlic and adobo, marinated overnight and slow-roasted until the skin crackles.

Top sirloin cap grilled on skewers — Brazilian churrascaria's star cut.

Thick-cut top sirloin cap with its fat cap intact, skewered and grilled over charcoal with coarse salt.

Uzbek-style rice pilaf with lamb, carrots, and whole garlic heads, cooked in rendered lamb fat with cumin and barberries.

Slow-roasted pork belly wrapped around loin with herbs and garlic.

Hearty hominy soup in rich red chili broth with pork.

Hearty hominy soup in a rich red chile broth with shredded pork, served with a platter of fresh garnishes.

Slow-smoked pork shoulder shredded and sauced — American BBQ at its best.

Pork shoulder smoked until fall-apart tender, pulled and dressed with vinegar-based sauce.

Thick handmade corn masa cakes stuffed with cheese, beans, or chicharron, griddled and served with curtido.

Saffron-infused risotto with butter and Parmigiano — golden and luxurious.

Kashmiri lamb curry with aromatic spices and yogurt — deep red, not fiery.

Kashmiri slow-braised lamb in a deeply spiced sauce of Kashmiri chilies, yogurt, and aromatic spices — rich red, not fiery.

Shredded beef in tomato sauce — 'old clothes' because of the shredded texture.

Shredded flank steak braised in a sofrito of tomatoes, peppers, and olives, Cuba's national dish.

Creamy spinach curry with paneer cubes — the vegetarian icon.

Tangy roasted tomatillo salsa with serrano and cilantro.

Paella with shrimp, mussels, clams, and squid.

Spiced ground lamb molded onto skewers and charcoal-grilled until smoky with crisp edges and a juicy interior.

Eggs poached in spiced tomato-pepper sauce — North African breakfast icon.

Eggs poached in a spiced tomato-pepper sauce with cumin and paprika, scooped up with crusty bread.

Spiced marinated chicken thighs roasted and sliced, served in pita with garlic sauce (toum), pickles, and vegetables.

Whole chicken pressed flat and roasted, then finished in a creamy garlic-milk sauce in a clay ketsi.

Sauteed shrimp with bacon, garlic, and a rich pan sauce served over creamy stone-ground grits.

Tender white fish fillets poached in a volcanic bath of chili oil, Sichuan peppercorns, and bean sprouts.

A tangy, savory pork soup soured with tamarind (or green mango), loaded with vegetables like kangkong and radish.

Chopped grilled pig face and ears sizzling on a hot plate with calamansi, chili, onions, and a raw egg stirred in — bold and crunchy.

Spare ribs trimmed St. Louis-style, dry-rubbed and smoked until tender with a caramelized bark.

Rich, slow-simmered meat sauce with tomatoes over spaghetti.

Masa dough filled with meat and salsa, steamed in corn husks.

Yogurt-marinated chicken roasted at extreme heat until charred and juicy.

Senegal's national dish of fish stuffed with rof (herb paste), cooked with vegetables and rice in tomato sauce.

Thinly sliced raw fish dressed with a spicy aji amarillo leche de tigre, Peruvian-Japanese fusion at its finest.

Coconut-galangal chicken soup — the gentler cousin of tom yum.

Thick Spanish omelet of eggs and potatoes slowly cooked in olive oil, with a creamy, barely-set center.

Thick potato and onion omelette — Spain's national dish.

Sponge cake soaked in three milks — evaporated, condensed, and cream.

Chewy rice cakes in sweet-spicy gochujang sauce — Korea's #1 street food.

Thick corn cakes split and stuffed with creamy chicken-avocado salad, Venezuela's most iconic arepa filling.

Chicken marinated and braised in a lemon-onion sauce, one of West Africa's most elegant dishes.

Black-eyed pea fritters from Bahia, split and stuffed with vatapá shrimp paste and caruru okra stew.

Jamaica's national dish: creamy ackee fruit sauteed with flaked salt cod, scotch bonnet, and tomatoes.

