The chic and urban city of Houston offers a wide variety of plant-based restaurants, including eateries that specialize in vegan BBQ, authentic Mexican eats, and Asian-style cuisine, to name a few. Get a taste of Southern comfort with a plate of brisket mac ‘n’ cheese, or chow down on a breakfast burrito to start the day right. No matter what you’re in the mood for, Houston’s vegan eateries have you covered! Here are 10 vegan restaurants to try when you’re exploring Houston, TX!
Mainers love lobster rolls, but what do you choose when it's out of season? Easy! These delicious meals, treats and snacks.
See list of traditional African foods and the countries to find them. From foods in Nigeria to South Africa, and Ghana, African cuisine has plenty of tasty creation options to offer
This is the fluffiest recipe on the earth!
Afghani Mantoo (Mandy, mantu or manti) are also known as the dumplings of the Silk Road. It is believed they originated from the Mongol Empire and made their way into the local cuisine of the Afghan and Turkish people. My first time trying these delicious dumplings was a few years […]
These four recipes will turn your kitchen into an international hotspot, and take you on a foodie adventure - no passport required.
Jackfruit • Dragon Fruit • African Cucumber • Rambutan • Sapodilla • More ...
In the mood for noodles? This Chinese takeaway staple is much easier to recreate at home than you think.
Move over stroopwafel, there is so much more to Dutch food than the (delicious) treat seen in so many Amsterdam travel photos. Ready to experience the best dishes from Amsterdam to Utrecht? Here are the top ten local foods to try in the Netherlands.
Vegetarian Drunken Noodles, da BEST Recipe! One of my popular recipes is my Drunken Noodles and if you tried my drunken noodles recipe, you know the
Having grown up in South Africa, there are days that I miss a certain food that I used to love. Boerewors are definitely on the top of the list, but another one which may seen a little weird, is B…
This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren't enough ways for me to rave about it!
A Cantonese chef -- my roommate-- gave me this recipe that I translated into English. It's pan-fried egg noodles (crispy brown in places) topped with a mix of...
Try this all-in-one dish, Chicken Chow Mein! Deliciously flavorful and so easy to make!
This may not be the most photogenic dessert you've ever seen, but once you scoop a serving from the cast iron pan and taste it, you'll know why this pan of goodness was gone in a flash. The caramelized edges, mixed with the pudding-like center, will have you drooling, especially if you top it with vanilla ice cream. It's a recipe from my friend Emily, who prepared this dessert as part of a multi-course meal that was the prize awarded at a silent auction benefit for Camp Mason, where Emily's husband Tom serves on the board. Camp Mason is a 460 acre camp and outdoor facility for young people near the Delaware Water Gap and was founded in 1900, making it the third oldest youth camp in the U.S. Lucky for my husband and me that our friend Alex was the highest bidder for this delectable prize and that he invited us to join him and his partner Jesse. The dinner was a Lucullan feast prepared by Emily on their beautiful 50 acre Van Dyke farm in Hopewell, N.J., where they own not only a beautiful house and separate studio, but also a barn that they have transformed into a magical setting for special dinners and parties. Before the dinner began, Tom gave us a tour of his organic garden, where he's growing all sorts of vegetables and herbs. I was flabbergasted to see he was growing agretti, a vegetable I adore and have seen only in Italy. They look similar to chives, but are thicker, and and to me taste similar to lemony Swiss chard. On the property is a corn crib that's more than 100 years old and still in use, but not for corn, It's where Tom stores the 13 varieties of garlic, 5 varieties of shallots, and another 4 or 5 varieties of onions that he harvests to enjoy all year long. We kicked off the festivities in the barn with a glass of prosecco: Then moved to the "dogwood room" -- a leafy canopy of trees where we enjoyed the hors d'ouevres: Emily had prepared three: -Spanakopita, made with spinach and mustard greens from the garden and served with a tzatziki sauce: -Roasted garlic smeared on toasted pita wedges and served with pear jam. -Caviar and creme fraîche with preserved lemon served in crispy