Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events,…
The smell of Balinese barbecued pork ribs is a harmonious scent typically associated with trips to the picturesque island, but…
Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and…
In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on…
This nourishing, smoky vegan chili is perfect for cold weeknights. Mix everything in the slow cooker before the chaos of…
In this Australian lunchtime staple, fennel- and herb-spiked ground meat makes a heady filling for crisp and buttery puff pastry.…
Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty…
If you’re trying to replicate the carne asada experience in Sonora, there are rules to follow: Diezmillo (chuck roll) and…
Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan…
Cooked millet has a taste and aroma that’s subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first…
A generous amount of olive oil in the dough gives this flatbread its especially crisp edges, and a soft, bready…
This fresh, no-cook dish makes the most out of tomatoes by grating the flesh, which preserves all of the sweet…