Featured recipe

Arakas laderos

In Peloponnese villages from Argos to Messinia, the first sweet peas of April become this humble ladero, the olive-oil stew that fills the table during Lent and on any meatless Wednesday or Friday. Peas, potato and carrot simmer slowly in tomato and plenty of oil until the sauce is thick and the peas are soft and almost creamy. It's eaten warm with feta (or vegan cheese), olives and crusty bread to mop the oil. Common mistake: cooking for only 10 minutes as if the peas were a side; laderá need time for the oil and vegetables to come together. Chef's tip: frozen petits pois work perfectly — add them after the potatoes have had 10 minutes.

What to eat today?

Spin the randomizer, search with what's already in your fridge, or browse recipes from our chefs.

Pick a recipe for me Cook with what I have Ask in plain words Tonight's pick

Latest recipes

Japanese cheesecake

Japanese soufflé cheesecake (スフレチーズケーキ) is soft, airy and barely sweet, somewhere between a cheesecake and a chiffon sponge, and it wobbles when it comes out of the oven. It became popular in Japanese bakeries in the 1960s and later spread from Osaka and Fukuoka shops around the world. Cream cheese is folded with stiffly whipped meringue and baked slowly in a water bath so it rises without cracking. It takes patience, but the result melts in the mouth. Chef's tip: whip the meringue only to soft-to-medium peaks and bake low and slow in the water bath. Over-whipped egg whites and a hot oven are the two reasons this cake cracks and then collapses.

100 min

Japanese Baking

by KrazyBadal 0 views

Bibimbap

Bibimbap (비빔밥) means 'mixed rice': a bowl of warm rice topped with small heaps of separately seasoned vegetables, a fried egg and a spoonful of gochujang sauce, all stirred together at the table. The city of Jeonju in North Jeolla province is famous for it and serves it with a dozen or more toppings; this home version keeps five that are easy to find. Each vegetable is cooked on its own so it keeps its colour and texture, and the sauce brings sweetness, heat and a nutty sesame finish. Serve with kimchi and a light soup. Chef's tip: season every vegetable on its own, lightly, and taste each one. If each heap is good alone, the mixed bowl will be balanced; if they are all dressed alike, the bowl tastes flat.

45 min

Korean Rice & Grains

by KrazyBadal 0 views

Dolsot bibimbap

Dolsot bibimbap (돌솥비빔밥) is bibimbap served in a heavy stone pot (dolsot) that is heated on the hob until the rice touching the stone turns into a crackling golden crust, called nurungji. It is eaten all over Korea and is still sizzling when it reaches the table. This vegetarian version tops the rice with seasoned spinach, bean sprouts, carrot, mushrooms and pan-fried tofu, and an egg that cooks gently in the heat of the pot. A small cast-iron pan works if you don't have stone bowls. Chef's tip: listen to the pot. A steady crackle with a toasty, nutty smell means the crust is forming; a sharp burnt smell means the heat is too high.

50 min

Korean Rice & Grains

by KrazyBadal 0 views

Dry chilli tofu

Cubes of tofu coated in seasoned cornflour and fried until crisp, then tossed quickly in a hot wok with sliced white onion, strips of red chilli, green chilli and garlic, and finished with plenty of spring onions. Spicy, crunchy and ready in minutes; serve straight away as a starter or with rice. Like most Thai dishes it is best cooked just before serving, as it doesn't reheat well.

30 min

Thai Snacks & Starters

by KrazyBadal 0 views

Thai raw papaya salad

A crunchy, refreshing salad in the style of Thai som tam: shredded green (unripe) papaya, French beans and carrot, barely softened, then tossed with tamarind, lemon, garlic, chilli, soy sauce and sugar and finished with roasted peanuts. Sweet, sour, salty and hot all at once. Serve cold as a starter or with a curry and rice.

21 min

Thai Salads

by KrazyBadal 0 views

Thai coconut cream soup

A rich, fragrant Thai soup: tofu strips, small aubergines, French beans and broccoli simmered in vegetable stock and coconut milk flavoured with red curry paste, lime leaves, lemongrass, galangal, lime rind, garlic and fresh basil. Garnished with slit chillies and served hot. Cook it close to serving time, as Thai dishes don't reheat well. You can use a ready-made red curry paste (check it is free of shrimp paste) or make the paste ahead and freeze it.

