Orecchiette pasta in a creamy and spicy 'Nduja sugo. This recipe is super quick and easy to make yet is addictively delicious.

A slowly braised beef and caramelized onion sauce that’s just packed with flavour!

“It’s kind of like its own world,” cookbook author Lottie Bildirici says of the close knit Syrian Jewish corner of Brooklyn where she grew up. Make your way down Ocean Parkway in Midwood or through ne

2 p.l., 7-360 p., 24 cm

Sudan is a country in Northeast Africa with Egypt, Eritrea, Ethiopia,Chad, Red sea,Central African Republic as borders. Sudanese cuisine is a reflection of multicultural society, yes their cuisine is a mixture of Arabs, Africans, Indians, Greek and Turks who settles in Sudan. Hence they use spices from all over the world which makes their food so special and comforting. In Sudan, the meals are served on a large round tray and the whole family sits around the tray to share the food, this way they create a close bond between the family members. Sudanese breakfast is served with dishes like Mullah, Asida, Fried meats or leaves, peanut butter salad and many more. Hence their foods are rich and very comfort as well. Sudanese are very generous when its comes to foods. A Sudanese house wife brings all the foods she can prepare to please her guests. Usually if you visit a Sudanese home they will serve a cold drink followed by tea along with cookies or pastries. If you visit them during meal time, they will never leave you without sharing their foods. Porridge is one of the main foods eaten in Sudan and its generally made with wheat, soghrum and corn. Peanuts is an another key ingredient in Sudan cuisine however i grabbed an interesting flatbread from this Sudanese cuisine. Gourassa/Gorraasa is a super soft, fluffy pancakes like flatbread which will be super spongy. Gorraasa is prepared often in Sudanese home to serve with stewed meats or can be eaten with a mixture of yogurt,crushed garlic, raw onion,cumin powder and oil. Usually teared as small pieces, gurasa is enjoy with clean hands. These Sudanese flatbread goes for this month's blogging marathon as am running this Mega marathon with A-Z International Flatbreads. Obviously for 'G', i couldnt stop myself to post this spongy Sudanese flatbread for this theme. We enjoyed this pancake like flatbread with honey and jam and we loved it. They stayed prefect for a day in room temperature, but trust me if you have kids around you, they will definitely enjoy this ultimate Gurasa. Recipe Source: Here 2cups Whole wheat flour 1cup All purpose flour 1tsp Baking powder Water Salt Oil for cooking Take both the flours,baking powder and salt together into a large bowl. Add the water gradually and turn everything as a thick pancake like batter. Keep aside for an hour. Once you see the bubbles on the top of the batter, your batter is ready to make this spongy flatbreads. Brush a nonstick pan with oil, pour a ladle of this batter, and spread as much as like a pancake. Keep the flame in medium flame. Not to overcook the bottom of the pancakes. Cover the pan with a lid and cook in simmer. Serve warm with your favourite spreads or stews. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up

I can't believe I'm saying this at this stage of GBBO (the Semi Final!) but this was the easiest challenge so far. To be perfectly honest ...

Vegetarian Cholent is a traditional Jewish stew usually made on Friday afternoons and cooked slowly overnight before Shabbat.

I can't believe I'm saying this at this stage of GBBO (the Semi Final!) but this was the easiest challenge so far. To be perfectly honest ...

This delicious Peanut Chicken Traybake, mixed with gnocchi, onions and broccoli, is a crowd-pleasing recipe that makes an easy midweek dinner.

This iconic Kugel straight from the streets of Jerusalem can be made at home without burning your pots. Get our simple recipe.

Ok, so I told you about Polish doughnuts. They are the most important part of the Fat Thursday, but there is something more. Something you can’t buy at a bakery. OK, you can, but it’s v…

This recipe was featured on week 34 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Botswana is my 34th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in "Mma Ramotswe's Cookbook." When I made these I used too little flour, so mine were more like cookies (as pictured in my photo). Yours will be thicker and more biscuit-like.

I can't believe I'm saying this at this stage of GBBO (the Semi Final!) but this was the easiest challenge so far. To be perfectly honest ...

Pączki lepsze niż od Bliklego? Niemożliwe? A jednak! Z 'Moimi Wypiekami' nie ma rzeczy niemożliwych! ;-)

Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.

Crispy, juicy, and super addicting Taiwanese Chicken Cutlets are the ultimate comfort food you need to make this week! Crispy on the outside, juicy and tender inside, Taiwanese Chicken Cutlet is super easy to make at home and the perfect weeknight dinner. Serve Taiwanese Chicken Cutlets on top of classic egg fried rice, and you got yourself the classic Taiwanese combo!

A heavenly delicious homemade pasta dish of stuffed cannelloni. So easy to make, using only a crepe batter instead of the classic pasta making method!

This high-protein chicken dhansak curry with lentils is the perfect weekday supper to warm you up. Each serving provides 471 kcal, 45g protein, 39.5g carbohydrate (of which 12g sugars), 13g fat (of which 3.6g saturates), 7.7g fibre and 2.38g salt. With a GI of 50, this meal is high protein, low GI and provides 471 kcal per portion.

