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Cakes
Polish sand cake
Dinners
Potato babka
Soups
White barszcz
Soups
Clear beetroot soup
Dinners
Hunter's stew
Dinners
Pork bitki
Soups
Vegetable stock
Bread
Kaiser rolls
Soups
Cold beet soup
Soups
Cold cucumber soup
Cakes
Plum yeast cake
Cakes
Cwibak loaf
Dinners
Braised red cabbage
Dinners
Breaded fried cod
Dinners
Polish baked beans
Dinners
Green beans with breadcrumbs
Soups
Tripe soup
Dinners
Stuffed cabbage rolls
Dinners
Lazy cabbage rolls
Dinners
Buckwheat and mushroom cabbage rolls
Dinners
Roast pork knuckle
Soups
Split pea soup
Dinners
Vegetable goulash
Dinners
Turkey goulash
Breakfast
Soft-boiled eggs
Breakfast
Fried eggs on bacon
Dinners
Roast duck with apples
Dinners
Cauliflower with breadcrumbs
Soups
Sauerkraut soup
Dinners
Fried carp
Cakes
Polish Carpathian cake
Dinners
Kartacze
Dinners
Buckwheat with mushroom sauce
Dinners
Kaszanka with onion
Cakes
Polish fruit cake
Dinners
Choux dumplings
Dinners
Spoon dumplings
Dinners
Silesian dumplings
Desserts
Kogel-mogel
Cakes
Kolaczki
Dinners
Potato dumplings
Dinners
Chicken Kiev
Dinners
Cutlets in batter
Dinners
Breaded pork cutlet
Dinners
Millet cutlets
Dinners
Egg cutlets
Dinners
Minced pork cutlets
Dinners
Cod fish cakes
Dinners
Turkey cutlets
Dinners
Buckwheat cutlets
Dinners
Chicken cutlets
Dinners
Sauerkraut and mushroom croquettes
Dinners
Meat croquettes
Desserts
Milk fudge
Dinners
Roast chicken
Dinners
Łazanki with cabbage
Dinners
Baked salmon
Dinners
Strawberry pasta
Dinners
Noodles with curd cheese
Cakes
Poppy seed roll
Breakfast
Cheese crepes
Dinners
Mushroom pasties
Dinners
Homemade pâté
Dinners
Stuffed mushrooms
Dinners
Polish meatloaf
Dinners
Beef pot roast
Dinners
Slow-roasted pork neck with a dark crust and pan gravy.
Dinners
Pierogi ruskie
Dinners
Sauerkraut and mushroom pierogi
Dinners
Meat pierogi
Dinners
Lentil pierogi
Cakes
Yeast streusel cake
Dinners
Zucchini fritters
Dinners
Potato pancakes
Dinners
Pork in mushroom sauce
Dinners
Meatballs in dill sauce
Dinners
Stuffed potato dumplings
Soups
Polish chicken broth
Dinners
Fish Greek style
Dinners
Baked rice with apples
Salads
Polish vegetable salad
Dinners
Roast pork loin
Cakes
Polish cheesecake
Cakes
Kraków lattice cheesecake
Cakes
Meringue-topped cheesecake
Dinners
Chicken thighs with potatoes
Dinners
Uszka with mushrooms
Dinners
Roasted vegetables
Dinners
Baked pasta
Dinners
Potato and sausage bake
Dinners
Honey ribs
Dinners
Rolled beef with bacon and pickle, braised in a dark gravy.
Dinners
Beef roulades
Soups
Dill pickle soup
Soups
Tomato soup with rice
Soups
Sour rye soup
Soups
Persian lamb and chickpea soup eaten in two courses.
Breakfast
Jamaica's national dish of salt cod and ackee.
Bread
Soft Turkish knotted yeast rolls.
Soups
Portuguese bread soup with garlic, coriander and egg.
Soups
Tuscan onion and tomato soup with egg over bread.
Preserves
Georgian paste of red chilli, garlic and coriander.
Breakfast
Danish spherical pancakes cooked in a special pan.
Desserts
A scoop of vanilla ice cream drowned in hot espresso.
Preserves
Provençal thick garlic sauce with olive oil and yolks.
Soups
White almond soup with grapes, said to be older than tomato gazpacho.
Preserves
Balkan relish of roasted peppers and aubergine, fried for an hour in oil.
Desserts
Argentinian cookies filled with dulce de leche and rolled in coconut.
Cakes
Italian soft almond cookies with a crackled crust.
Preserves
Iraqi sauce of pickled green mango with turmeric and fenugreek.
Salads
American creamy fruit salad with coconut and marshmallows.
Cakes
American sponge made from egg whites with no fat at all.
Desserts
Japanese dessert of agar jelly, fruit and bean paste.
Bread
Japanese sweet buns filled with adzuki bean paste.
Dinners
Sicilian fried saffron rice balls with ragù inside.
Breakfast
Venezuelan corn cakes, split open and stuffed.
Soups
Persian ruby soup of pomegranate, herbs and tiny meatballs.
Soups
Persian herb soup with noodles, lentils and beans.
Desserts
Turkish pudding of wheat berries, pulses and dried fruit, dairy free.
Desserts
French yeast cake soaked in rum syrup.
Desserts
Portuguese caramel mousse from condensed milk.
Salads
Charred aubergine dip with tahini and lemon.
Bread
Two enriched yeasted loaves with a dense chocolate twist and syrup glaze.
Cakes
Marble cake
Dinners
Portuguese salt cod with fried potatoes and egg.
Dinners
Portuguese gratin of salt cod, potatoes and cream.
Cakes
Piedmontese hazelnut cookies sandwiched with chocolate.
Bread
Baguettes
Preserves
Piedmontese warm anchovy, garlic and olive oil dip for raw vegetables.
Preserves
Middle Eastern warm spice blend for meat and rice.
Bread
Bagels
Soups
Malaysian pork rib soup in a herbal broth.
Desserts
English tart with a jam layer beneath almond frangipane.
Desserts
Crisp filo layers, nuts and a lemon-honey syrup.
Breakfast
Gulf breakfast: sweet cardamom vermicelli under a savoury omelette.
Salads
Lebanese warm chickpeas with garlic, cumin and lemon.
Desserts
American dessert of bananas, vanilla wafers and custard.
Desserts
Caramel, rum and a flame in the pan in twelve minutes.
Breakfast
Vietnamese delicate rice rolls with pork and mushrooms.
Breakfast
Vietnamese baguette sandwich with meat, pickles and herbs.
Breakfast
Vietnamese breakfast of pan-fried eggs with crisp baguette.
Desserts
Banoffee pie
Bread
Welsh tea loaf with dried fruit soaked in tea.
Cakes
Syrian biscuits with sesame on top and pistachios beneath.
Bread
Persian flatbread with deep grooves under a glassy flour glaze.
Bread
Irish yeasted fruit bread with tea-soaked raisins.
Soups
Ukrainian-style borscht
Cakes
Semolina cake soaked in syrup, with an almond on every piece.
Salads
Lebanese spicy potatoes with garlic and coriander.
Bread
Moroccan semolina flatbread cooked in a pan, with a pocket inside.
Breakfast
The German farmer's breakfast: yesterday's potatoes, bacon and eggs.
Bread
Turkish thick yoghurt flatbreads cooked in a pan.
Breakfast
Moroccan thousand-hole pancakes with honey butter.
Bread
New Orleans square doughnuts under a mountain of icing sugar.
Breakfast
Indian savoury chickpea-flour pancakes with vegetables.
Preserves
French butter sauce with shallot and white wine for fish.
Desserts
Meringues
Bread
Indian deep-fried leavened breads made with yoghurt.
Bread
Flat rolls with a well of slow-cooked onion and poppy seed.
Desserts
Sicilian pudding of homemade almond milk.
Dinners
Korean rice bowl with separately seasoned vegetables and gochujang.
Cakes
Filipino Christmas cake of rice flour and coconut milk.
Cakes
German yeast cake with cream filling and a crunchy almond top.
Breakfast
Buttermilk biscuits smothered in creamy sausage gravy.
Soups
French velvet shellfish soup, forced through a sieve.
Breakfast
Moroccan fava bean purée for winter mornings.
Cakes
Sponge cake
Dinners
French veal stew in a white sauce, with nothing browned.
Breakfast
Small Russian yeasted pancakes made with buckwheat flour.
Desserts
Chocolate block
Cakes
Blondies
Breakfast
Madrid baguette of fried squid rings.
