Bougatsa is a Greek pastry that ranks among the highest of any treats we've tried the world over. So next time you find yourself in Greece, try it!
This spicy Georgian stew is incredibly hearty, flavourful and very easy to make. A staple on tables throughout Georgia, this vegetarian version with mushrooms is sure to become a favorite!
Craving a crowd-pleasing dessert this holiday season that's easy on the effort yet big on flavor? Look no further than this baked Hawaiian mochi! It's a yummy treat – bouncy, not overly sweet, and simply divine.
This Chicken Gyro with Tzatziki Sauce packs so much flavor into your lunch, you just won't believe it. You can make the cucumber topping a day ahead and letting the chicken marinate overnight produces amazing flavor. Be sure to make the homemade Tzatziki Sauce, it's easy, and the best!
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
Irish potato bread, or farls, is a staple everyone should know how to cook. Simple to make using only four ingredients, potato, flour, butter, and salt. They are the perfect accompaniment to an Ulster Fry (Irish Breakfast).
Hungarian Beigli is a traditional walnut and poppy seed roll which is served in many Hungarian families at Christmas as a special treat. The Christmas meal table would be incomplete without these rolls.
Japchae (잡채), or Korean glass noodle stir fry, is a popular Korean noodle dish that's great for holidays, special occasions, and even as everyday meals. It's made with bouncy sweet potato noodles and loaded with veggies, eggs, and optionally meat, which makes it perfect as a meal on its own or served as a side with dishes like beef bulgogi, Korean volcano steamed eggs, and dwaeji galbijjim.
This Chicken Schnitzel and Lemon Cream Sauce is delicately simple and delicious. Perfect for an easy weeknight meal!
Slowly braised beef in a tasty Cuban style sauce with onions, peppers, garlic, olives and capers!
Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern Sambousek is BURSTING with flavor!
A simple Greek soup made with ground beef, tomato, and orzo pasta.
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.
This super culture will be the mother to many batches of thick, creamy, healthy, probiotic coconut yogurt.
My favourite Chinese restaurant treat, made at home! So easy, and unbelievably good. The roll out dough will keep in the fridge for a couple of days, or you can freeze them, then pop them in the pan when you are ready to cook (you don't even need to defrost them). They are best eaten fresh off the stove!
The obvious choice for lamb is to work it into a fragrant Indian curry.
Notes: Fillo (or phyllo) comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.
Greek-style pancakes are made with basic ingredients and there are several variations all over Greece and even more combinations to enjoy. Served with honey or/and topped with nuts and spices like cinnamon, stuffed with all kinds of cheese served with homemade jam, and fruits.
The perfect appetizer, chicken breast pieces with homemade boursin wrapped in a flaky filo wrapping.
Crispy chicken breasts are coated in a sharp preserved lemon sauce in this flavour-packed dish from the Ottolenghi Test Kitchen team. As seen on James Martin's Saturday Morning.
When I was thinking about what food to write about for the next while and had decided to tell you about food from restaurants in Toronto I had made, I did some research. By research, I mean I pulle…
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
Prepare the most delicious puff pastry pizza in just 30 minutes! It’s topped with BBQ chicken and more!
These flourless cardamom-coconut cookies are easy to make and perfect for the whole family.
My take on a healthier halva that’s higher in fibre and healthy fats. Made with only 4 main ingredients - a delicious treat that couldn't be easier to make!
One of the easiest ways to cook chicken, this Sha Cha chicken recipe calls for simple preparation but delivers a delectable result.
A crunchy tasty side dish for your parties and gatherings with countless variations.
Authentic Pastitsio, or Greek lasagna ~ layers of pasta, cinnamon-laced beef, Kasseri cheese and béchamel.
German Krautstrudel is a delightfully easy savory cabbage roll, perfect for the season. With soft sauteed strands of cabbage, the smoky flavor of bacon and savory crunch of caraway seeds; all wrapped in a delicate, flaky crust. It's a treat friends and family will love.
