Easy, flavorful muhammara dip with roasted red peppers, Aleppo pepper flakes, walnuts, and pomegranate molasses! 10 ingredients, gluten-free, BIG flavor.
This Parisian-style flan dessert is a recipe that'll whisk you away to France!
Think of cacio e pepe as Roman mac and cheese. We’ve made a couple of tweaks to the classic recipe to ensure a creamy, cheesy sauce—even on a weeknight.
Ever wondered why chicken is a staple food for many athletes, bodybuilders and healthy individuals worldwide? Because it’s an abundant source of the
Make and share this Pink Grapefruit Cordial recipe from Food.com.
During the winter months, everybody craves a delicious hot beverage such as hot chocolate, tea, and cider. But what if you want to try something different? In Russia, Sbiten (Russian, сбитень) is a traditional honey-based beverage consumed...
Ever wondered why chicken is a staple food for many athletes, bodybuilders and healthy individuals worldwide? Because it’s an abundant source of the
Ever wondered why chicken is a staple food for many athletes, bodybuilders and healthy individuals worldwide? Because it’s an abundant source of the
Our family sweet pickle recipe that happens every summer!
Ever wondered why chicken is a staple food for many athletes, bodybuilders and healthy individuals worldwide? Because it’s an abundant source of the
I'm a professional illustrator. Two years ago I started adding humor to the doodles in my sketchbook. Eventually they morphed into my webcomic Sketchbook Silliness.
In the summertime in Louisiana, my favorite vegetable to ferment is zucchini! So I’m very excited to share this easy fermented zucchini recipe. I went for a light and fresh flavor with thyme, lemon, and red pepper. You can try other spices in this recipe too.
Celebrate the winter season with this warming drink.
Learn how to make dumplings (Knödel, Klöße & Klopse) including traditional German potato dumplings, bread dumplings, and a host of others.
These eight recipes, from true classics like the Negroni and Last Word to modern favorites such as the Paper Plane, couldn’t be simpler to make.
I'd like to start with a question: Do you like bagels? If you do, try to cook a Turkish style bagel, namely Acma (it is read as "achma"). Actually, acma is a little bit different from a bagel but I think bagel is the most appropriate word that can describe acma. My mom bakes acma so nice that every time she has guests, acma is one of the most popular foods among the guests :) Now, I'm living far far away from my mom, so it is time to bake acma by myself. My first try was not that good because I make the dough wait too long :( But every bad experience teaches you something good. So, my second try was good and tastes almost like my mom's acma :) My guests also like it, and now they always ask me to bake some acma when I invite them to my house. Here is the recipe: Ingredients: 1 1/2 cup warm-hot milk 1 1/2 tbs dry baking yeast 1/2 cup warm water 1/2 cups sugar 1 cup vegetable oil (I prefer canola oil) (2/3 cups for dough) 1 egg (separate yolk from the white) 1 tea spoon salt 4-6 cups of all purpose (or bread) flour 1 tbs oil 2 tbs black cumin Method: Pour warm-hot water into a large bowl. The water should be between hot that when you put your fingers you should be able to bear with it. Add the sugar and yeast and stir it with your fingers or with a spoon that is made of wood for just 5-6 seconds. Wait for about 5-6 minutes. during this time the yeast will grow. Add the milk, white of the egg, 2/3 cups of oil and salt, and mix them. Then add some flour until your fingers can separate from the dough. But still some of the dough should remain on your finger. I mean the dough should be thick but it still needs to be sticky. This is the thickness that we want. I don't give the exact measurement because the amount of flour that is enough for our dough changes with the brand of the flour. But I usually begin with pouring 3 1/2 cups of flour, and add 1/2 cups each time if I need more flour. You should use your fingers to feel the correct thickness. Then cover the bowl with a damp kitchen towel or with the bowl's cover if it has :) Wait until the dough rises and doubled in volume. Grease the pan or use baking shhets. Put the remaining (1/3 cups) oil into a plate. Grease your hand with this oil and take some dough that is as big as your hand. Make a long cylindrical dough like you are making a bagel. Then twist this cylindrical dough and wrap it around your hand until the two sides mashed. Put it on the pan. Do the same procedure until you use the entire dough. Now mix the yolk of the egg and 1 tbs oil and brush acmas with these mixture. Be generous and brush all the surface of acmas that is seen from outside. Sprinkle black cumins or sesame seeds and bake them in a prehetaed oven. The temperature should be 380F~400F. When the tops become brownish take acmas out oven and let them cool. That's it, enjoy!
