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Pla Pao
Pla Pao is whole salt-crusted fish grilled over charcoal and served with a sharp herb-and-chilli sauce.
Asado Uruguayo
Asado Uruguayo is mixed cuts of beef and sausages cooked slowly over wood embers on a parrilla.
Belokranjska Pogača
Belokranjska Pogača is a Slovenian starter centred on belokranjska pogača.
Edamame with Sea Salt
Edamame with Sea Salt is a distinctive Japanese starter rooted in Japanese izakaya and seasonal soybean culture, celebrated for young soybeans and co…
Lechón Asado
Cuban lechón asado is pork marinated with garlic, oregano and sour orange, then roasted until succulent beneath crisp, deeply seasoned skin.
Churrasco de Picanha
Picanha grilled over charcoal with a salted crust and juicy rosy centre.
Asado Argentino
Argentina’s communal mixed grill of beef, sausages and offal cooked slowly over glowing embers.
Bife de Chorizo con Chimichurri
A thick, juicy strip steak grilled hard and served with sharp parsley-and-garlic chimichurri.
Entraña a la Parrilla
Thin skirt steak grilled quickly until charred outside and deeply beefy within.
Vacío a la Parrilla
Slow-grilled flank with a crisp fat cap, juicy centre and long, satisfying beef fibres.
Tira de Asado
Cross-cut beef short ribs grilled slowly so the meat browns around the bone and the fat turns crisp.
Cordero Patagónico al Asador
Patagonian lamb opened flat on an iron cross and cooked slowly beside a wood fire.
Chivito a la Llama
Young goat slow-cooked beside an open flame until smoky, crisp-edged and tender.
Pulpo a la Gallega
Pulpo a la Gallega is a distinctive Spanish recipe known for tender octopus with olive oil, coarse salt and paprika on sliced potatoes.
Pot-au-Feu
Pot-au-Feu is a distinctive French recipe known for beef and vegetables slowly simmered into both broth and meal.
Pasta alla Gricia
Rome and Lazio. It is famous for showing how rendered pork fat and starchy pasta water can form a sauce with grated cheese.