Turkmen plov
Lamb plov with rice, carrots, and onions, cooked in layers in a heavy pot. Serves 6; total times are approximate.
View recipeRecipes by category
Main course recipes
Varied and balanced main courses for everyday lunches and dinners, with simple, reliable instructions.
The heart of a well-planned meal
Find complete dishes for weekdays and special occasions. Explore by cuisine, difficulty or cooking time and plan your next menu with less effort.
KitchenPause
623Results
Omani Oven-Baked Shuwa Lamb
Lamb shanks marinated with spices, wrapped, and slow-cooked until tender. Makes 2 servings; the 25 minutes of active preparation is an estimate.
View recipe
Callaloo Soup with Pork and Okra
A thick Caribbean soup of leafy greens, okra, and pork, slowly simmered in chicken stock.
View recipe
Banana po’e from Wallis and Futuna
A banana dessert with tapioca starch, sugar, and vanilla, baked and served with coconut milk. Makes about 4 servings; quantities are measured by volume using the banana purée.
View recipe
Puerto Rican Mofongo
Fried green plantains mashed with garlic and pork cracklings, then shaped into compact portions. Serves 6; times are estimates.
View recipe
Gateaux Piment (Mauritian split-pea fritters)
Mauritian fritters made with yellow split peas, chilli and coriander: makes about 25 pieces, or approximately 4 snack servings. Active time is an estimate; soak the peas overnight.
View recipe
Peanut Moambe Chicken
A Congolese chicken stew with tomatoes, peanuts, peanut butter, and spices. This version uses peanuts in the sauce and is served with rice.
View recipe
Cameroonian Poulet DG (Poulet DG)
Browned chicken with fried plantain and vegetables cooked in a tomato sauce. A Cameroonian version of Poulet DG.
View recipe
Latvian Grey Peas with Bacon (Pelēkie zirņi ar speķi)
Dried grey peas are soaked and cooked until tender, then served with browned smoked bacon and onion. The quantities make approximately four servings.
View recipe
Icelandic Kjötsúpa (Lamb Soup)
Icelandic lamb soup with rice and vegetables. Serves 6; allow about 25 minutes for preparation and 72 minutes for cooking.
View recipe
Serrage Poulet (chicken in coconut milk)
Spiced chicken gently simmered in coconut milk with cinnamon: a stew associated with Chagossian cuisine.
View recipe
Chicken tikka masala
Yogurt- and spice-marinated chicken, roasted and served in a creamy tomato sauce. Serves 6; allow about 20 minutes of hands-on preparation, 55 minutes of cooking, and 10 hours for the cold marinade.
View recipe
Ibiharage (Burundian beans)
Red kidney beans pressure-cooked with onion, garlic, chili, and a blend of palm and sunflower oils. Serves 4.
View recipe
Bryndzové halušky: Slovak potato dumplings with bryndza and bacon
Small potato-and-flour dumplings tossed with bryndza cheese and served with browned bacon. Serves 4; timings are estimates.
View recipe
Mauritanian Bonava with Lamb and Potatoes
A lamb and potato stew with onion, vinegar, bay leaves, and peanut oil. Serves 6; estimated preparation time: 15 minutes and estimated cooking time: 95 minutes.
View recipe
Grenadian Oil Down
A one-pot dish of chicken, salted pig tail, breadfruit, vegetables and spiced coconut milk. Serves 8; preparation times are estimates.
View recipe
Guernsey gâche melée
A traditional Guernsey apple dessert: a rustic mixture of apple, flour, butter, sugar and spices, baked until golden.
View recipe
Rwandan Ugali
A firm side dish made with fine maize flour, water, and salt, traditional in Rwanda and served with stews and vegetables.
View recipe
Curaçao-Style Funchi
A firm side dish of cornmeal, water, and salt, cooked until it pulls away from the sides of the pot. Makes about 4 servings.
View recipe
Potato babka
A Belarusian potato bake made with grated potatoes, onion and pork fat, baked until golden. Serves 4.
View recipe