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Mexico City · Tacos
Black bean tacos
20 minutes · 4 servings
- 8 small corn tortillas
- 1 × 400 g can black beans, drained
- 1 avocado, sliced
- ½ small onion, finely diced
- 1 lime, cut into wedges
- 2 tbsp chopped cilantro
- 1 tsp ground cumin
- 1 tbsp olive oil; salt to taste
- Warm the oil in a small pan. Add the beans, cumin and 3 tbsp water. Simmer for 5 minutes, stirring and lightly crushing a few beans. Season.
- Warm the tortillas in a dry skillet, about 30 seconds per side. Keep them wrapped in a clean towel.
- Fill with beans and avocado. Add onion and cilantro, squeeze over lime, and serve while the tortillas are warm.
Lima · Ceviche
Cooked-fish ceviche
30 minutes, plus cooling · 2 servings
- 300 g boneless white fish
- ½ small red onion, very thinly sliced
- Juice of 2 limes
- 1 small cooked sweet potato, sliced
- 100 g cooked corn kernels
- 1 tbsp chopped cilantro
- ½ mild chili, finely chopped, optional
- Salt to taste
- Steam or gently poach the fish until its center reaches 63°C / 145°F. Transfer to a shallow container and refrigerate promptly until chilled.
- Break the cooled fish into large pieces. Toss gently with lime juice, onion, cilantro and optional chili. Season and leave for 5 minutes in the refrigerator.
- Serve immediately with sweet potato and corn. This simplified example uses cooked fish; it is a variation on the raw-fish tradition.
Salvador · Moqueca baiana
Moqueca baiana
35 minutes · 4 servings
- 600 g firm white fish, cut into chunks
- 1 onion and 1 red pepper, sliced
- 2 tomatoes, chopped
- 2 garlic cloves, crushed
- 400 ml coconut milk
- 1 tbsp dendê oil, or olive oil for a variation
- 1 lime; 2 tbsp chopped cilantro
- Salt; cooked rice to serve
- Gently soften onion, pepper and garlic in the oil for 6 minutes. Add tomatoes and cook for 4 minutes.
- Add coconut milk and bring to a gentle simmer. Nestle in the fish, season, cover and cook gently until the fish reaches 63°C / 145°F at its center, about 8–12 minutes depending on thickness.
- Finish with lime juice and cilantro. Serve with rice. Dendê gives the Bahian version a distinctive flavor; olive oil makes a different, accessible variation.
Naples · Pizza Margherita
Pizza Margherita
25 minutes with prepared dough · 2 servings
- 250 g prepared pizza dough
- 80 g crushed tomatoes
- 100 g mozzarella, drained and torn
- A handful of fresh basil
- 1 tbsp olive oil
- Flour for the counter; a pinch of salt
- Heat the oven to 250°C / 480°F with a heavy baking tray inside. Let the dough come to room temperature according to its packet or recipe.
- Stretch the dough on a floured counter. Place on baking parchment rated for the oven temperature. Spread with tomatoes, add salt and mozzarella, and drizzle with oil.
- Carefully transfer to the hot tray and bake until the crust is golden and the cheese bubbles, about 10–14 minutes. Add basil.
Nice · Ratatouille
Ratatouille
45 minutes · 4 servings
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red pepper, diced
- 1 onion, chopped
- 3 tomatoes, chopped
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- Fresh thyme or basil; salt and pepper
- Heat 2 tbsp oil in a wide pan. Brown the eggplant for 7–8 minutes, then lift it onto a plate.
- Add the remaining oil, onion and pepper. Cook for 5 minutes, then add garlic and zucchini for 3 minutes.
- Return the eggplant with the tomatoes, thyme, salt and pepper. Cover loosely and simmer gently for 20 minutes, stirring occasionally, until tender. Finish with basil if using.
Kayseri · Mantı
Lentil mantı
60 minutes · 4 servings
- 200 g plain flour, plus extra for rolling
- 90–110 ml water; ½ tsp salt
- 120 g cooked lentils, well drained
- ½ onion, grated and squeezed dry
- ½ tsp cumin; black pepper
- 200 g plain yogurt; 1 crushed garlic clove
- 25 g butter; 1 tsp paprika
- Dried mint to finish
- Mix flour and salt, then add enough water for a firm dough. Knead for 6 minutes and rest covered for 20 minutes. Mash lentils with onion, cumin and pepper.
- Roll the dough thin and cut into 3 cm squares. Put a small pinch of filling in each and press the corners together firmly.
