These fluffy ricotta dumplings are all about simplicity – here’s how to do them yourself
Use it as a sauce for spring rolls, bun cha (vermicelli bowls), or as a dipping sauce for lettuce and other greens.
Traditional Russian meatballs aka Tefteli are soft, juicy and intensely flavored. Paired with creamy tomato sauce is the best thing you ever tried!
Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo and a delicious meat sauce.
Vanilice are bite-sized Serbian Vanilla Cookies that are seriously addicting. With a nutty sweetness and a soft jam filling, they're the perfect recipe to add to your next cookie platter! For best results, this dough needs to be chilled for 2-3 hours before cutting and baking. These cookies are traditionally made 1-2 days before serving, to allow the flavors to meld together and the cookies to soften.
Spiced beef stuffed zucchini in a cooked garlic yogurt sauce. An absolute showstopper of a dish, served with vermicelli rice!
Manestra (better known as kritharaki in Greece) is a Greek dish made with orzo and a delicious meat sauce.
This divine Provençale dish makes the most of cuts of meat that need a long slow cook. Beef cheeks although not traditional are fantastic in Daube en Bouef. The key to this dish is marinating the beef cheeks in red wine overnight and then cooking them with vegetables. I've upped the amount of vegetables in this so that it truly is a one pot meal. For an utterly satisfying winter warmer look no further than this.
Imeruli khachapuri is a Georgian flatbread stuffed with cheese that hails from the west-central region of Imereti.
Cooking cabbage wedges until very tender is one of the easiest, most delicious things we can think of. If the spiced tomato broth has reduced to the point where the pan starts getting dry and dark before the cabbage is ready, just add a splash of water to loosen it and keep going.
Learn how to make the perfect Manti Dumplings - Turkish Ravioli at home from scratch with this easy-to-follow recipe to impress your family and friends.
Meatless potstickers that taste even better than the meat-filled ones! PROMISE! And these taste 10000x better than the freezer-kind!
These gluten-free, grain-free, vegan cinnamon rolls taste like the all-mighty Snickers Bar! The dough is made with cassava flour and the chocolate peanut filling is naturally sweetened and made with coconut butter, while the peanut butter caramel icing is made with natural peanut butter, maple syrup and organic powdered sugar. Garnish with more chopped peanuts and enjoy this new cinnamon roll flavor with a healthier twist.
Homemade dumpling wrappers packed with a tofu and veggie filling! These vegetable dumplings are pan-fried to get that really nice golden brown crust before being cooked with a little water to steam and evenly cook the wrappers.
An authentic version of Pork with Garlic Sauce involves just three main ingredients: pork, wood ear mushrooms, and celtuce, the stem part of a lettuce plant
A creamy pudding with rice flour and corn starch.
De la purée de mangue dense comme de la confiture prend place dans ces carrés qui feront bonne impression à la collation.
This cheesy, gratin-style fish sees creamy chicken and bacon topped with crispy potatoes, then baked until bubbling perfection.
After college, I lived in Jerusalem for two years. Thursday afternoons, with class and work over for the week, I’d flee my office in the suburbs and hop on the 21 bus, which took me right smack into the heart of downtown. From there, I’d bound up the stairs of the Jaffa Gate, pass the first few vendors in the Shuk (market), and hook a left. Tucked across from the Church of the Holy Sepulcher and just steps from the hustle of the market was Lena’s, home of the best hummus and labneh Jerusalem has to offer. To Jerusalemites, those may be fighting words; countless stalls would lay claim to that title. But Lena’s truly is the best. Their hummus is served warm, with plenty of fresh tahini, a pile of just-cooked chickpeas , and a more-than-healthy swirl of really fragrant olive oil. And their labneh is equally perfect, dressed, too, with plenty of that olive oil and a big sprinkle of za’atar. (What is labneh? An ultra-creamy, slightly tart cheese made from straining yogurt. It's like sour cream, if it got magically thicker and more luscious.) My time in Jerusalem flew by. Before I knew it, I was back in the U.S., without either my fun non-profit job or my beloved Lena’s. The job I could replace, but the hummus and labneh I couldn’t live without. Within a week of moving to my apartment in D.C., I was testing recipes. Hummus proved easy, in part because recipes abound. Over the years, I’ve settled on a formula very similar to the one Yotam Ottolenghi published in his last book, Plenty, with lots of garlic, an obscene amount of tahini, and the secret ingredient: baking soda. But then there was the matter of a labneh recipe. My Israeli friends tried to intimidate me, saying the Jerusalem water makes the original formula not replicable. But I knew that was bunk, because a) since when is labneh akin to San Francisco sourdough? And b) Jerusalem water is not my favorite, taste-wise. As it happens, making good labneh is even easier than making good hummus. You absolutely need good extra virgin olive oil and good za’atar. Those are non-negotiables. But the method is simple: 1. Just stir a tiny bit of lemon juice and salt into Greek yogurt. 2. Set the mixture inside a cheesecloth-lined strainer, and let time do the work. (As in, 12 to 24 hours.) 3. After a nice long wait, the salt will dissolve into the yogurt, which mellows slightly as it sits. Most importantly, the whey strains out, leaving you with thick, concentrated labneh. From there, all you have to do is drown the labneh in good olive oil, sprinkle more than a few pinches of za’atar overtop, and have warm pita at the ready. Were you hoping for something more complicated? Sorry about that.
