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Recipes

1504 records with their sources, across 11 categories.

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Recipes

691 recipes

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Photograph of Salsa borracha.

Salsa borracha

A chile sauce of dried pasilla peppers whose liquid is an alcoholic drink, pulque in the old form and beer where pulque is not available. It is served with barbacoa in Mexico City and the central states.

Mexico City and central Mexico · Traditional method
Condiments
Spiced freezer pumpkin butter in its finished form.

Spiced freezer pumpkin butter

Spiced freezer pumpkin butter: Freeze for winter; small fresh portion refrigerated up to 48 hours.

United States · Modern method
· Vegetables
Spanish cabello de ángel: a preserve for a particular squash in its finished form.

Cabello de ángel (figleaf-squash freezer preserve)

Fine strands of Cucurbita ficifolia cooked in an equal weight of sugar, then portioned for refrigerator or freezer storage. Ordinary orange pumpkin does not give the same fibres.

Spain · Modern method
· Vegetables
South African pumpkin atchar in its finished form.

South African pumpkin atchar

South African pumpkin atchar: Freeze for winter; refrigerated 48-hour limit includes overnight marination.

South Africa · Modern method
· Vegetables
Ball sweet pumpkin pickles in its finished form.
High risk

Ball sweet pumpkin pickles

Ball sweet pumpkin pickles: Cupboard: exact published Ball formulation and water-bath process.

North America · Modern method
· Vegetables
Doce de abóbora with walnuts on a warm ivory background.

Doce de abóbora with walnuts

Portuguese pumpkin jam cooked with cinnamon and optional walnuts. A sweet spread to refrigerate or freeze, rather than a home-canned preserve.

Portugal · Modern method
· Vegetables
Calabaza en tacha on a warm ivory background.

Calabaza en tacha

Rind-on pumpkin simmered with piloncillo, orange and cinnamon until glazed. This Mexican sweet keeps refrigerated for up to one week.

Mexico · Modern method
· Vegetables
Spiced pumpkin leather on a warm ivory background.

Spiced pumpkin leather

Cooked pumpkin blended with honey, cinnamon, nutmeg and cloves, spread thinly and dried into a rollable sheet.

Modern method
· Vegetables
Sweet-sour pumpkin refrigerator pickle on a warm ivory background.

Sweet-sour pumpkin refrigerator pickle

Pumpkin simmered with 5% vinegar, sugar, cinnamon, cardamom and cloves, then chilled. A sweet-sour pickle for the refrigerator.

Modern method
· Vegetables
Pumpkin and apple chutney on a warm ivory background.

Pumpkin and apple chutney

Pumpkin chunks and tart apples cooked with ginger, whole spices and cider vinegar. This version is for refrigeration or freezing, not cupboard storage.

United Kingdom · Modern method
· Vegetables
Spiced pumpkin butter on a warm ivory background.

Spiced pumpkin butter

A smooth pumpkin spread cooked with apple juice, lemon and warm spices. Keep it refrigerated for up to seven days, or freeze for longer storage.

Modern method
· Vegetables
Pressure-canned pumpkin cubes on a warm ivory background.
Elevated risk

Pressure-canned pumpkin cubes

Plain pumpkin cubes hot-packed in water and pressure-canned for later cooking. The pieces stay intact during canning; mash them only after opening.

United States · Modern method
· Vegetables
Dried pumpkin seeds on a warm ivory background.

Dried pumpkin seeds

Washed pumpkin seeds dried gently for storage, with an optional roasting step before eating. Refrigerate or freeze the cooled seeds.

Modern method
· Vegetables
Dried pumpkin strips on a warm ivory background.

Dried pumpkin pieces and powder

Steam-blanched pumpkin dried until brittle, kept as pieces or ground into powder, with pumpkin-specific packaging and quality guidance.

Modern method
· Vegetables
Frozen pumpkin purée on a warm ivory background.

Frozen pumpkin purée

Cooked pumpkin mashed, cooled and frozen in portions: a plain base for pies, soups and baking without canning a dense purée.