- Simmer the dumplings in salted water for 6–8 minutes, until the dough is cooked. Drain. Mix yogurt with garlic; briefly warm butter with paprika. Spoon both over the mantı and finish with mint. This example uses a lentil filling.
Marrakesh · Vegetable tagine
Vegetable tagine
45 minutes · 4 servings
- 2 carrots, cut into chunks
- 1 zucchini, cut into chunks
- 1 onion, sliced
- 1 × 400 g can chickpeas, drained
- 60 g green olives
- 2 tbsp olive oil
- 1 tsp each ground cumin and ginger
- ½ tsp turmeric; 300 ml vegetable stock
- Lemon, parsley and salt to finish
- Warm the oil in a heavy pot or tagine suitable for your heat source. Soften the onion for 5 minutes. Stir in the spices.
- Add carrots and stock. Cover and simmer gently for 15 minutes. Add zucchini, chickpeas and olives.
- Cover and cook for another 15 minutes, until the vegetables are tender. Season, finish with lemon and parsley, and bring the pot to the table.
Lagos · Nigerian-style jollof
Nigerian-style jollof
55 minutes · 4 servings
- 300 g long-grain rice, rinsed
- 400 g canned chopped tomatoes
- 1 red pepper, roughly chopped
- 1 onion, half chopped and half sliced
- 2 tbsp tomato paste
- 3 tbsp vegetable oil
- 1 tsp dried thyme; 1 bay leaf
- 450 ml vegetable stock; salt to taste
- Chili to taste; fried plantain to serve, optional
- Blend tomatoes, red pepper and the chopped half-onion until smooth. Heat oil in a heavy pot; soften the sliced onion, then fry the tomato paste for 2 minutes.
- Add the blended sauce, thyme, bay leaf and optional chili. Cook for 12–15 minutes, stirring, until the sauce thickens and the raw tomato taste mellows.
- Stir in rice and hot stock. Season, cover tightly and cook on the lowest heat for 20–25 minutes. If still firm, add a small splash of hot water and continue covered. Rest off the heat for 10 minutes, fluff and serve with plantain if desired.
Hyderabad · Hyderabadi biryani
Vegetable biryani, Hyderabad-inspired
55 minutes · 4 servings
- 250 g basmati rice, rinsed and soaked 20 minutes
- 300 g mixed vegetables, cut small
- 1 onion, thinly sliced
- 100 g plain yogurt
- 2 tbsp oil or ghee
- 1 tsp grated ginger; 2 crushed garlic cloves
- 1½ tsp biryani masala; salt
- Mint and cilantro; a pinch of saffron in 2 tbsp warm water
- Cucumber raita to serve
- Fry the onion in oil or ghee until golden. Reserve half. Add ginger, garlic, vegetables and masala to the pan; cook for 3 minutes, stir in yogurt and cook covered until the vegetables are nearly tender.
- Boil the drained rice in a separate pot of salted water until just short of cooked, about 5–7 minutes; drain well.
- Layer rice over the vegetables with reserved onion, herbs and saffron water. Cover tightly and cook on very low heat for 15 minutes. Rest for 10 minutes, then gently lift through the layers and serve with raita.
Beijing · Jiaozi
Cabbage & mushroom jiaozi
45 minutes · 4 servings
- 30 round dumpling wrappers
- 200 g cabbage, finely chopped
- 150 g mushrooms, finely chopped
- 2 spring onions, chopped
- 1 tsp grated ginger
- 1 tbsp soy sauce; 1 tsp sesame oil
- 1 tbsp neutral oil; ½ tsp salt
- Vinegar and chili oil for dipping, optional
- Mix cabbage with salt and let stand for 10 minutes; squeeze dry. Fry mushrooms in neutral oil until their moisture evaporates. Cool, then combine with cabbage, spring onion, ginger, soy and sesame oil.
- Place a small spoonful of filling in each wrapper. Moisten the rim, fold into a crescent and pleat or press firmly to seal.
- Simmer in a large pot of water in batches for 5–7 minutes, until the wrappers are cooked through. Lift out carefully and serve with dipping sauce.
Tokyo · Ramen
Miso ramen
25 minutes · 2 servings
- 180 g ramen noodles
- 750 ml vegetable stock
- 2 tbsp miso paste
- 150 g sliced mushrooms
- 1 tsp grated ginger; 1 garlic clove
- 1 tsp sesame oil
- 2 cooked eggs, halved, optional
- 2 spring onions; nori sheets
- Warm sesame oil in a saucepan. Add mushrooms, ginger and garlic and cook for 4 minutes. Add stock and simmer for 8 minutes.
