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Alphabetical list of Staple Carbohydrate recipes follow (limited to 100 recipes per page). There are 1515 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 |
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
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...
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.