wafer shells. Back to the barn for the other courses, with a little diversion to hammer out a beat or two on the drums: Emily appeared with a tray of cold soup, much appreciated on a day when the temperature was in the 90s -- and what a delicious soup it was -- a creamy and mild garlic scape soup, made creamy with potatoes, not cream. Edible nasturtium flowers (also from the garden) decorated the bowls, and piquant papadum crisps were served alongside the soup. Our taste buds were on overdrive. Next came a gleaming copper pot filled with my favorite course of the night -- lemon fettuccine with agretti, feta cheese and a scattering of pistachios. It made me want to try growing agretti again, something I did years ago to mixed success. The main course was a riff on salade niçoise - using both jarred (Tonino brand) and fresh tuna, but also boosted with shrimp skewers and cups filled with crab cocktail. The traditional eggs and tomato, along with asparagus and lettuces that also came from their garden, along with miniscule yellow and red pickled peppers, contributed a delicious and colorful touch to the platter. At this point, we took a pause before dessert and headed up to the treehouse Tom and Emily had built overlooking the garden, the house and the countryside. It was a perfect place to enjoy the sunset, even if I felt a little skittish climbing up with prosecco in hand and wearing a long dress hiked up above my knees. Here's Emily in the corner of her little aerie (where she and Tom sometimes bravely camp out and sleep for the night). The view as the sun was setting was transcendent from 15 feet off the ground: But dessert awaited and we descended the treehouse with eager anticipation for the night's sweet ending -- a recipe from Emily's grandmother made with blueberries Tom had picked from the garden earlier in the day. We were all savoring every last morsel, and some of us (not naming names) even went back for seconds. Nearly five hours later, it was time to say goodnight and head home. We left with full bellies and wonderful memories of a delicious evening spent with good friends and food grown with care and prepared with love. It's an evening we'll be reliving over and over. Could it have been any more perfect? Yes, it could have -- and was -- as we were regaled with a full "strawberry moon" on the longest day of the year, completing an already dreamy, delicious evening. And now you too can also enjoy a little of the magic we felt and tasted with Emily's family recipe for Blueberry Mountain Pie: Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more). Grandma Pearl Bennett's Mountain Pie Ingredients: 1 1/2 sticks butter 1 1/2 cups flour 2 cups sugar 2 teaspoons baking powder 1 teaspoon salt 2 cups milk 1 1/2 cups fruit - Best fruits to use are strawberry, raspberry or fresh peaches (free-stone Georgia peaches if you can find them). Blueberries must be tempered with a dose of lemon zest and a squeeze of lemon juice. Directions: Melt the butter in a 10" cast iron pan (cast iron pan is essential in this recipe). The butter should brown slightly around the edges. Set aside. Mix the flour, sugar, baking powder and salt in a bowl. Mix in two cups of milk and stir until it looks like semi-smooth pancake batter. Carefully pour batter directly into the center of the butter pan. DO NOT STIR. Add 1 1/2 cups of fruit into the center of the batter. DO NOT MIX. Bake in 400 degree oven for about 30 minutes. The edges should be caramelized and the center set to pudding texture. To serve - Use a spoon to scoop a serving from the outside toward the middle and place a scoop of vanilla ice cream on top.
Is ajvar a sauce, is it a dip? Either way here is how to make ajvar. This really is an easy to make ajvar recipe anyone can try!
The winner of the 'Best Bunny Chow in Jozi' competition shares her secrets
Chef Nuit Regular shares three of her most popular recipes from Northern Thailand in her new cookbook, Kiin! Which one will you try?
Curry in hallowed loaf of bread - a South African favourite.
These Cantonese soy sauce pan-fried noodles are so easy to make, with simple ingredients. Just make sure you have a HOT wok to get that seared “wok hay” flavor that everyone loves and craves.
From tasty eggless scramble to fluffy quiches, you can enjoy these 17 vegan egg recipes at any time of the day.
You don't need a fortune to enjoy tasty meals. Take a look at our cheap & easy recipes for cooking on a budget – visit The Healthy Mummy today.