- Cook noodles separately according to their packet and divide between bowls. Take the broth off the heat; loosen the miso with a little hot broth, then stir it into the pot.
- Pour over noodles. Top with spring onion, nori and optional eggs cooked to your preference. This is one simple bowl among many regional ramen styles.
Hanoi · Phở
Phở-inspired beef noodle soup
35 minutes with prepared stock · 2 servings
- 180 g flat rice noodles
- 800 ml beef stock
- 200 g thinly sliced beef
- ½ onion and 3 cm ginger, halved
- 1 star anise; a small cinnamon piece
- 1 tbsp fish sauce, adjusted to taste
- Spring onion and fresh herbs
- Lime wedges; bean sprouts, optional
- Brown the onion and ginger cut-side down in a dry pan. Add stock, star anise and cinnamon; simmer for 20 minutes, then strain. Season with fish sauce.
- Cook rice noodles according to their packet and divide between bowls. Return broth to a simmer, add the beef and cook it through before serving.
- Pour broth and cooked beef over the noodles. Add spring onion, herbs and lime. If using bean sprouts, blanch them first. This shortcut example uses prepared stock; long-simmered broths are central to many phở traditions.
Lafayette, Louisiana · Chef Lucie · Cajun gumbo
Chicken & smoked-sausage gumbo
1 hour 40 minutes · 4 servings
- 60 ml neutral oil; 60 g all-purpose flour
- 1 onion, 1 green bell pepper and 2 celery stalks, diced
- 3 garlic cloves, minced
- 600 g boneless chicken thighs, cut into large pieces
- 200 g fully cooked smoked andouille sausage, sliced
- 1.2 litres chicken stock; 2 bay leaves
- 1 tsp dried thyme; ½ tsp cayenne, or to taste
- Salt and black pepper; cooked rice and sliced scallions to serve
- Heat oil in a heavy pot over medium-low heat. Stir in flour and cook, stirring constantly, until dark brown, about 25–35 minutes. If it burns, start the roux again. Carefully stir in onion, bell pepper and celery; cook for 5 minutes, then add garlic for 1 minute.
- Slowly stir in stock until smooth. Add chicken, sausage, bay, thyme and cayenne. Bring to a simmer, cover partly and cook for 45–55 minutes, stirring occasionally, until tender. Check the chicken reaches 74°C / 165°F in its thickest part.
- Remove bay leaves and season to taste. Spoon over cooked rice and scatter scallions on top. This home-kitchen example celebrates Cajun chicken-and-sausage gumbo.
Imagined chef · original simplified recipe example, not a tested competition entry.
Safe cooking temperaturesSan Diego, California · Chef Mateo · Tacos al pastor
Skillet tacos al pastor
45 minutes, plus 2 hours marinating · 4 servings
- 600 g boneless pork shoulder, thinly sliced
- 2 tbsp achiote paste; 1 tsp dried oregano
- 60 ml orange juice; 2 tbsp white vinegar
- 2 garlic cloves, crushed; salt to taste
- 1 tbsp neutral oil
- 200 g pineapple, cut into small pieces
- 12 small corn tortillas
- ½ white onion, finely diced; a handful of cilantro
- Lime wedges to serve
- Mix achiote, oregano, orange juice, vinegar and garlic. Coat the pork, cover and marinate in the refrigerator for 2 hours. Keep the raw pork and marinade separate from the toppings.
- Heat oil in a wide skillet. Cook drained pork in small batches until browned and cooked through, checking for at least 63°C / 145°F, then rest for 3 minutes before chopping. Discard used marinade. Sear pineapple in the pan until golden.
- Warm tortillas and fill with pork, pineapple, onion and cilantro. Serve with lime. This skillet adaptation brings the flavors of Mexico’s spit-roasted al pastor to a home stove.
Imagined chef · original simplified recipe example, not a tested competition entry.
Safe cooking temperaturesMemphis, Tennessee · Chef Ellis · Memphis-style BBQ ribs
Slow-roasted BBQ ribs
3½–4 hours · 4 servings
- 1.5 kg pork ribs
- 1 tbsp paprika; 1 tbsp brown sugar
- 1 tsp each garlic powder, onion powder and black pepper
- 1 tsp salt; ½ tsp cayenne, optional
- 1 tbsp yellow mustard
- 100 ml apple juice
- 120 ml barbecue sauce
- Coleslaw to serve
- Heat the oven to 150°C / 300°F. Mix paprika, sugar, garlic and onion powders, pepper, salt and optional cayenne. Pat ribs dry, spread with mustard and coat with the rub.
