Every Continent, One Kitchen
Fourteen dishes from all seven continents, from Moroccan tagine to cooking in Antarctica, each with the story behind it and an original recipe you can cook tonight.
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Free, original and fact-checked, with sources on every page.
14 deep dives
Intercontinental Chef travels the world one plate at a time, from a Moroccan tagine to a stew cooked at an Antarctic research station. Every page tells where a dish comes from, how families eat it at home and what makes it worth the trip, then gives you our own recipe with US and metric measures. It is a passport for the kitchen, written for cooks who plan their travels around dinner.
Moroccan Chicken Tagine
Preserved lemon, olives and slow steam
Ethiopian Doro Wat
The festive chicken stew of Ethiopia
Japanese Ramen
From noodle stalls to instant noodles
Chicken Biryani
Layered rice, spice and slow steam
Vietnamese Pho
Hanoi's aromatic beef noodle soup
Pasta al Pomodoro
Italy's simplest tomato pasta, surprisingly young
Paella Valenciana
Valencia's rice, cooked over open fire
Tacos al Pastor
Mexico City's spit-roasted pork taco
Louisiana Gumbo
Roux, okra and a melting pot
Peruvian Ceviche
Fresh fish, lime and tiger's milk
Papa a la Huancaína
Andean potatoes in golden chile sauce
Brazilian Feijoada
Black beans, pork and Saturday lunch
Pavlova
The meringue two nations claim
Cooking in Antarctica
What researchers eat at the bottom
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