Dinners
Boeuf bourguignon
Bread
Mexican oval rolls with a crisp crust.
Bread
Hong Kong sweet buns with a crackly checkered crust.
Cakes
Portuguese rice flour muffins with a sugar crust.
Desserts
Portuguese cake of biscuits layered with coffee buttercream.
Cakes
Portuguese orange ring cake soaked in syrup.
Cakes
Madeiran dark spiced cake made with cane molasses.
Cakes
Brazilian roll cake of paper-thin sponge and guava paste.
Bread
Madeiran sweet potato flatbread cooked in a pan, with garlic butter.
Cakes
Portuguese Christmas yeast ring with candied fruit.
Desserts
Piedmontese baked chocolate custard with amaretti.
Preserves
Spanish anchovies cured in vinegar.
Salads
Persian yogurt and spinach salad with fried onion.
Breakfast
Turkish filo pie soaked with a milk and egg mixture.
Breakfast
Greek breakfast filo pie with semolina custard.
Soups
Provençal fish soup with saffron, fennel and rouille sauce.
Soups
Luxembourgish green bean soup with bacon.
Dinners
Provençal fish soup thickened with garlic aioli.
Cakes
Spanish sponge roll with custard cream.
Desserts
Brazilian truffles made from condensed milk and cocoa.
Bread
Brioche
Breakfast
Sicilian topknot brioche buns, eaten with granita.
Bread
Portuguese corn and rye bread with a thick cracked crust.
Cakes
Fudgy brownies
Breakfast
Bruschetta
Breakfast
English cake of leftover potato and cabbage fried until crisp.
Desserts
Austrian yeast buns with plum jam, baked in butter.
Desserts
Chocolate pudding
Desserts
Vanilla pudding
Bread
Garlic pull-apart rolls
Bread
Cheese and chive buns
Bread
Bao buns
Bread
Hot dog buns
Bread
Pumpkin buns
Bread
Graham rolls
Bread
Soft, buttery sesame buns that hold together under the patty.
Bread
Butter buns
Bread
Oat rolls
Bread
Crusty white rolls
Bread
Rye rolls
Soups
The Huế noodle soup: lemongrass, beef and fiery chilli oil.
Preserves
Grated beetroot with apple and onion in small jars — a winter dinner side ready in five minutes.
Dinners
Homemade burger
Breakfast
Breakfast burrito
Cakes
Hawaiian cake of glutinous rice flour, coconut and butter.
Soups
Tuscan fish and seafood stew from Livorno, over toast.
Breakfast
Venezuelan fresh corn pancakes with white cheese.
Dinners
Pasta, pecorino and pepper — three ingredients and one difficult emulsion.
Breakfast
French savoury loaf with ham, cheese and olives.
Soups
Mexican chicken broth with chickpeas and chipotle.
Soups
Caldo verde
Soups
Tyrolean stale bread dumplings in clear broth.
Cakes
Bordeaux pastries: a near-burnt shell around a custard centre.
Soups
Vietnamese sour fish soup with tamarind and pineapple.
Soups
Portuguese chicken and rice soup with fresh mint.
Desserts
Sicilian shells fried until blistered, filled with sweetened ricotta.
Cakes
Tuscan twice-baked almond biscuits.
Salads
Caponata
Dinners
Flemish beef stewed in dark beer with mustard bread.
Dinners
Carbonara
Dinners
Pork confited in its own fat, then crisped under the grill.
Salads
Italian starter of thin raw courgette slices with Parmesan and mint.
Bread
Neapolitan Easter bread with salami, cheese and eggs.
Cakes
Sicilian Easter cake with ricotta, marzipan and candied fruit.
Dinners
White beans baked with duck and sausage under a golden crust.
Cakes
Tuscan flat chestnut flour cake with rosemary.
Cakes
Japanese honey sponge with no butter or oil, matured overnight.
Salads
Peruvian layered potato and tuna terrine served cold.
Bread
Onion flatbread
Preserves
French pickled cherries with tarragon for pâtés and charcuterie.
Dinners
Balkan grilled minced meat fingers with ajvar.
Salads
Raw fish cured in lime juice, with sweet potato and corn.
Bread
Polish braided bread
Desserts
Homemade halva
Soups
Colombian milk soup with egg and coriander.
Bread
Indian thin wholewheat flatbreads.
Desserts
French ladyfinger case filled with bavarian cream.
Bread
French puff pastry apple turnovers.
Breakfast
Emirati yeasted pancakes with saffron, cardamom and date syrup.
Preserves
Moroccan marinade and sauce of coriander, garlic, cumin and lemon.
Breakfast
Crisp tortilla chips in hot salsa, topped with egg and cheese.
Dinners
Chili con carne
Preserves
Chinese chilli oil with a crunchy layer of shallot, garlic and peanuts.
Preserves
Argentinian parsley, garlic and vinegar sauce for grilled meat.
Salads
Californian salad of chicken, cabbage and crisp wontons.
Cakes
Banana bread
Bread
No-knead bread
Bread
Gluten-free bread
Bread
Dark rye sourdough with red malt and coriander.
Bread
Skillet cornbread — crisp edge, crumbly centre.
Bread
Beer bread
Bread
Spelt loaf
Bread
A wheat loaf with walnuts and dried cranberries.
Bread
Wheat-rye bread
Bread
No-knead white bread
Bread
Wheat sourdough loaf
Bread
Rye sourdough loaf, dense and moist, baked in a tin.
Bread
Soda bread
Bread
Sandwich loaf
Bread
Multigrain loaf
Bread
Olive bread
Bread
Potato bread
Bread
Rye sourdough loaf
Desserts
Thick hot chocolate made from real chocolate and milk.
Bread
Parisian small choux puffs with pearl sugar.
Soups
Corn chowder
Preserves
Homemade grated horseradish with lemon and vinegar, no cooking — white, hot, in small jars.
Soups
Peruvian thick prawn, corn and milk chowder.
Desserts
Churros
Preserves
Sweet-sour spiced chutney of apples, onion and raisins — for cheese and cold meats.
Preserves
Sweet and sour preserve of mango, ginger and whole spices.
Bread
Ciabatta
Cakes
Italian fluffy breakfast ring cake with lemon, made with oil.
Desserts
Oatmeal raisin cookies
Cakes
Chocolate chip cookies
Cakes
A fluffy cake with a cinnamon swirl and thick crumble topping.
Cakes
Lemon drizzle loaf
Cakes
A dense, fudgy cake of chocolate, butter, eggs and sugar.
Cakes
Yogurt cake
Cakes
Moist sponge soaked in coconut milk, with cream and toasted flakes.
Cakes
Strawberry tart
Cakes
Carrot cake
Cakes
Spanish tarta de Santiago — almonds, eggs and sugar, no flour.
Cakes
Apple sheet cake
Cakes
Poppy seed sheet cake
Cakes
Rhubarb streusel cake
Breakfast
Turkish poached eggs on garlic yoghurt with chilli butter.
Soups
Romanian sour soup with small meatballs.
Preserves
Italian onions in a sweet-and-sour balsamic syrup.
Desserts
Clafoutis
Desserts
Brazilian chewy coconut candy.
Desserts
American coconut custard pie under whipped cream.
Salads
Coleslaw
Bread
Mexican sweet buns with a crackled sugar shell topping.
Preserves
Gascon duck legs preserved in their own fat.
Breakfast
Creamy rice cooked down in ginger stock, with chicken and crunchy toppings.
Soups
Crystal-clear broth clarified with egg white.
Bread
Crisp cross-shaped bread from Ferrara with four twisted horns.
Dinners
Burgundian chicken braised in red wine with bacon and onions.
Breakfast
American crispy hash of potatoes and corned beef with eggs.
Desserts
Scottish dessert of raspberries, toasted oats, honey and cream.
Desserts
Catalan citrus custard under a caramel crust, with no baking.
Preserves
Homemade Sicilian pistachio spread.
Desserts
Crème brûlée
Desserts
Crème caramel
Preserves
Burgundian blackcurrant liqueur.
Preserves
French sweet chestnut spread with vanilla.
Preserves
Homemade French cultured cream, from two ingredients.
Desserts
Light French dessert of fresh cheese and whipped cream with strawberries.
Breakfast
French almond croissant made from yesterday's croissants.
Bread
Croissants
Breakfast
A baked ham and gruyère sandwich under a browned layer of bechamel.