- Place in a roasting pan, add apple juice around the ribs and cover tightly with foil. Roast for about 3–3½ hours, until very tender. Check with a thermometer away from bone: pork must reach at least 63°C / 145°F; tender ribs generally cook well beyond that minimum.
- Uncover and brush lightly with sauce if desired. Raise oven to 220°C / 425°F for 8–12 minutes, watching so the sugar does not burn. Rest at least 3 minutes, slice and serve with slaw and sauce. This is an oven adaptation, not a claim of pit-smoked ribs.
Imagined chef · original simplified recipe example, not a tested competition entry.
Safe cooking temperaturesMinneapolis, Minnesota · Chef Jordan · North Star cheeseburger
Griddle cheeseburgers
25 minutes · 4 servings
- 600 g ground beef
- 4 burger buns, split
- 4 slices cheddar
- 1 tbsp neutral oil
- 1 tomato, sliced; 4 lettuce leaves
- Pickle slices; ½ onion, thinly sliced
- Salt and black pepper
- Mustard and ketchup to serve
- Form beef into four patties slightly wider than the buns. Season both sides with salt and pepper. Prepare the toppings on a clean board separate from raw beef.
- Heat oil in a skillet or griddle over medium-high heat. Cook patties about 4–5 minutes per side, adjusting for thickness. Use a thermometer to confirm 71°C / 160°F in the center. Add cheddar near the end and let it melt.
- Toast the buns cut-side down in a clean pan. Layer lettuce, tomato, burger, pickles and onion. Add mustard and ketchup and serve immediately.
Imagined chef · original simplified recipe example, not a tested competition entry.
Safe cooking temperaturesLos Angeles, California · Chef Emi · Mushroom miso ramen
Mushroom miso ramen
35 minutes · 4 servings
- 360 g ramen noodles
- 1.5 litres vegetable stock
- 300 g mixed mushrooms, sliced
- 4 tbsp white miso, adjusted to taste
- 2 garlic cloves, grated; 2 tsp grated ginger
- 1 tbsp neutral oil; 2 tsp toasted sesame oil
- 4 scallions, thinly sliced
- 2 nori sheets, cut into strips
- Brown mushrooms in neutral oil in a wide pot for 6–8 minutes. Add garlic and ginger for 1 minute. Add stock and simmer gently for 12 minutes.
- Cook noodles separately according to the packet, then drain. Remove broth from the heat. Whisk miso with a ladle of broth, then stir it back into the pot with sesame oil.
- Arrange noodles neatly in four warm bowls. Ladle in broth and mushrooms. Finish with scallions and nori. This imagined Los Angeles counter serves its own vegetable-based interpretation.
Imagined chef · original simplified recipe example, not a tested competition entry.
Safe cooking temperaturesLos Angeles, California · Chef Daniel · Miso-glazed eggplant
Miso-glazed eggplant with sesame rice
40 minutes · 4 servings
- 2 medium eggplants, halved lengthwise
- 2 tbsp neutral oil
- 2 tbsp white miso; 1 tbsp maple syrup
- 1 tbsp rice vinegar; 2 tbsp water
- 250 g short-grain rice
- 1 tbsp toasted sesame seeds
- 2 scallions, finely sliced
- A handful of tender herbs; salt to taste
- Heat oven to 220°C / 425°F. Score the eggplant flesh without cutting through the skin. Brush with oil and roast cut-side down on a lined tray for 20–25 minutes, until tender.
- Cook rice according to the packet. Stir miso, maple syrup, vinegar and water together. Turn eggplant cut-side up, brush with glaze and roast for 5–8 minutes more, watching closely.
- Serve a half-eggplant per person with rice. Finish with sesame, scallions and herbs. Inspired by Japanese miso-glazed eggplant, this is an imagined seasonal Los Angeles menu.
Imagined chef · original simplified recipe example, not a tested competition entry.
