Argentinian Chimichurri
Make Argentinian chimichurri with parsley, oregano, garlic, red wine vinegar, chilli, oil, salt, and pepper for grilled meat and vegetables.
MY RECIPE LIBRARY
Recipes
This is where I keep the recipes I cook, test, and return to. I write them so you can follow the method clearly, but I also want you to understand what makes the dish work.
SIXTO RECIPE DISCOVERY
Find Your Next Recipe
Search by dish, cuisine, ingredient, technique or collection.
Australian Sausage Rolls
Make Australian sausage rolls from scratch with flaky homemade rough puff pastry and a savoury beef-and-pork filling for baking or freezing.
Austrian Frittatensuppe
Make Austrian Frittatensuppe from scratch with clear beef broth and delicate savoury Palatschinken rolled and sliced into fine pancake ribbons.
Authentic Fungee and Pepperpot Recipe Antigua and Barbuda National Dish
Make Antiguan and Barbudan Fungee and Pepperpot from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Authentic Moroccan Harira
Make authentic Moroccan harira with lamb, chickpeas, lentils, tomato, coriander, parsley, warming spices, and fine vermicelli.
Authentic Muamba de Galinha Recipe Angolan Chicken Stew
Make authentic Angolan muamba de galinha with mature chicken, dendém palm sauce, okra, garlic, onion, and gindungo, served with cassava funge.
Authentic Wiener Schnitzel Recipe | Austrian Classic
Make authentic Austrian Wiener Schnitzel with thin veal cutlets, a light souffléed breadcrumb crust, clarified butter and fresh lemon.
Azerbaijani Shah Plov — Saffron Rice in Lavash Crust
Make Azerbaijani Shah Plov from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Bahraini Chicken Machboos — Spiced Chicken and Rice
Make Bahraini Chicken Machboos from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Banana Blossom Tartlets Recipe with Calamansi Gel
Crisp banana blossom tartlets filled with coconut-braised puso ng saging, calamansi gel and crispy shallots—an elegant Filipino-inspired canapé.
Bangladeshi Kacchi Biryani — Mutton and Potato Biryani
Make Bangladeshi Kacchi Biryani from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Barramundi with Bush Tomato and Lemon Myrtle Recipe
Make pan-seared Australian barramundi with bush tomato, lemon myrtle and garlic-lemon butter. Crisp-skinned and ready in about 30 minutes.
Bhutanese Ema Datshi — Chilli and Cheese Stew
Make Bhutanese Ema Datshi from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Botswana Seswaa — Slow-Cooked Pounded Beef with Bogobe
Make Botswana Seswaa from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Brazilian Bobó de Camarão
Make Brazilian bobó de camarão with shrimp, cassava, coconut milk, dendê oil, tomatoes, peppers, coriander, garlic, and lime.
Brazilian Feijoada
Make authentic Brazilian feijoada with black beans, pork shoulder, ribs, bacon, and smoked sausages, plus rice, collards, orange, and farofa.
Brazilian Quindim
Make Brazilian quindim with egg yolks, sugar, coconut, coconut milk, and butter, baked gently for a glossy custard and golden coconut layer.
Bruneian Ambuyat with Cacah
Make Bruneian Ambuyat with Cacah from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Cambodian Amok Trey — Steamed Fish Curry
Make Cambodian Amok Trey from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Cameroonian Ndolé — Bitter Leaves with Groundnuts
Make Cameroonian Ndolé from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Celebrate with Pinoy Macaroni Salad: A Festive Recipe
Make Filipino Pinoy Macaroni Salad from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Central African Republic Kanda ti Nyma — Meatballs in Groundnut and Okra Sauce
Make Angolan Muamba de Galinha from scratch with complete ingredients, clear step-by-step instructions, practical chef tips and serving guidance.
Chakhchoukha Biskria Recipe | Algerian Lamb and Rougag
Make authentic chakhchoukha Biskria with handmade semolina rougag, lamb, chickpeas, potatoes, tomatoes, ras el hanout, caraway, paprika, and chili.
Chicken Binakol
Cook authentic chicken binakol with coconut water, young coconut, lemongrass and green papaya for a gently sweet Visayan chicken soup.
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World Recipe Atlas
When I want to understand a dish properly, I start with where it comes from. Use the Atlas to move through countries, cuisines, regional traditions, and their recipes.
BY OCCASION
Everyday Cooking
If you already know what you want to make, start here. I’ve grouped the recipes so you can get straight to breakfast, mains, soups, seafood, plant-based dishes, desserts, and canapés.
Breakfast & Brunch
Soups & Stews
Seafood Recipes
Plant-Based
High-Protein & Low-Carb
FROM MY KITCHEN
New recipes
I add new dishes here as I finish testing and writing them.
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Gabonese Poulet Nyembwe — Chicken in Palm-Nut Sauce
Gabonese poulet nyembwe: tender chicken simmered in a rich palm-nut sauce with aromatics.
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Cameroonian Ndolé — Bitter Leaves with Groundnuts
Cameroonian ndolé: carefully prepared bitter leaves in a rich groundnut sauce with beef and prawns.
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Central African Republic Kanda ti Nyma — Meatballs in Groundnut and Okra Sauce
Central African Republic kanda ti nyma: tender beef meatballs simmered in groundnut and okra sauce and served with cassava gozo.
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Mozambican Matapa — Cassava Leaves with Groundnuts and Coconut
Mozambican matapa: tender cassava leaves cooked with groundnuts, coconut milk and prawns.
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Malawian Chambo with Nsima — Lake Fish with Tomato Relish
Malawian chambo served with firm nsima and a fresh tomato-onion relish.
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Zambian Ifisashi with Nshima — Greens in Groundnut Sauce
Zambian ifisashi: leafy vegetables simmered in a rich groundnut sauce and served with nshima.
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Eswatini Sishwala — Maize and Sugar-Bean Porridge
Traditional Eswatini sishwala with sugar beans cooked directly into thick white-maize porridge, served with leafy greens.
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Lesotho Papa le Moroho — Maize Porridge with Greens
Lesotho-style papa le moroho: firm maize porridge served with simply cooked leafy greens.
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Namibian Kapana — Open-Fire Grilled Beef
Namibian kapana: hot open-fire grilled beef served simply with spice, chilli and a fresh tomato-onion accompaniment.
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Botswana Seswaa — Slow-Cooked Pounded Beef with Bogobe
Traditional Botswana seswaa with slow-cooked pounded beef and bogobe.
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Fijian Kokoda — Citrus-Cured Fish in Coconut Cream
Fijian kokoda with citrus-cured fish, coconut cream, tomato, onion, cucumber, chilli and fresh herbs.
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Bhutanese Ema Datshi — Chilli and Cheese Stew
Traditional Bhutanese ema datshi with fresh green chillies, onion, tomato and creamy melting cheese served with red rice.