Skip to content
LoginRegister
WhatToEat.Today
Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

1,891 recipes

Bacon and egg pie

No Kiwi picnic, school trip or bach weekend is complete without a bacon and egg pie: flaky puff pastry wrapped around smoky pork bacon, peas and whole eggs that bake into golden rounds you can see when the pie is cut. It is served warm for tea and then sliced cold into lunch boxes the next day. The common mistake is pulling it out when the pastry looks done but the eggs are still runny in the middle; for a picnic pie that will be packed, the eggs must be fully set. Chef's tip: prick each yolk lightly before adding the lid, so the eggs cook evenly and don't bubble up through the pastry.

65 minNew ZealandMeat
by KrazyBadal 0 views

Ave palta

In Santiago's fuentes de soda and school kiosks, the ave palta is the lunch everyone orders: a soft hallulla or crusty marraqueta roll filled with shredded chicken in mayonnaise (ave mayo) and a thick layer of mashed avocado, palta. Chileans pack it for the office and for long bus journeys. The common mistake is mixing warm chicken with mayonnaise, which turns oily and is a food-safety risk; cool the chicken first. Pack it with an ice pack. Chef's tip: mash the avocado with lemon and salt just before assembling, so it stays green until lunch.

25 minChileanChicken
by KrazyBadal 0 views

Longganisa

Every Philippine province has its longganisa, from the garlicky, sour sausages of Vigan to the oregano-scented ones of Lucban and the sweet, sticky Pampanga style; this homemade skinless (hubad) version sits between them. These pork sausages are fried until caramelised, then packed into the baon (packed lunch) with sinangag garlic rice and a fried egg. The common mistake is frying them hard from raw, which burns the sugar before the pork is cooked; simmer them in a little water first. Chef's tip: roll the mixture in baking paper and chill overnight, and the sausages slice and fry far more neatly.

45 minFilipinoMeat
by KrazyBadal 0 views

Frango xadrez

Frango xadrez, "chessboard chicken", was born in São Paulo's Chinese-Brazilian restaurants and named for its neat squares of chicken, pepper and onion. It is now a staple of lunch counters, delivery menus and the home-packed marmita, eaten over white rice. The common mistake is overcrowding the pan, so the chicken stews grey instead of searing; cook it in two batches. Chef's tip: toss the chicken with soy sauce and cornflour 15 minutes ahead; the coating keeps it juicy and thickens the sauce.

30 minBrazilianChicken
by KrazyBadal 0 views

Rullepølse

Rullepølse is the classic Danish pålæg (sandwich topping): pork belly spread with onion, herbs and allspice, rolled tightly, cured overnight, simmered and then pressed into a neat block that slices paper-thin. On rugbrød with raw onion rings, cress and a cube of meat jelly, it is the pride of a Copenhagen madpakke and the Christmas lunch table. The common mistake is skipping the press: unpressed, the roll stays loose and crumbles when sliced. As the roll has seasoned surfaces inside it, cook it like mince to 71 °C in the centre. Chef's tip: wrap the roll in a clean cloth before tying, so it keeps a perfect round shape while it simmers.

210 minScandinavianMeat
by KrazyBadal 0 views

Jitui fan

In every Taiwanese town, the biandang shop at lunchtime sells jitui fan: a whole chicken leg marinated in soy, garlic and five-spice, coated in coarse sweet potato starch and fried crisp, laid over rice with three small vegetable sides and a scoop of minced-pork sauce if you ask. Office workers and students carry the paper boxes back to their desks. The common mistake is frying in oil that is too hot, so the coating browns while the meat by the bone stays raw; fry gently, then crisp it at the end. Chef's tip: let the starch-coated legs sit for 5 minutes until the coating looks damp, so it fries into crunchy little pebbles.

