Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is The Hot Bread Kitchen Cookbook: Artisanal Baking from...
My obsession with world breads continues! It's amazing that most of them use the same ingredients, but textures, shapes and tastes are so d...
Whoever said that we’re all made of the same dough, we’re just baked in different ovens, has never made bread from scratch. Because there are just so many types of bread. It can be soft or crunchy, big or small, round or twisted into the most amazing shapes. It is also almost always delicious and comforting. There […]
From Portugal's Francesinha to India's green chutney sandwich, people from cultures across the globe enjoy this portable meal.
I'm so excited to introduce today's recipe to you! It's gonggal-ppang, a cookie-like bread that's puffed up like a crunchy, crusty, hollow balloon, with a coating of melted sweet syrup inside. This balloon bread was created by Chinese immigrants in Korea. I was told that the bread was originally...
Hailing from the Samegrelo region of western Georgia, this version of khachapuri combines the best of both the Imeruli and Adjaruli varieties into one delicious bread both filled and topped with cheese!
Austria food is full of meat, cheese, and other foods full of carbs, like dumplings & pastries. Austrian recipes draws from this rich and diverse cuisine.
These mini Mexican tamales make perfect appetizers! Stuff with pork filling for a pork tamale, or cheese for vegetarian tamales. Mix and match fillings for tamales to fit everyone's taste!
Concha (Mexican sweet bread) is a breakfast or snack pastry found all over Mexico. It has a fluffy brioche-like dough with a crispy streusel topping, scored to resemble a shell. The pastry can come in a variety of colors and other shapes, but I prefer the plain and chocolate streusel. —Johnna Johnson, Scottsdale, Arizona
A sweet treat usually made for the Eid holiday in Egypt, here's the recipe for how to make Egyptian Kahk cookies at home!
Arab salad, chopped salad, Israeli salad—whatever you choose to call it, there is no escaping it. Wherever you go, a Jerusalemite is most likely to have a plate of freshly chopped vegetables—tomato, cucumber, and onion, dressed with olive oil and lemon juice—served next to whatever else they are having. It's a local affliction, quite seriously. Friends visiting us in London always complain of feeling they ate "unhealthily" because there wasn't a fresh salad served with every meal. There are plenty of unique variations on the chopped salad but one of the most popular is _fattoush_, an Arab salad that uses grilled or fried leftover pita. Other possible additions include peppers, radishes, lettuce, chile, mint, parsley, cilantro, allspice, cinnamon, and sumac. Each cook, each fmily, each community has their own variation. A small bone of contention is the size of the dice. Some advocate the tiniest of pieces, only 1/8 inch / 3 mm wide, others like them coarser, up to 3/4 inch / 2 cm wide. The one thing that there is no arguing over is that the key lies in the quality of the vegetables. They must be fresh, ripe, and flavorsome, with many hours in the sun behind them. This fabulous salad is probably Sami's mother's creation; Sami can't recall anyone else in the neighborhood making it. She called it _fattoush_, which is only true to the extent that it includes chopped vegetables and bread. She added a kind of homemade buttermilk and didn't fry her bread, which makes it terribly comforting. _Try to get small cucumbers for this as for any other fresh salad. They are worlds apart from the large ones we normally get in most supermarkets. You can skip the fermentation stage and use only buttermilk instead of the combination of milk and yogurt._
Let's go! We're traveling to Sweden! Activity ideas include a watercolor dala horse craft and sweden printables.
Long, cigar-shaped sweet bread traditional of the region of Valencia, typically served with the tiger nut drink called horchata de chufa.
Give Pancake Day the flip with brunchable Breton-style stuffed buckwheat galettes, Japanese coffee-cream pancake buns, or these irresistible foldover crepes soaked in a lemon curd mascarpone syrup
Got water, flour, yeast, milk, sugar and salt? These delicious breads from around the world are for you.
Cottage cheese is mixed with flour, vanilla and a little sugar then deep-fried to make these adorable, light and crowd-pleasing mini doughnuts.
A meal isn’t complete without dessert. This is one saying that holds true for every country in the world. From sponge cake to rasmalai, people from all around the world indulge in different flavours and combinations [...]
Rooted in tradition, this collection of Polish recipes features brothy borscht, hearty pierogi, smoky kielbasa, and lots and lots of cabbage.