Cakes
Italian shortcrust tart with a ricotta filling.
Cakes
Apricot crostata
Desserts
Apple crumble
Bread
Crumpets
Preserves
Pickled courgette
Soups
Scottish soup of smoked haddock, potatoes and milk.
Preserves
Salvadoran tangy slaw of cabbage, carrot and oregano.
Preserves
Beetroot horseradish relish
Bread
Cinnamon rolls
Cakes
French cake of three nut meringue layers with buttercream.
Dinners
Red lentil dahl
Salads
Cretan barley rusk under grated tomato and feta.
Preserves
French veal stock reduction, the base of every sauce.
Desserts
Mascarpone dessert
Preserves
Vietnamese pickled carrot and daikon in sweet and sour brine.
Soups
Korean thick soybean paste stew with tofu and vegetables.
Cakes
German “Danube wave” cake with cherries, cream and chocolate.
Desserts
Japanese honey pancakes sandwiched with red bean paste.
Breakfast
South Indian fermented rice crepe with spiced potato filling.
Breakfast
Buttery yeast buns with a well of sweet farmer's cheese and crumble.
Soups
Turkish “wedding soup” with lamb, yoghurt and mint butter.
Preserves
Egyptian blend of toasted nuts, sesame and spices.
Preserves
Milk cooked down with sugar into a thick caramel spread.
Soups
Azerbaijani tiny dumplings in clear broth with mint.
Breakfast
A giant oven pancake that puffs up in the pan, with fruit and icing sugar.
Preserves
French base of very finely chopped mushrooms cooked dry.
Preserves
Bilberry jam
Preserves
Apricot jam
Preserves
Strawberry jam
Preserves
Blackcurrant jam
Preserves
Pumpkin jam
Breakfast
Egyptian thick omelette packed with fresh herbs.
Desserts
Éclairs
Desserts
Turkish bread pudding cooked in syrup, with clotted cream.
Bread
Galician yeast pie with tuna and onion.
Preserves
Pink red onion in orange, lime and habanero brine.
Bread
Mallorcan spiral bun of dough stretched over lard.
Salads
South American salad of palmito, avocado and cherry tomatoes.
Salads
Spanish salad of canned tomatoes, tuna and eggs.
Preserves
Spanish fried fish marinated in vinegar with vegetables.
Salads
Catalan vegetables roasted until blackened, torn into strips with oil.
Soups
Catalan Christmas broth with a giant pilota meatball.
Salads
Catalan salad of raw, desalted cod.
Salads
Mexican street corn in a creamy lime dressing.
Cakes
Hungarian torte of nut meringue layers and vanilla cream.
Desserts
Whipped cream, crushed meringue and strawberries — a deliberate mess.
Salads
Turkish hot relish of finely chopped tomato and pepper.
Soups
Turkish red lentil and bulgur soup with mint.
Dinners
Asturian bean stew with chorizo, blood sausage and pork belly.
Dinners
Falafel
Desserts
Persian frozen dessert of rice noodles in rose syrup.
Cakes
Greek vegan orange cake with raisins and walnuts.
Desserts
Breton dense milk custard cake with prunes.
Breakfast
Ligurian thin chickpea flour pancake.
Soups
Greek white bean soup finished with olive oil.
Bread
Lebanese triangular yeast pastries with spinach and sumac.
Breakfast
Lebanese layered breakfast of bread, chickpeas and yogurt.
Salads
Fattoush
Salads
Greek velvety yellow split pea purée with capers.
Desserts
Angel wings
Dinners
Brazilian black bean and cured meat stew.
Dinners
Persian chicken stew in a walnut and pomegranate sauce.
Dinners
Picardy crêpes with ham and mushrooms baked under cheese.
Dinners
Valencian paella made with short pasta instead of rice.
Desserts
Galician thin crepes with pastry cream.
Cakes
French almond cakes made with egg whites and brown butter.
Dinners
Fish and chips
Cakes
Parisian deep custard tart with vanilla.
Bread
Focaccia
Bread
Apulian semolina and potato focaccia with cherry tomatoes.
Bread
Ligurian thin focaccia with cheese between two sheets of dough.
Desserts
Chocolate fondant
Bread
Provençal flatbread shaped like an ear of wheat, with olives and rosemary.
Cakes
French strawberry cake with mousseline cream and marzipan.
Bread
Apulian twice-baked bread rings.
Breakfast
Neapolitan spaghetti cake fried in a pan.
Breakfast
An Italian omelette with courgette, pepper and parmesan, finished under the grill.
Soups
Viennese beef broth with pancake strips.
Breakfast
Fluffy Italian ricotta and lemon fritters.
Breakfast
Egyptian fava bean breakfast with olive oil, lemon and cumin.
Preserves
Japanese rice seasoning of nori, sesame and bonito flakes.
Salads
Indonesian salad of blanched vegetables in peanut sauce.
Desserts
Greek semolina custard sealed in crisp filo pastry.
Desserts
Fruit jelly cups
Preserves
Clear ruby jelly set without any added pectin.
Preserves
Redcurrant jelly
Breakfast
Breton buckwheat crepe with egg, ham and cheese.
Cakes
The French Epiphany cake: puff pastry and almond cream.
Breakfast
The Costa Rican breakfast of yesterday's rice and black beans.
Soups
Gascon soup of cabbage, beans and confit duck.
Preserves
Japanese rice vinegar pickled ginger for sushi.
Cakes
Armenian buttery yeast pastry with sweet khoriz filling.
Cakes
Basque cake with vanilla cream sealed in soft shortcrust.
Cakes
Picardy tall brioche made with egg yolks and butter.
Cakes
Breton salted butter cake made with egg yolks.
Cakes
French almond cake from Nantes with rum and glaze.
Breakfast
Belgian yeast waffles with caramelised pearl sugar.
Salads
Turkish tomato and walnut salad with pomegranate molasses.
Soups
Gazpacho
Soups
Andalusian hot fish soup thickened with mayonnaise.
Dinners
Greek tomatoes and peppers stuffed with herbed rice.
Salads
Korean fresh napa cabbage kimchi, unfermented.
Desserts
Austrian steamed yeast dumpling with plum jam and poppy seed.
Dinners
Persian beef and herb stew with beans and dried lime.
Cakes
Lebanese white butter cookies with a pistachio.
Preserves
Italian pickled vegetables in vinegar and oil, hot or mild.
Bread
Provençal sweet buns with olive oil, anise and orange peel.
Dinners
Gnocchi
Desserts
Waffles
Salads
Vietnamese chicken and cabbage salad with nước chấm.
Bread
Burgundian cheese choux buns served with wine.
Bread
Turkish thin stuffed flatbread cooked on a dry griddle.
Desserts
Sicilian coffee ice crystals with whipped cream.
Breakfast
Homemade granola
Preserves
Scandinavian salmon dry-cured in salt, sugar and dill.
Preserves
Indian fresh coriander, mint, chilli and lemon sauce.
Bread
Grissini
Desserts
Pears poached in spiced wine, in a thick purple syrup.
Preserves
Pears in syrup
Salads
Tomatoes and cucumbers in a creamy walnut and garlic sauce.
Bread
Garlic bread
Breakfast
Oven cheese toasts
Preserves
Pickled mushrooms
Preserves
Guacamole
Preserves
Venezuelan avocado, herb and vinegar sauce for grilled meat.
Desserts
Indian milk powder dumplings, fried and steeped in rose syrup.
Dinners
Beef braised in paprika and onion, with potatoes.
Dinners
Pork goulash
Soups
Creole stew built on a dark roux, with sausage and prawns.
Breakfast
Korean sweet breads with a whole egg baked on top.
Dinners
Gyoza
Dinners
Chicken gyros
Soups
Hungarian fiery fisherman's soup with carp and paprika.
Desserts
Syrian rolls of stretchy cheese dough filled with cream and pistachio.
Breakfast
A thick, pounded porridge of wheat, pulses and lamb.
Desserts
Filipino shaved ice dessert with beans, jelly and fruit.
Desserts
Greek dessert of semolina toasted in oil and soaked in syrup.
Soups
Moroccan lentil and chickpea soup thickened with a flour slurry.
Preserves
Harissa
Breakfast
Hash browns
Desserts
Winter spiced tea
Preserves
Homemade blend of dried herbs from Provence.
Preserves
Yemeni frothy fenugreek relish with coriander and chilli.
Salads
Lebanese sautéed dandelion greens with caramelised onion.
