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Search and filter kitchen-tested world recipes by region, cooking time, difficulty and dietary needs.

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8 recipes

North Indian

Weeknight lentils that taste like a weekend. The whole dish turns on the sizzling tempering poured over at the end.

Italian

Three ingredients, zero margin for error. Pecorino, pepper and starchy water emulsified into a silk sauce.

Thai

A fresh pounded paste, split coconut cream and a 20-minute simmer. Sharp, sweet, salty and hot in one bowl.

Mexican

Pork shoulder confited in its own fat until spoonable, then crisped. Pickled onion and salsa verde do the rest.

Peruvian

Fifteen minutes, no heat. Fresh fish, hard lime, ají limo and salt — the leche de tigre is the reward.

Moroccan

Slow-braised lamb with ras el hanout, dried apricots and blanched almonds — the fragrance does half the work.

Japanese

A twelve-hour pork bone broth, chashu belly and a jammy ajitama. The full project — worth clearing a Sunday for.

Ethiopian

An hour of patiently caramelised onions with no fat, then berbere, spiced butter and chicken. Profoundly deep.