Apple Tatin
Apple tatin is a traditional pie from France and one of the most popular French desserts. This caramelized apple pie is baked upside down and flipped right after. It is...
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Choux Au Craquelin
Choux au Craquelin is a classic French dessert made with choux pastry that is both crunchy on the outside and...
Idli
How to Make Idli: To prepare this popular South Indian recipe, wash the rice and urad dal separately until the...
Guru
How to Make Guru: Thoroughly wash the tripe and removing all excess fat. Cut it into medium sized pieces and...
South Indian Crepes (Masala Dosa)
How to Make Dosa Batter: Soak the rice and urad dal in separate bowls for 4-6 hours. Strain. Process the...
Mazondo
How to Make Mazondo: Put the cleaned beef heels in a pot. Add enough water to just cover them. Season...
Mufushwa
How to Make Mufushwa: Put the mufushwa in a pot and add water and the bicarbonate of soda. Partly cover...
Chimodho
How to Make Chimodho: Preheat the oven to 175℃ fan. Put the buttermilk, oil, and egg into the bowl of your stand mixer; beat with the egg beater until very smooth....
Nhopi (Pumpkin Soup)
How to Make Nhopi: Cut the pumpkin in half and remove the seeds and strands of fiber. Peel and chop the flesh, put into a saucepan, and add the water....
Chicken Gango
How to Make Chicken Gango: Boil the gizzards until almost tender and add the chicken feet. Cook until tender. Add...
Mupunga Une Dovi (Peanut Butter Rice)
How to Make Mupunga Une Dovi: Cook the rice following the instructions on the packet, omitting the oil. Add 1/2...
Traditional Zimbabwean Okra
How to Make Okra: In a medium-sized saucepan, bring the water to a boil and add the soda – it...
Mopane Worms
Mopane worms are a staple dish in Zimbabwe. The worms are harvested during the rainy season, then cleaned and sun-dried...
Puttu Kadala
How to Make the Puttu: Put the rice flour and salt in a mixing bowl. Sprinkle in the water a...
Luchi & Alur Dom
How to Make Luchi & Alur Dom: Boil the potatoes for 10 mins so they are half done. Soak all the...
Bisi Bele Bath (Karnataka-style Bisi Bele Bath)
Prepping and Cooking Dal-Rice: Wash or rinse the dal and rice separately. Then soak for 20 minutes. This step is optional. In the meantime, prep the rest of the ingredients...
Vada Pav
How to Make the Garlic Chutney: Heat 2 teaspoons of oil in a pan ona medium heat. Then add the garlic cloves and fry for 1-2 minutes until they turn...
Carne con Papas
This Cuban food is made with pork or beef, with spices, a rich tomato sauce, and cubed potatoes. In some...
Guava Hats in Syrup
Guava is one of the most internationally known Cuban fruits, along with mango and mamey. It has multiple culinary uses,...
Momos
How to Make the Dough for Covering the Momos: In a bowl, nix, the maida, salt, and oil. Then add...
Ajiaco Cubano
Ajiaco is one of the emblematic dishes of Cuban cuisine, both for its flavor and for its cultural value. The...
Cuban Flan
Flan de leche is possibly one of the most recognized Cuban desserts in the world. It is exquisite and you...
Bagna Càuda
How to Make Bagna Càuda: The Piemontese usually prepare bagna càuda in a terracotta dian. It’s usually served in a...
Olive all’Ascolana
How to Make Olive all’Ascolana: Put the extra virgin olive oil, minced carrot, onion, and celery in a frying pan and sauté for a few minutes on a medium heat...