The Woks of Life - Our Favorite Traditional Chinese Vegan Dishes
In South Africa, you'll find dishes influenced by the indigenous population, along with the Dutch, French, Indians and Malaysians and as such it offers a vibrant cuisine that's sure to excite the palate.
Word on the street is the tastiest food in Africa is found on the roadside. Here's our guide to the best of African street foods.
I served this stew to my book club during the monthly dinner we hold in conjunction with our book selection. We try to prepare food that has a connection to the book, and in this case, it was Amor Towles, "A Gentleman In Moscow." It's a book that I've read twice now, and could read it again and again, for its witty, elegant style and its urbane central character, a Russian count who is confined by the Bolsheviks in Moscow's famed Metropol Hotel, and is relegated to a tiny garret from his opulent suite. The book is filled with myriad references to food and wine, as well as history, music, politics, friendship, family ties and more. But the overarching theme of the book to me, at least, is one's ability to adapt to changing circumstances and not only tolerate them, but find the joy in them. At one point in the book when the count is in the hotel's main dining room, he sees a young man struggling to order something from among the extensive (and mostly expensive) items on the menu to impress his date, but one that won't break the bank. "The young man’s gaze drifted back and forth between these opposing hazards. But in a stroke of genius, he ordered the Latvian stew. While this traditional dish of pork, onions, and apricots was reasonably priced, it was also reasonably exotic; and it somehow harkened back to that world of grandmothers and holidays and sentimental melodies that they had been about to discuss when so rudely interrupted." Further, when the headwaiter, who is later to become the count's nemesis and manager of the Metropol Hotel, suggests an expensive Rioja wine, the count overhears this and recoils, knowing that the Spanish wine is not only too expensive for the young man, but the wrong wine to accompany the stew. Overriding the headwaiter's suggestion, (and foreshadowing a future perilous confrontration) the count interjects and says “If I may, For a serving of Latvian stew, you will find no better choice than a bottle of Mukuzani.” While there are food references galore in the book, the Latvian stew scene cinched the deal for me, and I was determined to find the Mukuzani wine to serve along with the stew to my book club compatriots. It was easier to find than I imagined, and was not only delicious, but at $10.00 a bottle, was a real bargain. There are several recipes for the stew on the internet, but the one I settled on came from the website "A Little And A Lot." Even so, I changed it somewhat to eliminate the liquid smoke she used, to add more carrots and increase the amount of pork. I also found that after cooking the stew at 350 degrees for 1 1/2 hours, it was bubbling too much and the liquid was reducing and thickening too quickly. The meat was already nearly tender, so rather than cook the meat for another hour at the same temperature as the recipe suggested , I lowered the temperature to 200 degrees, added a little more water, and let it gently simmer for another hour in the oven until my guests arrived. Make sure to use a boneless pork shoulder because it needs the fat marbling to produce succulent, tender meat. I bought mine at Costco and there was actually too much outer fat on my pork roast, which I trimmed. From a piece of meat that weighed 6 pounds at the start, it was only 4 1/2 pounds after I finished trimming it -- more than enough to easily serve 8-10 people. The other members of the book group contributed other foods either mentioned in the book, or associated with Russian or Slavic cuisine, starting with a delicious appetizer of ponzu salmon and avocado toast: Borscht: Traditional vegetables served in Russia: salad, potatoes and cabbage: And for dessert: a multi-layered honey cake -- and chocolate "kielbasa" Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more). Latvian Stew printable recipe here Inspired by Amor Towles and a Latvian Stew recipe from the website, A Little and A Lot Ingredients: 4 lbs (48oz) boneless pork shoulder salt and ground black pepper ¼ cup (60ml) extra virgin olive oil. 1 large yellow onion, peeled and cut into 1-inch pieces 5 cloves garlic, minced 2 tablespoon