Modern method
· Vegetables
Creamy fish and onion soup with trout, carrots, chervil and cress.

Fish and onion soup (modern reconstruction)

Trout or salmon poached at the end of a simmered broth of onion and root vegetables, a present-day reconstruction of coastal cooking built on excavated fish bones and a boiling pot.

Ribe · Modern adaptation
· Fish and seafood
Modern lamb, pearl barley, turnip and cabbage pottage reconstruction served in a stoneware bowl.

Lamb, barley and cabbage pottage (modern reconstruction)

Lamb shoulder simmered with pearl barley, turnip and leafy cabbage in one pot, a present-day reconstruction built from the animals, grains and vegetables of northern European farming.

Denmark · Modern method
· Meat
An iron pot of nettle soup with root vegetables and bacon beside fresh nettle tops.
Elevated risk

Spring nettle pottage (modern reconstruction)

Young stinging nettle shoots cooked with bacon, onion, garlic and three roots into a thick spring soup, from a Danish Viking museum's recipe, with a meat-broth variation and ember-baked turnips.

Ribe · Modern adaptation
· Vegetables
Creamy tartar-style mayonnaise with finely chopped pickled cucumber, capers and unspecified herbs, shown with fried white fish as a serving suggestion.

Tartar-style mayonnaise

Drained pickled cucumber, capers and unspecified herbs turn finished mayonnaise into a fresh fish and seafood accompaniment; these archived amounts are untested starting points.


· Condiments
Original editorial image of coarse, oily shacha sauce with sesame and fine dried-seafood and aromatic flecks in a small bowl.

Shacha sauce

Shacha is a savoury, granular Fujian, Teochew and Taiwanese condiment of oil, garlic, shallot and dried seafood, often sold as Chinese barbecue sauce.

Southeast Asia
· Condiments
Photograph of Wet jerk seasoning.

Wet jerk seasoning

A Jamaican wet jerk paste of ground allspice, Scotch bonnet pepper, thyme, scallion, garlic, ginger and nutmeg, loosened with soy sauce, oil, vinegar and lime, used to marinate meat, fish or tofu before cooking.

Jamaica
· Condiments
Golden multigrain thalipeeth with sesame, onion and coriander, served on a plain plate.

Thalipeeth

A Maharashtrian multigrain flatbread, patted by hand and cooked on a hot griddle. This home version mixes five flours with onion, sesame and spices.

Maharashtra · Modern adaptation
· Grains and starches
A bowl of glossy soy-mirin tare with a clean basting brush and optional fresh ginger.

Soy-mirin tare for glazing

A modern tare-style glaze of koikuchi soy sauce, mirin, water, sugar and optional ginger, gently reduced and brushed onto food near the end of cooking.

Japan
· Condiments
A small bowl of soy–black-vinegar dip with ginger sits beside two steamed dumplings.
Elevated risk

Soy–black-vinegar dumpling dip

An untested small-batch soy and Zhenjiang black-vinegar dip with ginger and sesame oil, adapted as a modern accompaniment for dumplings or cooked vegetables.

China · Modern method
· Condiments
Cape-style lamb sosaties: grilled lamb cubes on skewers with dried apricot and onion.

Sosaties

Cape skewers of marinated lamb or mutton threaded with onion, fat or dried fruit and grilled, their marinade balancing curry spice against vinegar or tamarind and something sweet.

South Africa · Traditional method
· Meat
Photograph of Sinamak.

Sinamak

Sinamak is a Philippine spiced vinegar: white, cane or coconut vinegar steeped with chilies, ginger, garlic, onion and peppercorns for days or weeks until it is ready to use as a condiment.

Iloilo
Condiments
Illustrative bowl of quick-cooked green-mango and mustard sauce inspired by kasundi; not a traditional fermented preparation or a photograph of a tested batch.

Quick cooked mango-and-mustard sauce inspired by kasundi

A short-cooked green-mango and mustard sauce with chilli, ginger and turmeric. It borrows a flavour direction associated with Bengali kasundi but is an untested, non-fermented fresh sauce, not traditional kasundi or a shelf-stable pickle.

