When testing the recipe, I weighed out the flour and water. The dry weight measurements listed below are close approximations. If you feel that the dough is very sticky as you knead it, add about a tablespoon of flour and knead again. Continue adding more if the dough still feels very sticky. If you are doubling the recipe, use several tablespoons less water. If the dough is feeling dry after kneading for several minutes, gradually add a small drizzle of water.
This juicy and delicious schnitzel is prepared with a combination of panko and traditional breadcrumbs for an extra crispy and golden crust, and offers a taste of traditional European comfort food!
Make your own sweet, pillowy bao buns with our easy recipe then stuff them with slow-cooked Chinese-style pork belly
A traditional Greek Giouvetsi (youvetsi) recipe made with orzo pasta, beef and a delicious tomato sauce. This is the perfect dish for your Sunday family dinner!
Nine Favorite Things: from her book tour recap to Q&As, to exciting news, to the best hotels, to favorite links...Tieghan's got you covered!
Can you smell its aroma? Can you taste its flavours? Now, you can easily make this restaurant-quality dish at the comfort of your own home. So, what are you waiting for? Time to impress your dinner guests!
The best scallion pancakes are made with a hot water dough and lots of flaky layers.
A simple but delicious Vegetarian Greek appetizer. Puff Pastry filled with Feta Cheese, baked until golden brown!
Pork belly cooked to perfection. The result makes the somewhat tedious preparation easily worth going through.
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
Poppyseed rugelach are rich and flaky crescent-shaped cookies wrapped around a delicious poppyseed filling. It's a staple pastry to make around the holidays!
Is a Hanukkah menu complete without latkes? Be sure to cook up a batch of russet potato latkes, with pink applesauce, for a complete meal.
Recipe video above. Ricotta pancakes are a step up from plain ones because they are extra soft and fluffy inside. Made famous by Australia's very own Bill Granger, a signature dish at his popular bistro Bills.Stove control is key, because these are thicker than standard pancakes. Heat too low, and the pancakes will be raw batter inside or won't rise enough. Too high, and the pancakes will burn before the inside is cooked. Aim for 3 minutes and golden brown surfaces. It's fine to go over (they will still be moist inside) but if you go under 2 1/2 minutes, they will be raw inside.9 - 10 pancakes (about 13cm/5" in diameter).
If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.
Recipe video above. Juicy meatballs smothered in a beautiful creamy gravy, with a hint of spicing that Swedish Meatballs are known for. Made extra soft and extra tasty by soaking fresh bread in grated onion - tried and tested technique used in my most of my meatball recipes, highly approved by readers! (See Italian Meatball reviews as an example)
This colorful Iranian dish is full of unique flavors! With juicy, honey glazed chicken, pomegranate, pistachios, dried cranberries, fresh parsley and lots of seasonings!
This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.
A useful, no-hassle, chuck-everything-in-together dish, you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes, to help it crisp up). Find a dish that has about the right dimensions, to ensure that it works well. Don’t be afraid of assertive seasoning – rice dishes such as this need it – and don’t skip the step where you wash the rice, or it will end up sticky. A bowl of Greek yogurt is good on the side.
Authentic Pastitsio, or Greek lasagna ~ layers of pasta, cinnamon-laced beef, Kasseri cheese and béchamel.
This is an aromatic, easy curry sauce that's finished off with coconut milk for richness. Serve with chicken pieces and basmati rice. Naan bread is great for soaking up the extra sauce.
We think that Amarula, instead of the traditional rum, lends an extra depth to this sweetly sinful dessert.
Rice Tahdig This unplanned post was brought about due to a reader's question regarding tahdig. She asks: "Is there something I can do to get a better crust?" Great question! I've been blogging about Iranian food for months now but it didn't occur to me to write about tahdig, the tastiest and most sought-after part of a rice dish. If only tahdig could speak it would probably be saying "I get no respect!." I feel I've neglected a precious and very important part of Persian cuisine. I write it as 'tahdig.' You may write 'tahdig'/'tahdeeg', however, it's pronounced tadeeg. "Tah" means bottom and "dig" means pot in Persian/Farsi language. ته دیگ Tahdig refers to the crunchy and crispy bottom layer of rice cooked in a pot. The formation of tahdig is a perfect symphony between the right temperature, the amount of oil, aromatic rice, length of time, right kind of pan, some experience, and a little patience. If you don't achieve the best kind of tahdig the first time, don't worry. There's always the next rice dish you can experiment with. Since rice is a staple of Iranian cooking that's how we have eventually been able to conquer the art of making tahdig. As the old adage goes: "practice makes perfect!" And if this is any consolation, let me tell you that even experienced cooks falter sometimes. Lavash Tahdig Potato tahdig There are many kinds of tahdig. The most well-known is rice tahdig. There's also potato tahdig (my favorite) which goes well with rice and chicken dishes. If you choose to layer the bottom of the pan with potato slices, cut them evenly and not too thin. Add a dash of salt after layering them, wait for a few minutes till they are a little bit fried, then turn them over, pour the rice over the potatoes, and follow the same steps as the rice tahdig recipe. There's also the bread tahdig. Any kind of flatbread could be used such as lavash or pita. I've had lettuce ta-dig too. It's very delicious. Then there's the very tasty macaroni tahdig. A fantastic combination of crispy noodles, fresh tomatoes, and flavorful meat sauce. Rice and Tahdig Ingredients: Serves 4-6 2 cups long-grain white basmati rice Butter or vegetable oil 1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water Salt Water Method: In a large bowl wash the rice with cool water a few times to get rid of the extra starch. Soak the rice in 6 cups of cool water, add 3-4 tablespoons of salt, set aside for an hour. In a large non-stick pot that has a tight-fitting lid, bring 6 cups of water to a rapid boil on medium-high heat. Drain the rice and pour it into the boiling water. Bring the water back to a boil on medium-high heat for about 7 minutes or until the grains are long soft on the outside and hard in the center. Drain the rice in a fine-mesh strainer and rinse with cool water. Place the pot on the stove over medium heat. Add 3 tablespoons of vegetable oil and 2 tablespoons of liquid saffron to the bottom of the pot, move the pan in a circular motion or use a wooden spoon to evenly cover the bottom with oil. Transfer parboiled rice back into the pot, building it into a pyramid shape away from the sides of the pot. To release the steam make 4-5 holes in the rice with the handle of the wooden spatula. Wait for about 5-7 minutes or until steam starts coming out. You can add a few cubes of butter on top or pour 2 tablespoons of oil and 1/4 cup water, cover, and cook over medium-low heat for 45-50 minutes. It is very customary to cover the lid with a kitchen towel or 2-3 layers of thick paper towels to prevent the moisture from going back in the pot. Nowadays, there are fabric lid coverings especially made for this purpose in Iran. I do recommend using it for making a perfect tahdig. To serve tahdig first serve the rice on a platter. Gently mix some of the rice with the dissolved saffron and arrange it nicely on top. Remove the tahdig with a spatula and cut it into small pieces. The only problem or drawback is that there is usually not enough tahdig to go around. Being the fifth kid out of six children, I know how that feels growing up, fighting over the last piece of tahdig on the dinner table. That's called preparation for life! Enjoy!
