Sweet and spicy weeknight mealf ro the family to enjoy!

Mayak Gyeran translates to "Drug Eggs", but don't worry! No drugs involved, they're just addictingly delicious.

Greek fricassee refers to a method of cooking meat or vegetables in avgolemono sauce, (which means egg and lemon sauce). Here, pork is cooked with lots of lettuce and aromatic herbs .

Cook lamb steaks with herbs and wrap into a puff pastry parcel - you'll need just five ingredients

Slow cooker beef goulash, classic creamy chicken casserole, chow mein and more. All the best meals from the 70s, 80s and 90s are enjoying a huge revival this year, with searches for each and every one of these dishes increasing year on year. Get ready for some old-school comfort food!

Delicious pull apart bread, made with cheeese and Vegemite! This is out of this world good you have to try it!

Luxembourg is a small country at the heart of Europe between France, Germany, and Belgium and has lovely traditional dishes it loves to share with

A rich, creamy hot drink flavoured with rosewater and topped with nuts and cinnamon.

An Easy Basque Cheesecake — the kind with the caramelized top that contrasts gorgeously with the creamy interior — that’s quick to make, fuss-free, and perfectly sized to take everywhere you want t…

Here's our simple recipe on how to make the best apple risotto just like in the anime Food Wars Shokugeki no Soma. We'll be using some crunchy bacon rashers but you can also substiture this for chicken instead or lamb rashers.

Step-by-step method for making Greek chicken traybake yourself.

Greek yoghurt and lemony sumac bring the perfect balance of creaminess and acidity to this chicken marinade.

In our Fancy Chicken bracket, here's the surprising dark horse.

Includes brief history of St. John's Grange and St. John's Lutheran Church

This rhubarb custard cake has a buttery crust topped with sweetened rhubarb and a velvety almond custard filling for a delightful rhubarb dessert.

This West African peanut stew, Maafe (or Mafe), is loaded with rich savory flavors. Any meat of your choice goes great in this perfectly spiced peanut butter and tomato based sauce.

They're the perfect balance of sweet and tart.

I long thought that carrot cake was an American invention, until I found out that an early version was made by Venetian Jews in the original ghetto. This modest disc is very different from the gargantuan US model with its rich sweet cream-cheese filling and topping, and although — apart from a glorious goldenness — it's not much to look at, it is divine to eat. It also has the added virtue of being attractive to those with dairy and gluten allergies: it came to me dairy free, and I decided to use ground almonds in place of flour to keep the gluten-averse brigade happy, too, but more particularly because it tastes perfect to me like this. Only those with less austere eating habits will care to dollop alongside each damply crumbling wedge of cake my Italianate nod to the American cream-cheese frosting — a soft, rum-flavoured mascarpone cream. For US cup measures, use the toggle at the top of the ingredients list.

Vegetarian duck is a delicious vegetarian dish popular, especially during Chinese New Year and other special occasions.  It is also gluten-free compared with other mock meat. It is an excellent alternative to protein sauce for people sensitive to wheat gluten.

Katsudon is the king of all donburi dishes! Made with succulent pork cutlet, juicy onions, and silky dashi-flavored egg served over a steaming bowl of Japanese rice. It's the ultimate comfort dish!

Make and share this Egyptian Barley Bread recipe from Food.com.

These tasty labneh recipes are a cheese-lovers dream. From dip to bars to toast, you'll love the amazing taste of labneh.

A lovely main dish from Bhutan

This savory veggie crinkle cake will be a show stopper and a crowd pleaser at your next brunch party. Bonus, it all comes together in one skillet!

Cubed pork is breaded and fried, then combined with mushrooms and hunter gravy, and served over a bed of noodles.

Made using chicken mince, apricot nectar and French onion soup mix, this easy dinner combines two family favourites and is on the table in 45 minutes.

Seasonal celeriac looks knotty but when it's baked in a mustard-spiked sauce with handfuls of spinach and nutty cannellini beans, it's easy to see why we love this knobbly root veg. A punchy tangle of lemony cabbage on the side ties it all together.

Super creamy, rich and surprisingly easy to make. Level the spice, scoop over a bed of steamy rice and let your curry dreams come true. Seriously, you’ll want to mop up every last drop. Ready in 30 minutes and made in one skillet.

This savory veggie crinkle cake will be a show stopper and a crowd pleaser at your next brunch party. Bonus, it all comes together in one skillet!

Voted as the Best Butter Chicken Thermomix Recipe, you will also find this recipe in the Skinnymixers Cookbook A Little Taste of India. You can access the Butter Chicken FAQ's here.

Pomegranate Molasses is often a "secret ingredient" in many kitchens but if you're not familiar with it here's over 15 pomegranate molasses recipes to help.