what you need 500g lean beef mince 1 small red onion, grated 2 garlic cloves, crushed 1/2 cup fresh white breadcrumbs 1/3 cup basil leaves, finely chopped 1/3 cup grated parmesan cheese 1 egg, lightly beaten 700g bottle (2 3/4 cups) tomato pasta sauce with basil 4 cups chicken stock 1/2 cup risoni 1 tin cooked white beans 2 zucchini, diced 150g green beans, trimmed, cut into thirds 1/3 cup grated parmesan cheese and crusty Italian bread, to serve what to do Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl. Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place on a large plate. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and cook for a further 5 minutes. Add white and green beans. Cook for 5 minutes or until vegetables are tender. Ladle soup into serving bowls. Sprinkle with parmesan if desired and serve with crusty Italian bread.
France—the magical land of art, history, fashion and mighty fine foods. Living in France will make you slightly addicted to elaborate dishes, unusual
Mini Moroccan meatball couscous soup starts with a flavorful broth spiced with Moroccan flavors with meatballs and pearl couscous This soup is so warm and comforting. It can be made with ground lamb or beef that is seasoned and baked. The pearl couscous pairs beautifully and makes this soup so rich and comforting!
Whisky, Sage and Chili Cured Beef: Hey everyone ! I finally made my own cured meat and it is quite delicious. I suggest you try it ! It is nothing like the possum jerky I once saw here... Here are some ideas and tips about how to make your own cured meat. The good thing about curin…
Find the recipe for a classic Icelandic kleina/kleinur. Iceland Food Centre is run by two Icelanders on a mission to introduce Icelandic food to the world.
Authentic Austria food and Austrian recipes are marked by rich flavors and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there are Austria food
Sometimes, I sit on recipes so long that they become sort of a conundrum. Should I still write about them on the site, even though I made something months ago? Was there a particular reason why I didn’t write about said recipe shortly after making it? When I first tried to commit to posting 2-3 Continue...
These were popular back when a gallon of milk only cost $0.82!
These 20 tasty Korean recipes are easy to make at home, featuring Korean food favorites like galbi, bulgogi, kimchi, and more!
The Beyond beef gets stewed down and simmers alongside some truly delicious Italian flavors, and it's almost indistinguishable from regular ground beef.
Roasted broccoli is given a spicy twist in this amazing recipe. Like nothing you have tried before, crispy smashed broccoli is the best way I’ve found to roast broccoli florets to perfection. The harissa glaze gives amazing flavor and you can control the heat to decide if you’d like this more mild or more fiery.
Leckeres und saftiges Bananenbrot mit vielen Walnüssen. Die Kombination von Banane und Walnüssen ist einfach grandios!
I’m a simple girl. I like complicated poetry and intricate novels and things like that, don’t get me wrong. But for the most part, I’m the sort of girl that puts my hair up so I don’t have to fiddle with it, forgets to wear earrings, and floats about in flip-flops whenever possible. (By the … Read more...
In January I announced that one thing I’d like to do more in 2016 is bring my lunch to work more often. I wasn’t trying to do it every single day — just four times a week. I thought this resolution would help me eat better and save a little money, but I didn’t anticipate that it would also have a bonus side effect. Like I said in my initial post, I wanted to be more practical about taking my lunch to work.
Prior to our trip to Albania, we were unaware of how diverse and delicious Albanian food is! Check out this post for the best 10 meals in Albania.
No one should be surprised that this amazing combo of vegetables is a powerhouse of nutrients and also tastes fantastic.