A creamy, cooling Indian yogurt-based condiment, this easy raita recipe makes a refreshing dip or a saucy side dish. We especially love it with spicy, juicy Tandoori chicken.
An authentic recipe for Za'atar Spice - a flavorful Middle Eastern Spice that can be used to season hummus, baba ganoush, vegetables, meats, etc. (My Egyptian Dad's recipe.)
Bolani is a stuffed flatbread from the Afghan cuisine. It is usually filled with a mix of potatoes, cilantro, and green peppers, but it can also be filled with pumpkin, red lentils, or chives. It is usually served with a green chutney and enjoyed as a side dish, or as a snack with a cup of tea.
This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!This recipe yields 1 and 1/2 cups of curd.
Fufu - A filling side dish, simple and satisfying and easy to prep. The perfect accompaniment to soups/stews and protein.
Lavkarbo dobbel suksessterte, fordi det er dobbel suksess med både sjokoladekrem og gul krem. Nydelig glutenfri og sukkerfri kake.
This Spicy Szechuan Wontons recipe is take on the wildly popular street dish that is found in the Sichuan province. It's spicy & flavorful.
There’s a cafeteria-type restaurant that I frequent because it has the best mutabbal (similar to baba ghanoush) ever. It’s a Toronto-based Middle Eastern chain and I love it. My husba…
Cha gio, or Vietnamese Fried Spring Rolls, are delicious on their own, or in a noodle salad. Find out how to make them at home with this authentic recipe!
Home style tray bake Turkish meatballs.
Sharing an authentic and traditional Korean napa cabbage kimchi recipe. This is the most basic and common form of kimchi that is a side for many dishes.
Beef dumpling soup is warm, comforting and addictive. This recipe provides a step by step guide on how to make it at home.
These Middle Eastern meat stuffed pita bread are the perfect bite. The pita is crunchy and the filling is well seasoned and tender. It is an addicting bite.
Kim Chi is a traditional Korean side dish, naturally fermented with garlic, chill, chinese cabbage (aka wombok or napa cabbage) and various vegetables. It is full of probiotics and rich in vitamins.
Det bästa sättet att ta tillvara på ris som blivit över från gårdagens middag är att slänga ihop en nasi goreng. Stekt ris med grönsaker och ägg. Supergott! Det finns olika varianter på nasi goreng där man kan tillsätta allt från räkor, kyckling, räkpasta till friterad lök. Jag håller min nasi goreng simpel och gör
Sabrina Ghayour’s full-of-flavour meatballs, also known as koofteh berenji, are made with lots of fresh herbs and spices. They are best served with flatbreads and natural yogurt.
Niezwykłe bułeczki. Bardzo puszyste w środku i chrupiące z zewnątrz. Niby podobne do wszystkich innych, a jednak inne. Dowodem na to, że są bardzo dobre niech będzie fakt, że najsurowszemu i najszczerszemu krytykowi kulinarnemu, Zuzi (moja chrześnica), bardzo smakowały (co zresztą widać na załączonych obrazkach). BAJGLE Składniki (9 sztuk): 650 g mąki pszennej 16 g drożdży świeżych 150 ml mleka 150 ml wody 2 łyżki cukru 2 łyżki oliwy z oliwek 1 łyżeczka soli 1 jajko ponadto 2 szklanki sezamu 50 ml wody 2 łyżeczki miodu Drożdże rozpuszczamy w ciepłym mleku. Dodajemy cukier i całość odstawiamy w ciepłe miejsce na 10 minut, aby aktywować drożdże. W dużej misce mieszamy wszystkie pozostałe składniki. Na samym końcu dodajemy rozczyn. Zarabiamy jednolite, gładkie ciasto. Następnie przenosimy je do oprószonej mąką miski, przykrywamy suchą szmatką i odstawiamy ponownie w ciepłe miejsce, by podwoiło swoją objętość. Wyrośnięte ciasto przenosimy na oprószoną mąką stolnicę i zagniatamy. Dzielimy je na 9 równych części. Z każdego kawałka formujemy najpierw kulkę, a następnie wałeczek o długości około 60 cm. Każdy taki wałeczek składamy na pół i zaplatamy wokół własnej osi. Końce łączymy ze sobą wciskając jeden pod spód drugiego. Wodę i miód mieszamy ze sobą. Bułki zanurzamy w mieszaninie, a następnie obtaczamy w sezamie. Gotowe bajgle odkładamy na blaszkę wyłożoną papierem do pieczenia. Blaszkę odstawiamy na 30 minut w ciepłe miejsce. Pieczemy bułki w piekarniku nagrzanym do 190*C przez 20-25 minut (bajgle powinny się ładnie zarumienić).
Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro.
for all you ladies that loathe meal prepping
apple curd, crème de fruits, pommes, citrons, sucre