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

This is the easiest and quickest Greek recipe I’ve made so far. You know, for a Greek recipe. If you asked 10 people how to make cheese pie (or tiropita), I bet you’d get 10 different answers…

This is a healthy and delicious سوپ جو soup-e jo (barley soup) recipe with chicken, carrots and a good squirt of fresh lemon juice. This is the kind of recipe that I would highly recommend to college students living away from home that is tired of eating campus food and unhealthy take-outs. This soup is easy to prepare and there aren't too many ingredients. All you need is access to a working stove, a little time and a good dose of enthusiasm. It's officially spring but the pleasant spring weather has not arrived yet! For my first post of the new season, I would have liked to prepare a light dish with fresh vegetables but I'm still waiting for that exhilarating moment to be able to open all the windows and let the fresh air fill the house and to feel the arrival of spring all around me. I can't wait to put back my outdoor birdhouses and wind chimes around the house that I had brought inside before the Sandy Storm last fall. Spring is such a short season here in New York, it arrives late and is gone before you know it. While I was growing up in the southern region of Iran, early spring meant beautiful weather and gorgeous landscapes with wildflowers. One of my springtime memories goes back to یک روز بهاری (one spring day) when I was a seventh-grader in our small town of Masjed Soleiman in Khouzestan province. I watched a flock of wild parrots passes over our house in the early hours of the morning. I don't know where they were traveling to or where they were coming from but my father, who loved birds and at one point had about two hundred birds and possibly more had my mother not objected, suggested catching those parrots and excitedly I went along. The next morning, at the crack of dawn, I watched my father bring out an old mesh wire cage and place it by a large open window. He tied a long string to the little latch on the opening of the cage, placed some seeds inside with a trail leading out. We waited patiently as a couple of parrots from the flock approached our house and one of them followed the seed trail into the cage. My father pulled the string and closed the door on the parrot. It was a thrilling moment and the joy continued for the next few days until we had eventually captured five beautiful parrots. Several days later I came home from school joyfully refilling their water bowl and giving them more seeds. Things seemed calm in our household and my mother appeared to be going along with our little hunting escapade. However, she apparently tolerated the whole situation for as long as she could and one day while I was still at school she took the cage out in the back of the house over the hills, opened the cage door and let the wild parrots out in the middle of nowhere. To my horror, I found the cage empty on the lonely porch. I think I went through each stage of grief except the last one, acceptance, in the span of ten minutes before I headed down to the kitchen where I knew she would be. I don't remember what I said, it's all a blur, but I remember what she told me: پرنده جاش تو قفس نیست (birds don't belong in a cage!) "Birds need to be free and to be able to go wherever they wish to go," she said. Through our heartfelt connection, I understood what she meant and to this day I am still learning the depth of that poignant lesson. Soup-e Jo - Chicken Barley Soup Ingredients: Serves 6-8 1 1/2 cups pearl barley, rinsed and soaked in cool water for an hour 4 pieces of chicken (drumsticks or wings) 1 1/2 cups shredded carrots 1 large onion, peeled and quartered 2 celery stalks, cut into chunks 1-2 garlic cloves 1/4 teaspoon turmeric 2 bay leaves Salt and pepper to taste (I would suggest a freshly ground black pepper for this recipe) 2-3 tablespoons of freshly squeezed lime/lemon juice Chopped flat-leaf parsley for garnish Method: Arrange the quartered onions at the bottom of the stockpot, add the chicken, celery, garlic, bay leaf, turmeric, salt, and pepper. Add enough water to cover all of the ingredients, bring to a boil on medium-high. Reduce the heat, cover, and cook on medium-low heat for about 45-50 minutes or until the chicken is fully cooked. Remove the pot from the heat and let cool. Drain the soup and pour it into a bowl for later use. Separate the chicken from the bones and shred it into small pieces. Place the soaked and drained barley in a large pot, add the strained chicken soup, and enough water to cover up to 3 inches. Bring to a boil for a couple of minutes on medium-high heat, reduce the heat, cover leaving the lid a little ajar, and cook for 45 minutes. To the pot add the shredded chicken and the shredded carrots, stir. Add more hot water if needed. Cover and cook for another 40- 45 minutes on medium-low heat. In the last 15 minutes of cooking add the lemon juice, taste, and adjust the seasoning. Serve the soup in a large bowl, sprinkle chopped parsley on top and serve with warm bread. Note: All the soup pictures are taken from the same barley soup. The first two were taken with little liquid and freshly shredded carrots on top to show the ingredients. The last two photos are from the soup filled with liquid. Enjoy!

Chutney is a quick, clever way to flavour chicken. Thighs are much cheaper than breast and more flavoursome, too