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Filters combine: pick a cuisine and a diet and a technique, and only recipes matching all of them remain.

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Main courses36 Desserts26 Side dishes25 Breakfast19 Soups18 Bread16 Basics14 Baking11 Dinner7 30 minutes5 Sauces5 15 minutes4 Pasta3 Beef2 Chicken2 Chocolate2

154 recipes · page 4 of 7

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3 photos

Herbed Farro Salad

Farro boiled loose in salted water like pasta, dressed while it is still hot, then packed with three soft herbs.

45 minServes 6

Side dishes

3 photos

Salted Tomato Salad

Ripe tomatoes salted twenty minutes ahead, then dressed with the juice that draws out of them rather than plain oil.

15 min

Serves 4

Side dishes

3 photos

Warm Farro and Roast Squash Bowl

Farro boiled like pasta and dressed while it is still hot, under roast squash, crisped kale and feta, so it eats as a meal.

1 hrServes 4

Main courses

3 photos

Slow-Cooked Black Dal

Whole urad soaked overnight and simmered for hours until it turns black and glossy, then finished with butter and a little cream.

3 hr 50 minServes 6

Main courses

3 photos

Chickpea and Spinach Stew

Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.

2 hr 10 minServes 4

Main courses

3 photos

Crunchy Cabbage Slaw

Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.

20 minServes 6

Side dishes

3 photos

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.

55 minServes 4

Side dishes

3 photos

Creamed Spinach

Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.

35 minServes 4

Side dishes

3 photos

Green Beans with Brown Butter and Almonds

Beans blanched hard in salted water and chilled in ice, then reheated in butter browned with flaked almonds.

22 minServes 6

Side dishes

3 photos

Glazed Carrots

Carrots cooked in one layer under a paper lid until the butter, sugar and stock reduce to a syrup that coats them.

35 minServes 4

Side dishes

3 photos

Sauerkraut

Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.

30 minServes 20

Basics

3 photos

Braised Red Cabbage

Shredded red cabbage cooked slowly with apple, vinegar and spice, the acid going in early so the colour stays bright.

1 hr 50 minServes 8

Side dishes

3 photos

Buckwheat Kasha with Mushrooms

Buckwheat toasted dry, then cooked pilaf-style with onion and mushrooms so the grains stay separate.

50 minServes 4

Main courses

3 photos

Smoked Haddock Kedgeree

Smoked haddock poached in milk, the rice then cooked in that same liquid, folded together with boiled eggs and curry spices.

55 minServes 4

Breakfast

3 photos

Pelmeni

Small meat dumplings in thin dough, boiled until they float and served with smetana or with butter and vinegar.

1 hr 12 minServes 4

Main courses

3 photos

Vareniki

Larger Ukrainian dumplings filled with potato and fried onion or with sweetened curd, boiled and dressed in butter.

1 hr 25 minServes 4

Main courses

3 photos

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.

40 minServes 4

Breakfast

3 photos

Crisp Hash Browns

Grated potato rinsed of its loose starch and wrung genuinely dry, then pressed into hot fat so it fries crisp instead of steaming.

40 minServes 4

Breakfast

3 photos

Oladyi

Small thick pancakes raised with kefir and bicarbonate of soda, fried in a shallow film of oil until the edges set crisp.

35 minServes 4

Breakfast

3 photos

Chicken Congee

Rice simmered in eight times its weight of stock until the grains collapse, into a savoury porridge finished in the bowl.

1 hr 50 minServes 4

Breakfast

3 photos

Semolina Kasha

Manka, a milk semolina porridge cooked by raining the grain into moving liquid so that it thickens without lumps.

17 minServes 2

Breakfast

3 photos

Mujaddara

Lentils and rice cooked in one pot under a mound of onions fried well past golden, which is where the whole flavour comes from.

1 hr 15 minServes 4

Main courses

3 photos

Beef Chow Mein

Beef coated in cornflour and seared in batches in a pan hot enough to smoke, with the sauce going in only at the very end.

40 minServes 4

Main courses

3 photos

Hot and Sour Soup

A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.

40 minServes 4

Soups

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