Safe cooking temperaturesNew York City, New York · Chef Ren · Shoyu ramen
Mushroom & bok choy shoyu ramen
40 minutes · 4 servings
- 360 g ramen noodles
- 1.5 litres low-salt vegetable stock
- 200 g shiitake mushrooms, sliced
- 2 small bok choy, quartered
- 2 tbsp soy sauce, plus more to taste
- 3 cm ginger, sliced; 2 garlic cloves, crushed
- 1 tbsp neutral oil; 1 tsp toasted sesame oil
- 4 scallions; 2 nori sheets, cut into strips
- Warm neutral oil in a pot. Cook mushrooms for 5 minutes, then add ginger and garlic for 1 minute. Add stock and simmer for 15 minutes. Remove the ginger slices.
- Add bok choy to the broth and simmer for 3–4 minutes, until tender. Season with soy sauce and sesame oil. Cook ramen separately according to the packet and drain.
- Divide noodles among warm bowls and add the broth. Arrange mushrooms and bok choy over the noodles; finish with scallions and nori. An imagined New York chef’s vegetable-based shoyu bowl.
Imagined chef · original simplified recipe example, not a tested competition entry.
Safe cooking temperaturesNew York City, New York · Chef Simone · Seared scallops
Seared scallops with pea purée
30 minutes · 4 servings
- 12 large sea scallops, side muscles removed
- 400 g frozen peas
- 80–120 ml hot vegetable stock
- 2 tbsp neutral oil
- 30 g butter, divided
- 1 lemon, zest and juice
- A handful of mint or tender herbs
- Salt and black pepper
- Simmer peas in water for 3–4 minutes, drain and blend with 15 g butter, hot stock and a little lemon juice until smooth. Season and keep warm.
- Pat scallops thoroughly dry and season. Heat oil in a skillet over medium-high heat. Sear in an uncrowded layer for about 2–3 minutes per side, adjusting for size, until the flesh is pearly white and opaque throughout. Add remaining butter near the end.
- Spoon pea purée onto warm plates. Place three scallops on each, then finish with lemon zest, herbs and a little pan butter. This is an original demo plate for an imagined New York tasting kitchen.
Imagined chef · original simplified recipe example, not a tested competition entry.
Safe cooking temperaturesMadrid, Spain · Tortilla de patatas
50 minutes · 4 servings
- 600 g potatoes, peeled and thinly sliced
- 1 onion, thinly sliced
- 6 eggs
- 100 ml olive oil
- ¾ tsp salt, adjusted to taste
- Tomato salad and bread to serve
- Warm the oil in a 24 cm nonstick skillet over medium-low heat. Add potatoes and onion; cook gently for 20–25 minutes, turning carefully, until soft. Drain through a sieve over a heatproof bowl, reserving the oil.
- Beat eggs with salt and fold in the warm potatoes. Return 1 tbsp reserved oil to the skillet. Pour in the mixture and cook gently for 5–7 minutes, loosening the edges.
- Cover with a plate wider than the pan, carefully invert and slide back in. Cook the second side until set and the center reaches 71°C / 160°F. Rest briefly and cut into wedges. This home version includes onion.
Original simplified recipe example, not a tested competition entry.
Lisbon, Portugal · Caldo verde
45 minutes · 4 servings
- 500 g potatoes, peeled and diced
- 1 onion, diced; 2 garlic cloves, chopped
- 2 tbsp olive oil
- 1.2 litres water or low-salt stock
- 200 g collard greens, stems removed, sliced very finely
- 100 g fully cooked chouriço, sliced
- Salt and black pepper
- Bread to serve
- Soften onion in olive oil for 6 minutes, then add garlic for 1 minute. Stir in potatoes and water or stock. Bring to a simmer and cook for 20 minutes, until the potatoes break apart easily.
- Blend the soup carefully until smooth. Return to a gentle simmer and stir in the finely shredded greens. Cook for 8–10 minutes, until tender; add water if the soup is too thick.
- Warm the fully cooked chouriço slices in the soup, following their packet instructions. Season and ladle into bowls with bread alongside. This Lisbon kitchen celebrates a soup with roots in northern Portugal.
Original simplified recipe example, not a tested competition entry.
Thessaloniki, Greece · Spanakopita
1 hour 10 minutes · 4 servings
- 500 g frozen spinach, thawed and squeezed very dry
- 200 g feta, crumbled
- 4 scallions, sliced
- 2 eggs
- 20 g fresh dill, chopped
- 250 g filo pastry, thawed
- 60 ml olive oil
- Black pepper; salt if needed
- Heat oven to 180°C / 350°F. Mix dry spinach with feta, scallions, eggs, dill and pepper. Taste the feta before deciding whether the filling needs extra salt; do not taste the raw egg mixture.
