This homemade Dak Galbi recipe is inspired by the vibrant streets of Korea with a tantalizing and spicy stir-fried chicken dish. Bursting with bold flavors and an array of colorful vegetables, this savory delight is a perfect fusion of sweet, savory, and spicy notes. As you savor each tender bite of marinated chicken, you'll experience the authentic taste of Dak Galbi right in the comfort of your own kitchen, bringing the spirit of Korean street food to your dining table.

In the Barri Gràcia, we bite into La Bomba tapas, which pay tribute to historic Barcelona anarchists. They go down easy with today’s Catalán identity.

This Moroccan Meatball Tagine recipe, or Kefta Mkaouara, is a must try. Made with spiced ground meat and a flavorful tomato-based sauce, it's pure comfort food.

Seriously if you never have, you really should!

An easy, simple chocolate loaf cake made lighter with the addition of yogurt. The cake is very moist and will satisfy your chocolate cravings.

You can just set it and forget it!

Try a modern take on stew and dumplings with Italian classic tomato alla arrabbiata and parmesan dumplings. Simple and oh so comforting, it's perfect for cold weather cooking

Sweet, sticky and spicy sauce made with Thai Bird's eye chilies. It can be sed as a dip, added to marinades, to finished dishes as well as had as it is. Recipe Author: Madhushree

Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!

Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.

Curious about Sri Lankan food? Here's an ultimate guide to the most iconic Sri Lankan dishes and the best foodie experiences.

No chickpeas in the cupboard? Use cannellini or kidney beans in this easy chicken dish with fragrant coriander couscous and a spicy harissa paste glaze

Stuffing a pita with an even layer of spiced beef or lamb before browning it in a pan or grill makes the whole thing crisp and juicy.

Matt Preston has given apricot chicken the modern makeover it’s been waiting for – this sticky, syrupy version is packed with fresh flavour and juicy chicken for a fab new weeknight dinner. You can even try it for an easy entertainer. Apricot Chicken serves 4 | prep 20 mins (+ 4 hours marinating time) | cooking 1 hour 2 whole garlic bulbs 280g jar green olives, drained 225g pkt dried soft and juicy Mediterranean apricots 125ml (1/2 cup) red wine vinegar 80ml (1/3 cup) extra virgin olive oil 8 sprigs fresh thyme 2 strips orange rind 2 bay leaves 1 tbs dried oregano leaves 8 bone-in, skin-on chicken thigh cutlets, excess fat trimmed 250ml (1 cup) white wine 55g (1/4 cup, firmly packed) brown sugar 1 tbs extra virgin olive oil, extra 2 tbs drained capers 1 tsp fresh thyme leaves, extra, to serve Baby continental parsley leaves, to serve Couscous, to serve 1 Cut about 1cm from the top of each garlic bulb to expose the garlic cloves. Discard the tops. Place in a large sealable plastic bag. Add the olives, apricots, vinegar, oil, thyme sprigs, orange rind, bay leaves and oregano to the bag. Seal and toss to combine. 2 Add the chicken to bag. Seal. Massage the bag and chicken until well combined. Place in the fridge for 4 hours to marinate. 3 Preheat oven to 180°C/160°C fan forced. Place the chicken mixture in a roasting pan. Pour over the wine and sprinkle with the sugar. Bake for 1 hour or until the chicken is caramelised and cooked through. 4 Meanwhile, heat the extra oil in a small frying pan over medium heat. Add the capers and cook for 2-3 minutes or until golden and crisp. Transfer to a plate lined with paper towel to drain. 5 Sprinkle the chicken with the capers, extra thyme leaves and parsley. Serve with couscous.

A scrumptious rice dish that you can enjoy with just about anything.

A delicious, fail-proof dish that's ready in just 20 minutes. The salmon is seared until crispy on the outside and juicy in the middle, then smothered in a divine sauce enhanced with fresh dill for a fine dining touch. Serve it with buttered potatoes for a quick yet satisfying dinner.

My rugelach bars are a simple, tasty twist on a classic Jewish pastry. Made with cream cheese dough & filled with sweet, tart jam.

This tomato and cucumber salad with a unique walnut dressing is a common accompaniment to Georgian dishes all over the country. Delightfully fresh and easy to make, you're sure to love this salad!

These fluffy ricotta dumplings are all about simplicity – here’s how to do them yourself

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.

Traditional palatschniken recipes make Austrian crepes filled with apricot jam, then rolled up (jelly-roll like) and dusted nicely with confectioners' sugar.

