Declassified archive · open source material
// STEW RATIONS
24 recipes released to the public. The rest of the archive is not on the internet.
Gaeng Massaman (แกงมัสมั่น) — Thai-Muslim Beef Curry with Potato and Peanuts
Massaman is the great braise of the Thai repertoire, a Thai-Muslim curry that came in with Persian, Indian and…
Gaeng Khiao Wan (แกงเขียวหวาน) — Central Thai Green Curry with Chicken
Gaeng khiao wan is the green curry of the Central Thai plains: a wet paste of fresh green bird chillies, galangal…
Cocido Madrileño (Madrid Boiled Dinner)
Cocido madrileño is the Sunday stew of Madrid: chickpeas, beef shin, stewing hen, cured pork and two sausages…
Silesian Beef Roulade with Potato Dumplings and Braised Red Cabbage (Rolada Wołowa z Kluskami Śląskimi i Modrą Kapustą)
Rolada is the Sunday plate of Upper Silesia: slices of beef top round beaten thin, spread with sharp brown mustard…
Bigos (Hunter's Stew)
Bigos is a long braise of sauerkraut and fresh cabbage with several kinds of meat, dried forest mushrooms and…
Seco de Cabrito (North Coast Kid Goat Braised in Chicha de Jora)
Seco de cabrito is the great braise of Peru's north coast: bone-in kid goat browned hard, then stewed slowly in…
Ají de Gallina (Peruvian Creamed Chicken in Ají Amarillo)
Ají de gallina is Lima's defining ají amarillo dish: hand-pulled poached chicken folded into a thick golden sauce…
Red Pozole, Jalisco Style (Pozole Rojo Estilo Jalisco)
A pre-Hispanic maize and pork soup that Jalisco turned into the country's celebration dish: big cacahuazintle…
Mole Poblano with Turkey (Mole Poblano de Guajolote)
Mole poblano is Puebla's great festival sauce: mulato, ancho and pasilla chillies with nuts, seeds, dried fruit…
Sukiyaki (すき焼き), Kanto Warishita Method
Sukiyaki is Japan's celebration hotpot: paper-thin slices of well-marbled beef cooked at the table in a shallow…
Brasato al Barolo (Beef Braised in Barolo)
A whole cut of beef shoulder marinated overnight in Nebbiolo with onion, carrot, celery, herbs and warm spices…
Goan Pork Vindalho (Carne de Vinha d'Alhos)
Vindalho is what Goan Catholic cooks made of the Portuguese carne de vinha d'alhos: pork cured for a day or more in…