Difficulty: Easy
Recipes for kofta (also known as kufta and kefta) appear in the earliest Arabic cookbooks; the little meat patties can be seasoned with anything from mint
Long-awaited, highly requested CRISPY and FLAKEY Taiwanese Scallion Pancake is finally here! Welcome to Day 7 of Cooking Street Foods for 15 Days! Today we are making one of my favorite must-have street food whenever I go back to Taiwan, Scallion Pancake. Crispy and flakey on the outside, chewy and flavourful on the inside. There is a reason why people will line up for HOURS to get Scallion Pancake when they visit Taiwan! Did I mention that it is vegan-friendly as well? With only FIVE simple ingredients, I will show you how to make Taiwan’s famous street food Scallion Pancake at home!
No foray into Spanish cuisine is complete without visiting the much-loved and cherished Spanish chicken in smoky Bravas sauce. This humble recipe is loaded with flavor and takes you straight back to the summertime. A rich spiciness from the homemade bravas sauce flavors the chicken pieces to perfection. With a cook time of around 1 hour, this delicious Spanish chicken recipe can be made in one pan. Without further ado, get your skillets ready, today we make a recipe we are sure will impress: Let’s make Spanish Chicken In A Smoky Bravas Sauce! This recipe makes a main meal serving for 4 and is best served with steamed rice or lots of fresh to mop up the delicious spicy bravas sauce.
On Friday we went to Ashton, Idaho for our very last family reunion with my mom's family at my grandparents' cabin. We will continue to have family reunions every year, but the cabin is being sold and will be enjoyed by a new family starting in October. My grandparents' cabin has been the gathering place
Easy Vietnamese comfort food with marinated chicken, carrots, potatoes, and a ton of flavor from curry powder and lemongrass. Perfect to make large batches of and served with fresh, toasty baguette or rice!
My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. —Cleo Gonske, Redding, California
Authentic Malaysian flatbread recipe or famously known as roti canai. Fluffy and soft with crispy edges. This homemade roti canai is very easy to prepare.
Don't let your eyes deceive you — these cute cakes aren't sugary at all. In fact, they're filled with veggies!
Every other Saturday during my childhood, we would have this soup or a variation of it – sometimes with angel-hair noodles or egg stirred through it. I’ve always called it my Nonna’s soup, as it reminds me of her every time I eat it. It’s a regular wintertime soup on my menu. I usually double the recipe (adding extra salt to taste) and eat it over a couple of days for lunch and dinner. It’s really one of my favourites! I love the clear fennel-scented cleansing broth with droplets of olive oil coating on top and the fragrant taste of...
Recipe video above. This is a recipe for truly crispy Potato Rosti that's beautifully golden on the outside and fluffy on the inside. The secret is pan frying in the right fat! Butter = tasty but not crispy. Oil = crispy but flavourless. The Swiss cracked the code - use clarified butter (or ghee!). Buy it or make your own (it's super easy).And if you want ultra ultra crispy, make small thin ones instead - they are literally potato crisp crispy!This recipe would probably serve 6 normal people, but in my family it serves 4. Makes 1 giant rosti about 2cm / 4/5" thick, or 10 - 12 small rostis.
Whip up this vibrant Tomato and Walnut Salad in just ten minutes with a handful of simple ingredients. It's a delightful way to savor the flavors of ripe tomatoes!
This Chicken Osso Buco is rich, comforting and over the top full of flavor! Perfect for those busy weeknights, but fabulous for company too!
An all-time favourite Ottolenghi recipe, these beef meatballs are packed with broad beans, making this a perfect spring supper.
Een lekker bijgerechtje bij je Indische rijsttafel. Extra lekker als je het een paar uur van tevoren klaarmaakt. Ingrediënten 4 eieren 3 sjalotten 2 t...
Street food inspired chicken pitas with Garlic Lemon Tahini...this dish makes for a fun, delicious, and different weeknight dinner!
An apple phyllo serpent pie with pecans and maple is a delicious baked dessert inspired by Morroco. Add Cinnamon for extra spice.on DrizzleandDip.com