Salads
Greek boiled greens with olive oil and lemon.
Soups
Sichuan suan la tang with tofu, mushrooms and egg.
Bread
British Easter buns with dried fruit and a piped cross.
Desserts
Korean sweet pancakes filled with sugar, cinnamon and peanuts.
Breakfast
Andalusian eggs baked in tomato sauce with chorizo and asparagus.
Breakfast
Fried eggs on a tortilla with beans and charred tomato salsa.
Breakfast
Spanish broken fried eggs over potatoes with ham.
Cakes
American banana, pineapple and pecan cake with cream cheese frosting.
Breakfast
Hummus
Breakfast
South Indian steamed rice cakes from a fermented batter.
Desserts
French poached meringue islands floating on crème anglaise.
Dinners
Turkish aubergines stuffed with onion and tomato in olive oil.
Bread
Ethiopian spongy flatbread of fermented teff.
Salads
Sicilian salad of oranges, black olives and red onion.
Salads
Italian raw artichoke salad with parmigiano.
Salads
Raw kale with pecorino, lemon and crisp breadcrumbs.
Salads
Tuscan white bean salad with tuna and red onion.
Salads
Italian farro salad with cherry tomatoes, mozzarella and basil.
Salads
Italian seafood salad with lemon, olive oil and parsley.
Salads
Neapolitan Christmas salad of cauliflower, olives and anchovy.
Salads
Italian summer rice salad with tuna and vegetables.
Salads
Pantelleria salad of potato, tomato and capers.
Salads
Italian autumn salad of rocket, pear, Parmesan and walnuts.
Desserts
Baked apples
Breakfast
Millet porridge with pear
Bread
Blueberry yeast buns
Breakfast
Scrambled eggs
Breakfast
Creamy scrambled eggs set over steam — no scorching, no weeping.
Breakfast
Stuffed eggs
Breakfast
Eggs Benedict
Breakfast
Soft-boiled eggs in a sausage coat and crisp breadcrumb crust, with a soft, creamy yolk.
Breakfast
Turkish eggs
Breakfast
Eggs in a glass
Breakfast
Poached eggs
Breakfast
Eggs in horseradish sauce
Dinners
Louisiana rice with sausage, chicken and prawns, from one pot.
Breakfast
Chinese street crepe with egg, sauce and a crisp cracker.
Preserves
Homemade yogurt
Breakfast
New England cornmeal cakes with butter and maple syrup.
Bread
Elongated sesame bread rings from Jerusalem's carts.
Desserts
Turkish pumpkin candied in its own syrup, with tahini and walnuts.
Breakfast
Iraqi flaky layered pastry with butter and syrup.
Breakfast
Torn Austrian pancake with raisins and a snowfall of icing sugar.
Breakfast
Club sandwich
Breakfast
Tuna paste
Preserves
Orange peel turned into translucent, sweet strips.
Salads
Japanese salad of crab sticks, cucumber and mayonnaise.
Preserves
Homemade sauerkraut
Preserves
Italian artichoke hearts preserved under oil.
Bread
Japanese panko-crusted buns filled with thick curry.
Preserves
Dark caramel sauce with flaky salt, ready in half an hour.
Soups
Potato soup
Cakes
Greek walnut cake soaked in cinnamon syrup.
Breakfast
Semolina porridge
Dinners
Japanese rice bowl with breaded pork and egg.
Breakfast
Singaporean breakfast: coconut jam toast with butter and soft eggs.
Desserts
Turkish milk pudding with a deliberately scorched base.
Breakfast
Curried rice with smoked fish and eggs — a British breakfast.
Preserves
Homemade ketchup
Cakes
Florida lime pie set with condensed milk, no gelatine.
Breakfast
Georgian boat-shaped bread with cheese, egg and butter.
Soups
Northern Thai coconut curry with egg noodles served two ways.
Soups
Georgian thick beef soup with walnuts and sour plum.
Dinners
Lebanese bulgur and lamb croquettes, stuffed and fried.
Preserves
Kimchi
Soups
Korean stew of sour kimchi, pork belly and tofu.
Desserts
Raspberry kisiel
Salads
Turkish fine bulgur salad with tomato paste and pomegranate molasses.
Preserves
Preserved lemons
Preserves
Garlic cloves in brine — mild, slightly sour and crunchy.
Cakes
Iraqi cardamom cookies with a date filling.
Dinners
Meatballs in sauce
Breakfast
Lazy dumplings
Desserts
Poppy seed noodles
Bread
Swedish rye crispbread, rolled as thin as paper.
Desserts
Crisp kataifi pastry with stretchy cheese and rose syrup.
Desserts
Plum dumplings
Breakfast
Fruit smoothie
Bread
Czech round yeast pastries with curd cheese, plum butter and crumble.
Preserves
Sour cherry compote
Preserves
Apple compote
Desserts
Rhubarb compote
Preserves
Dried-fruit compote
Preserves
Thick fig preserve with red wine and thyme, for a cheeseboard.
Preserves
Onion confit
Preserves
Caramelised onions with wine and balsamic, for cheese and burgers.
Preserves
Sour cherry preserve
Salads
Korean soybean sprout salad with sesame oil.
Salads
South Indian crunchy salad of dal, cucumber and coconut.
Dinners
Egyptian layers of rice, lentils and pasta under tomato sauce.
Bread
Alsatian yeast cake with raisins and almonds.
Cakes
Breton laminated pastry with sugar and a caramelised base.
Cakes
Greek almond shortbread cookies in icing sugar.
Bread
Cheese crackers
Bread
Thin, crisp crackers with sesame, pumpkin and sunflower seeds.
Preserves
A homemade alternative to shop spreads: nuts, chocolate, no palm oil.
Soups
Sweet potato soup
Soups
Velvety bean soup with rosemary oil and croutons.
Soups
Intensely pink soup from roasted beetroot with ginger.
Soups
Courgette soup
Soups
Cauliflower soup
Soups
Roasted tomato soup
Soups
Celeriac soup
Soups
Pea soup
Salads
Greek orzo pasta salad with feta, olives and vegetables.
Soups
Barley soup
Bread
Yemenite buttery pull-apart bread baked overnight.
Soups
Kurdish sour soup with semolina dumplings.
Breakfast
Persian egg cake packed with fresh herbs.
Soups
Czech creamy soup with mushrooms, potatoes, dill and egg.
Desserts
Indian dense ice of reduced milk with cardamom.
Dinners
Chicken curry
Dinners
Sweet and sour chicken
Dinners
Chicken teriyaki
Dinners
Yoghurt-marinated grilled chicken in a creamy tomato sauce.
Dinners
Crisp-skinned thighs braised with lemon, olives and capers.
Desserts
Kutia
Soups
Kwaśnica
Soups
Tunisian chickpea soup poured over torn bread.
Preserves
Yogurt strained to a soft cheese, served with olive oil, sumac and thyme.
Bread
Greek sesame flatbread for Clean Monday.
Soups
Coconut noodle soup with prawns and a homemade curry paste.
Bread
Lángos
Cakes
Indonesian spiced cake of many thin layers.
Salads
Thai minced meat salad with herbs and toasted rice powder.
Dinners
Lasagne
Bread
Lavash
Desserts
Lebanese semolina pudding with cream and pistachios.
Soups
Bavarian clear broth with large liver and bread dumplings.
Desserts
Spanish fried milk: a creamy custard centre in a thin golden coating.
Desserts
Spanish frozen meringue milk with cinnamon.
Dinners
Leczo
Bread
Norwegian thin potato flatbreads for Christmas.
Preserves
A thick lemon cream set on yolks and butter, for jars.
Desserts
Homemade lemonade
Salads
Chinese smashed cucumbers with garlic and chilli oil.
Salads
Chinese cold wood ear salad in garlic vinegar.
Preserves
Italian lemon liqueur made from peel alone, with no juice.
Preserves
Austrian cheese spread with paprika, capers and onion.
Soups
Argentine thick stew of corn, beans, squash and meats.
Desserts
Chocolate ice cream
Desserts
Strawberry ice cream
Desserts
Vanilla ice cream
Soups
Finnish creamy salmon soup with potatoes and dill.
Dinners
Peruvian stir-fried beef with onion, tomato and chips.
Desserts
Greek yeast dough balls, fried and drenched in honey.
Preserves
Bulgarian roasted pepper and tomato relish.
Desserts
Middle Eastern semolina cookies filled with dates or nuts.
