This Old Bay Tofu is paired with a light and refreshing charred lemon cucumber salad. A meal that packs in both protein and flavor.
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
Roasted finger-shaped dumplings with sage butter.
The habit of making a big plate of dandelion fritters in the spring must be left over from my hippie days in college, but it is still a favorite.
These Polish meatballs are soft and packed with vibrant dill flavour.
Growing up, I remember the smell of Sarma at every special occasion and holiday. A must-have in your recipe collection!
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
Have you ever heard of adding mayonnaise or Miracle Whip to chocolate cake? It’s an old-fashioned trick many of our grandmas used to make cakes moist. Seriously! Miracle Whip was invented in 1933 as a cheaper alternative to mayo, which had been around since the 1750s. My research tells me that the...
This classic Persian rice dish layers fluffy basmati rice with yogurt-marinated chicken before baking in a cast-iron Dutch oven to form a crispy golden crust.
“Philosophy [nature] is written in that great book which ever is before our eyes -- I mean the universe -- but we cannot understand it if we do not first learn the language and grasp the symbols in which it is written. The book is written in mathematical language, and the symbols are triangles, circles and other geometrical figures, without whose help it is impossible to comprehend a single word of it; without which one wanders in vain through a dark labyrinth.” Different versions of 'revani' exist in many cuisines under several names throughout the eastern Mediterranean, including Greece, Turkey, Egypt and Jordan to name a few. The recipe below is an easy one that anybody can make at home. Feel free to add any flavour other than vanilla - lemon or orange zest, coconut, etc. Ingredients For the cake 3 eggs 1/2 cup sugar 1 pinch of salt 115 ml milk 115 ml vegetable oil 1 cup fine semolina 1 cup flour 1 pouch of baking powder (14 g) 1 tsp vanilla extract butter to grease the baking pan shredded coconut to garnish For the syrup 3 cups sugar 3.5 cups water juice of 1/2 lemon Method 1. Prepare the syrup first. Add in a saucepan the sugar, water and lemon juice. Boil for about 5-10 minutes over medium heat until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and set aside to cool down to the room temperature. 2. Make the cake. Preheat the oven to 185 degrees. Grease a preferably square or rectangular baking pan with butter and dust it with a little flour all around. In a large mixing bowl, beat the eggs and sugar first with a pinch of salt to a fluffy and foamy light yellow cream. Use a hand blender and mix well for 5-6 minutes. Add in the milk , oil and the vanilla extract and mix for another 1 minute. Mix the flour, semolina and baking powder together in a medium bowl. Stir in the flour mixture and mix until you get a smooth batter. Do not over-mix. Pour the batter into the baking pan and bake for about 25 minutes at 180-185 degrees until the top gets golden brown or a toothpick inserted in the center comes out clean. 3. Soak the cake in the syrup. Once you remove the pan from the oven, drizzle the cool syrup all over the cake slowly using a large spoon slowly and let it soak in. When you've used up all the syrup, cover the cake with foil and let it cool down to the room temperature. Garnish with shredded coconut, ground pistachio, walnuts, or almonds before serving.
These old fashioned Bavarian Apple Dumplings are like they make them in Bavaria. It is a sweet dish made out of a yeast dough with apples.
An old recipe for German Beef Rouladen, Mushroom Gravy; No pickles in this recipe - they are filled with a marvelous stuffing. #GermanBeefRouladen
Use up day-old buns in these famous Southern German dumplings, and enjoy a versatile side dish with any savory meal! Click to get the recipe now.
Put a healthier spin on brownies with these fudgy and delicious low calorie brownies!
Midlands food deserves to have a spotlight shine on it. There are some fantastic recipes from the East and West Midlands.
Chris Collins, owner of Don't Go Bacon My Heart, releases debut cookbook 'Comfy' which is now available for preorder!
I adapted this from a recipe I found in an old Nigel Slater cookery book called Real Food. I have adapted it to feed as many and as few as you require.
Use up day-old buns in these famous Southern German dumplings, and enjoy a versatile side dish with any savory meal! Click to get the recipe now.
Based on the legend of an old frightening witch, the Polish Baba Yaga's Hut cake is made with cream cheese custard, tea biscuit, and a chocolate glaze. You'll love the simplicity of this difficult-looking cake. Enjoy cold!
A sumptuous and versatile recipe for a creamy Roman custard straight from the pages of De Re Coquinaria.
Tapioca makes a deliciously light and delicate pudding that doesn't mask the flavors that are added to it. Typically it is flavored with vanilla, but lemon, peach, and even chocolate can be used to flavor the pudding.
Latvian bacon buns (Pīrāgi) are a huge favourite in our family and taste like home. Mom would say, they are a "pig to make" but I say, totally worth it.
There is something old-fashioned and comforting about a cream sauce. It's so rare to come across these days, and I think it's time we welcomed it back. My paternal grandmother was very keen on chicken with finely sliced button mushrooms and cream, which I remember fondly if blandly, and although you could certainly fry a panful of mushrooms in butter and add cream to it, I much prefer this funghi-free and fiercely garlicky version. I love this best, I think, with plain basmati rice, but I can't deny there is an equally good case to be made for some simply steamed new potatoes alongside instead. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
Make bread fit for a pharaoh and a sweet treat out of tiger nuts.
The ham and pasta bake is a dish that reminds me of my childhood. Nevertheless, it is still as divine as in those days. And quick to make, too.
From schnitzel to sauerbrauten, German food is hearty and delicious.
Columella introduces us to a simple 2,000-year-old Roman recipe for a fresh cheese and herb moretum that goes beautifully with warm bread.
C'est un grand classique de chez nous, tellement nourrissant et délicieux! La recette est très facile :)
Tasty & versatile, German cabbage rolls are perfect for cozy dinners or party appetizers. Try this recipe for a delicious, easy-to-prep meal!
This syrupy and moist Greek Walnut Cake (Karithopita) is soft, packed full of walnuts and spiced with cinnamon and cloves.
Fact: Everyone should adopt potato latkes into their recipe rotation. The trick, is to get them super crispy.
Use up day-old buns in these famous Southern German dumplings, and enjoy a versatile side dish with any savory meal! Click to get the recipe now.
A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... “Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life.” Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season.
These are the forerunner of modern baked cheesecakes, and this recipe originates from one of the first documented versions of this recipe. Curd cheese was very popular as an ingredient for desserts many hundreds of years ago, and these delightful little tarts have a Royal lineage; the story is that whilst Henry VIII was strolling in the gardens of Hampton Court Palace, he came across a group of ladies in waiting (to his queen, Catherine of Aragon), one of whom was Anne Boleyn - whom subsequently became his second wife; they offered him some of these tarts and he enjoyed them so much, that he named them after the Maids of Honour. I always make these for afternoon tea - they are delightfully light and fragranced with delicate orange flower water or rose water. Use any dried fruits that you have available - I find a mixture of seedless raisins and chopped candied peel works very well.
Find out which traditional ethnic breads to bake on your favorite holiday from The Old Farmer's Almanac.
One of the best things about America’s melting pot of culture is that we can experience so many different cultures’ foods. But while we have fast food knock-offs of practically every international cuisine, it’s much better to try the homemade versions. Restaurants and fast food just can’t capture the true essence of a culture the […]
