If you fancy making charcuterie at home, then 'nduja is a great place to start. The fatty, fiery, spreadable Italian sausage does require a mincer, but the rest can be done by hand. If you don't have a curing chamber then you can hang it in the fridge for a fresher final product.
Lebanese Recipes Can’t get enough of your local Lebanese restaurant? Try some of my easy, authentic Lebanese recipes right at home. From shawarma to baba ghanoush, hummus, tabouli, kafta, baklava, knafeh and everything in between
Even if you have never been to Abruzzo, chances are you have tasted Abruzzese food. Here are 5 favorite foods from including a recipe for one of them.
While this started off as a little something to pick at over drinks when friends came over, it has long since escaped those confines in my house, for it makes a rather lovely lunch (or indeed supper) in the normal run of things. Of course there’s nothing to stop you just popping each plumptious patty into your mouth just as it is, but I like to wrap mine in a crisp lettuce leaf, like a juicy edible parcel. And there is nothing to stop you wrapping them in warmed flatbread, pitta, a couple of pieces of bread or a bun along with anything else you’d like; and do check out the Lamb Patties and Fried Chicken Sandwich for inspiration! You may need to be rather brutal with the lettuce as you tear the leaves off to provide the edible wrappers for the patties, so I suggest you need one to two icebergs. If you want to perk the leaves up a little, making sure they curve into appropriate respositories for later, leave them in a big bowlful of very cold water (throw in ice cubes too) for 20 minutes or so, or plunge them in before you make the patties, then make sure you drain them well before piling them up on their plate. For US cup measures, use the toggle at the top of the ingredients list.
Fritule is Croatian festive dessert resembling little doughnuts, they are traditional Christmas treat, but that doesn’t mean you can’t make them any time of the year when you want a little sweet treat. They are highly addictive, crunchy on the outside and soft and fluffy on the inside and are done in 30 minutes.
Whip up a delicious and budget friendly meal with this delicious sausage and pumpkin curry recipe.
Semolina cake soaked into lemon flavored syrup.
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
If you want to have something hot to pass around on a tray, then cocktail sausages are what you're after. There's nothing fiddly to make, nothing to go right or wrong, and everyone loves them. These are not just any cocktail sausages: the sesame oil, honey and soy give them a sweet-savoury stickiness that is pretty well impossible to resist. For US cup measures, use the toggle at the top of the ingredients list.
Froġa tat-tarja is a Maltese pasta omelette, traditionally made with vermicelli pasta, eggs, parsley and parmesan cheese. That’s it! As simple as that.
Cevapi, or Cevapcici, are homemade sausages traditional of the Balkans area. This delicious street food made with mixed meats, is perfect for a party in your garden: tasty and easy to prepare thanks to simple ingredients. Here the recipe and the history of Cevapi!
This was always another favorite of my husband Philips. Filled with your favorite jam or preserves, these biscuits are a tasty addition to brunch parties, showers etc. My favorites are with Blackberry, Bluberry or raspberry preserves, but you can use any type you like. Strawberry, orange, apricot so many delicious ways to make them. These I have a layer of Blueberry and a layer of blackberry over that. Strawberry and blueberry combination is scrumptious too : )
Rosky are flaky crescent-shaped cookies that can be filled with a walnut or fruit filling. There are many recipes, but you'll want to try this one,
Breskvice are peach-shaped sandwich cookies popular in Croatia and Serbia. Whereas a real peach has a pit in the center, these cookies are filled with peach jam spiked with a splash of rum.
With their earthy sweetness and captivating deep hue, orange sweet potatoes elevate these Sweet Potato Sourdough Discard Biscuits. These biscuits rise impressively tall and boast a rich, buttery flavor enhanced by the tang of sourdough discard. Perfect for occasions like Mother's Day, Easter, or a Sunday morning treat, these quick breads add a special touch to breakfast.
This longganisa recipe is very simple and easy to make. With slightly sweet take and loaded with garlicky goodness. Normally encased in a casing but can also be made skinless.
A roundup of iconic Jewish chicken dishes from around the world, from matzo ball soup and roast chicken to tabit, gondi, plov and doro wat.
Recipe video above. Take your meat sauce to the next level by using sausages instead of plain beef to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours. Complete your Italian feast with Garlic Bread, a garden salad with Italian Dressing and a beautiful Tiramisu.
Saltimbocca is a typical dish to Lazio region and Rome in particular. Super tender veal cutlets topped with Italian prosciutto and scented with sage.
These popular Russian pastries are typically made around the holidays. Their cuteness wins them the center of attention. Even though […]
Pumpkin Tortelli or Tortelli Mantovani is a traditional pasta from Northern Italy (Lombardy region) made particularly for Christmas Eve but also very popular during the whole pumpkin season.
This Gnocchi with tomato and 'Nduja recipe is the perfect way to warm up on these chilly evenings. It's super simple and extra comforting!
Kebapcheta - gehaktworstjes uit Bulgarije, gekruid met komijn, paprika en kruidnagel en goudbruin geroosterd op de gloeiend hete grill.
Panelle is one of the most Iconic Sicilian street food recipes! These chickpeas flour fritters are simple to make, rich in history and taste. Panelle are traditionally fried then served into a Sesame roll, a typical scene in the Markets of the city of Palermo! Born as a food for poor people, Pannelle have been conquered the palate of all the social classes: from the poorest to the noblest! Here the traditional recipe and the origin of Panelle!
This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.
Supplì —deep fried rice croquettes filled with mozzarella—are a classic Roman antipasto, a fixture on pizzeria menus all over town.
Do you like dipping your bread into olive oil or using it to mop up the sauce on your plate? If so, then you need to know about testaroli, the Tuscan dish of crêpe-like pancakes that are treated like pasta and tossed with sauce. Here's how to make them at home.
