my dad’s classic chicken vesuvio with crispy pan-roasted chicken, golden potato wedges, and a garlic wine pan sauce servings: 4
Mućkalica or Leskovac mućkalica is one of the most popular dishes in Serbian cuisine. It is a kind of stew, which is made from leftover barbecue meat baked in a vegetable sauce.
Bobotie is a traditional South African Dish. It's origin is unknown, although we know that the word originates from the Indonesian word bobotok of which a recipe appears in a 1609 Dutch recipe book. Initially the Cape Malay introduced it in South Africa.
moroccan chicken meatballs with a parsley yogurt sauce, couscous, cucumbers, pecans, and feta cheese serves: 4-6
An 'oddball' recipe of Swedish origin that I've adapted slightly. The dish was invented by Ove Jacobsson who worked in the air freight industry, hence the name. The recipe was first published in Allt om mat in 1976.
harissa baked chicken meatballs with dried apricots and herbs, served with pearl couscous and a harissa yogurt sauce servings: 4
moroccan chicken meatballs with a parsley yogurt sauce, couscous, cucumbers, pecans, and feta cheese serves: 4-6
spiced chicken thighs roasted until golden & crisp, served with pomegranate glazed carrots and a simple garlic tahini yogurt sauce servings: 4
crispy rye salmon cakes topped with a creamy yogurt sauce and pickled shallots yield: 6 salmon cakes
Austrian Bohemian Serviettenknoedel Recipe will be cooked in a napkin which means Serviette in German. A Tradition in Austria, upper Franconia and Bohemia.
an easy weeknight sheet pan chicken with a sweet and sticky chili lime glaze brushed on top serves: 4
fluffy, lemon ricotta pancakes with homemade blueberry syrup serves: 6
simple weeknight spicy thai peanut chicken with red peppers and rice servings: 4
These extra-crispy Baked Potato Wedges are quick and easy to make and come out perfect every time. RECIPE: https://natashaskitchen.com/oven-baked-potato-wedges/. NatashasKitchen.com · Original audio
James Oseland first tasted Beef Rendang as a 19-year-old American backpacking through Indonesia in the early 1980s. Thirty-one years later, as editor-in-chief of this magazine, he recalled those first few bites of the thick, slow-cooked stew in an essay for the May 2013 issue: “The glistening meat, fall-apart tender, was coated with a thick sauce of such complexity that I was at first taken aback—and, a moment later, smitten.” A specialty of the Indonesian province of West Sumatra, the dish involves ever-so-slowly cooking beef (water buffalo, traditionally, but cubed chuck works just fine) in a coconut-milk sauce before searing. Oseland, who lived in West Sumatra for a year in the late ’90s, learned to make the dish from a home cook there named Ibu Rohati. “She was so proud,” he recalls. “We had such a joyous time in her deliciously aromatic kitchen that day.”
Bet you can't tell the difference between the original dish, and our Buca Di Beppo Chicken Limone copycat recipe. Try it or the best results every time!
simple weeknight spicy thai peanut chicken with red peppers and rice servings: 4
Batchoy is a popular Filipino noodle soup recipe. This dish is an ilonggo favorite. Get the recipe and cooking video here.