Dinners
Mac and cheese
Cakes
Buttery shells with a hump, crisp at the edges and moist inside.
Preserves
A thick emulsion of yolks and oil in a quarter of an hour, nothing added.
Dinners
Aglio e olio
Dinners
Chicken and spinach pasta
Dinners
Pasta with tomato sauce
Desserts
Macarons with smooth shells, ruffled feet and ganache filling.
Preserves
Syrian baby aubergines stuffed with walnuts in olive oil.
Soups
Lebanese thick soup of mixed pulses and cracked wheat.
Salads
Lebanese cabbage salad with garlic, lemon and mint.
Desserts
Raspberry cloud
Breakfast
Romanian polenta with white cheese, sour cream and fried egg.
Breakfast
Lebanese flatbread under a thick layer of zaatar and olive oil.
Cakes
Filipino no-bake cake of biscuits, cream and mango.
Desserts
Hong Kong mango dessert set with gelatine, served with milk.
Desserts
Mango sticky rice
Breakfast
Dominican green plantain mash with pickled onion.
Dinners
Jordanian lamb in yoghurt sauce over rice and flatbread.
Bread
Chinese steamed buns — snow white and pillowy.
Dinners
Sichuan tofu in a fiery fermented bean paste sauce.
Dinners
Palestinian pot of rice, vegetables and meat, flipped onto a platter.
Bread
Roman enriched bun packed with a thick slab of whipped cream.
Soups
Basque fishermen's stew of tuna, potatoes and peppers.
Preserves
Bitter marmalade full of peel, set without any commercial pectin.
Preserves
Quince marmalade
Salads
Greek finely shredded lettuce salad with dill.
Desserts
French no-bake chocolate terrine, served in slices.
Preserves
Clarified butter
Preserves
Peanut butter
Preserves
Soft butter with herbs and garlic, frozen in a log for the season.
Salads
Persian thick yoghurt with cucumber, walnuts and mint.
Cakes
Kajmak mazurek
Salads
Tunisian salad of charred peppers and tomatoes with tuna.
Desserts
Lebanese spiced rice pudding under soaked nuts.
Preserves
Calabrian aubergine strips in oil with garlic and chilli.
Preserves
Middle Eastern thick syrup from pomegranate juice.
Cakes
Greek olive oil cookies soaked in honey syrup.
Bread
Japanese sweet bun under a cookie crust.
Breakfast
Turkish eggs with tomatoes and long green peppers.
Breakfast
Spanish fried bread crumbs with chorizo and garlic.
Cakes
Neapolitan semolina and ricotta carnival cake.
Cakes
A cake of twenty thin crepes layered with cream.
Cakes
Scottish shortbread with caramel and chocolate layers.
Soups
Neapolitan soup of bitter greens and meats.
Soups
Minestrone
Cakes
Honey layer cake
Desserts
Japanese rice dumplings on skewers in a sweet soy glaze.
Salads
Cucumber salad
Desserts
Japanese glutinous rice balls with red bean filling.
Preserves
Canarian hot sauce of dried peppers and garlic.
Preserves
Canarian green sauce of coriander, garlic and olive oil.
Preserves
Mexican sauce of several dried chillies, nuts and chocolate.
Breakfast
Mexican open rolls with beans, melted cheese and raw salsa.
Soups
Egyptian soup of minced jute leaves in chicken stock.
Bread
American pull-apart ring of yeast balls in cinnamon caramel.
Desserts
French chestnut dessert: meringue, whipped cream and piped vermicelli.
Breakfast
American ham, turkey and cheese sandwich fried in egg.
Preserves
Italian fruit in mustard syrup, for aged cheese.
Dinners
Moussaka
Bread
Moroccan layered flatbread, stretched paper-thin and folded into a square.
Bread
Yeasted rounds cooked on a dry griddle, full of nooks and crannies.
Cakes
Chocolate muffins
Cakes
Blueberry muffins
Breakfast
Baked eggs with vegetables and cheese — breakfast for the whole week.
Desserts
A light cornflour-set milk pudding with rose water and pistachios, no eggs.
Preserves
Syrian dip of roasted peppers, walnuts and pomegranate molasses.
Soups
Curried lentil soup with apple and chicken.
Cakes
One-pot cocoa cake
Desserts
Chocolate mousse
Preserves
Apple purée
Desserts
Strawberry mousse
Dinners
Palestinian chicken with sumac onions on flatbread.
Breakfast
Bircher muesli
Preserves
Homemade mustard
Bread
Naan
Breakfast
Crepes
Breakfast
Pancakes without wheat flour, made from oats blitzed in a blender.
Desserts
Crêpes Suzette
Desserts
Apple crepes
Preserves
Thai sweet and spicy roasted chilli and shallot paste.
Salads
Spinach, bean sprouts and carrot, each seasoned separately with sesame and garlic.
Cakes
Persian rice flour cookies with cardamom and rose water.
Desserts
Polish cream slice
Breakfast
The Malaysian breakfast: coconut rice with a fiery sambal.
Desserts
Spanish milk custard with egg yolks, cinnamon and lemon.
Cakes
Chinese steamed sticky rice cake for Lunar New Year.
Preserves
Italian green walnut liqueur, macerated for forty days.
Desserts
French frozen nougat with honey, almonds and candied fruit.
Preserves
Vietnamese dipping sauce of fish sauce, lime and chilli.
Preserves
Bavarian camembert spread with butter, paprika and beer.
Bread
Kraków bread rings
Breakfast
French eggs baked in cream in a water bath.
Breakfast
Burgundian poached eggs in red wine sauce.
Preserves
Fermented dill pickles
Preserves
Sweet-and-sour pickles
Preserves
Half-sour pickles
Preserves
Korean stuffed cucumber kimchi with chives and chilli.
Breakfast
Japanese thick cabbage pancake with sauce and bonito flakes.
Soups
A cold kefir soup of finely diced vegetables and egg.
Preserves
Raw olives debittered and fermented in brine.
Desserts
French ice cream dome under toasted meringue.
Breakfast
Soufflé omelette
Breakfast
French omelette
Breakfast
Vegetable omelette
Breakfast
Japanese triangular rice balls with salmon, wrapped in nori.
Cakes
Curd cheese doughnuts
Dinners
Veal shank braised for two hours, with marrow and gremolata.
Breakfast
Overnight oats
Breakfast
Baked oatmeal
Breakfast
Apple porridge
Desserts
Polish doughnuts
Dinners
Pad thai
Dinners
Paella
Bread
French laminated pastry with two bars of dark chocolate.
Bread
French laminated spiral with pastry cream and raisins.
Bread
Normandy bread with a close, fine crumb and thin crust.
Bread
French spice bread from Dijon, made with honey and rye flour.
Bread
French country sourdough with rye and wholemeal flour.
Bread
French milk bread in a baguette shape with ribbed scoring.
Desserts
Steamed yeast dumplings
Breakfast
Niçoise sandwich of salade niçoise in oil-soaked bread.
Breakfast
Peruvian roll with crisp pork belly and sweet potato.
Breakfast
Toasted bread rubbed with garlic and tomato pulp.
Bread
Catalan bread with a glassy crust and enormous holes.
Preserves
Spanish pressed fig cake with almonds for cheese.
Bread
Mexican sweet bread for the Day of the Dead, scented with orange.
Cakes
Fluffy green chiffon cake with pandan leaves and coconut milk.
Bread
Filipino rolls coated in breadcrumbs, soft as cotton wool.
Bread
Veronese Christmas bread shaped as an eight-pointed star.
Bread
Sardinian paper bread: thin crisp sheets baked twice.
Bread
Apulian durum semolina sourdough bread.
Breakfast
Sardinian layers of carasau bread with tomato sauce and egg.
Bread
Tuscan saltless bread with a crackly crust.
Desserts
Catalan almond sweets for All Saints, rolled in pine nuts.
Cakes
The Italian Christmas bread with dried fruit and a stringy crumb.
Cakes
Sienese flat cake of nuts, candied fruit and spice.
Desserts
Panna cotta
Salads
Panzanella
Bread
Portuguese sourdough loaf from the Alentejo.
Bread
Portuguese bread rolls with smoked chouriço inside.
Bread
Portuguese brioche buns with a coconut crust.
Cakes
Portuguese sponge with a molten centre.
Bread
Brazilian cheese balls made with tapioca starch, naturally gluten free.