45 min

Thai Soups

by KrazyBadal 0 views

Sweet corn cutlets with peanut sauce

Coarsely ground sweetcorn is bound with rice flour, soy sauce and red curry paste, shaped into little oval cutlets and deep-fried until crisp outside and soft and sweet inside. They come with a rich, gently spicy peanut sauce made from coconut milk and curry paste. Serve hot as a starter or a snack.

35 min

Thai Snacks & Starters

by KrazyBadal 0 views

Baklava

The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.

75 minMiddle Eastern Desserts

by KrazyBadal 1 views

Lychee pudding

A light, no-cook party pudding: chopped lychees mixed with grated crystallised ginger, covered with whipped cream sweetened with icing sugar and more ginger, and decorated with mandarin segments. Fresh, cool and fragrant; chill before serving. Fresh de-seeded lychees work as well as tinned.

20 min

Thai Desserts

by KrazyBadal 0 views

Baba ganoush

A creamy, smoky dip of baked aubergine blended with tahini dip, yogurt, lemon juice, garlic, a touch of chilli and olive oil. Sprinkled with parsley, it is perfect with toasted pitta or a plate of vegetable sticks as a starter or part of a mezze spread.

55 minMiddle Eastern Chutneys & Dips

by KrazyBadal 0 views

Thai bean burger

A Thai-flavoured veggie burger: butter beans are blended with fresh coconut, spring onions, coriander, roasted peanuts and red curry paste into coarse patties, shallow-fried until crisp and stacked in toasted buns with lettuce, onion and a little sweet chilli sauce. Filling, crunchy and full of flavour. Serve with a salad or chips.

40 min

Thai Fast Food

by KrazyBadal 0 views

Thai-style beans fried rice

A quick vegetarian fried rice: boiled rice tossed in a hot wok with garlic, ginger, red kidney beans, sweetcorn, fresh pineapple, tomato, soy sauce and black pepper. Served hot with chopped spring onions and cucumber. Thai dishes are best cooked close to serving time.

20 min

Thai Rice & Grains

by KrazyBadal 0 views

Thai fresh fruit dessert

A bowl of colourful fresh fruit (kiwi, strawberries, pineapple, cherries and orange) covered with a smooth coconut cream sauce, lightly thickened with cornflour, enriched with fresh cream and scented with rose. Serve well chilled.

30 min

Thai Desserts

by KrazyBadal 0 views

Um Ali (banana & bread dessert)

Um Ali is Egypt's much-loved warm bread pudding. Here toasted bread is layered with bananas, pistachios, almonds, walnuts and raisins, then covered with saffron and cardamom milk mixed with sweetened whipped cream and baked until bubbling and golden. Rich, creamy and comforting; serve warm.

55 minMiddle Eastern Desserts

by KrazyBadal 0 views

Arabian cigars

Thin, crackly rolls of buttered fillo pastry wrapped around a filling of walnuts, almonds, sugar, cinnamon and clove, baked until light golden and then bathed in a warm syrup scented with lemon rind, cinnamon and cloves. Like little baklava fingers, sweet and nutty. Serve with coffee or mint tea; they keep well for a few days.

70 minMiddle Eastern Desserts

by KrazyBadal 0 views

Arabian coconut halwa

A soft, moist baked sweet in the style of basbousa: desiccated coconut, semolina and flour are mixed with melted butter, milk and vanilla, baked until golden, cut into diamonds and soaked in cold lemon syrup. Each piece is topped with an almond. Sweet, buttery and fragrant with coconut; serve at room temperature with tea or coffee.

70 minMiddle Eastern Desserts

by KrazyBadal 0 views

Cacık

Cacık is the Turkish version of tzatziki: thick yogurt mixed with cucumber, onion, plenty of parsley, garlic and green chilli, seasoned with salt, white pepper and a pinch of sugar and finished with fresh mint. Cool and refreshing, ready in minutes. Serve with warm pitta bread, curries and rice dishes.

10 minMiddle Eastern Chutneys & Dips

by KrazyBadal 0 views

Thai-style fruit salad

A sweet-and-savoury Thai fruit salad: crisp apple, banana, semi-ripe papaya and mango tossed in a coconut milk dressing sharpened with lime and warmed with fresh red chilli and a little red curry paste. Fresh coriander lifts it, and it is served chilled on lettuce leaves. Good as a starter, with a curry, or on its own on a hot day.

20 min

Thai Salads

by KrazyBadal 0 views

Showing 18 of 4,484 recipes

Show more recipes

Page 435 of 499