Bengal
· Condiments
Illustrative serving of raw ginger-scallion oil: finely minced scallions and fresh ginger in neutral oil. Not a photograph of a particular historical batch.

Raw ginger-scallion oil

A raw Cantonese-style condiment of minced scallions, fresh ginger, vegetable oil and salt; it is mixed without heating and serves eight.

Cantonese cuisine · Traditional method
· Condiments
Photograph of Nepalese tomato-sesame timur achar for momo.

Nepalese tomato-sesame timur achar for momo

A roasted tomato dip thickened with toasted sesame and seasoned with dried chilli, cumin and timur. This measured version follows a contemporary published momo achar recipe; it is one documented formula, not a national standard.

Kathmandu Valley · Modern adaptation
· Condiments
Illustrative bowl of cooked green-mango chutney with raisins; not a specific canned batch.

Mango chutney

Hard green mango is cooked with vinegar, sugar, raisins, ginger, garlic and chilli in this tested US home-canning recipe.

India · Modern adaptation
· Condiments
Illustrative refrigerated preserve made from ordinary watermelon-rind cubes in light lemon-ginger syrup; inspired by, but distinct from, traditional makataan konfyt.

Refrigerated watermelon-rind preserve inspired by makataan

A measured, refrigerated prototype cooks ordinary watermelon’s white rind in lemon, ginger and sugar syrup. It is inspired by makataan konfyt but does not reproduce the traditional fruit or its lime-water treatment.

Modern adaptation
· Fruit
Smooth orange-red cooked Scotch bonnet pepper sauce in an open jar, with Scotch bonnet peppers, carrot, chocho, garlic, ginger, and allspice; illustrative and for refrigeration.

Jamaican Scotch Bonnet Pepper Sauce

This Jamaican recipe cooks Scotch bonnet peppers with carrot, cho cho, onion, garlic, ginger, allspice and vinegar, then blends and strains the mixture.

Jamaica
· Condiments
Cooked ginger-scallion oil with red chilli in a shallow celadon serving bowl.

Cooked ginger-scallion oil with chilli

A Cantonese condiment of ginger, garlic, scallion and fresh chilli fried slowly in oil and seasoned with soy sauce, sugar, wine and salt, served over roast meats and poached chicken.

Cantonese cuisine
· Condiments
A glossy dark red tomato-based sweet-and-sour dipping sauce in a shallow ceramic bowl.

Chinese-American sweet-and-sour sauce

A smooth, tomato-based sweet-and-sour sauce of sugar, vinegar, tomato paste and soy sauce, thickened with starch for dipping or coating; it is not the sauce on Hangzhou's sweet-and-sour ribs.

Hangzhou
· Condiments
finished chakalaka

Chakalaka

A spicy South African vegetable relish of onion, carrot, pepper, tomato, curry seasoning and beans, cooked briefly and served warm or cold beside pap and grilled meat.

South Africa · Traditional method
· Vegetables
A bowl of red kidney beans and pale cassava chunks beside a wooden milk vessel and a glass of soured milk.

Iburunge with ikivuguto

Iburunge is boiled cassava and kidney beans dressed with strong butter, the Rwandan farm meal Hirata recorded. This home plate uses butter oil and comes with a cold cup of ikivuguto.

Rwanda · Modern method
· Dairy
Toyomansi-style Filipino dip of soy sauce and calamansi with sliced chilli, shown with whole calamansi as ingredient context; no garlic or onion.

Toyomansi-style soy-calamansi dip

Toyomansi is a Filipino table dip of soy sauce and calamansi juice, served with grilled or fried foods; this version adds sliced chilli and optional sugar.

Philippines · Modern adaptation
· Condiments
Photograph of Zabaglione.

Zabaglione

A warm foam of egg yolks, sugar and sweet wine, whisked over gentle heat in a double boiler until light, served at once with fruit or biscuits.

Piedmont