Soups
Tuscan bread soup of tomatoes, garlic and olive oil.
Preserves
Pickled peppers
Bread
Indian layered flatbreads from the pan, crisp and full of flakes.
Cakes
A choux ring filled with hazelnut praline cream.
Bread
American soft buttery folded dinner rolls.
Dinners
Parmigiana
Preserves
Homemade passata
Soups
Emilian parmesan and breadcrumb noodles in clear broth.
Soups
Italian bean and pasta soup, with the pasta cooked in the pot.
Breakfast
Egg salad spread
Breakfast
White bean spread
Breakfast
Smoked mackerel spread
Breakfast
Roasted pepper spread
Cakes
Pastel de nata
Breakfast
Cuban puff pastries with guava paste and cream cheese.
Cakes
The Neapolitan Easter tart with ricotta and cooked wheat.
Dinners
Moroccan filo pie with chicken, almonds and sugar.
Dinners
Greek bake of tubular pasta, spiced meat and a thick béchamel layer.
Preserves
Portuguese creamy sardine spread with lemon and parsley.
Desserts
Pavlova
Bread
Cretan twice-baked barley rusks.
Desserts
American baked peaches under tender biscuit topping.
Desserts
Peaches in vanilla syrup with ice cream and raspberry sauce.
Preserves
American sweet-hot pepper jelly for cheese.
Cakes
Moist almond cake with cardamom, saffron and rose.
Desserts
Piedmontese baked peaches stuffed with amaretti and cocoa.
Preserves
Basil pesto
Preserves
Red pesto with sundried tomatoes, almonds and parmesan.
Preserves
Sicilian pesto of raw tomatoes, almonds and basil.
Preserves
Rocket pesto
Soups
Pho
Bread
Italian flatbread from Romagna, cooked dry with no yeast.
Preserves
English mustard pickle of crisp chopped vegetables.
Preserves
Mexican fresh salsa of tomato, onion, chilli and coriander.
Cakes
Gingerbread cookies
Cakes
Honey gingerbread cake
Desserts
Blueberry pierogi
Preserves
Vegetables in hot vinegar brine, ready to eat after a day.
Salads
Andalusian salad of finely diced tomato and pepper.
Preserves
Portuguese hot sauce of chilli, garlic, lemon and olive oil.
Breakfast
Turkish fried yeast dough rounds for breakfast.
Bread
Niçoise bread tart with stewed onions, anchovies and olives.
Bread
Pita bread
Salads
Turkish white bean salad in a tahini and sumac dressing.
Dinners
Homemade pizza
Cakes
Fluffy yeast cake with plums and crumble, from a tray.
Cakes
Plum streusel cake
Breakfast
American pancakes
Breakfast
Banana pancakes
Bread
Soft yoghurt flatbreads, ready in forty minutes with no yeast.
Dinners
Pancakes with goulash
Breakfast
Curd cheese pancakes
Bread
Layered pancakes coiled like a snail and fried until crisp.
Bread
Polish flatbreads
Breakfast
Indian flattened rice breakfast with turmeric and peanuts.
Salads
French starter of tender leeks in mustard vinaigrette.
Desserts
French vanilla-poached pears with chocolate sauce and ice cream.
Salads
Greek pickled cabbage from Constantinople, pink from beetroot.
Dinners
Italian chicken braised in wine and tomatoes with olives.
Desserts
Spanish almond shortbreads that crumble to dust in the mouth.
Preserves
Dried tomatoes
Preserves
Japanese citrus soy sauce infused with kombu and bonito.
Dinners
Italian pork belly rolled around loin with crisp crackling.
Soups
Basque leek, potato and salt cod soup.
Cakes
Greek orange cake made from crumbled filo pastry.
Desserts
Three ingredients, no gelatine — a cream set by acid alone.
Dinners
French boiled beef with vegetables, served as two courses.
Soups
French velvety green pea soup with cream.
Dinners
Lyonnaise chicken in a wine vinegar and cream sauce.
Dinners
Chicken braised in a thick pepper, onion and tomato stew.
Preserves
Plum butter
Soups
Mexican soup of hominy corn, pork and dried chillies.
Bread
Soft pretzels
Bread
Bavarian pretzels
Cakes
Swedish princess cake: a dome of whipped cream under green marzipan.
Cakes
Bavarian seven-layer cake with chocolate buttercream.
Desserts
Choux buns filled with cream and served with hot chocolate sauce.
Soups
Greek fish soup with vegetables, thickened with egg and lemon.
Desserts
Ptasie mleczko
Desserts
Cream puffs
Breakfast
Chia pudding
Desserts
Stale bread baked in vanilla custard with butterscotch sauce.
Desserts
Tapioca pearls in coconut milk with mango.
Dinners
Galician octopus with potatoes, paprika and olive oil.
Bread
Pumpernickel
Cakes
Viennese punch-soaked sponge cubes in pink icing.
Salads
Roman chicory salad with an anchovy and garlic dressing.
Breakfast
Salvadoran corn cakes stuffed with cheese and beans, cooked dry.
Bread
Indian puffed wholemeal breads, deep fried.
Desserts
Pancakes cooked on one side, stuffed with cheese and syruped.
Breakfast
Saxon quark and potato pancakes with cinnamon sugar.
Cakes
Breton butter cake from four ingredients in equal parts.
Cakes
Portuguese tartlets filled with fresh cheese.
Dinners
Quiche lorraine
Desserts
Brazilian little custards of egg yolk, sugar and coconut.
Breakfast
Apple fritters
Bread
Turkish Ramadan flatbread with a finger-pressed lattice.
Soups
Miso ramen
Soups
Japanese ramen in a clear soy broth, with ajitama egg.
Desserts
Persian dessert of walnut-stuffed dates in toasted flour and butter.
Preserves
Homemade Moroccan spice blend with rose.
Soups
South Indian thin tamarind and pepper soup.
Dinners
Ratatouille
Cakes
Red velvet
Bread
Thin, crisp Andalusian olive oil crackers with sesame.
Salads
Andalusian orange and salt cod salad.
Dinners
Indonesian beef simmered in coconut milk until dry.
Soups
Greek chickpeas baked overnight in a clay pot.
Breakfast
Spanish creamy scrambled eggs with wild mushrooms and garlic.
Soups
The Tuscan soup of beans, kale and stale bread.
Cakes
Soft almond cookies from Siena dusted with icing sugar.
Cakes
Hungarian chocolate mousse cubes between thin sponges.
Preserves
French pork spread slow-cooked for four hours in fat.
Dinners
Pumpkin risotto
Dinners
Mushroom risotto
Cakes
St Martin's croissants
Bread
Yeast crescent rolls
Salads
Malaysian fruit and vegetable salad in a thick shrimp paste sauce.
Cakes
Sponge roll
Preserves
Catalan sauce of roasted peppers, almonds and bread.
Breakfast
Norwegian sour cream porridge with butter, sugar and cinnamon.
Dinners
Cuban shredded beef in pepper and olive sauce.
Salads
Finnish Christmas salad of beetroot, carrot and potato.
Breakfast
Swiss crisp grated potato cake fried in butter.
Desserts
North German thick red berry pudding with vanilla sauce.
Bread
Malaysian paper-thin flaky flatbread made with ghee.
Breakfast
Malaysian baguette fried onto an omelette with minced meat.
Preserves
Provençal thick garlic and saffron sauce for fish soup.
Desserts
Rice pudding
Dinners
Fried rice
Preserves
Lebanese turnip pickles coloured with beetroot.
Breakfast
Israeli pita with fried aubergine, egg and tahini.
Cakes
Breton thick salted butter cookies.
Cakes
The Viennese chocolate cake with an apricot layer and a mirror glaze.
Desserts
Malaysian sago pearl pudding with palm sugar syrup and coconut.
Desserts
Middle Eastern hot milk drink, thick as loose custard.
Cakes
French gateau of caramel-dipped choux buns on a puff pastry base.
Dinners
Spring rolls
Salads
Salt cod with chickpeas, onion and plenty of olive oil.
Salads
Portuguese black-eyed pea salad with tuna and egg.
Salads
Portuguese octopus salad with onion, pepper and olive oil.
Salads
French winter salad of endive, Roquefort and walnuts.
Salads
French salad with warm goat cheese on toast.
Salads
French winter salad of lamb's lettuce, beetroot and walnuts.
Salads
Gascon salad with duck, walnuts and walnut oil.
Salads
Warm Belgian salad of beans, potato and bacon.
