The vegan version of creamy tomato pasta recipe that took the internet by storm

Olia Hercules’ garlicky poussin recipe smells so good as it’s cooking that you think the flavour couldn’t live up to expectations. In fact, it exceeds them.

At first glance, this might look like any other roast chicken… but there’s a hidden bonus of sourdough bread slices underneath, which absorb the roasting juices and a smoky crème fraîche sauce. Dig in!

Air fryers can provide a helping hand in so many recipes, and Jamie Oliver's cheese scones recipe is just one of them.

Delikatne chlebki naan Nie wiem jak żyłam bez tych chlebków, ten smak, zapach i miękkość to coś niesamowitego. Choć trzeba na nie…

Healthy Hot Cross Buns. Choose from raw, gluten free, paleo and more delicious healthy hot cross bun recipes to make at home.

We’ve taken the classic flavour combination of apples and creamy custard, and encased it in syrup drenched Kataifi Pastry to create a delicious version of apple pie. The crispy texture of the Kataifi Pastry works wonderfully with the luscious custard filling. If you’ve never cooked with Kataifi Past

Try this Fried Chicken Sandwich from the new cookbook, Cook, Eat, Repeat. Deep-frying one single chicken thigh is the way to go!

This punchy, vibrant chicken, pineapple and ’nduja bake from Ixta Belfrage's MEZCLA marries sweet and savoury flavours in a simple one-pan recipe.

Apparently hummus is a breakfast food in Tel Aviv and it’s served whipped and warm. I learned all of this from Christopher Kimball’s new Milk Street magazine and I gotta tell you, now I…

Roast thick cod fillets under a blanket of fresh herbs and Middle Eastern spices, then drizzle with tangy lemon-tahini sauce, per this genius recipe from Sami Tamimi and Tara Wigley’s new cookbook, Falastin.

Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.

No visit to New York City is complete without stopping at Yonah Schimmel’s Knish Bakery on Manhattan’s Lower East Side, where they have been selling knishes since 1890. And they even have vegan ones! At one time, knisheries could be found all over the city, from Coney Island in Brooklyn to Forest Hills in Queens. Even though they never made it as big as bagels, knishes are a quintessential New York food. Try them with a schmear of brown mustard for the truly authentic New York City knish experience. And FYI, the “k” in “knish” is not silent.

As promised, Ottolenghi's ricotta and oregano meatballs are indeed light and fluffy. I've added a splash of red wine to the tomato sauce. It's so good!

What can I say about oliebollen? No new years eve will ever be complete without this doughnut-like pastry that’s so firmly embedded into our Dutch culture. Where it should stay forever, too. This clas

An exquisite blend of celeriac, miso and tahini, inspired by a favourite Middle Eastern restaurant

Zimbabwean Mama’s Chicken Time and time again I’ve visited my Zimbabwean family of friends, there’s almost always a pot of chicken stew on the menu alongside other dishes. And that particular stewe…

I was given this recipe by a Nagati Tarawhai cook while in New Zealand. The bread was wonderful . . . I've never tried to make myself, however I believe I've converted the recipe into U.S. standards. I made the original recipe notation in parenthesis. Since this is a worldwide site, thought this would be a perfect place to share!

A Middle Eastern snack/appetizer that can be filled with any filling you want. This combination of feta, fresh parsley and mint makes these irresistible

HAVE you run out of steam when it comes to inspiring recipes? Climb aboard for some delicious classic Italian dishes the whole family will devour. Much-loved telly chef Gino D’Acampo has taken a tr…

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

It’s been a while since I posted anything new here, especially recipe-wise. I’ve been sorting out a second blog – one where I can showcase any slightly more ‘professional…

Whether it’s braised lamb with turmeric or filo pastry with dried apricots, these delicious dishes sing with spice, says Nigel Slater

These lamb skewers are full of flavor, soaked in a tasty Greek marinade of lemon juice, cilantro, mint, and more.

Seasoned with lemon, garlic, and oregano, these Greek pita sandwiches are made with a leg of lamb that’s steamed and roasted in the oven to replicate the flavors of a vertical spit.

This easy-to-make Shopska salad, a staple of Bulgarian cuisine and many other Eastern European cuisines, is delicious and refreshing.

Hungarian pancakes are thin crepes, rolled up and sprinkled with powdered sugar. It is a really easy to make recipe, a quick dessert which is done in 30 minutes and tastes great.

Get inspired by Joanna Gaines' family recipe for bulgogi—a thinly-sliced, marinated Korean BBQ beef dish. Serve it with this cucumber kimchi salad.