Gwaramari literally means "a round bread" in Newari – a local language spoken by a community in Kathmandu Valley. This is a famous breakfast dish typically served with chutney or milk tea. It's best served warm.
From Portugal to Panama and Vietnam, here are some of the cheapest countries to retire. Learn more about visa requirements, health care options, and more.
Egyptian Brioche: 500 grams flour 1 Tbsp yeast 1/8 tsp salt 3/4 cup oil 3/4 cup warm milk 3/4 cup sugar 2 small eggs
Ten essential things to know when planning a trip to Malta to ensure you have a fantastic stay on this Mediterranean island
My favourite Rice Pudding in the world is one that I was served at Heatherton House, a girl's school I attended, when our family lived in England in the 1970's. Normally, school food is abysmal, and some of the food combinations at Heatherton House were rather odd, but they did do a few things really well. One being their Rice Pudding, which they baked until it achieved a wonderful golden film on top. The rice was plump and perfect, having absorbing most of the vanilla scented aromatic potion — the result being rich, buttery, sweet and oh so creamy. I tried all kinds of recipes trying to reproduce the magical pudding I recalled from my youth, and finally found it with James Barber, The Urban Peasant, who was one of Canada's first home grown and beloved TV Chefs. Sadly, he died just a few years ago, but his recipes and spirit live on. "Cooking is the simplest way of saying I love you." - JAMES BARBER 1923-2007 James Barber's Baked Rice Pudding 2/3 cup Arborio Rice 2 cups whole milk, or cream 6 tbsp white sugar 6 tbsp butter Zest of 2 lemons 1 tsp cinamon 1 tbsp vanilla Preheat oven to 250°. Mix the rice, milk (or cream), sugar, butter, vanilla and lemon together in a bowl and then pour mixture into a greased 2-quart baking dish. Bake for 2 hours, until golden brown on top. Sprinkle with some cinnamon and serve piping hot!
The shape of the particular coppia ferrarese bread is said to pay homage to the curly tresses of Lucrezia Borgia.
Dive into the world of advanced bread machines as we compare the Zojirushi Virtuoso Plus vs Supreme models. Lets find out find out which one suits for you.
Rome is the pizza capital of the world. But it's also one of the easiest places to travel with celiac disease. Here are the best gluten free Rome restaurants.
South African bunny chow which comprises curry in a hollowed out bread loaf, is a budget-friendly meal loved for it's portability and rich, hearty flavours.
Haitian foods and recipes consist of cooking traditions and practices from Haiti. Haitian cuisine is comparable to that of 'creole' cooking and similar to the
We highlight 10 of the best South African Recipes you should try this spring. Delicious meals and dessert ideas for the whole family.
From delicious appetizers to indulgent desserts, serving your guests a traditional Easter dinner has never been easier or more delicious.
This Pan Gallego, or Galician Bread, is a bread from Spain with a distinctive knot at the top.
Master interest calculations on loans with Mortgage Rater's expert insights to save money and make smart choices.
With life returning to normal just a bit and prices being low, now is the time to plan and book your next trip!
Everyone loves garlic bread, and as you’d expect, this version totally over delivers. Soft, spongy and with the crunchiest backsides you’ve ever seen, as well as being bombed with pungent garlic butter – what’s not to love? One of my favourite ways to eat this is simply with a massive green salad for lunch, but of course the great thing about garlic bread is that it can be a side for many things – chilli, pasta, soup, part of a picnic – you name it.
This year's best new dining destinations, from Miami to Ho Chi Minh City.
A beautiful, and delicious traditional Croatian cake that is a welcome addition to any celebratory table, summer or winter.
Like all other cuisines in different parts of the world, Venezuela foods is deeply intertwined with the history and the culture of the region.
Mashed potato is a traditional ingredient in the Boston bun – it makes for a tender crumb and keeps the bun perfectly moist.
Chaque pain nécessite un temps de levée. Le pain challah, un pain aux oeufs de tradition juive, requiert une étape supplémentaire qui consiste à former trois longs boudins de pâte et à les tresser. En plus de donner fière allure au pain, ce tressage contribue à sa texture. À la fois sucré et salé, il est garni de graines de sésame. On l’apprécie grillé, servi avec notre confiture de coing.
Melomakarona are must-bake Greek Christmas cookies. They're rich with olive oil and sweetened from a dip in honey syrup, and they're worth adding to the holiday cookie lineup in any home.