Salads
Frisée with crisp bacon, croutons and a poached egg.
Desserts
Italian no-bake chocolate salami with biscuits.
Salads
Caprese
Salads
Caesar salad
Salads
Chicken, bacon, egg, avocado and blue cheese laid out in stripes.
Salads
Greek salad
Salads
Gyros layered salad
Salads
Pasta with vegetables and a creamy dressing — the picnic classic.
Salads
Carrots in a warm marinade of cumin, paprika and garlic.
Salads
Mexican bean salad
Salads
Salade niçoise
Desserts
Fruit salad
Salads
Persian salad of finely diced cucumber, tomato and onion.
Salads
Herring salad
Preserves
Swedish cucumber salad
Salads
Thai beef salad
Salads
Waldorf salad
Salads
Watermelon and feta salad
Salads
Prawn salad
Salads
Roasted sweet potato with crispy chickpeas and tahini dressing.
Salads
Broccoli salad
Salads
Ripe peaches, mozzarella and prosciutto — fifteen minutes.
Salads
Bulgur salad
Salads
Roasted beetroot salad
Salads
Roasted beetroot, creamy goat cheese and toasted walnuts.
Salads
Chickpea salad
Salads
Finely shredded cabbage with apple and walnuts in a vinegar dressing.
Salads
Green bean salad
Salads
Paper-thin shaved fennel with orange segments and olives.
Salads
Seared figs, sharp blue cheese and toasted hazelnuts.
Salads
Grilled courgette
Salads
Charred peppers in olive oil with garlic, capers and parsley.
Salads
Pear and blue cheese salad
Salads
Halloumi salad
Salads
Egg and chive salad
Salads
Kale salad
Salads
Chinese cabbage salad
Salads
Fluffy buckwheat with vegetables, feta and lemon dressing.
Salads
Chicken and pineapple salad
Salads
Chicken and celery salad
Salads
Couscous salad
Salads
Pasta salad
Salads
Pearl barley salad
Salads
Deeply browned cauliflower with tahini sauce and pomegranate.
Salads
Roasted squash with feta, rocket and seeds, served warm.
Salads
Roasted vegetable salad
Salads
Thai salad of pomelo, prawns and toasted coconut.
Salads
Tomato salad
Salads
Leek salad
Salads
Quinoa salad
Salads
Lentil salad
Salads
Tuna salad
Salads
Smoked salmon salad
Salads
Thai salad of unripe mango, lime and peanuts.
Salads
Blanched asparagus with grated egg and mustard vinaigrette.
Salads
Polish potato salad
Soups
Andalusian cold tomato cream, thick with bread and olive oil.
Salads
Mexican cold salad of shredded beef with lime.
Preserves
Ligurian creamy sauce of walnuts, bread, Parmesan and marjoram.
Preserves
Mexican chilli oil with peanuts, sesame and garlic.
Preserves
Italian green sauce of parsley, capers and anchovies, chopped by knife.
Dinners
Veal with prosciutto and sage in a butter and wine sauce.
Desserts
Austrian baked meringue peaks from Salzburg.
Preserves
Indonesian paste of raw chilli ground with salt.
Soups
Korean ginseng chicken soup stuffed with glutinous rice.
Bread
Iraqi diamond-shaped bread, hollow inside.
Soups
Caribbean thick stew-soup with chicken, plantain and cassava.
Bread
Persian sourdough flatbread baked on hot pebbles.
Preserves
The classic French tarragon butter sauce for steak.
Preserves
French cold sauce of boiled yolks and capers.
Cakes
Mantuan crumbly cake of cornmeal and almonds.
Bread
Sicilian folded flatbread with tomato sauce and cheese.
Bread
Tuscan flatbread baked with harvest grapes.
Cakes
German chocolate sponge cake with cherries, kirsch and whipped cream.
Breakfast
British tea buns, broken open by hand rather than cut.
Soups
Scottish hearty lamb, barley and vegetable soup.
Cakes
Turkish butter semolina cookies soaked in syrup.
Desserts
The Italian frozen dessert made without a machine, creamy straight from the freezer.
Bread
Swedish cardamom bun with almond paste and cream.
Desserts
Portuguese baked egg custard with cinnamon.
Cakes
Basque cheesecake
Cakes
A cheesecake with no cheese and no gluten — millet blended into cream.
Cakes
Japanese cheesecake
Desserts
No-bake cheesecake
Cakes
New York cheesecake
Cakes
Viennese cheesecake
Cakes
Peach cheesecake
Desserts
Portuguese layered cream and biscuit-dust pudding.
Bread
Levantine open flatbreads with minced lamb and pomegranate molasses.
Cakes
Neapolitan shells of hundreds of layers, filled with ricotta and semolina.
Cakes
Lebanese semolina and turmeric cake, without eggs or butter.
Bread
Chinese layered flatbread with sesame paste and seeds.
Bread
Japanese milk bread — fluffy, moist and shreddable.
Desserts
Persian golden saffron rice pudding with rose water.
Soups
Levantine soup of fire-roasted green wheat with chicken.
Desserts
Indian strained yogurt dessert with saffron and cardamom.
Breakfast
Carolina breakfast of creamy corn grits with prawns.
Salads
Layered salad of herring, potato, carrot, egg and beetroot.
Bread
Turkish twisted bread ring, densely coated in sesame.
Soups
Filipino sour soup with tamarind, pork ribs and vegetables.
Preserves
Greek dip of potato, garlic and olive oil.
Salads
Herring in oil
Salads
Herring in sour cream
Preserves
Lard spread with cracklings
Breakfast
Danish open sandwiches on dark rye bread.
Breakfast
Full English
Bread
Irish bread with no yeast and no rising — baked in just over an hour.
Preserves
Spanish base of onion and tomato stewed in olive oil.
Preserves
Raspberry syrup
Soups
A sour soup of several cured meats, pickles and capers.
Salads
Thai green papaya salad pounded in a mortar.
Bread
Bosnian fluffy flatbread for ćevapi.
Desserts
Portuguese Christmas choux puffs in cinnamon sugar.
Soups
Portuguese “stone soup” of red beans, chouriço and bacon.
Soups
Thick Cuban black bean soup with cumin and garlic.
Soups
Yucatán chicken lime soup with crisp tortilla.
Soups
Portuguese tomato soup with a poached egg over bread.
Desserts
Chilean pumpkin fritters soaked in spiced syrup.
Desserts
Lemon sorbet
Preserves
Barbecue sauce
Preserves
Sweet chilli sauce
Preserves
Horseradish sauce
Preserves
Garlic sauce
Preserves
Tartar sauce
Soups
Indonesian turmeric chicken soup assembled in the bowl.
Desserts
Chocolate soufflés rising high above the ramekin.
Soups
Provençal vegetable soup with a spoonful of basil pesto.
Dinners
Spaghetti bolognese
Dinners
Greek filo pie with spinach and feta.
Preserves
Fermented chilli and garlic sauce made from scratch.
Desserts
A dark date sponge drenched in hot toffee sauce.
Cakes
Stollen
Soups
Roman egg and parmesan soup, ready in a quarter of an hour.
Breakfast
German open sandwich with ham and a fried egg.
Breakfast
Greek scrambled eggs with reduced tomatoes and feta.
Desserts
American butter biscuits with strawberries and whipped cream.
Dinners
Beef stroganoff
Cakes
Apple strudel
Desserts
Neapolitan Christmas dough balls in honey.
Breakfast
Turkish börek of boiled dough sheets with white cheese.
Salads
American summer dish of corn and beans.
Breakfast
Turkish eggs fried with spicy sujuk sausage.
Soups
Korean stew of very soft tofu in a fiery red broth.
Salads
Japanese cucumber salad in a sweet-sour vinegar dressing.
Salads
White cabbage slaw
Salads
Kohlrabi slaw
Salads
Sauerkraut salad
Salads
Carrot and apple salad
Salads
Leek salad
Salads
Celeriac and apple salad
Dinners
Sushi maki
Dinners
Czech braised beef in a creamy root vegetable sauce.
Breakfast
Ukrainian curd cheese pancakes fried until golden.
Preserves
Elderflower cordial
Preserves
Golden syrup from dandelion flowers, tasting close to honey.
Breakfast
Shakshuka
Breakfast
Eggs poached in spinach with leek, garlic and feta.
