Family Recipes
Simple, delicious dishes for everyday family meals
926 recipes
Zaru soba
Cold Japanese noodles with a springy texture, fragrant tsuyu dipping sauce, nori, scallions, and wasabi.
Dimlama
A hearty Uzbek dimlama with lamb and vegetables, layered and slow-cooked in their own juices under a tight cabbage lid.
Kyrgyz-Style Dimlama
Juicy lamb with potatoes, cabbage, and vegetables, layered and slow-braised in a cauldron in their own juices and fragrant steam.
Dizi (Iranian Abgoosht)
A thick and hearty Iranian soup of lamb, chickpeas and white beans, served in two parts: the broth on its own and the tender mashed mixture alongside.
Dolmades with Rice and Herbs
Tender Greek grape leaves with lemon rice, dill and mint — a fragrant appetizer served warm or chilled.
Iraqi-Style Dolma
Tender grape leaf and cabbage rolls filled with beef and rice, simmered in a tangy tomato-pomegranate sauce.
Dolme Barg Mo
Tender grape leaves filled with a fragrant rice-and-split-pea filling, fresh herbs, and a bold sweet-and-sour sauce made with pomegranate molasses.
Homemade Adana Kebab
A juicy, spicy kebab made from lamb and tail fat, shaped onto wide skewers and grilled over hot coals.
Lamb Offal Drob
A traditional Romanian drob — a delicate baked terine of lamb offal, spring greens and eggs, served chilled.
Dublin Coddle
A warming Dublin dish of juicy pork sausages, bacon, potatoes and onion, slow-simmered into a rich broth.
Durban Lamb Curry
A thick South African curry with tender lamb, potatoes and a spicy tomato gravy, where the spices are slow-fried to release their full flavor.
Dyushbara
A traditional Azerbaijani soup with tiny lamb dumplings, clear broth, dried mint, and garlic vinegar.
Æbleflæsk — Danish pork with apples
A traditional Danish dish where crispy pork belly is combined with sweet-and-sour apples and soft onion.
Egusi Soup with Pounded Yam
A rich Nigerian soup made with ground melon seeds, beef, fish and leafy greens, served with springy pounded yam.
Ecuadorian Shrimp Ceviche
A vibrant Ecuadorian ceviche with tender shrimp, citrus juice, tomatoes, red onion and cilantro, served well chilled.
Elarji
Stretchy Megrelian elarji combines a delicate cornmeal porridge with plenty of melted sulguni cheese.
Eliopittes (Cypriot Olive Bread)
Soft individual Cypriot bread rolls with black olives, spring onion, cilantro and mint — a fragrant traditional bake for breakfast or meze.
Galician Empanada
A thin yeasted empanada with a juicy sofrito-style filling of onion, pepper, tomatoes and tuna, baked to a golden crust.
Tucumán-style Empanadas
Juicy Argentine empanadas with beef matambre, onion, egg and a spiced filling wrapped in tender broth-based dough.
Encebollado
A hearty Ecuadorian soup made with fresh tuna and cassava, topped with vibrant pickled curtido onions — Ecuador's national dish, served hot with lime wedges.
Erwtensoep (Dutch pea soup, snert)
A thick Dutch winter soup made from split green peas, pork, smoked sausage and celeriac, traditionally served with rye bread.
Eritrean Zigni
A thick, rich and spicy beef stew with tomatoes and berbere, traditionally served with injera.
Esquites
Juicy kernels of young corn, simmered with epazote and chili, then served with lime, mayonnaise, and crumbled Mexican cheese.
Etli Nohut — Turkish Chickpea and Beef Stew
A hearty Turkish stew with tender chickpeas, chunks of beef, and a rich tomato-pepper sauce.
Efo Riro
A thick, rich Yoruba vegetable soup with tender meat, smoked fish, hot pepper, and fragrant palm oil.
Beef Espetada
Traditional Madeiran espetada — juicy beef cubes rubbed with garlic and coarse salt, skewered with bay leaves and grilled over glowing charcoal until beautifully seared.
Chinese-Style Fried Rice
Fragrant Chinese-style fried rice with egg, carrot, peas and corn, seasoned with soy sauce and sesame oil — a quick dish made from day-old rice, cooked over high heat in just a few minutes.
Uzbek Jiz-Biz
A hearty Uzbek fried dish of lamb offal, potatoes, onions and fragrant cumin, served hot straight from the pot.
Zhingyalov khats
Thin unleavened Armenian flatbreads packed with plenty of fresh greens, a light tang, and toasted spots on the surface.
Rougamo (Roujiamo)
Juicy pork slow-braised with Chinese spices, served hot in a crisp baijimo flatbread with cilantro and chili.