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10 recipes

  • Pleated Georgian khinkali dumplings with twisted topknots on a white plate 3 Components 2 h Khinkali Have 5 of 14 · Nadia Kim
  • A shallow white bowl of thick pasta e fagioli, here made with white cannellini beans and penne in a light tomato broth 2 Components 14 h 5 Pasta e Fagioli Have 5 of 15 · Leo Hartmann
  • An earthenware cassole of cassoulet with browned sausages and duck resting on creamy white beans 3 Components 48 h Cassoulet Have 7 of 22 · Tom Ashworth
  • A plate of bigos, sauerkraut stewed with sausage, meat and prunes, topped with parsley 2 Components 28 h Bigos (Polish Hunter's Stew) Have 6 of 20 · Tom Ashworth
  • Shredded achiote red cochinita pibil topped with slivers of white onion on a plate 4 Components 10 h 45 Cochinita Pibil Have 4 of 15 · Jules Moreau
  • A bowl of red pozole with pork and hominy topped with shredded lettuce, diced onion and sliced radish 3 Components 11 h Pozole Rojo Have 5 of 21 · Jules Moreau
  • A white plate crowded with pan-fried gyoza, their pleated tops pale and their bottoms deep golden brown 4 Components 1 h 20 Pork Gyoza Have 4 of 17 · Nadia Kim
  • Pieces of chicken glazed in a dark red wine sauce next to small boiled new potatoes 5 Components 1 h 40 Coq au Vin Have 4 of 18 · Tom Ashworth
  • Beef bourguignon with button mushrooms, pearl onions, carrots and lardons, served with boiled potatoes and parsley 2 Components 15 h 25 Boeuf Bourguignon Have 3 of 17 · Tom Ashworth
  • A plate of dark red beef chili without beans, topped with melted cheddar and diced red onion 2 Components 6 h 45 Texas Chili con Carne Have 3 of 24 · Jules Moreau
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