Soups, Stews
Ethiopian doro wat and everyday wats, New Mexico carne adovada, three sisters soup, Japanese soup base, and red curry soup, with pho, pozole, harira, goulash, and egusi still to come.
Red Curry Soup: The Paste Decision, the Heat Levers, and Which Noodles Survive the Bowl
Japanese Soup Base: Dashi, Tsuyu, and Shiro Dashi, Sorted by Form and Dish
Ethiopian Wat Recipes: The Onion Base, the Berbere, and the Timings Five Sources Actually Give
Three Sisters Soup: The Creamy and Clear-Broth Versions, With the Quantities Both Sources Give
Carne Adovada Recipe: The New Mexico Red Chile Pork, Reconciled From Three Published Versions
Doro Wat Recipe: The Onion Base, the Berbere, and the Numbers Four Sources Actually Give
European Recipes
European recipes published so far: English scones, Dutch home cooking, Norwegian seafood dinners, and Mediterranean rice, with Italian,…
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Middle Eastern & North African Recipes
Middle Eastern and North African recipes published so far: Lebanese manakish and Turkish baklava, with Lebanese mezze, Turkish…
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East & Southeast Asian Recipes
East and Southeast Asian cooking so far: vegan Chinese recipes, Japanese soup base, curry noodles, red curry soup,…
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Indian & South Asian Recipes
Indian and South Asian recipes published so far: khichdi, poha, and pav bhaji from India, dal bhat and…
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African Recipes
African recipes published so far: Ethiopian injera, doro wat, and everyday wats, with Nigerian, Ghanaian, Senegalese, Kenyan, and…
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Latin American, Caribbean & US Recipes
Latin American, Caribbean, and US regional recipes so far: Mexican atole and white cheese, Costa Rican gallo pinto,…
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