🍳 Cooking Recipes — Dishes for Every Taste
Discover a wide variety of cooking recipes — from quick everyday dishes to elaborate gourmet meals. Cook deliciously every day with easy step-by-step instructions.
Mushroom Stroganoff
The meat-free version of the Russian classic: a mix of mushrooms seared hard in butter until deeply browned, then folded into a sauce of paprika, mustard and soured cream and served over noodles.
Baja Fish Tacos
The street food of Mexico's Baja California coast: strips of white fish in a light beer batter, fried crisp and piled into warm corn tortillas with shredded cabbage, a lime crema and fresh salsa.
Espinacas con Garbanzos
Seville's spinach and chickpea stew, Moorish in its roots and eaten through Lent in every tapas bar — the sauce is thickened with bread fried in olive oil and pounded with garlic, cumin, smoked paprika and sherry vinegar.
Pan con Tomate
Catalonia's pa amb tomàquet — toasted bread rubbed with garlic and the cut half of a ripe tomato until the pulp soaks in, finished with olive oil and salt; breakfast and tapa all over Spain.
Spaghetti ai Frutti di Mare
Seafood spaghetti from Italy's southern coasts — mussels, clams, prawns and squid cooked fast with garlic, chilli, white wine and cherry tomatoes, the spaghetti finished in their juices so it tastes of the sea.
Tagliata
The Tuscan way with a good steak — seared rare, rested, sliced across the grain and fanned over rocket with rosemary oil, Parmesan shavings and a few drops of aged balsamic.
Pasta al Salmone
The 1980s Italian trattoria favourite — short pasta in a pale pink sauce of smoked salmon, cream and a spoonful of tomato, brightened with lemon zest and dill and ready in twenty minutes.
Chicken Marsala
An Italian-American restaurant classic — thin chicken escalopes, floured and browned, then finished in a glossy pan sauce of Marsala wine, mushrooms and stock, rounded off with butter.
Caponata
Sicily's sweet-and-sour aubergine stew — fried aubergine with celery, onion, tomato, capers and green olives, sharpened with vinegar and sugar; better the next day and served at room temperature.
Steak Tartare
The Parisian brasserie classic — raw beef fillet chopped by hand, never minced, and mixed with egg yolk, shallot, capers, cornichons, mustard and a dash each of Worcestershire sauce and Tabasco.
Poulet Basquaise
Basque chicken from south-west France — chicken pieces browned and braised in a soft stew of red and green peppers, onions, tomatoes and white wine, warmed with piment d'Espelette.
Pasta ai Funghi
Pasta with mushrooms cooked trifolati, the Italian way — fried hard in olive oil with garlic and parsley until browned, deepened with a handful of dried porcini and finished with butter and cheese.
Chicken Korma
A mild, rich curry from the royal kitchens of northern India: chicken braised gently in yoghurt and a smooth sauce of slow-cooked onions, cashews and almonds, scented with cardamom and cinnamon rather than heat.
Chicken Adobo
The best-known dish of the Philippines: chicken braised in vinegar, soy sauce, garlic, bay leaves and black peppercorns, then browned and returned to the reduced sauce, so it ends up sour, salty, glossy and deeply garlicky.
Miso Ramen
Sapporo-style miso ramen — a rich chicken broth seasoned in the bowl with a miso, sesame and garlic base, with wok-fried minced pork, bean sprouts and cabbage, sweetcorn and a melting pat of butter on top.
Kitsune Udon
Osaka's fox udon — thick wheat noodles in a light kombu and bonito dashi, topped with deep-fried tofu simmered sweet in soy, mirin and sugar, said to be the fox's favourite food.
Bulgarian Sauerkraut Soup
A Lenten Bulgarian winter soup of home-fermented sauerkraut fried in oil with paprika and simmered with rice, then soured to taste with the cabbage brine — sharp, warming and made straight from the barrel.
Beef and Barley Soup
A hearty winter soup of browned beef chuck, pearl barley, mushrooms and root vegetables, simmered until the barley swells and thickens the broth — browning the beef hard first gives it its colour and depth.
Cioppino
San Francisco's Italian-American fishermen's stew — clams, mussels, prawns and white fish cooked in a garlicky tomato and white wine broth, served with toasted sourdough for mopping up.
Naan
The soft, blistered flatbread of North Indian tandoors, made at home in a very hot pan: a yeasted dough enriched with yoghurt and milk, cooked until it puffs and chars in spots, then brushed with garlic butter.
Tandoori Chicken
Punjabi chicken from the clay tandoor: bone-in legs slashed to the bone and marinated twice, first in lemon and chilli, then in spiced yoghurt, and roasted fiercely hot until charred outside and juicy within.
Onion Bhaji
Crisp, lacy fritters of sliced onion bound in a spiced gram-flour batter: a rainy-season snack from western India and a fixture of every British curry house, best eaten straight from the oil.
Vegetable Samosas
India's best-known street snack: crisp, blistered pastry folded into cones around spiced potato and peas, fried slowly so the crust stays flaky, and eaten hot with tamarind chutney.
Nasi Goreng
Indonesia's national fried rice, eaten from breakfast to late-night street stalls: day-old rice fried with a pounded paste of shallots, garlic, chilli and shrimp paste, darkened with sweet soy sauce and topped with a fried egg.