Main dishes↗Ceviche
Raw fish in lime juice with onion and ají. It marinates for minutes, not hours — longer and it is cooked through.
Serves 4 peopleView recipe →
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Main dishes↗
Main dishes↗Lomo saltado
Beef seared in a wok with onion and tomato, served with both chips and rice at once.
Serves 4 peopleView recipe →
Main dishes↗Mapo tofu
Tofu in a hot doubanjiang sauce with Sichuan pepper, which numbs rather than burns.
Serves 4 peopleView recipe →
Main dishes↗Gong bao chicken
Diced chicken with peanuts and dried chillies in a sauce where the vinegar matters more than the sugar.
Serves 4 peopleView recipe →
Main dishes↗Coq au vin
Chicken braised in red wine with bacon, mushrooms and small onions. Marinating the day before does half the work.
Serves 4 peopleView recipe →
Main dishes↗Käsespätzle
Swabian egg noodles layered with cheese and buried under fried onion.
Serves 4 peopleView recipe →
Main dishes↗Bibimbap
Rice under separately cooked vegetables, meat and an egg, mixed with gochujang right before eating.
Serves 4 peopleView recipe →
Main dishes↗Souvlaki
Pork on skewers in lemon, oregano and olive oil, cooked fast over a fierce heat.
Serves 4 peopleView recipe →
Main dishes↗Chicken biryani
Rice and marinated chicken finished together under a lid: the layers cook in steam rather than by stirring.
Serves 6 peopleView recipe →
Main dishes↗Pierogi ruskie
Dumplings of potato and curd cheese, served with fried onion and soured cream.
Serves 4 peopleView recipe →
Main dishes↗Sauerbraten
Beef steeped for days in a vinegar marinade and braised in it, with a gravy thickened on gingerbread.
Serves 6 peopleView recipe →
Main dishes↗Bucatini all'amatriciana
Guanciale, tomato and pecorino. No onion, no garlic, no olive oil — the fat comes from the meat.
Serves 4 peopleView recipe →
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