Brazilian Churrasco Picanha with Garlic Farofa and Vinaigrete
Score the fat cap of the picanha in a crosshatch without cutting into the meat, then rub all over with the coarse rock salt 30...
Category
Dinner Recipes
Argentine Asado Short Ribs with Chimichurri and Grilled Provoleta
Make the chimichurri at least an hour ahead: stir together the parsley, garlic, fresh oregano, chili flakes, olive oil, vinega...
Bourbon‑Peach Glazed Pork Ribs with Charred Corn & Tomato Salad, a Southern Summer BBQ Classic
Remove the membrane from the ribs and pat them dry. Ingredients 2 lbs pork spare ribs 1/4 cup bourbon 1/4 cup peach preserves...
South African Boerewors Braai with Pap and Tomato Relish
Start the pap, as it needs time. Bring the water and salt to the boil in a heavy pot. Sprinkle in the maize meal in a steady stream, whisk...
Korean Dak Galbi with Spicy Stir-Fried Chicken, Sweet Potato and Rice Cakes
Mix all the marinade ingredients into a paste in a large bowl. Add the chicken pieces and turn to coat thoroughly. Cover and marinate at l...
Hyderabadi Chicken Dum Biryani with Saffron Basmati, Fried Onion and Mint
Marinate the chicken: mix the chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, chili powder, lime juice, half the fried...
Mozambican Piri-Piri Grilled Prawns with Coconut Rice and Charred Lime
Make the piri-piri sauce: combine the red chillies, garlic, lemon juice and zest, vinegar, smoked paprika, salt and oregano in a blender. ...
Bhutanese Ema Datshi with Hot Green Chilies, Yak Cheese Stew and Red Rice
Wash and cook the rice: rinse the Bhutanese red rice in cold water until the water runs faintly pink. Place in a heavy pot with 600ml fres...
Ghanaian Waakye with Black-Eyed Peas, Sorghum-Stained Rice, Shito and Boiled Egg
Make the shito ahead (this paste keeps months and improves with age): heat the oil in a heavy pot. Sweat the onions slowly 15 minutes unti...
Laotian Mok Pa with Banana Leaf-Steamed Mekong Fish, Lemongrass-Galangal Kroeung, Coconut Cream and Sticky Rice
Prep the sticky rice (start first, takes longest): soak the sticky rice in cold water for at least 4 hours, ideally 6 hours, then drain. S...
Persian Fesenjan with Slow-Braised Duck, Toasted Walnut, Pomegranate Molasses and Saffron Basmati
Toast the walnuts: spread the walnut halves on a dry baking tray and toast at 160C (320F) for 10-12 minutes until fragrant and just tinted...
Sri Lankan Chicken Lamprais with Banana Leaf-Wrapped Yellow Rice, Mixed Curry, Frikkadel Meatballs and Eggplant Pahi
Pre-cook the yellow rice: in a heavy pot, lightly toast the cinnamon, cardamom and cloves in 1 tbsp ghee for 60 seconds. Add the rinsed ri...
Mongolian Khuushuur with Pan-Fried Mutton Pastries, Toasted Cumin, Pickled Cabbage Slaw and Sichuan Pepper Salt
Make the dough: combine flour and salt in a bowl. Add warm water and oil and stir to form a shaggy dough. Knead on a clean surface for 10 ...
Malaysian Beef Rendang with Slow-Braised Beef, Kaffir Lime, Galangal, Toasted Coconut and Fragrant Jasmine Rice
Make the rempah paste: drain soaked dried chilies. Combine all paste ingredients in a blender or food processor. Blend to a very smooth pa...
Korean Galbi Jjim with Braised Beef Short Ribs, Daikon Radish, Chestnuts and Sesame Soy Glaze
Soak and blanch the ribs: submerge short ribs in cold water for 1-2 hours, changing the water once. Blanch in boiling water for 5-7 minute...
Nigerian Jollof Rice with Suya-Spiced Chicken, Smoky Tomato Pepper Base and Fried Plantains
Make the pepper-tomato base: roughly chop tomatoes, red bell peppers, Scotch bonnets, and onion. Blend in a blender until smooth — do not ...
Filipino Kare-Kare with Braised Oxtail, Roasted Peanut Sauce, Banana Blossom and Fermented Shrimp Paste
Braise the oxtail: season oxtail segments on all sides with salt and pepper. In a large, heavy pot, heat oil over high heat. Sear oxtail i...
Osso Buco alla Milanese with Braised Veal Shanks, Gremolata and Saffron Risotto
Prepare the veal shanks: tie each shank around its circumference with kitchen twine — this holds the meat to the bone during braising and ...
Argentine Asado Short Ribs with Chimichurri Verde, Roasted Sweet Potatoes and Charred Broccolini
Make the chimichurri first — it must rest to develop flavor. Combine hand-chopped parsley, minced garlic, dried oregano, red pepper flakes...