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Alphabetical list of Staple Carbohydrate recipes follow (limited to 100 recipes per page). There are 1506 recipes in total:
| Elderberry Flummery (Elderberry Flummery) Origin: British | Angolan Vegetable Soup Origin: Angola | Baeckeofe Origin: German |
| Ŵyau Ynys Môn (Anglesey Eggs) Origin: Welsh | Anguillan Rice and Peas Origin: Anguilla | Bahamanian Baked Macaroni and Cheese Origin: Bahamas |
| A Libyan Way with Couscous Origin: Libya | Antipasto Rice Origin: Italian | Baked Cassava with Cane Syrup Origin: Guinea-Bissau |
| A New Hot Pot ( A New Hot Pot) Origin: British | Apfel Lokshen Kugel (Apple Noodle Sweet) Origin: German | Baked Kasha and Mushrooms Origin: Eastern Europe |
| A Potage of Roysons (A Pudding of Raisins) Origin: English | Apfel Spaetzle (Apple Purée Spaetzle) Origin: Germany | Baked Potato Soup Origin: British |
| Aadun Origin: Nigeria | Arancini di Riso (Rice 'Oranges') Origin: Italy | Baked Potato, Bacon and Egg Breakfast Origin: British |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Ardshane House Irish Stew Origin: Ireland | Baked Potatoes Stuffed with Cranberry Sauce Origin: British |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Aromatic Lamb Origin: Mediterranean | Baked Potatoes with Cheese Origin: Bulgaria |
| Acorn Flour Noodles (Acorn Flour Noodles) Origin: Fusion | Arran Potato Salad Origin: Scottish | Baked Savoury Rice Origin: Britain |
| Adjapsandali (Mixed Vegetable Sauté) Origin: Russia | Arroz con Leche (Rice with Milk) Origin: Colombia | Balmain Bugs and Whiting Origin: Australia |
| Aegean Salad Origin: Greek | Arroz con Pollo (Chicken With Rice) Origin: Mexico | Banana and Oatmeal Power Cookies Origin: America |
| Afia Efere (White Soup) Origin: Nigeria | Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Banana, Oatmeal and Chocolate Cookies Origin: America |
| African Curried Peanut Soup Origin: South Africa | Arroz Español (Spanish Rice) Origin: Spain | Bananes Pesses (Refried Plantains) Origin: Haiti |
| African Guinea Fowl Origin: Guinea | Arroz Integral com Mantiega de Amendoim e Bananas Origin: Angola | Banir, Spanagh, Yev Yerishta (Cheese, Spinach and Noodle Casserole) Origin: Armenia |
| African Potato Omelette Origin: North Africa | Arroz Verde (Green Rice) Origin: Angola | Banku Origin: Ghana |
| Afrikaanse Stoofschotel Origin: Lesotho | Aruba Chicken Origin: Aruba | Banku II Origin: Ghana |
| Afritadang Manok (Watermelon Barbecue Sauce) Origin: Philippines | Asaro (Yam Stew) Origin: Nigeria | Bara Lawr (Laver Bread) Origin: Welsh |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Aseeda Origin: Sudan | Barley Gruel Origin: English |
| Ajlouke de Carottes (Carrot Starter) Origin: Tunisia | Ashanti Chicken Origin: Ghana | Barley Pudding Origin: Scottish |
| Akassa Origin: Benin | Asharbal Leebia (Libyan Soup 2) Origin: Libya | Barley with Grilled Chanterelles and Wilding Apples Origin: British |
| Akume with Ademe Sauce Origin: Togo | Asian Coconut Rice Origin: Asia | Barley with Mushrooms and Spring Onions Origin: British |
| Aleecha Origin: Ethiopia | Asparagus Risotto with Black Truffle Coulis Origin: Monaco | Basboosa Origin: Libya |
| Algerian Shorba (Algerian Chicken Soup) Origin: Algeria | Asparagus Risotto with Jus de Viande Origin: Monaco | Basbousa Origin: Somalia |
| Algerian Spiced Potato Cakes Origin: Algeria | Athole Brose Origin: Scottish | Basic Cajun Jambalaya Origin: Cajun |
| Almond Halva Origin: Turkey | Aubergine, Potato and Chickpea Balti Origin: Fusion | Basic Jollof Rice Origin: Nigeria |
| Aloco Origin: Cote dIvoire | Austrian Tomato Soup Origin: Austria | Basic White Bread Origin: European |
| Aloha Wild Rice Origin: Hawaiian | Avga Omeleta me Patates (Omelette with Potatoes) Origin: Greece | Bata bil Beyd (Potato and Egg Omelette) Origin: Algeria |
| Aloko Origin: Cote dIvoire | Azerbaijani Plav (Azerbaijani Pilaf) Origin: Azerbaijan | Batabate Origin: Mayotte |
| Aloo Dhaniya (Balti Potatoes and Coriander) Origin: India | Bánh lọt (Sweet Rice Pasta) Origin: Vietnam | Batata Mbattina (Lamb and Potato Sandwich) Origin: Libya |
| Aloo Pie Origin: Trinidad | Bâton de Manioc (Cassava Sticks) Origin: Central Africa | Batata Mbattina 2 (Lamb and Potato Patties) Origin: Libya |
| Amala Origin: Nigeria | Babka (Meat and Potato Bake) Origin: Belarus | Batatis Mahshiya (Stuffed Potatoes) Origin: Egypt |
| Amashaza mu gitoke (Peas with Plantains) Origin: Uganda | Bachalu Gomes (Salt Cod with Potatoes) Origin: Angola | Bauernfruhstuck (Farmers Breakfast) Origin: German |
| Amish Oatmeal Cookies Origin: Amish | Bacon and Rice Creole Origin: Louisiana | |
| Amish Rolled Oats Cake Origin: Amish | Bacon Clapshot Origin: Scottish |
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.