*Kakinomoto (a kind of chrysanthemum) *Tsurumurasaki (basella alba) *Japanese radish *Ume dressing
Tender, hearty beef stew, whether simmered in wine or dark Belgian beer and paired with earthy vegetables or fresh herbs, is a comforting staple around the globe. Here are our recipe picks for one of the most perfect cold-weather meals we can imagine, from Alsatian bacheofe to a Mexican stew accented with plenty of chiles.
I was almost going to call this A Nearly Store Cupboard Shakshuka, but I realised that might be a tad presumptuous. I have had plenty of times in my life when the cupboards contained barely a tin of soup, let alone the fixings for a whole meal, so I can’t assume that the likes of … Continue reading
This is an Austrian’s answer to Mac and Cheese. Totally wonderful and, as a bonus, vegetarian! One taste and you’ll want to move to Austria.
French Tartiflette is a potato dish made with white wine and creamy reblochon cheese melted into the dish. It is a rich and creamy dish that warms the soul.
With a texture similar to saag paneer or green shakshuka, this dish of braised spinach and herbs gets a vibrant boost of flavor from lime juice. Unlike shakshuka, here the egg yolks are broken and marbled with the whites before they cook on top of the greens until gently set.
Burma: Rivers of Flavor By Naomi Duguid This dish can be cooked in a bowl set in a steamer or in a tightly covered pot. The chicken is chopped into small pieces, on the bone. It cooks more quickly than it would in large pieces, and more surface area is exposed to the flavor paste
You might not be able to travel, but your tongue can!
Az egyik kedvenc süteményes könyvemben akadtam egy Hajtott vajas zsömle receptre. Naná, hogy átvariáltam. ;) Persze nem nagyon, de az édes zsömlék helyett sós kiflik sültek a tésztából. :D Igazából nem kellett sokat változtatni, csak a cukor mennyiségét csökkenteni, a sóét pedig növelni kicsit. A végeredmény, ropogós héjú, puha, foszlós belsejű kifli. Hozzávalók 6 kiflihez: A tésztához: 45 dkg sima liszt 5 dkg vaj 2,5 dl tej 2,5 dkg friss élesztő 1 kk. cukor 1 tk. só A kenéshez: 1 tojássárgája 1 ek. víz sópehely a szóráshoz A tejben felfuttatjuk az élesztőt a cukorral és egy kevés liszttel. A vajat felolvasztjuk. A lisztet tálba tesszük, hozzáadjuk a sót, az olvasztott vajat, majd a felfuttatott élesztőt és jó ruganyos tésztává gyúrjuk. Egy óra alatt a duplájára kelesztjük, majd lisztezett deszkára borítjuk és 6 egyenlő részre osztjuk, amiket gombócokká formálunk. A tésztagombócokat lisztezett deszkán egyenként ~20x40 cm-es ovális formára nyújtjuk. A kinyújtott tésztát elkezdjük jó szorosan feltekerni, miközben a "kilógó" tésztarészt folyamatosan, óvatosan, kézzel húzzuk. Ha feltekertük a tésztát, megformáljuk a kiflit, majd sütőpapírral fedett tepsire tesszük. ~20 percet pihentetjük. Közben a sütőt előmelegítjük 200 °C-ra. Pihenő után a kifliket megkenjük vízzel elkevert tojássárgájával, megszórjuk sóval, majd az előmelegített sütőben 18-20 perc alatt aranybarnára sütjük. A tésztából több, kisebb kiflit is formázhatunk. Ez esetben csak a sütési idő rövidül kicsit, a kelesztés és formázás -a kinyújtott tészta méreteit leszámítva- ugyanúgy működik. :)
Cool and creamy, this tangy cucumber dip, called tzatziki, is the perfect complement to grilled meat and vegetables, as well as pita for dipping.
Lychee Pudding Lychee pudding is a delicious after dinner treat. It is easy to make yet exotic with flavor,taste and texture. Lychee is a summer fruit and is now in season. I picked a bag of lychee from the Asian market. I love to snack on this fruit. I tried this pudding recipe from the book Everyday Chinese Cooking by Leeann Chin. Try this, you will surely love it. Ingredients Lychees- 1 1/2 cup White Grape juice or coconut water- 1/2 cup Lemon juice- 1 tbs Sugar-1/2 cup Unflavored gelatin- 1 tbs (or you can use agar agar powder) Sour cream- 1/2 cup Whole milk- 1/3 cup Few drops of rum essence or rum- 1 tbs Take half of grape juice or coconut water in a bowl and sprinkle gelatin and mix well. Let it stand for one minute. Meanwhile heat the rest of the grape juice. Add the gelatin and stir till it is dissolved and well combined. Make a fine puree of lychee, lemon juice and sugar. Transfer into a bowl and mix in sour cream, milk, gelatin mixture and rum. Pour into dessert bowl. Cover with plastic wrap and chill for four to five hours for the pudding to set. Garnish with lychee,sliced strawberry or berries. Try this, Hope you will all enjoy!
