Lasagne
Layered Pan-Fried Flatbread
This homestyle flatbread has distinct layers, a crisp outside and a soft inside, with the toasty aroma of the oil-flour paste. It's a common staple on northern Chinese tables. It mainly provides carbohydrates and energy and goes well with other dishes. It takes a bit of technique, especially rolling in the paste and rolling out the dough, but following the steps isn't hard, and beginners can master it. From mixing the dough to the finished flatbread takes about 1 hour.
Kishimen (Nagoya Flat Noodles)
Kishimen is thinner and flatter than udon, so a boldly seasoned broth suits it. Katsuobushi-and-kombu dashi with soy sauce alone is plenty tasty at home.
Quick gazpacho
Simple heart of palm & tomato salad
Chilli prawn linguine
Muraba-E-Kadu (Pumpkin Jam)
Mango chow
Fresh sardines
Classic Potato Salad
Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce)
Smoky tomato pepper salsa
Norwegian Potato Lefse
Henan Steamed Noodles
Henan steamed noodles are a home-style snack from Henan: the noodles are steamed, then stir-fried, then steamed again, ending up glossy, flavorful, chewy and smooth. Pork belly and garlic scapes provide plenty of protein and dietary fiber, making for a balanced staple meal. There are a few more steps, but beginners will succeed by following them in order. It takes about 40 minutes from prep to plate.
Japanese-Style Beef Bowl (Gyudon)
A classic Japanese home-style rice bowl, with sliced beef and white onion simmered in a savory-sweet sauce until flavorful. The meat is tender, the onion is sweet, and the sauce is rich. Beef provides high-quality protein and heme iron, while onion is rich in dietary fiber and various antioxidants. It's not too complicated to make; beginners can easily follow the steps, and the stir-frying and simmering process takes about 30 minutes.
Pork Shumai
This is a refined Jiangnan-style dim sum: wrappers thin as paper, filling plump and juicy. Biting in, the pork, fresh bamboo shoots and the broth from the melted aspic come together, savory with a hint of sweetness, tender and springy. Pork and shrimp provide quality protein, bamboo shoots and shiitake add fiber and minerals, and the low-fat version further cuts saturated fat. Wrapping takes a little patience, but the steps are clear and beginners can master it with practice; from mixing the filling to serving takes about an hour.
Takenoko Gohan (Bamboo Shoot Rice)
For fresh bamboo shoots, trim the tip on a slant, score lengthwise, and boil 50–60 minutes in plenty of water with a handful of rice bran and one red chili under a drop-lid. When a skewer slides easily into the base, turn off the heat, cool in the liquid, then peel.
Kawara Soba (Tile Soba Noodles)
The contrast of a crisp bottom and soft top is the joy of kawara soba. Resist touching while the crust forms.
Akashiyaki (Tamagoyaki Octopus Balls)
Jin-ko (ukiko) is wheat starch; it stays soft when heated and gives Akashiyaki its signature fluffy, melt-in-the-mouth texture. Find it at baking-supply shops or online. Potato starch works in a pinch but yields a slightly chewier result.
Ehomaki (Lucky-Direction Futomaki Sushi Roll)
On Setsubun, face that year’s eho (lucky direction), and eat one whole roll in silence without cutting—wishes are said to come true. For everyday serving, cut into 1.5–2 cm pieces.
Sauce Yakisoba
Pre-searing the noodles browns the surface so they stay fragrant and don't turn watery when sauced.
Spaghetti Napolitan (Japanese Ketchup Spaghetti)
For the soft, chewy texture of a Japanese coffee shop, cook the noodles a little longer, coat them in oil and let them rest before stir-frying. Some shops use noodles boiled the day before and refrigerated.
Hokkaido Ramen Recipe: Soy Sauce Ramen Topped with Stir-Fried Vegetables
Putting lard in the bowl first creates a thin layer of fat on the surface of the soup that keeps it hot to the last sip, a trick born in Japan's cold north.
Hoto (Yamanashi Flat Noodles in Miso with Pumpkin)
Because there is no salt in the noodles, they can go straight into the pot without pre-boiling. The dusting flour dissolves and naturally thickens the broth, which is what makes hoto hoto.
Okinawa Soba (Pork and Bonito Noodle Soup)
The pork cooking liquid is the foundation of the Okinawa soba soup. Remove too much fat and the soup loses richness, so leave some behind.
Nagasaki Champon (Seafood and Pork Noodle Soup)
The hallmark of champon is that the noodles are not boiled separately but simmered in one pot with the toppings and soup, so they soak up all the flavour of the broth.
Okonomiyaki (Osaka-Style Pork and Cabbage Pancake)
Don't press down with the spatula while cooking. It squeezes out the air inside and the pancake loses its fluffiness.
Takoyaki (Osaka-Style Octopus Balls)
A very thin batter is the Osaka way: it gives a crisp outside and a soft, almost molten centre.
Monjayaki (Tokyo Runny Savoury Griddle Pancake)
The trick is to stir-fry the solids well at the start to drive off moisture so the bank doesn't burst.
Oyakodon (Japanese Chicken and Egg Rice Bowl)
Adding the egg in two goes gives you both firm and silky parts, for a contrast in texture.
Onigiri (Salmon, Umeboshi and Okaka Rice Balls)
For the salt on your hands, a pinch on your fingertips (about 0.5 g) is a good guide. Use a little more for mild salmon and less for umeboshi.
Kake Udon (Udon in Hot Dashi Broth)
Use light soy sauce for the clear Kansai-style broth. For Kanto style, use 2 tbsp dark soy sauce and 1 tsp sugar for a darker, slightly sweeter broth.
Miso Nikomi Udon (Nagoya-Style Udon Simmered in Red Miso)
A single-serving clay pot holds the heat well, so it stays hot to the last bite, and you can enjoy how the noodle texture changes as you eat.
Tai-meshi (Ehime Sea Bream Rice)
Cooking the fish whole, head and tail on, and flaking it after bringing the pot to the table makes a celebration feel truly festive.
Pierogi (Polish Dumplings)
Grilled Mac and Cheese Sandwich
Fettucine alfredo
Broccoli & Stilton soup
Challah
Venetian Duck Ragu
Feteer Meshaltet
Pilchard puttanesca
Mango Tropical Salsa
Mini butter buns
Creamy Tomato Soup
Mustard champ