Hi, Everyone! I'm so excited to share this recipe for traditional Czech "buchty" (sweet filled buns) with you today! Every time I get a little homesick and miss Prague, I know that cooking or baking something that reminds me of home will cheer me up! These sweet buns are one of my favorites, and just

These traditional Portuguese cookies, also known as biscoitos, are tender on the inside and crispy on the outside. They have a subtle taste of orange and lemon. Perfect with tea or coffee!

A slightly sweet, spicy, and delicious sauteed ground Portuguese Chourico Sandwich recipe that uses beer, TABASCO Sauce, and tomato paste.

This authentic Thai pork larb recipe comes together in 15 minutes with the best of Thai flavors.

Embrace the joy of homemade bread with our quick and easy 2 Ingredient Naan Bread recipe. With just self-rising flour and yoghurt, you'll create soft and fluffy naan that rivals any restaurant. With no yeast or eggs, this recipe simplifies the process without compromising on taste.

Pork humba is a Filipino pork dish made by simmering pork belly in a savoury sauce made with pineapple juice, onion, garlic, soy sauce, vinegar, sugar, banana blossoms, black beans, bay leaves and pepper. It is considered as a delicacy and is a common dish in parties and gatherings.

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.

Gazpacho is a traditional soup of the southern Spanish region of Andalusia. It is made with raw vegetables and is perfect during the hot summer. I love to make this soup from freshly picked vegetables from my garden. There are many variations of gazpacho but this variation by Ina Garten I like most …

These delicious Portuguese morsels of savoury pastry are full of shrimp and flavour. Call them an appetizer... or a main course... make them now!

Imagine sitting down to a meal where every bite offers a burst of flavor – that's exactly what you get with our Mexican Chicken with Cheese Sauce. This dish is a perfect harmony of tender, spiced chicken breasts enveloped in a rich, velvety cheese sauce, accented with the subtle kick of green chiles. It's a recipe that promises warmth and satisfaction, inviting you into a world of complex flavors and simple pleasures.

This cheesecake is just 3 ingredients! This unique two layer cheesecake is both light and airy and also creamy at the same time. It is perfect for brunch or dessert.

'Next Level Chef' contestant and food writer Mehreen Karim explains how to make pakora out of essentially any vegetable or protein.

This is a traditional Czech recipe for bread dumplings (houskovy knedlik). They usually accompany roast loin of pork and braised sweet-sour cabbage.

Iedereen kent ze wel, sajoer boontjes. Maar heb jij ze al eens gemaakt zonder een kant-en-klare boemboe? Dan zijn ze nóg veel lekkerder zelfs!

Maqluba is a layered dish that is served by flipping upside down to reveal layers of vegetables (commonly eggplant, potato and cauliflower), meat and rice. It's so flavourful because everything cooks together in one pot. It's also highly customizable and made across many middle eastern countries. If you love Arabic food... this is the dish to try!

Delicious and succulent, these Portuguese prego rolls are made with juicy steak grilled in a flavorsome marinade served on a fresh bread roll.

