From northern specialities to Cantonese dim sum classics, this collection of tried and tested recipes showcases the most popular varieties of Chinese dumplings.
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.
From northern specialities to Cantonese dim sum classics, this collection of tried and tested recipes showcases the most popular varieties of Chinese dumplings.
Fall in love with the flavors of this cheesy eggplant rollatini! No breading, no oils, just cooked eggplant stuffed with ricotta, parmesan cheese, and lots of fresh basil. Then baked to perfection with freshly grated cheese and rich tomato sauce - the most perfect, low carb, Italian dish that the whole family will enjoy.
Crispy chicken breasts are coated in a sharp preserved lemon sauce in this flavour-packed dish from the Ottolenghi Test Kitchen team. As seen on James Martin's Saturday Morning.
The power trio of butter, kimchi, and gochujang produces an umami ballad so beautiful in this udon recipe, you'll want to play it over and over again.
A tried and tested recipe for Chinese spring rolls. You don’t need to precook the filling. Two frying methods are provided.
Recipe video above. Take everything you know about samosas - the curried mashed potato filling, the crispy pastry - put it in giant pie form, add a stack of extra vegetables and voila! Vegetable Samosa Pie! This is a big, vegetarian main course dinner that's something different yet also familiar, and wonderfully versatile - stuff with any veggies you want.Simplify SPICES: I've stayed true to traditional Samosa filling, so there's a fairly lengthy list of spices. It can be drastically simplified - see Notes 1 to 3.SPICINESS: Very mild - just a slight warmth. Dial it up if you want, or omit it!Blind baking / Crispy Base: See Note 5.Those who tried the South Indian Eggplant Curry I shared last week will love the common ingredients in this!
Sometimes it’s nice to do something other than turkey for your holiday meal. Cordon Bleu is one of our favorite alternatives. I thought I’d play around with a time tested recipe and add pesto to the mix. It’s amazing!!! INGREDIENTS: 12 Chicken tenderloins 1 cup Pesto 24 slices of Canadian bacon or thinly sliced ham 12 slices of thinly sliced …
Best-selling author and revered chef Yotam Ottolenghi has sold more than a million cookbooks. His latest release – the first involving his team of behind-the-scenes super chefs at the Ottolenghi Test Kitchen – caters to busy home cooks looking to make the most of what they already have in their kitchen cupboards. Here, Yotam introduces Shelf Love and shares three of its best recipes…
Potrebujemo: 500 g stročjega fižola, 5 večjih krompirjev 150 g slanine 1 čebulo 3 korenčke 2 žlički sladkorja sol, poper začimbe: majaron, šetraj, timijan Stročji fižol kuhamo 10 min v slanem kropu. Toliko, da bo mehek, a še vedno čvrst. V isti vodi, kjer se je kuhal fižol, skuhamo še olupljen in narezan krompir. V […]
From warming vegetable soups to flavour-packed broths, these are the winter soup recipes that will get...Read More→
Cheesy layers of breaded aubergine and rich tomato sauce are topped with crispy kataifi pastry in this twist on an Italian-American classic.
Opskrift på lækker cremet one pot taco med bløde tortillas, krydret kylling og bønner.
In the Middle East, kebabs called kofte feature ground meat, not chunks, mixed with lots of spices and fresh herbs. Our challenge: to get their sausage-like texture just right. We skipped the traditional bread panade in favor of a little gelatin to keep our kofte moist after grilling. And we added ground pine nuts for richness and to keep the kofte from being too springy.
simple weeknight spicy thai peanut chicken with red peppers and rice servings: 4
Ground pork and Napa cabbage are flavored with garlic, ginger, and hoisin sauce before wrapped and fried until crisp.
This homemade red enchilada sauce has authentic Mexican flavor! It's so good and easy, you'll never go back to store-bought sauce again. You can even make a double batch and freeze half of it for later. Recipe as written below yields about 2 cups (16 ounces) sauce.
Exciting times – Ottolenghi’s got a new cookbook out. This one’s all about using simple, homemade condiments to elevate crowd-favourite staples like roasted mushrooms or fried eggs. Here are three of the recipes we rate…
"I picked up hints of acidity and spice like with my mom's Indian egg curry, but the sauce was thicker and sweeter.
