Trader Joe's roasted cauliflower and cheese raviolis with creamy harissa sauce and mini pepper slices, so flavorful and easy! It's quite obvious that I'm a huge fan of harissa. A little bit of adds so much flavor to anything that you cook it with. This is why I love adding it to sauces. I have
You've been waiting long enough for my drunken noodles recipe!The BEST Drunken Noodles recipe is right here no need to look around anymore!
Bring your love of travel home by cooking some of these traditional recipes from around the world at home! No passport needed!
Un mille-feuille ou millefeuille est une pièce de pâtisserie faite de trois couches de pâte feuilletée et de deux couches de crème pâtissière. Le dessus est glacé avec du sucre glace ou du fondant. Il aurait été créé par François Pierre de La Varenne, qui le décrit dans son Cuisinier françois en 1651. Il aurait ensuite
Romans have a rich street food culture and one of our favorite foods in that realm are suppli al telefono. These {Supplì Al Telefono} Tomato Basil Risotto Balls are fried balls of risotto but they're stuffed with mozzarella and tomato.
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.
Moussaka is a layered one of a kind baked dish full of flavor. Saucy, creamy with deep-fried potatoes and eggplants. A must try!
Ricotta, chocolate and pastry are a match made in heaven (and Sicily).
Bring your love of travel home by cooking some of these traditional recipes from around the world at home! No passport needed!
A fresh and flavorful recipe for Thai Larb Salad using your choice of ground chicken, turkey, beef or lamb! Serve this with lettuce wraps or rice, or both!
Einfaches Rezept für schwedische Fleischbällchen, das du lieben wirst, wenn du Köttbullar von Ikea magst.
Bring your love of travel home by cooking some of these traditional recipes from around the world at home! No passport needed!
Tave Kosi with chopped oregano and mint.
Serve with a tomato salad and some dressed mixed leaves.
My absolute obsession is spicy noodles and if you've been on social media lately you'll see the noodles that have taken the world by storm! Biang Biang noodles are thick noodles that could double as a belt. It is said that one biang biang noodle can fill an entire rice bowl (and it's true!). Learn how to make these surprisingly easy noodles - I promise, you'll be as stunned as I was as to how fun and tasty they are!
Gordon Ramsay dauphinoise potatoes is a delicious side dish. It has a crispy golden-brown crust. Each bite is filled with the flavors of cream sauce and cheese. The cream sauce is flavored with bay leaves and garlic. This French-inspired dish is super easy and can be enjoyed with all types of meals.
25 of the popular traditional Ecuadorian recipes, have been sorted by main course, side dishes & desserts. These classic Ecuadorian recipes are easy to make.
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
This Vegan Japchae (잡채) recipe is a delicious gluten free and vegetable packed dish ready in under 30 minutes!
Here’s how to make Nigerian jollof rice. You only need rice, tomato stew, and seasonings to savor Nigeria’s party rice at home! Best enjoyed with chicken.
This is a traditional Czech recipe for bread dumplings (houskovy knedlik). They usually accompany roast loin of pork and braised sweet-sour cabbage.
These vegan Gochujang Noodles take sauce and noodles to an entirely different level! A lustrous spicy-and-savory sauce is tossed with udon noodles and vegetables, leaving you with a noodle bowl that’s layered with incredible flavors. Ready in just 30 minutes!
Chicken pie but not as you know it – this slightly sweetened Moroccan-inspired recipe wraps a spiced chicken and sultana filling in a crunchy layer of filo pastry.
A fun and flavorful copycat recipe these Dan Dan Noodles have a delicious depth of flavor, are super quick to make and an amazing lunch or dinner.
Let's talk about comfort food. If you're looking for something to warm your soul and make your tummy happy, this one's for you. It's been cold and dreary here this week, and I'm definitely craving soups and pastas and all the carbs. This meal is totally the thing to make when the weather takes a
Finished with a tamarind sauce and fresh coriander, these Bombay potatoes from Nadiya's Simple Spices are the ultimate upgrade to a classic.
Complete with shrimp and roast pork, this simple and satisfying Singapore noodle stir-fry comes together in a matter of minutes.
Poffertjes, wie kent deze Hollandse lekkernij niet? Met dit basisrecept maak je de lekkerste poffertjes zelf eenvoudig thuis!
The BEST Japchae Recipe, period. It's definitely one of my signature menus and I'm so happy to redo this recipe with upgraded production for you!!
There’s no need to order a takeaway – plan ahead and cook this easy spiced beef casserole recipe instead.
With these Julia Child recipes, you’ll almost feel like you’ve been to culinary school! From French onion soup to coq au vin, master the art of French cooking with the legend herself.
Syrniki is a Russian name for "cheese pancakes." A traditional Syrniki Recipe is made from a fine curd farmer's cheese (tvorog), eggs, flour, and sugar. Some Eastern European's call them Tvorozhniki and in Ukrainian, we call them "Syrnyky."
This garlicky, creamy chicken dish originally hails from the village of Shkmeri in the Racha region of northwestern Georgia but can be found on restaurant menus throughout the country. Requiring only a handful of ingredients, this delicious dish is refreshingly simple to make.
Simit is a crunchy, ring shaped, braided street bread with an amazing nutty flavor of toasted sesame seeds.
Dan dan mian or dan dan noodles is the signature street food from Sichuan, China.
These creamy gochujang noodles are a perfect dinner for one! Curl up with your favourite tv show and dive in!
Serve with seasonal veg for the perfect family dinner!
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
Cheese Borekas are an Israeli pastry that disappears at parties and picnics. This version gets extra flavor with a sprinkle of Everything Bagel Seasoning.
My absolute obsession is spicy noodles and if you've been on social media lately you'll see the noodles that have taken the world by storm! Biang Biang noodles are thick noodles that could double as a belt. It is said that one biang biang noodle can fill an entire rice bowl (and it's true!). Learn how to make these surprisingly easy noodles - I promise, you'll be as stunned as I was as to how fun and tasty they are!
Trinchado is a delicious Portuguese inspired South African beef stew made from cubed steak, cooked in a spicy sauce. It's believed to have originated in neighbouring Angola and Mozambique, both former Portuguese colonies.
