Cretons, a minced pork pâté, is a breakfast staple for many French Canadians in parts of Quebec. It's usually spread on little toasts or multigrain bread.
Hey fam. Guess what’s in exactly one week! Purim. And guess what I’ve never posted on the blog before! A hamentash cookie recipe. And guess what’s traditionally consumed on the Jewish holiday of Purim! Yep, hamentashen (the “en” at the end creates the plural form of hamentash). And you know what
Bibimbap is a Korean rice bowl filled with assorted vegetables, gochujang sauce, an egg, and meat. My recipe skips the meat, but you won't miss it one bit. The seasoned veggies and sauce fill this bowl with flavor!
Can you make piccalilly in 30 minutes? Sure! Check out my homemade piccalilly recipe. Quick and easy pickles for pork roast or cheddar cheese!
It doesn't have to be Oktoberfest to celebrate German cooking. Here are our best German recipes passed down by generations of home cooks.
This is a Lithuanian potato and bacon dish that my family makes mainly during the holiday season. It goes great with ham or turkey. This recipe is time consuming but well worth the work put into it!
Since the new year, I've been guilt-tripped on to the inevitable health-kick that follows all the unhealthy holiday eating. Because of th...
Assorted mini sandwiches are always perfect for afternoon tea. You can cut them into little rectangles or triangles. Just be sure to cut the crusts off.
Lithuanian cucumbers and honey are called agurkai su medum. This simple combination was actually invented by Jogailia, the Grand Duke of Lithuania. A recipe that is super simple and delicious. I had never thought of
Afritada is a Filipino favorite with tender chicken cooked in a rich savory tomato-based sauce. Cooked low and slow until the oil separates from the sauce and the meat becomes fork-tender.
A veggie lover's egg dish with fresh zucchini, red bell peppers, onion, and artichoke hearts.
This blog post is a bit lengthy, but I wanted to be able to share a guide from A to Z of Mexico’s beloved Pan Dulce (Sweet Bread). Conchas, and Empanadas, and Churros. Oh My! I
Super buttery and slightly sweet bite-sized rolls. Also called icebox rolls, these little yeasted rolls are perfect for freezing and the dough can be made up to a week in advance and kept in the refrigerator.
Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. —Sue A. Jurack
Tender greens topped with tomatoes, green beans, potatoes, red onions and premium canned tuna, finished with capers, olives, eggs and a light lemon-Dijon vinaigrette…
Take your Christmas charcuterie board to the next level with our chocolate salami, packed with fragrant cinnamon, punchy crystalised ginger and a little crunch from assorted nuts and biscuits.
The best 3-ingredient cheesy naan! Simple, quick to make, and delicious!
Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and willbe a great treat to celebrate Christmas and the holiday season!
I grew up with Blancmange and it is one of those puddings that mark me out as a child of the 1950s. Historically it goes back to the Middle Ages when it was made with chicken, milk, rice and sugar, and variations can be found across Europe as far down as Turkey. But in our house and I guess in most homes it came in sachets and consisted of flavoured cornflour to which you added some sugar and a pint of milk and given that it was that simple it was something mother trusted me to make for my sisters. And this week after something like half a century I am about to make it again. Now I can’t quite make up my mind up as to whether this is just pure nostalgia or something more. After all there are plenty of retrospective TV programmes featuring the food we ate and the scary thing is that those featuring the 1950s so powerfully take me back to that time of dripping, sugar sandwiches, and over cooked cabbage that I spend days afterwards boring the family with the stories of what we ate. Of course it is remarkable how our eating habits changed dramatically from the end of rationing in 1954 with a whole range of new and convenience foods which were on offer within five years. All of which takes me back to blancmange which was a product of an earlier revolution in quick and cheap foods which surfaced in the middle of the 19th century and included Mr Bird’s custard powder. Despite those who can be sniffy about custard powder and I have been one of them in my time it must have offered up a boon to those running a home at a time when there were few labour saving devices. It avoided the need to buy eggs and just required that pint of milk a bit of heat and some stirring. And apparently lots of people also reached for a packet of the stuff for according to the Independent, Pearce Duff which are the only company still making blancmange, sell 700,000 units a year and sales were up by 7%* So I shall give my blancmange a go later today. *Old food brands that refuse to die out, The Independent, March 14 2006, http://www.independent.co.uk/life-style/food-and-drink/features/old-food-brands-that-refuse-to-die-out-469869.html
My Uncle Ren has always loved this dessert, so when I was making it for the photography shoot for this book, I called him up and asked him over. It was during lockdown (when we could meet outside), so he didn’t come near us, but just enjoyed it quietly in the garden, packed the rest into a container and left for his home, very happy and full! I like to serve this when I want a bit of a showstopper; the meringue quenelles, the caramel and the custard make it a great dessert to impress.
Step-by-step method for making Spicy enchiladas yourself.
Burmese recipes are an amalgam of cuisines from regions of Myanmar. It has been influenced by the cuisines of neighboring countries, China, India, and Thailand.
Learn how to make crunchy, savory and aromatic Taiwanese scallion shaobing at home.
Anagram is a form of word play in which letters of a word or phrase are rearranged in such a way that a new word or phrase is formed. We play with words in our everyday life to create anagra…
Manti from Kyrgyzstan are dumplings filled with assorted ingredients such as meat, vegetables or potatoes and spices. These Chychcan Manti are stuffed with potatoes flavored with a unique combinati…
Make potato pancakes my Polish grandmother's way by grating the potato instead of shredding it. Double fry for extra crispiness. They're delicious.
How to make authentic Korean bibimbap. It comes with to die for bibimbap sauce!
Buttery potatoes browned in caramelized sugar, Brunede Kartofler are a popular and traditional Danish side dish enjoyed especially at Christmastime.
Crunchy on the outside, soft and fluffy in the center, these Irish potato pancakes are perfect for breakfast, or dinner, or any time in between.
Here are 31 of the most ridiculous questions that have ever been asked on Yahoo Answers. Some of these questions will shock you with how dumb
A typical Ukrainian home dinner begins with Zakuska (appetizers) such as zesty Sauerkraut Salad, tantalizing Pickled Mushrooms, Stuffed Eggs and assorted cold meats and sausage. A tasty borsch (soup) will precede a main course of meat, chicken, or...
Biko is a type of Filipino rice cake that uses glutinous rice rather than rice flour. It's mixed with coconut milk and sugar.
Switzerland’s strong agricultural roots and European influence have helped develop a cuisine full of heart, warmth, and flavor, as these 20 Swiss foods show.
Made with sweet yeast dough, these fruit-filled pastries were featured in our June/July 2009 special issue about the food wonders of Texas.
Slow Cooker Greek Gyro Bowls is an easy, delicious cooked in the slow cooker. Made with only four ingredients - boneless beef roast, oregano, garlic, and beef stock. Slowly cooked for a few hours and then topped with an assortment of toppings.
How to make authentic Korean bibimbap. It comes with to die for bibimbap sauce!