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
This Russian beef Stroganoff recipe makes a deliciously rich and creamy rendition of the beef and mushroom dish once cooked in the grand kitchen of the Stroganoff Palace in St Petersburg. My beef Stroganoff recipe is based on a combination of my Russian family recipe, and the earliest documented Russian Stroganoff recipes by Elena Molokhovets in A Gift to Young Housewives, dating to 1861, and Pelageya Aleksandrova-Ignatieva’s Practical Basics of Culinary Arts, dating to 1899. Serve it with mashed potato or shoestring fries as the Russians do.
Hotteok (호떡), a popular street food snack in Korea, consists of fried dough filled with brown sugar, cinnamon, and nuts. I like to use pecans instead of walnuts or peanuts in my Korean pancake recipe. Enjoy these sweet treats while they are hot and fresh!
I can’t TELL you how absurdly good these easy beef belyashi are! Soft on the inside with a crispy outer shell and incredibly flavorful juicy meat filling.
Lighter than American potato salad, the Austrian version is flavored with onions, vinegar, and mustard, all bound in a light sauce.
Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!
This Greek street food classic is bursting with flavor from a marinade of lemon, herbs, and garlic. It's delicious served as a pita wrap or as skewers along with tzatziki sauce.
A dessert to show your love this Valentine's Day!Now, be careful when it comes to gelatine - this stuff's behaviour entirely depends on it being shown devoted love and care! This recipe uses powdered gelatine which needs to be bloomed - basically introduced to liquid which will then set - before adding to the warm panna cotta mixture. Here, the liquid is water and it MUST be cold otherwise the gelatine grains can swell and the resulting panna cotta will be grainy.Once the bloomed gelatine is added to the coconut cream mixture, DO NOT let the liquid boil. This can result the gelatine losing its essential setting properties. Or the panna cottas can come out in two layers - one gelatinous, the other creamy. With all of that said, the final panna cotta is totally worth the gelatine drama!If you're vegetarian or vegan: You can replace the gelatine with agar agar powder, a vegan setting agent made from algae. However, agar agar sets much more firmly than gelatine, so you will need less. A good rule of thumb is a ¼ tsp of agar agar for every 1 tsp of gelatine powder. Start the recipe from Step 3 - unlike with gelatine, allow the coconut mixture to boil, then add the vanilla and agar agar (exact quantity depending on the strength you use) then bring it to a rolling boil for 2 minutes while whisking to prevent clumping. This will cook the agar agar. Then pour into the ramekins and leave to set.
Make the softest glazed donuts and use your sourdough discard with this delicious sourdough discard donuts recipe! Make the same day, or rest the donuts overnight to prepare in the morning. Either way, you'll love the results!
Potato knishes are traditional Jewish snacks made from potatoes, onions, and simple flour dough. These have a tender and garlicky filling encased with crispy dough.
These Greek Chicken Gyros are meticulously seasoned and roasted to perfection. The chicken is marinated in a combination of savory, tangy and herbaceous flavours, stacked on a spit and slow-roasted until the exterior develops a slight caramelized char while the inside remains tender and succulent 🤤.
These Norwegian Klubb Dumplings are so tasty, filling, and a great way to celebrate Scandinavia. Whether it is a holiday tradition or a weeknight meal, these dumplings are worth the effort.
Lefse is a delicious Norwegian treat that is a tradition among many families. Your family can start this tradition today and make some of the best lefse you have ever had! Learn how to make a delicious lefse recipe using real potatoes.
We're a family of 4 living between the US & China. When we're not packing or unpacking suitcases, we're sharing our culinary exploits and travels w/ each other here!
I can't get enough of this Roti recipe! Roti is a super easy and delicious Indian flatbread. It is amazing when served with curry, totally perfect for sopping up extra sauce! I have all the tips you need to make sure this Indian bread turns out super soft! I will show you just how to make roti, step by step!
Recipe for traditional Greek Sweet Semolina pie known as "bougatsa" - delicious baked phyllo filled with vanilla semolina custard.
These Greek Chicken Gyros are meticulously seasoned and roasted to perfection. The chicken is marinated in a combination of savory, tangy and herbaceous flavours, stacked on a spit and slow-roasted until the exterior develops a slight caramelized char while the inside remains tender and succulent 🤤.