- Brush a 20 × 25 cm baking dish with oil. Layer half the filo, brushing lightly between sheets. Spread the filling evenly; add the remaining filo with oil between layers. Tuck in the edges and score the top into squares.
- Bake for 40–45 minutes, until golden and the filling reaches 71°C / 160°F. Rest for 10 minutes before cutting. This simple spinach-and-feta version uses ready-made filo.
Original simplified recipe example, not a tested competition entry.
Stuttgart, Germany · Käsespätzle
35 minutes · 4 servings
- 600 g fresh refrigerated spätzle
- 200 g Emmental or mountain cheese, grated
- 2 onions, thinly sliced
- 30 g butter
- 1 tbsp neutral oil
- 2 tbsp chopped chives
- Salt and black pepper
- Heat oil and half the butter in a wide skillet. Add onions and a pinch of salt; cook over medium-low heat for 20–25 minutes, stirring, until deeply golden. Lift out half for the topping.
- Cook the fresh spätzle according to their packet directions. Drain, reserving a little cooking water. Add the noodles to the skillet with the remaining butter and toss until hot.
- Fold in cheese a handful at a time over low heat, loosening with a splash of cooking water. Season with pepper and finish with reserved onions and chives. This shortcut uses prepared Swabian-style egg noodles.
Original simplified recipe example, not a tested competition entry.
Kraków, Poland · Potato & cheese pierogi
1 hour 15 minutes · 4 servings
- 300 g all-purpose flour, plus extra for dusting
- 160–180 ml warm water
- 1 tbsp neutral oil; ½ tsp salt
- 400 g potatoes, peeled and diced
- 150 g twaróg or well-drained farmer cheese
- 1 large onion, diced
- 30 g butter
- Salt and black pepper
- Mix flour, salt, oil and enough warm water for a soft dough. Knead for 5 minutes, cover and rest for 20 minutes. Meanwhile boil potatoes until tender, drain and mash. Soften the onion in butter; mix half with potatoes and cheese. Season and let cool.
- Roll dough thinly on a floured surface and cut 8 cm circles. Place a teaspoon of filling in each, fold into half-moons and pinch firmly to seal. Keep the remaining dough covered while working.
- Boil dumplings in batches in gently bubbling salted water for about 3 minutes after they float, until the dough is cooked. Lift out with a slotted spoon and serve with the remaining buttery onions.
Original simplified recipe example, not a tested competition entry.
Stockholm, Sweden · Swedish meatballs
45 minutes · 4 servings
- 500 g mixed ground beef and pork
- 50 g breadcrumbs; 100 ml milk
- 1 egg; 1 small onion, finely grated
- ¼ tsp ground allspice; salt and pepper
- 30 g butter; 1 tbsp flour
- 300 ml beef stock; 100 ml cream
- 1 tsp soy sauce
- Prepared mashed potatoes and lingonberry jam to serve
- Soak crumbs in milk for 5 minutes. Mix with meat, egg, onion, allspice, salt and pepper. Roll into small even balls, using clean hands and keeping raw meat away from serving dishes.
- Brown the meatballs in half the butter in batches. Add 100 ml stock, cover and simmer until every meatball is cooked through, checking the largest reaches 71°C / 160°F. Transfer to a warm dish.
- Melt the remaining butter in the pan, stir in flour and cook for 1 minute. Whisk in the remaining stock, cream and soy sauce. Simmer until smooth and lightly thickened. Return meatballs and serve with mash and lingonberries.
Original simplified recipe example, not a tested competition entry.
Seoul, South Korea · Vegetable bibimbap
40 minutes · 4 servings
- 300 g short-grain rice
- 2 carrots and 1 zucchini, cut into matchsticks
- 200 g spinach
- 200 g mushrooms, sliced
- 4 eggs
- 2 tbsp neutral oil; 2 tsp toasted sesame oil
- 2 tbsp gochujang; 1 tbsp soy sauce
- 1 tbsp rice vinegar; 1 tsp sugar
- Sesame seeds and salt
- Cook rice according to the packet. Stir gochujang, soy sauce, vinegar and sugar together for a table sauce. Blanch spinach until tender, drain thoroughly and season with sesame oil and a little salt.
- Sauté carrots, zucchini and mushrooms separately in a little neutral oil until tender, keeping their colors distinct. Fry the eggs until whites and yolks are firm.
- Divide hot rice into bowls. Arrange the vegetables in separate piles and top with an egg and sesame seeds. Serve the sauce alongside and mix before eating. This is a vegetable-focused home interpretation.
