Frico (Italian Potato Pie)
How to Make Frico: Heat the olive oil on medium and toss in the potatoes. Cook for about 5 minutes turning frequently. Add the onions, nutmeg, and pepper and continue...
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Archives: Recipes
Ribollita
How to Make Ribollita: Heat the oven to 400° F. Tear the bread into large pieces and put it on a large baking sheet. Drizzle with extra virgin olive oil...
Sadza
Sadza is the shona word to describe a thickened porridge prepared from any grain and therefore similar to the ugali of Eastern Africa and fufu of West Africa. How to...
Arroz Con Leche (Mexican Rice Pudding)
Arroz con Leche is a comforting and simple no-fuss dessert that’s guaranteed to satisfy any sweet tooth. How to Make Arroz Con Leche: In medium or large pot over a...
Arroz con Leche Colombiano (Colombian Rice Pudding)
Arroz con leche is one of the most popular Colombian desserts. This Colombian-style rice pudding is sweet, creamy, delicious and very easy to make. How to Make Arroz con Leche...
Arroz con Leche (Cuban-style Rice Pudding)
An easy-to-make and deliciously creamy arroz con leche (rice pudding) made Cuban-style, with sweetened condensed milk, cinnamon, and lemon zest! How to Make Arroz con Leche, Cuban Style: In a...
Rice Arancini
Arancini are a typical specialty of Sicilian cuisine. They are simply rice balls, either round or with a cone tip, filled with ragù and peas, breaded, and then fried! A...
Sardines in Saor
How to Cook Sardines in Saor: I’d strongly recommend trying to convince your friendly local fishmonger to clean and prepare the sardines, otherwise the first step in this recipe is...
Akuri on Toast (Parsi-style Scrambled Egg)
How to Make Akuri: Break all the eggs into a mixing bowl, add the salt and a pinch of red chili powder/flakes and whisk. Heat up a pan, pour 1...
Rava Upma
How to Make Rava Upma: In a wide pan, dry-roast the rava (semolina) until a nice aroma arises and it turns light brown in color. Transfer it to a plate...
Medu Vada
How to Make Medu Vada: To begin making the traditional South Indian medu vada, first soak the dal for about 2 hours. Using a strainer, strain all the excess water...
Chole Bhatura
How to Make Bhatura: First, in a large bowl put 2 cups maida, 2 tbsp rava, 1 tsp sugar, ¼ tsp baking soda, 1 tsp sugar, ½ tsp salt, and...
Traditional Potato and Pea Samosas
How to Make the Samosa Dough: Sift the flour, ajwain seeds, baking powder, and salt into a large bowl, and make a well in the center. Rub the oil into...
Poha
How to Make Poha: Rinse the flattened rice (poha) in a strainer under running water until it turns soft. To check if it’s done, press a flake between your thumb and...
Paratha
How to Make Paratha: In a large bowl, combine the chapati flour and salt. Mix well using either your fingers or a whisk. Create a small well in the center of...
Shorbat Adas (Arabic Red Lentil Soup)
Shorbat Adas is a traditional Middle Eastern soup that is incredibly easy to make but also nutrient dense and full of flavor. In Persian culture, this dish is used to...
Homemade Buns
They may not be as easy as buying from the bakery… but they are so good! How to Make Homemade Buns: Whisk together the water, yeast, sugar, and 1/2 cup...
Traditional British Christmas Pudding
How to Make British Christmas Pudding: First off, roughly chop all the dried fruit and soak in any dark rum or brandy for about one week – if pushed for...
Kerstkoekjes
How to Make Kerstkoekjes: Mix the flour, caster sugar, baking powder, ginger, cinnamon, and salt in a large bowl. Rub the cold butter with your fingers to form small crumbs....
Duchess Potatoes (Pommes de Terre Duchesse)
How to Make Duchess Potatoes: Place the potatoes in a stockpot, cover with cold water, season with salt, and bring to a boil over a high heat. Adjust to a...
Traditional Bread Sauce
How to Make Bread Sauce: As the name suggests, bread sauce involves bread – but not sliced bread. Bread sauce is made with breadcrumbs, which is what gives it its...
Chicken Gravy
A good gravy, made with the giblets, meat juices, a little wine and, please!, very little flour – if any, brings the delicious plate together, uniting the meat and veggies....
Dutch Rollade
Preparation in Advance: Sprinkle a flat (about 1 inch) rectangular fillet (or 2 when pork and beef are combined) with salt and pepper and 1 grounded laurel leave (in the...