Cakes
Polish apple pie
Cakes
Poured apple cake
Dinners
Wiener schnitzel
Salads
Tabbouleh
Bread
Palestinian flatbread with characteristic dimples.
Salads
Tex-Mex salad with spiced beef, beans, avocado and chips.
Dinners
Beef tacos
Dinners
Lamb braised with apricots, almonds and Moroccan spices.
Preserves
Middle Eastern paste of toasted sesame.
Preserves
Japanese pickled daikon radish in a yellow brine.
Breakfast
Japanese rolled omelette in thin layers, sweet-savoury, hot or cold.
Breakfast
Mexican corn masa parcels steamed in husks.
Desserts
Chinese glutinous rice balls with black sesame in ginger syrup.
Preserves
Provençal paste of black olives, capers and anchovies.
Breakfast
Filipino breakfast of cured beef, garlic rice and egg.
Bread
Crisp little bread rings made with white wine and fennel.
Preserves
Greek cured fish roe dip emulsified with olive oil.
Preserves
Middle Eastern sauce of sesame paste, lemon and garlic.
Soups
Turkish soup from a fermented and dried yogurt and pepper base.
Cakes
Lemon tart
Cakes
Chocolate tart
Cakes
American pumpkin pie with creamy filling and warm spices.
Cakes
Austrian nut-pastry tart with redcurrant jam under a lattice.
Cakes
Caramel filling with pecans on a shortcrust base.
Cakes
Spanish almond cake with no flour at all, marked with a sugar cross.
Cakes
Tarte Tatin
Cakes
Crisp pastry, crème pâtissière and fresh fruit under a glossy glaze.
Cakes
Flemish yeasted tart with caramelised brown sugar.
Cakes
Lyonnaise tart filled with pink sugar-coated almonds.
Cakes
Parisian pear tart in almond cream.
Cakes
Normandy apple tart baked in a calvados cream custard.
Cakes
Saint-Tropez brioche split and filled with a buttered cream.
Dinners
Savoyard gratin of potatoes, bacon and reblochon cheese.
Desserts
Puerto Rican coconut pudding with cinnamon.
Bread
Hungarian flaky yeast scones with pork cracklings.
Desserts
Norman rice baked slowly in milk with cinnamon.
Salads
American picnic salad of three beans in sweet-sour dressing.
Soups
Himalayan noodle soup with chicken and vegetables.
Bread
Emilian small pan-baked breads, split and filled.
Soups
Filipino ginger chicken soup with green papaya.
Desserts
Tiramisu
Salads
Greek spicy dip of feta and roasted peppers.
Preserves
Georgian sour cherry plum sauce with garlic, dill and coriander.
Desserts
Andalusian dessert of egg yolks and sugar syrup alone.
Soups
Tom kha
Soups
Tom yum
Preserves
Spanish thick sauce of tomatoes fried in olive oil with onion.
Soups
Warming Japanese miso soup with pork and vegetables.
Desserts
Austrian quark dumplings in buttery breadcrumbs.
Desserts
Spanish Easter toasts: bread soaked in milk and fried in olive oil.
Cakes
Crisp meringue discs with whipped cream and berries.
Cakes
Chocolate cake
Cakes
Hungarian torte of six thin sponges, chocolate buttercream and a caramel sheet.
Cakes
Six thin layers of almond sponge, coffee buttercream and ganache.
Cakes
Chocolate almond cake from Capri, made without flour.
Cakes
Tuscan tart with lemon custard and pine nuts.
Cakes
Delicate Italian butter cake from Pavia under a thick layer of icing sugar.
Cakes
Ferrara chocolate cake with a moist, fudgy centre.
Bread
Andalusian thin olive oil crisps with anise.
Soups
Bolognese tiny meat tortellini in clear broth.
Breakfast
Spanish thick potato and onion omelette.
Breakfast
Spanish tortilla
Bread
Corn tortillas
Bread
Flour tortillas
Cakes
Swedish butter cake with an almond caramel topping.
Breakfast
Challah French toast
Breakfast
Avocado toast with egg
Preserves
Lebanese garlic emulsion: garlic, oil, lemon and salt.
Soups
French garlic soup from the Southwest, with egg and toast.
Breakfast
Venetian triangular sandwiches of soft crustless bread.
Bread
Czech rolled yeast pastry coated in sugar and nuts.
Desserts
Sponge cake soaked in three milks and chilled overnight.
Desserts
The English layered dessert: sponge, fruit, custard and cream.
Desserts
Chocolate truffles
Desserts
3-bit no-bake cake
Bread
Greek Easter braid scented with mahlab and mastic.
Soups
Korean New Year rice cake soup.
Soups
Basque fish soup with mussels, prawns and paprika.
Preserves
Turkish pickled vegetables in a vinegar and garlic brine.
Breakfast
Radish cheese spread
Breakfast
Greek filo pie with feta and eggs.
Preserves
Tzatziki
Breakfast
Dutch fried eggs on bread with ham and Gouda.
Desserts
Egyptian pudding of puff pastry, nuts and hot milk.
Breakfast
Neapolitan eggs poached in a thick tomato sauce.
Breakfast
South Indian savoury semolina with vegetables and spices.
Salads
Indonesian blanched vegetable salad with spiced coconut.
Soups
French velvety chestnut soup with crisp bacon.
Soups
French velvety watercress and potato soup.
Soups
French silky Jerusalem artichoke soup with hazelnuts.
Soups
Silky leek and potato soup, served cold.
Cakes
The British butter sponge with strawberry jam and cream.
Salads
Russian-Ukrainian beetroot, potato and pickle salad with oil.
Bread
Flat South Tyrolean rye rolls with fennel seed.
Dinners
Piedmontese cold veal under a tuna sauce.
Salads
Japanese wakame seaweed salad in sesame dressing.
Soups
Flemish chicken stew in a creamy broth with vegetables.
Salads
American iceberg wedge with blue cheese dressing and bacon.
Breakfast
Welsh toast under a sauce of mature cheese, beer and mustard.
Desserts
American chocolate cake sandwiches with creamy filling.
Salads
Bavarian sausage and cheese salad in a sharp vinegar dressing.
Cakes
Warsaw W-Z cake
Salads
Catalan endive salad in a thick nut sauce.
Preserves
Hong Kong sauce of dried scallops, shrimp and chilli.
Salads
Crispy fried eggs in a spicy lime dressing.
Salads
Thai grilled beef salad with lime and herbs.
Soups
Turkish yogurt and rice soup with mint butter.
Bread
Chinese fried dough sticks for breakfast, eaten with soy milk.
Soups
Korean spicy shredded beef soup with sprouts.
Salads
Thai glass noodle salad with prawns and minced pork.
Salads
Moroccan salad of roasted aubergine and tomato.
Preserves
The Middle Eastern blend of thyme, sumac and sesame.
Desserts
Warm Italian foam of egg yolks and wine, whisked over a bain marie.
Soups
Zacierki milk soup
Bread
A rye starter from scratch in seven days — flour, water and patience.
Preserves
Beet ferment
Soups
Zalewajka
Dinners
Shepherd's pie
Breakfast
Russian breakfast bake of farmer's cheese, semolina and raisins.
Breakfast
French toast for a crowd — everyone eats at the same time.
Breakfast
Mushroom zapiekanka
Cakes
Tyrolean Christmas bread with figs, nuts and raisins.
Desserts
Neapolitan choux rings with pastry cream and cherry.
Preserves
Yemeni green sauce of coriander, hot chilli and cardamom.
Cakes
Florentine dome cake with ricotta and chocolate.
Soups
French onion soup
Soups
Lemon soup
Soups
Garlic soup
Soups
Pumpkin soup
Soups
White bean soup
Soups
Dried mushroom soup
Soups
Goulash soup
Soups
Summer vegetable soup
Soups
Cauliflower soup
Soups
Dill soup
Soups
Cream of broccoli
Soups
Carrot and ginger soup
Soups
Cream of mushroom soup
Soups
Miso soup
Soups
Fruit soup
Soups
Leek and potato soup
Soups
Fish soup
Soups
Sorrel soup
Soups
Spinach soup
Soups
Tortilla soup
Soups
Wonton soup
Soups
Chicken noodle soup
Soups
Chanterelle soup
Soups
Creamy New England chowder with potatoes and crisp bacon.
Soups
Red lentil soup
Soups
Italian autumn soup of chickpeas and chestnuts with rosemary.
Soups
Thick soup of farro grains, beans and vegetables with rosemary.
Desserts