Original simplified recipe example, not a tested competition entry.
Bangkok, Thailand · Tofu pad thai
35 minutes · 4 servings
- 250 g dried flat rice noodles
- 300 g firm tofu, drained and cubed
- 2 eggs
- 3 tbsp tamarind cooking paste, diluted to taste
- 2 tbsp fish sauce or vegetarian alternative; 2 tbsp palm sugar
- 2 tbsp neutral oil; 2 garlic cloves, minced
- 150 g bean sprouts; 4 scallions, cut into lengths
- 40 g roasted peanuts, crushed
- Lime wedges and chilli flakes to serve
- Soak or prepare noodles according to the packet, leaving them just flexible. Mix tamarind, fish sauce and sugar. Pat tofu dry. Have all vegetables and toppings ready before heating the wok.
- Work in two batches. Heat half the oil, brown half the tofu and add half the garlic. Push aside, scramble one egg until firm, then add half the noodles and sauce. Toss with a splash of water until the noodles are tender.
- Add half the sprouts and scallions and cook thoroughly until the sprouts are steaming hot. Repeat with the remaining ingredients. Finish with peanuts, lime and chilli. This simplified version omits dried shrimp and preserved radish.
Original simplified recipe example, not a tested competition entry.
Jakarta, Indonesia · Gado-gado
40 minutes · 4 servings
- 300 g potatoes, cut into chunks
- 200 g green beans; 200 g cabbage, sliced
- 250 g firm tofu, cubed
- 4 hard-boiled eggs, peeled
- 120 g smooth peanut butter
- 1 tbsp tamarind paste; 1 tbsp kecap manis
- 1 garlic clove, grated; chilli to taste
- 1 tbsp neutral oil; 150–200 ml hot water
- Lime and salt to taste
- Boil potatoes until tender. Steam beans and cabbage until cooked but still bright. Hard-boiled eggs should have firm whites and yolks. Keep the cooked vegetables warm.
- Pan-fry tofu in oil until golden. In a small saucepan, whisk peanut butter, tamarind, kecap manis, garlic and chilli with enough water for a pourable dressing. Simmer for 3 minutes, stirring; add lime and salt to taste.
- Arrange vegetables, tofu and halved eggs on plates. Spoon the warm peanut sauce over them and serve. This accessible home version uses peanut butter and potatoes rather than making ketupat rice cakes.
Original simplified recipe example, not a tested competition entry.
Manila, Philippines · Chicken adobo
55 minutes · 4 servings
- 800 g boneless chicken thighs
- 80 ml cane vinegar or white vinegar
- 60 ml soy sauce
- 8 garlic cloves, crushed
- 3 bay leaves; 1 tsp black peppercorns
- 150 ml water
- 1 tbsp neutral oil
- Cooked rice to serve
- Heat oil in a heavy pan and brown the chicken on both sides in batches. Keep raw chicken and its utensils separate from the cooked rice and serving dishes.
- Add vinegar, soy sauce, garlic, bay leaves, peppercorns and water. Bring to a boil, then reduce to a gentle simmer. Cover partly and cook for 25–30 minutes, turning occasionally, until the chicken reaches 74°C / 165°F.
- Remove the lid and simmer a little longer to reduce the sauce, watching the saltiness. Remove bay leaves and spoon the chicken and sauce over rice. Filipino households make many versions; this is a simple soy-and-vinegar example.
Original simplified recipe example, not a tested competition entry.
Addis Ababa, Ethiopia · Shiro with injera
35 minutes · 4 servings
- 120 g unseasoned shiro flour or finely ground roasted chickpea flour
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp neutral oil
- 1 tbsp tomato paste
- 1–2 tsp berbere, adjusted to taste
- 600–750 ml hot water; salt
- Prepared injera to serve
- Soften onion in oil over medium-low heat for 10 minutes. Add garlic, tomato paste and berbere and stir for 1–2 minutes, taking care not to scorch the spices.
- Add 600 ml hot water and bring to a gentle simmer. Gradually whisk in the shiro flour so it stays smooth. Cook over low heat for 15–20 minutes, stirring often; add more water as needed for a thick, spoonable stew.
- Season to taste and serve warm with prepared injera. If using a seasoned shiro blend, reduce added spices and salt according to the packet. This is a simplified chickpea-based home example.
Original simplified recipe example, not a tested competition entry.