Though Yaacov and Betty Abramov were from the same hometown of Chernivtsi, in a part of present-day Ukraine that was once the Austro-Hungarian Empire, the couple-to-be didn’t know each other in the ol
This blog is all about the food I cook for my family and friends and because of that, there will be some reoccurring...
Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you'll ever make yet it has so much flavour. Made with garlic, lots of black pepper and a whole bottle of red wine, super delicious and perfect served with creamy polenta.
Definition: Bitchin' Sauce (nerb—noun + verb) is a bitchin' (for lack of a better word) sauce sold at the San Diego farmers market. It comes in 3
These New York City-inspired recipes will have you planning a trip to the city ASAP.
Povitica is a striking yeasted sweet bread spiraled with walnut-cinnamon filling. Traditionally served at celebrations, it hails from Croatia and has other Easter European variants.
Traditional Portuguese chocolate mousse served with crumbled "Chocolate Salami" - a sliceable chocolate fridge cookie. Inspired by the Chocolate Mousse at Nos e Mais Bolos. Chocolate Salami recipe adapted from Easy Portuguese Recipes. Note: this recipe is the traditional, rich mousse with eggs and cream. If you want to try the two-ingredient mousse, the recipe for that is below!
This Greek Rice Pudding (Rizogalo) is dense, creamy, and tastes delicious warm or chilled. A classic recipe that will delight the whole family.
Beef Giouvetsi is a delicious Greek beef and orzo pasta dish. This one is made on the stovetop. With a thick and glazy sauce like risottos'!
Osso buco Milanese recipe (named in Italy"Ossobuco alla milanese") is a traditional entree, very popular in Milan. Today I propose you the authentic eighteen-century version. The floury veal shanks are slow-cooked with onions, and white wine. A mixture of fresh Italian parsley, lemon zest and fresh garlic called Gremolata complete this tasty Italian recipe!
Today's recipe is for Korean sausage-ppang, or sausage bread, which is a hotdog or sausage baked in fresh bread and covered with toppings and cheese. It tastes like sweet pizza with fluffy dough. I don't know who invented this snack but it's very popular and a common item in Korean bakeries in...
I need these scrumptious and insanely addictive Italian panelle in my life Don't you?! If you're looking for the perfect appetizer to start off your dinner. Or an irresistible finger food for your next party. Or a mouthwatering snack to comfort you when life happens. Look no further! These Italian chickpea panelle are just what you need. They are scrumptious and insanely addictive. Slightly crispy on the outside, delicate and soft on the inside. The recipe is easy, quick, and requires only require very few ingredients. Don't you need these in your life too?!? If you've never had one of these before, panelle are a traditional Sicilian snack or appetizer. They are made from chickpea flour, cooked into a polenta, flavored with freshly ground pepper and lots of chopped Italian parsley, cut into wedges when cold, and fried until golden and puffy. If you were in Palermo right now walking around town, you'd be enticed by the aroma coming for street vendors of fried panelle, generally served in a delicious-smelling sandwich bun with sesame seeds on top. Here in Los Angeles you can for sure find them at Sotto Restaurant (one of my favorite dinner spots), served piping hot, sprinkled with lots of pecorino cheese, and lemon wedges on the side. A must-have for my boys to kick-off dinner. Did you check out my video recipe?!? Now you can recreate these mouthwatering chickpea fries right in your kitchen! As I mentioned the recipe is pretty easy and quick. The hardest part is actually finding the chickpea flour. Bob's Red Mill is the most common brand around here that makes it. I found it at my local Whole Foods store. I guess... not that hard to find after all :) Once you have the chickpea flour, your job is almost done. Make a polenta with the flour (takes only about 15 minutes). Spread it out on a baking sheet to cool (about half hour). Cut into wedges and fry. These are pretty easy to fry (no splatters!) and only take a few minutes per side. The panelle need to look lightly golden on each side, and should puff up a little. Just like this ... INGREDIENTS: YIELD: about 6 servings (5-6 pieces each) 2 cups (250 gr) of chickpea flour 3 cups (700 ml) of water 1 small bunch (about 10 gr) of fresh Italian parsley, chopped about 1 teaspoon of salt pepper to taste oil for frying pecorino cheese, for serving lemon wedges, for serving PREPARATION: TIME: 30 minutes to prepare, plus 30 minutes inactive Bring 3 cups of water to a boil. When the water starts to bubble, add the salt. Once it starts boiling again, lower the heat to medium-low and add the chickpea flour, while mixing well. Make sure to brake all the lumps. If you can't get them all, or to make the job easier here is a trick: remove the pan from the stove, and blend the polenta using an immersion blender. It will make it all smooth! Cook for at least 15 minutes. while mixing often, making sure it doesn't stick to the bottom of the pan. The polenta is ready when it starts to come away from the sides of the pan. Adjust with salt if necessary. Season with pepper and chopped parsley. Mix well. Spread the polenta on a baking sheet lined with parchment paper. Flatten it out to make a thin layer only about 4 to 5 mm thick (about 1/6 inch). Let it cool completely (about 1/2 hour). Cut the polenta into wedges. Any shape or size really works. Mine were about 1.5 inch by 2.5 inch. Heat the oil on a large enough pan. When hot (check with a wooden spoon for little bubbles) fry the panelle some at a time until lightly golden and puffy. It should take a couple of minutes per side. Drain well from the oil on a paper towel. Place on a serving plate. Sprinkle with lots of freshly grated pecorino cheese, and lemon wedges on the side. Enjoy when still hot! Buon appetito :)
We learned about these miniature savory knishes from Bucharest home cook and kosher caterer Silvia Weiss.
An Italian Christmas Cookie from Sicily made with figs, dried fruit, liquor, nuts.