tomato paste 6 large carrots, peeled and cut into 1 inch pieces 1 tablespoon paprika 4 tablespoon all-purpose flour 5 cups (1183ml) water 1 tablespoon Worcestershire sauce 7 oz dried apricots 7 oz prunes (dried plums) ½ cup (about 1oz/ 13g) chopped fresh Italian parsley Directions: Cut pork into 2-3 inch pieces. Trim any excess fat. Lay the pork on a plate or baking sheet that has been lined with paper towels. Blot the pieces of pork on all sides with another paper towel to dry. Sprinkle the pork on all sides with a generous amount of salt and pepper. Preheat oven to 450 degrees F (232 degrees C). Add oil to a large, heavy bottom, ovenproof saucepan or dutch oven. Set it over medium high heat until the oil is very hot and shimmering. Add the pork and cook, turning the pieces in the hot oil every so often, until the pieces are browned on all sides. Remove the pork from the pan with tongs or a slotted spoon. Add the chopped onion to the pan and cook over medium heat until soft and translucent. Add minced garlic, tomato paste, and 1 teaspoon of salt. Cook, stirring constantly, for 2 minutes. Add carrots and browned pork to the pan, stirring to combine. Remove the pan from the heat. Stir together the paprika and flour, sprinkle it over the meat and vegetables, and toss everything around in the pan to coat. Put the pan in the preheated oven, uncovered, and let bake for 5 minutes. Remove the pan from the heat, stir, and then bake uncovered for an additional 5 minutes. Remove pan from the oven. Reduce the oven temperature to 350 degrees F (176 degrees C). Add 5 cups of water and worcestershire sauce to pan. Stir, being sure to scrape up any brown pieces from the bottom of the pan. Set it over medium-high heat and bring to a boil. Stir in the dried apricots. Cover the pan and place back in the oven. Let cook for 1 ½ hours. Remove pan from the oven and stir in prunes. Cover, place back in the oven, and cook for 1 hour longer - OR, until the meat is very tender. (NOTE: Although the original recipe says to cook for another hour, it was tender much before the second hour was over, and bubbling a lot, so I lowered the temperature to 200, added a little more water and let it cook for another hour at the lower temperature, waiting for my guests to arrive. It was perfect.) Remove the pan from the oven and taste; add more salt if needed. Sprinkle with chopped parsley and serve.
Yes, you can (and should) eat the rind
Scotch eggs are a much loved picnic staple, but have you tried a homemade version? It's easier to make them than you think with our easy to follow recipe.
Vegetarian Drunken Noodles, da BEST Recipe! One of my popular recipes is my Drunken Noodles and if you tried my drunken noodles recipe, you know the
From seafood to the perfect island rum, these are the top dishes, drinks, and foods you need to try on the island of Antigua (with a map).
Try this mouthwatering Beef Chow Fun recipe! Marinated beef, silky rice noodles, and vibrant veggies dance together in a symphony of flavors – an absolute delight for your taste buds.
These 18 South African foods you really have to try. South Africa is a melting pot of a diversity of cultures, which had a very strong influence on South African Food, from Bobotie, Bunny Chow to South African braai.
A veganized version of mouth-watering and flavor-packed Filipino Barbecue. It's made with the perfect balance of tangy, sweet, and savory ingredients and is perfect for any gathering! This recipe is easy to prepare and will blow anyone who tries it away, vegan or not!
Explore some of the most famous dishes in the world with these 11 easy international recipes you can make in your own kitchen.
Spicy Lamb Bunny Chow is a street food dish, originating in Durban, South Africa. It's a delicious lamb curry traditionally served in 1/4 loaves of hollowed out bread. Enjoy!
Dit is een bijzonder pasta recept, dit is mijn pasta met crispy chili olie en kimchi. Een echt fushion gerecht.
BATCHOY ~INGREDIENTS 1 kilo of at least 3 combination of the following innards: Porks tenderloin porks kidney porks splee...
These Cantonese soy sauce pan-fried noodles are so easy to make, with simple ingredients. Just make sure you have a HOT wok to get that seared “wok hay” flavor that everyone loves and craves.
Try this delicious lamb bunny chow recipe on your next adventure (or at home).
Explore some of the most famous dishes in the world with these 11 easy international recipes you can make in your own kitchen.