Accra, Ghana · Waakye
1 hour 20 minutes, plus overnight soaking · 4 servings
- 150 g dried black-eyed peas, soaked overnight in the refrigerator and drained
- 300 g long-grain rice, rinsed
- 4 food-grade dried waakye sorghum leaves, rinsed, optional
- About 1.2 litres water, plus extra as needed
- ½ tsp salt, adjusted to taste
- 4 hard-boiled eggs
- Prepared tomato-pepper sauce and sliced vegetables to serve
- Put soaked peas and sorghum leaves in a pot with 1 litre fresh water. Bring to a boil, then simmer for 35–50 minutes, until the peas are almost tender. Add hot water as needed to keep them covered.
- Remove leaves. Add rice and salt; adjust liquid to about 2 cm above the rice. Bring to a simmer, cover and cook on low for 18–22 minutes, until the rice and peas are tender and water is absorbed. Add a little hot water if needed.
- Rest covered off the heat for 10 minutes, then fluff. Serve with firm hard-boiled eggs, vegetables and prepared pepper sauce. Sorghum leaves give waakye its characteristic color; without them this remains a simplified rice-and-peas adaptation.
Original simplified recipe example, not a tested competition entry.
Cape Town, South Africa · Bobotie
1 hour 10 minutes · 4 servings
- 500 g ground beef
- 1 onion, diced; 2 garlic cloves, minced
- 1 tbsp oil; 2 tsp mild curry powder
- 1 thick slice bread; 250 ml milk, divided
- 2 tbsp fruit chutney; 30 g raisins
- 2 eggs; 3 bay leaves
- Salt and black pepper
- Prepared yellow rice to serve
- Heat oven to 180°C / 350°F. Soak bread in 100 ml milk and mash. Soften onion in oil, add garlic and curry powder briefly, then brown the beef thoroughly. Mix in bread, chutney and raisins; season.
- Spread the mince in a small baking dish. Beat eggs with the remaining 150 ml milk and pour over the top. Lay bay leaves on the custard.
- Bake for about 30–35 minutes until the topping is set and the center reaches 74°C / 165°F. Rest briefly and remove bay leaves. Serve with yellow rice. This home example draws on Cape Malay cooking traditions.
Original simplified recipe example, not a tested competition entry.
Beirut, Lebanon · Chickpea falafel
45 minutes, plus overnight soaking · 4 servings
- 250 g dried chickpeas, soaked overnight in the refrigerator and drained; do not use canned
- 1 small onion, roughly chopped
- 3 garlic cloves
- 30 g parsley; 20 g cilantro
- 1 tsp cumin; ½ tsp ground coriander
- ½ tsp baking powder; ¾ tsp salt
- Neutral oil for frying
- Pita, prepared tahini sauce, tomato and herbs to serve
- Drain soaked chickpeas very well. Pulse with onion, garlic, herbs, cumin, coriander and salt in a food processor until finely ground but not a paste. Refrigerate for 20 minutes, then mix in baking powder.
- Form small compact patties about 1.5 cm thick. Heat 4 cm of oil in a deep heavy saucepan to 175°C / 350°F, keeping the pan less than half full. Test one patty before frying the rest in uncrowded batches.
- Fry for about 4–5 minutes, turning, until deeply golden and cooked through inside. Drain on a rack and serve in pita with tahini and vegetables. Falafel is shared across the region; this Beirut kitchen makes a chickpea-and-herb version.
Original simplified recipe example, not a tested competition entry.
Buenos Aires, Argentina · Beef empanadas
1 hour · 4 servings
- 12 ready-made baking empanada discs, thawed
- 400 g ground beef
- 1 large onion and ½ red pepper, finely diced
- 1 tbsp neutral oil
- 1 tsp paprika; ½ tsp cumin
- 2 hard-boiled eggs, chopped
- 40 g green olives, chopped
- 1 beaten egg for brushing
- Salt and black pepper
- Warm oil in a skillet. Soften onion and pepper for 8 minutes. Add beef, paprika and cumin; cook until the meat reaches 71°C / 160°F. Season and spread in a shallow dish to cool promptly.
- Heat oven to 200°C / 400°F. Mix chopped firm hard-boiled eggs and olives into the cooled filling. Divide among pastry discs, leaving the edges clear. Moisten the edges, fold and crimp securely.
- Place on a lined baking tray and brush with beaten egg. Bake for 20–25 minutes, or as the pastry packet directs, until golden and the filling reaches 74°C / 165°F. Let cool slightly before serving.
Original simplified recipe example, not a tested competition entry.