Vanilla gelato drowned in hot espresso — 2 ingredients, perfect.

Torpedo-shaped fritters with a green banana and yautia dough shell filled with picadillo.

Potato and cauliflower dry curry with turmeric and cumin.

Potato-cauliflower curry — naturally vegan and gluten-free.

Roman pasta sauce of guanciale, tomato, Pecorino Romano, and chili flake, tossed with bucatini.

Marinated beef heart skewers grilled over charcoal, brushed with aji panca sauce.

Cornmeal cakes split and stuffed — Venezuela and Colombia's daily bread.

Griddled corn cakes made from pre-cooked cornmeal and stuffed or topped with cheese.

Tomato-flavored rice toasted then simmered — the standard side.

Wet, soupy rice loaded with clams, shrimp, crab, and mussels in a tomato-saffron broth.

Puerto Rican chicken and rice gumbo-soup, thicker than soup but thinner than rice, with olives and capers.

Chicken braised in turmeric, lemongrass, and galangal broth then deep-fried — pre-flavored to the bone.

Smoky eggplant dip with tahini — fire-roasting is the key.

Smoky roasted eggplant dip mashed with tahini, lemon, garlic, and olive oil.

Shredded salt cod scrambled with eggs, matchstick potatoes, onions, and olives, finished with parsley.

Smoky mashed eggplant with spices — Punjab's roasted eggplant dish.

Smoky mashed eggplant — naturally vegan and gluten-free.

Fire-roasted eggplant mashed with onions, tomatoes, and spices — smoky, rustic, and deeply savory.

Layered dessert of vanilla pudding, Nilla wafers, and sliced bananas topped with meringue or whipped cream.

Fermented corn and cassava dough served with grilled tilapia and a fiery fresh pepper sauce (shito).

Crunchy puffed rice with chutneys, onion, and sev — Mumbai street food.

Thinly sliced beef marinated in papaya and spices, grilled on skewers until charred and tender.

Air-dried, vinegar-cured beef seasoned with coriander and pepper, South Africa's iconic snack.

Seasoned black beans with avocado, salsa, and pickled onion on corn tortillas.

Fish fillets coated in Cajun spice blend and seared in a screaming-hot cast iron skillet until charred.

Coiled South African sausage of beef, pork, and spices including coriander, cloves, and nutmeg.

Cajun pork and rice sausage links seasoned with green onions, parsley, and cayenne.

Provencal fish stew with multiple seafood varieties in a saffron-tomato-fennel broth, served with rouille and croutons.

Whole roasted sea bass with lemon, herbs, and olive oil.

Fudgy chocolate truffles made from condensed milk and cocoa, rolled in chocolate sprinkles.

Fish braised in caramel sauce in a clay pot — savory-sweet Vietnamese home cooking.

Silky potato soup with razor-thin shredded collard greens and slices of chourico sausage.

Shrimp sautéed in butter and garlic — simple Mexican seafood at its best.

Fragrant, mildly spiced lamb curry from Cape Town's Malay community with potatoes and aromatic spices.

Fresh mozzarella, ripe tomatoes, and basil with olive oil.

Pork belly and hard-boiled eggs braised in a dark coconut water caramel sauce with fish sauce and pepper.

Marinated pork and clams cooked together with fried potatoes, cilantro, and white wine from the Alentejo region.

Clams, shrimp, and chourico steamed together in a sealed copper cataplana with tomatoes, peppers, and white wine.

Layered terrine of aji amarillo-seasoned mashed potato with tuna or chicken salad, served cold.

Raw blood clams cured in lime with tomato, onion, and cilantro, a delicacy from Ecuador's coast.

Chicken braised with a huge amount of tomatoes, fresh herbs, and no added liquid, relying on the tomato juices alone.

Chickpeas in a tangy, spiced tomato-onion gravy with amchur and pomegranate powder for tartness.

Flat, pan-fried beef patties from Peshawar studded with tomatoes, pomegranate seeds, and aromatic spices.