55 minTaiwaneseChicken
by KrazyBadal 0 views

Brazo de reina

The 'queen's arm' sits in the glass cabinet of every Chilean bakery: a light sponge rolled around a thick layer of manjar (Chilean dulce de leche) and dusted with icing sugar. At home it is the cake for a birthday tea or an unexpected visitor, because it bakes in 10 minutes. The common mistake is overbaking: a dry sponge cracks as you roll it. Take it out the moment it springs back. Chef's tip: roll the sponge up in a sugared tea towel while it is still hot and let it cool that way; it remembers the shape and won't crack when you fill it.

35 minChileanBaking
by KrazyBadal 0 views

Huangmen jimifan

Huangmen jimifan began in Jinan, in Shandong, and spread to thousands of little clay-pot shops across China where office workers queue at noon for a bubbling pot of chicken braised dark and glossy with shiitake, ginger and green pepper, eaten over plain rice. It reheats perfectly in a work microwave. The common mistake is using breast, which goes dry and stringy in the braise; bone-in thigh stays juicy. Chef's tip: caramelise the rock sugar in the oil before the chicken goes in, which gives the sauce its amber colour without extra dark soy.

45 minChineseChicken
by KrazyBadal 0 views

Dakgangjeong

Dakgangjeong is the boxed fried chicken of Sokcho's Jungang market on Korea's east coast, carried home by the tub and packed into lunchboxes the next day, because the double-fried pieces in their sticky glaze stay crunchy even when cold. The common mistake is frying only once; the second fry drives out moisture so the crust holds up to the sauce. Chef's tip: coat with potato starch rather than flour, and let the coated chicken sit for 5 minutes so the starch hydrates into a craggy crust.

55 minKoreanChickenSpicy
by KrazyBadal 0 views

Schnitzelsemmel

Austrians setting off on a train journey, a ski day or a building-site shift pack a Schnitzelsemmel: a crisp Kaisersemmel roll holding a cold, golden pork schnitzel (veal for special days), a leaf of lettuce and a squeeze of lemon, sometimes with a smear of mustard or a gherkin. Leftover Sunday schnitzels are made for it. The common mistake is pressing the breadcrumbs on hard; they should sit loosely so they puff up and ripple away from the meat as it fries. Chef's tip: shake the pan constantly while frying so hot fat washes over the top, and the crust soufflés into those famous waves.

35 minAustrianMeat
by KrazyBadal 0 views

Tsukune

Tsukune are the minced chicken patties of yakitori bars all over Japan, and squashed into small ovals they are one of the most loved bento fillers, eaten cold at school or the office. Ginger and spring onion keep them fresh, and a glossy soy tare makes them sticky and sweet. The tare uses mirin, a sweet rice wine; most of its alcohol cooks off as it bubbles, and for an alcohol-free glaze use 1 tbsp sugar and 2 tbsp water instead. The common mistake is a loose mix that falls apart in the pan; knead it until sticky. Chef's tip: add a spoon of grated tofu or potato starch to the mince, which keeps the patties juicy even the next day.

30 minJapaneseChicken
by KrazyBadal 0 views

Tarta de zapallitos

In Buenos Aires every rotisería sells tartas by the slice, and at home a tarta de zapallitos is baked on Sunday evening so that a wedge can go into the vianda (packed lunch) for school and work all week. Zapallitos are round green courgettes; ordinary courgettes work just as well. The common mistake is adding the courgette raw, which floods the pastry; sauté it until the liquid has cooked away. Argentine queso rallado and many hard cheeses are made with animal rennet, so use a vegetarian hard cheese. Chef's tip: bake the tart on a preheated baking tray so the base crisps before the filling soaks in.

70 minArgentinianBaking
by KrazyBadal 0 views

Yukari shiso salt

Yukari is the bright purple, salty-sour shaker that Japanese parents sprinkle over plain rice so that a bento looks cheerful and tastes of something even when it has gone cold. Traditionally it is made from the red shiso leaves left after pickling umeboshi plums; this home version gets the same flavour by salting and souring fresh red shiso in early summer. The common mistake is drying the leaves too hot, which turns them brown and bitter. Chef's tip: keep the oven no hotter than 80 °C and leave the door ajar, and the colour stays a jewel-like magenta.