This tartiflette recipe is a traditional dish from the French Alps. Salad and pickles are essential accompaniments, and charcuterie will turn it into a proper meal.

A traditional Hungarian pasta dish made with chunks of smoked bacon, cottage cheese and sour cream.

This rich and sumptuous recipe for Stifado comes from my good friend Deirdre Guthrie, owner of the Gardens of Irini in Bellapais, Cyprus. The secret to this dish is the long, slow cooking time, which makes the flavours extraordinarily intense and the meat meltingly tender. It's perfect for a night in the mountains of Bellapais, sitting until late under the stars and listening to some of Deirdre's amazing stories.

It takes 40 cloves of garlic (and it's worth it!)

This hearty split pea soup gets its flavour from ham hock. In Finland it's traditionally eaten on Thursdays, with pancakes for dessert!

So after months of excitement, preparation, Christmas shopping, Christmas cooking, Christmas is officially over. Thursday was my first day at work after the Christmas break. Christmas decorations w…

Am running a month of blogging marathon with A-Z International flatbreads.And we are almost nearing the end of this Mega marathon. And my today's flatbread is supposed to start with the alphabetical letter 'X'. X is definitely a complicated alphabetic letter to get a flatbread. Obviously i grabbed a flatbread aka stove topped muffins from Priya's space which ressembles quite like English muffins from Xaxaba of Botswana.Botswana is officially known as Republic of Botswana is a landlocked country located in Southern Africa. Botwana cuisine is unique which shares some characteristics with other cuisines of South Africa.Sorghum and maize are the main crops grown in Botswana. African cuisine is based towards the meat and grains. Mopane worm which looks like a caterpillar is eaten by the Botswana peoples by cooking them in hot ashes, boiled or dried and fried. Bread flour is not easily available in their diet, hence the flours have been imported for some years, so there are various bread recipes have become a part of the national food. The most common are dumplings like matlebekwane,flat cakes like diphaphatha and fat cakes like magwinya have their own place in a Botswana dining table. Diphaphatha or Phaphatha is a flattened bread like muffin that is cooked through stove top. This flatten Botswana dish calls for easy ingredients which is easily available in our pantry. The shape of the phaphatha is flat and circular and it is cooked in a frying pan without any fat.Diphaphatha is usually consumed at breakfast or as a snack. Since this dish is are not flavoured with any herbs or spices, it’s usually served along with a protein stew. Locals enjoy a hot cup of tea or coffee with fresh warm phaphatha stuffed with chicken liver or chicken stew at 10am in the morning. Although it is essentially a quite filling snack which can be served with a jam or salted butter. We just enjoyed having this flatbreads with nutella, trust me these Diphaphatha are quite filling and satisfying to finish a breakfast easily with your favourite spreads or sauces. Recipe Source: Here 2cups All Purpose flour 2tsp Baking powder 1/2tsp salt 1tsp Sugar 1/2 Cup Milk Take the flour, baking powder, salt, sugar in a bowl. Slowly add the milk and knead everything as a dough. Drop the dough on a floured surface, and knead everything until the dough turns smooth. Arrange the dough in a bowl, wrap it and let it sit for 15 minutes. Divide the dough into 6-7 balls, dust and roll as a thick discs. Heat a griddle, once its hot, drop the shaped discs (two or three at a time)on the hot griddle. While cooking, this bread gets puffs, so dont overcrowd the griddle. Cook the bread in medium flame on both sides until diphaphatha turns golden brown. Enjoy the bread warm with your favorite spreads or sauces. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92 An InLinkz Link-up

These are a masterpiece. Truly. I dare you to make appetizers that are as simple and yet sophisticated as these. It is impossible. They are the perfect blend of rich, satisfying flavors and melt-in-your-mouth comfort. If you have a favorite pie crust recipe, use that, or check out my miracle Never-Fail Pat-in-the-Pan Pie Crust.

Kimchi bibim-guksu and Eomukguk (fishcake soup)

Penne Alla Vodka from Barefoot Contessa. Preheat the oven to 375 degrees. Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over…

Crispy Panko-crusted Tofu Steak is a fantastic vegan dinner centerpiece.

This Serbian coleslaw recipe is made with vinegar and oil instead of sour cream or mayonnaise. Let it sit for several hours or overnight before serving.

This non-spicy tteokbokki version called Gungjung Tteobokki is just as savory and delicious! The magic comes from the chewy Korean rice cakes infused with bulgogi and veggie flavors! A healthy quick eats that's sure to please many palettes, including the little ones!

This lamb platter is based on the middle-eastern/ American food served at The Halal Guys food trucks in New York City.

Iced buns are a nostalgic favourite and so much better than shop-bought. Make these easy homemade versions and you won't regret it.

It’s Sunday. Have a dumpling.

This comforting Swede Gratin by Ottolenghi and NOPI head chef Scully works perfectly as a show-stopping side alongside meat such as lamb, or as an indulgent vegetarian main.