A flaky crust surrounds a pastry cream in this traditional dessert from the Basque region straddling the border of France and Spain. In the Basque language, the cake is called "Etxeko biskotxa" or “cake of the house.”Recipe courtesy of Bake from Scratch
In Romania, they call stuffed cabbage “sarmale”. Usually they are filled with ground pork, some sort of bacon product, onion, the odd vegetable (like carrot), and a tomato sauce mixture. You can find little ones and huge ones – the size varies by region. In Moldavia they are smaller, while in the west and south they are bigger (like in Transylvania). In honor of a very Global Halloween, we went big with our sarmale in hopes that they’d please Dracula himself.
What’s your all-time favorite food? Like if you had to eat ONE kind of food the rest of your life, what would it be? Italian? Mexican? Thai? I guess it’s not really fair to ask that que…
Chicken is one of the world's most ubiquitous ingredients, used in a wide variety of dishes across the globe. Here are our favorite preparations, from a quick Chinese stir fry with chanterelles to a fragrant Iranian stew.
« Mon coeur est saturé de plaisir quand j’ai du pain et de l’eau. » Épicure
Serves 6-8, as part of a mezze. 1/4 cup walnuts2 cups oil-cured green olives, drained and pitted1 tbsp extra-virgin olive oil1 tbsp pomegranate molasses1/4 tsp dried mint3 basil leaves, finely chopped1/2 garlic clove, mincedA generous pinch of golpar (optional)Sea salt and black pepperA handful of pomegranate seeds, to garnishGrind the walnuts to a find powder with a pestle and mortar or a spice grinder. Place them in a medium-sized bowl with the olives, olive oil, pomegranate molasses, mint, basil, garlic, and golpar (if you are using it). Season with a generous pinch of salt and some freshly ground black pepper.Mix well, then taste and adjust the seasoning. If you think you'd like the dish sharper, add a touch more pomegranate molasses.Leave to marinate for at least an hour and sprinkle with the pomegranate seeds just before serving. These olives keep well for several days in the fridge.
Lolly Cake in New Zealand is a national institution. But first I need to inform you of one small thing if you ever want to make this yourself: It uses a specific biscuit (cookie) and only one sort…
A rustic brown bread, similar to Irish Soda Bread!
Full of Mediterranean flair and influenced by some sumptuous cuisines, Maltese food is one of Europe's hidden culinary gems.
This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them. —Kathy Bless, Fayetteville, Pennsylvania
Add a delicious twist to your holiday celebration with these easy-to-make Christmas seafood recipes. Discover the best dishes that are sure to impress your guests and have them coming back for more! Get cooking today and make your holiday season one to remember!
Swap your passport for these 20 must-have global cookbooks, and take a journey to some of the most iconic culinary locations, all within the comfort of your kitchen.
From Mexican empanadas to Italian stuffed olives, these international party foods are all you need for your next get together.
This flavour-packed, slow-cooked chicken stew from Yotam Ottolenghi's Simple cookbook is topped with a rich and crunchy sweetcorn crust. Comfort food at its finest.
The filling sets up after properly cooling.
This summer melon salad, inspired by both Bon Appetit and Alison Roman’s cookbook, Dining In, is a riff on the above, but topped with an addictive and generous dusting of sumac, a Middle Eastern spice that has become a favorite of our kids.
Comme je vous le disais dans le billet des baghrirs , voici la recette ou l'on peut utiliser exotiquement ces crepes. Les petites bouchees gourmandes que vous voyez en photo, s'appellent Qatayefs Assafiri prononces Atayef, ils sont differents des gourmandises...
Yes Argentinean food is meat-heavy, but with its combination of flavors from South America and Europe, it's much more than that. Try these recipes.
This kid-friendly recipe for Chicken Schnitzel can be paired with kids' favorite lunch or dinner side dishes.
Homemade Porcini Butter with Toasted Pine Nuts
This recipe for Haitian joumou soup makes it easy to recreate the flavours of Tahiti at home - packed with colour and flavour!
This delicious, savoury Afghan rice dish uses short-grain rice to produce a creamy, cozy meal. This dish can be enjoyed as a meal on its own, but traditionally it's served alongside other small Afghan side dishes, such as banjan, salata, golpea, and more.
This is simply the best honey cake recipe. It's not too dry and it's not too sticky. It's perfect for the Jewish New Year (Rosh Hashanah)!
Yesterday the weather was beautiful, the sun was shining, so I wanted to have lunch ‘al fresco’. I decided to make a Niçoise salad, a perfect classic dish with all my favourite ingredie…
From what Fiso says, Candy Cakes are usually big and dense, made in a double a standard muffin, but I made mini ones in my muffin tin so I wouldn’t have to go buy special equipment. Though her version is yeasty, she also mentions a recent trend of baking powder being used in Zimbabwe’s Candy Cake. Personally, I’m with her: the old way tastes good. Really good.
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
Cheese started being used as a vegetable topping waaaay back in the eighteenth century. In France they began by using it as a topping fo...