120 minJapaneseBasicsVeganGluten free
by KrazyBadal 0 views

Menchi katsu

Menchi katsu, a juicy mince patty of beef and pork in a crisp panko coat, is sold hot at Tokyo butchers' shops like the famous ones in Kichijoji and packed cold in bento across Japan, with shredded cabbage and a drizzle of tonkatsu sauce. Sweet fried onion makes the inside tender. The common mistake is frying in oil that is too hot, so the crumb burns before the pork and beef in the middle are cooked. Chef's tip: chill the shaped patties for 20 minutes before crumbing so they keep their shape and stay juicy.

45 minJapaneseMeat
by KrazyBadal 0 views

Polvorosa de pollo

Polvorosa is the pie that comes out for family birthdays and Sunday gatherings in Caracas: a melt-in-the-mouth, slightly sweet shortcrust (polvorosa means 'crumbly') around chicken stewed with leek, peppers, olives, capers and raisins, so each bite is salty, sweet and savoury at once. Serve it warm with a green salad. The common mistake is filling the pastry with hot stew, which melts the butter and makes a soggy, torn crust. Chef's tip: make the filling the day before and fill the pie straight from the fridge.

120 minVenezuelanChicken
by KrazyBadal 0 views

Rosinboller

In Norway, rosinboller are what a parent bakes on Sunday so the week's lunch boxes have something sweet, and what fills the tables at every school dugnad and bake sale. The dough is enriched with milk and butter and scented with freshly ground cardamom, and the buns are pulled apart soft and golden. The common mistake is using hot milk: anything above blood heat kills the yeast and the buns stay flat. Chef's tip: crush the cardamom seeds yourself just before mixing; the pre-ground powder loses most of its perfume.

42 minScandinavianBaking
by KrazyBadal 0 views

Dousha bao (red bean buns)

All over China, from Beijing breakfast stalls to Shanghai school bags, dousha bao are the sweet buns people grab in the morning and tuck into a lunch box for later: fluffy white yeasted dough wrapped around smooth red bean paste and steamed until springy. They freeze beautifully, so families make a big batch on Sunday. The mistake is opening the steamer lid as soon as the timer goes; the sudden cold makes the buns wrinkle and collapse. Turn off the heat and wait five minutes before lifting the lid. Chef's tip: chill the bean paste and roll it into balls before wrapping; a firm filling is much easier to seal neatly.

55 minChineseBakingVegan
by KrazyBadal 0 views

Empal gepuk

Empal gepuk is a Sundanese speciality from Bandung in West Java: beef simmered in coconut water and spices with palm sugar until the liquid is gone, pounded (gepuk) to loosen the fibres, then fried until the edges are crisp and sweet. Because it is dry and keeps for days, it is a classic in Indonesian bekal lunchboxes with rice, sambal and raw vegetables. The common mistake is cutting the beef with the grain, which makes it stringy; slice it across the grain before pounding. Chef's tip: pound gently with a pestle just until the slices fan out, then fry quickly; too long in the oil and they turn hard.

120 minIndonesianMeatGluten free
by KrazyBadal 0 views

Naengchae jokbal

Busan's Jokbal Alley in Bupyeong-dong, beside Kkangtong Market, is where braised pork trotter was first served cold as a salad, a summer trick that spread across Korea. The pork trotters are simmered for hours in soy, ginger and spices until the skin turns sticky and tender, chilled, sliced thin and tossed with cucumber, shredded jellyfish and a nose-tingling dressing of Korean mustard, vinegar and garlic. It is evening food, shared from a big platter. Chef's tip: slice the meat only once it is fully cold; warm trotter meat tears instead of cutting into clean slices.