This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.

Eggs royale is similar to Eggs Benedict or florentine but uses smoked salmon instead of ham or spinach. Using cold butter rather than warm, melted butter means the sauce takes a few extra minutes to come together, but there’s far less risk of it splitting – worth the time we think.

German Potato dumplings is a delicious side dish served with saucy meat or chicken ,it's made plain or stuffed with meat or croutons. Here I made the basic easy recipe and you can try it stuffed or plain. Ingredients: ( makes 8-10 dumplings) 1 Kg Potatoes (cooking potatoes) 1 egg 3 Tablespoons Flour 2 Tablespoons Corn Starch Salt and Pepper Method: Peel Potatoes and boil them in salted water till tender (around 25 minutes or more according to Potato type and size) Remove from water and drain very well. Mash Potatoes in a large bowl and add the egg, flour, starch , salt and pepper and mix well with a fork then continue with hands till you have a smooth formable dough. Make 8-10 mandarine sized dumplings. Boil salted water in a large pot over the oven. Add the dumplings to the boiling water for 8-10 minutes . When the float in water you know they are done and remove from water. Here I served it with Chicken steak with gravy Sauce. TIPS: *They are best eaten with "Saucey" not dry food. * You can make small dumplings and cook it with soups. You know they are done when they flot on top of water in the cooking pot. Die klöße im siedendem Wasser ca. 8-10 miuten lassen bis sie hochsteigen. نعلم أن الكرات طبخت عندما تطفو على سطح الماء Kartoffelklöße Zutaten: (8-10) 1 Kg Mehlig Kartoffeln 3 TL Mehl 2 TL Stärke 1 Ei Salz und Pfeffer Zubereitung: Kartoffel schälen und im kochendes Wasser ca. 25 minutes kochen und abtropfen lassen. Mit andere zutaten mit den händen glatt mischen. Machen 8-10 Mandarine große kugeln. Die klöße in sidendenWasser ca. 8-10 miuten lassen bis sie hochsteigen. Vom Wasser nehmen and abtropfen lassen. Mit Fleisch mit Soße servieren. كرات البطاطس الألمانية هذه أحد الأطباق الجانبية المشهورة في ألمانيا وتقدم مع اللحم و- الصوص ، لا تقدم مع الأكل الناشف. و تقدم أيضاً كقطع صغيرة (بداخل الشوربة (تترك لتطهى مع الشوربة بدلاً من الماء المكونات : 1 كغ بطاطس للطهي (وليس للتحمير ) / 3 ملاعق كبيرة دقيق / 2 ملعقة كبيرة نشا / بيضة / ملح وفلفل الطريقة : تقشر البطاطس وتسلق في ماء مملح مغلي حوالي 25 دقيقة (أو أكثر حسب حجم ونوع البطاطس) ثم ترفع من الماء وتصفى نضع البطاطس المسلوقة مع باقي المكونات و نهرسهم جيداً باليدين حتى نحصل على خليط قابل للتشكيل . نبلل اليد بالماء ثم نعمل ٨ كرات صغيرة في حجم اليوسفي في حلة كبيرة على النار نغلي الماء ونضع كرات البطاطس ونتركها حوالي ٨-١٠ دقائق حتى تطفو على سطح الماء ثم نزيلها من الماء ونقدمها مع الفراخ (كما في الصورة ) أو اللحم .

The original bad boy of food TV, Anthony Bourdain has kept his career going strong for decades. Bourdain's latest show, Parts Unknown, takes an even closer look at the culture, politics and circumstances surrounding the foods of cities and countries around the world than his previous endeavors, but at the end of the day, the guy still knows how to own the kitchen. In honor of Bourdain's upcoming 60th birthday (can you believe it?) on June 26 and the release of his new cookbook Appetites, we've rounded up some of his best recipes. Just like the star himself, they're robust...

Headnote and recipe reprinted with permission from Everyday Cake by Polina Chesnakova; copyright 2022 from Sasquatch Books. France has a myriad of fruit-baked-in-custard cakes: clafoutis with cherries, far normand with apples, flaugnarde with pears, and far breton with plumped prunes or other dried fruit. This custard cake is none of these, but certainly inspired by all. The rich, booze-spiked batter comes together in seconds in a blender and lends itself to being baked year-round with any seasonal fruit – or vegetable, in the case of rhubarb – you might have on hand, though do avoid anything too juicy or overly ripe. It's an effortless dessert that will impress any guest. So very French!