A few weeks ago, we had a team lunch at Tony Roma's, and naturally at some point, we talked about food, allergies, cooking etc. My boss then posed a question on what was the best meal we've ever had. I couldn't think of a particular "best meal" because eating is not just about the food, but the experience and atmosphere as well. So, my response was more around my most memorable meal, many years ago when I first had deep-fried herb-crusted lamb's brains at Ginger Nuts (what a funky name!) at Port Fairy, a charming fishing village at the end of the Great Ocean Road in Victoria, Australia. I will never forget that experience, and boy, did they taste good! I later recalled another favourite food memory at La Boheme, a restaurant in Balmain that serves European cuisine and where I fell in love with the roast pork and dumplings. I have to admit that the dish wasn't much to look at and I was a little sceptical at first. There were some thin slices of pork covered in a pale-coloured sauce, with pieces of dumplings on the side that looked rather dense and unappetising. Well, looks certainly are deceiving. After taking my first bite, I couldn't wipe the goofy smile off my face. It was comfort food. It was happy food. I savoured each and every mouthful after that and polished off every bit of sauce and crumb on my plate. It went down well with a glass of Czech beer (can't remember what it was). I found some recipes for Czech roast pork with dumplings and finally decided to make it at home. Apparently, it's the national dish of the Czech Republic. It's not that difficult, although it does take time to make the dumplings, and roast the pork. The sauerkraut is easy. You might need some elbow grease in making the dumplings unless you use a stand-mixer to knead the dough. I was really happy at how everything turned out, especially the dumplings which were perfect. Surprisingly, the kids (who are fussy eaters) loved it too! The recipes below have been adapted from various sources. I can't say if they even close to being authentic, but the flavours are wonderful and I loved it. Roast pork, dumplings and sauerkraut with gravy - comfort food for the soul Czech Roast Pork Adapted from Epicurious Ingredients 1 tablespoons vegetable oil 1/2 tablespoon prepared mustard 1 tablespoon caraway seeds, crushed 3 cloves garlic, minced 1/2 tablespoon salt 1 tsp ground black pepper 1.2 kg (2.5 lbs) pork shoulder / leg roast 1 large onion, roughly diced 1/2 cup water (add more if liquids dry out too much) 1/2 tablespoon cornstarch dissolved in 2 tbsp water 1 tablespoon butter Method Form paste with vegetable oil, mustard, caraway seeds, garlic powder, s/p. Rub on pork roast and set aside for 30 minutes. Preheat oven to 180C/350F Place onions in roasting pan. Add water. Place roast, fat side down, on top of onions. Cover pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, score the fat. Continue roasting, fat side up 2 hours uncovered (add more water if pan is drying out). Remove from heat, reserve pan juices. Let sit about 10 mins before cutting into thin slices. In a saucepan, bring pan juices to boil. Gradually add 1/2 cup water or more to make a sauce. Mix butter and cornstarch solution to thicken slightly, reduce heat, simmer 5 minutes. Taste and adjust seasoning if necessary (or add more water if it's too salty). Serve with sliced pork, dumplings and sauerkraut. Please find the recipes after the jump. These yeast-based dumplings are simply wonderful! Reminds me of Chinese steamed buns! Czech Dumplings Adapted from Just A Pinch Recipes Ingredients 1/2 sachet dry yeast 1/2 tsp sugar 1/4 cup milk, cool 1/2 cup milk, warm 1/2 egg 1/4 tsp salt 2 cups plain flour 2 cups cubed stale white bread Method Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Knead for 10 minutes or until smooth and elastic. Add the bread cubes and knead it into the dough. Place in a large bowl, cover with a cloth and let the dough rest in a warm place to rise. It should double in about 2 hours. Knead again and divide into 2 sections. Roll each section into a log, each about 1 1/2" thick and 7-8" long. Let rise another 1/2 hour. Drop the logs of dough, one at a time, into a large pot of boiling salted water with a tight fitting lid. Boil gently on medium-low heat for about 10-12 minutes. DO NOT LIFT THE LID!! Remove with slotted spoons and place on a wooden chopping board. Immediately use the sharp point of a knife and poke holes in it to release the steam. Keep warm by draping a cloth over them and to prevent it from drying out. When ready to serve, slice 3/4" thick with a sharp knife. Delicious sauerkraut! Sauerkraut Adapted from various sources Ingredients 1 (16 ounce) jar sauerkraut 1 tbsp vegetable oil 4 slices bacon, diced 1 onion, diced 1 teaspoon caraway seeds 2 tbsp sugar (or to taste) Salt and pepper to taste 1 teaspoon cornstarch mixed with 1 tbsp water Method Pour the sauerkraut into a large bowl. Use hands to squeeze out the "juice" into the bowl. Reserve the juice. Roughly chop the sauerkraut at 2 inch intervals. Heat oil in a medium pan and fry bacon and onion for 2 minutes. Add caraway seeds and sauerkraut and fry for 1 minute. Add some of the reserved sauerkraut juice until it almost covers the top of the sauerkraut. Add sugar, salt and pepper to taste. Stir briefly, and then cover with a lid and simmer for 15 minutes. Turn off heat and keep warm. Serve with pork and dumplings.  I made roast pork loin with crispy crackling instead

Discover Holland's best kept secret: its food! The Dutch Table is the most extensive online resource for traditional Dutch food recipes.

Turkish lokma is a popular sweet pastry made from sweet dough balls fried to golden brown and then soaked in syrup. A common street food throughout many Middle eastern countries.

Korean icy cold noodles are so savory and refreshing, they are an awesome way to cool down in the summer but I eat them all year round. Why? Because I love the tangy, savory, and a little sweet taste of the broth, and the noodles are soft but chewy at the same time. How is it possible? : )

A staple during Nowruz (Persian New Year) festivities, these delicate cookies are flavored with rosewater and cardamom and have a texture similar to shortbread. Made with rice flour, nan berenji are also gluten-free. Traditionally, one forms balls from the dough, then presses them with a Persian cookie stamp that leaves a curved ridged design on top of the cookie, but you can achieve a similar effect using a spoon. Be sure to let the dough fully rest in the fridge so the flour has time to hydrate and the flavors can meld.