190 minKoreanMeat
by KrazyBadal 0 views

Katsu sando

Katsu sando began in Tokyo tonkatsu shops in the 1930s as a cutlet you could carry, and is now a fixture of department-store food halls, train-station kiosks and lunchboxes all over Japan: a crisp panko pork loin cutlet soaked in sweet-sour tonkatsu sauce between pillowy white bread, crusts trimmed off. The common mistake is slicing it while hot, which squashes the bread and makes it soggy; let it rest under a light weight first. Pork loin is a whole cut, so cook it to 63 °C and rest it for 3 minutes. Chef's tip: butter the bread with a little mustard mixed in; it stops the sauce soaking through and adds a gentle kick.

35 minJapaneseMeat
by KrazyBadal 0 views

Pâté en croûte

Lyon's charcuteries display pâté en croûte like jewellery: a tall loaf of crisp, golden pastry wrapped around a coarse terrine of pork and veal. A slice wrapped in paper is a picnic and lunchbox luxury, and the whole loaf is a Sunday project eaten over several days. The common mistake is undercooking it for fear of drying it out: as it is made with minced pork, the centre must reach 71 °C, so use a probe thermometer. The classic farce has a splash of cognac; it's optional here, and apple juice or extra stock is the alcohol-free swap. Chef's tip: chill the filled, unbaked loaf for 30 minutes before baking so the pastry keeps its shape and pattern.

150 minFrenchMeat
by KrazyBadal 0 views

Kneippbrød

Open almost any Norwegian matpakke (the packed lunch wrapped in paper) and you will find slices of kneippbrød, a soft, lightly sweet loaf of sammalt hvete (wholemeal wheat) baked in a tin. Its fine crumb slices thin without crumbling, perfect for brown cheese, jam or cucumber at the school desk. The common mistake is adding too much flour while kneading because wholemeal dough feels sticky; the loaf then bakes dense and dry. Chef's tip: let the dough rest for 20 minutes after mixing, before kneading, so the bran softens and the dough turns smooth on its own.

70 minScandinavianBakingVegan
by KrazyBadal 0 views

Hachee

Hachee is the Dutch stoofpotje that grandmothers in Friesland, Groningen and Brabant leave murmuring on the back of the stove on cold Sundays: beef braised with almost as much onion as meat, plus bay leaves, cloves and a splash of vinegar, until it falls apart into a dark, sweet-sour gravy. It goes on boiled potatoes with red cabbage, or with stamppot, and leftovers are eaten on toast. The usual mistake is rushing the onions: they need a good 15 minutes to turn deep golden, or the gravy stays pale and sharp. Slow-cooker option: after browning, cook on low for 8 hours. Chef's tip: stir in a spoon of dark syrup or apple butter at the end only if the vinegar tastes too sharp; taste first, as good onions often make it unnecessary.

190 minDutchMeat
by KrazyBadal 0 views

Escabeche de pollo

Pollo en escabeche is a home classic in Córdoba and Buenos Aires, a legacy of Spanish preserving that Argentines make on a Saturday to eat cold all week. It comes out of the fridge for a picada before the asado, as a summer lunch with a green salad and crusty bread, or packed for a day in the sierras. Chicken is browned, then gently cooked in oil and vinegar with carrot, onion, red pepper, garlic, bay and black peppercorns, and left to rest at least a day. The meat turns tender and lightly tangy, the carrots keep a little crunch, and the oil carries the flavour of bay and pepper. Because garlic sits in oil, safety matters: the liquid is half strong vinegar (at least 5% acidity, never diluted beyond what the recipe says), and the jar always lives in the fridge, never on the shelf. Eat it within 5 days. The common mistake is letting it boil hard, which makes the chicken dry and stringy; it should barely tremble. It is ready the next day, when the chicken tastes seasoned right through and the oil has turned golden. Chef's tip: take it out 20 minutes before serving so the oil melts back to liquid.

65 minArgentinianChickenGluten free
by KrazyBadal 0 views

Showing 24 of 1,891 recipes

Show more recipes

Page 1 of 79