Nothing speaks Greek family dinner better than Pastitsio! This is the hearty food that every Greek swears their mom or Yiayia can make it the best!
Butter Naan. Make incredibly soft, stretchy homemade naan with this easy, viral recipe perfected for 19 years. Better than restaurant naan!
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It's almost hard to believe it's homemade!
Explore 184 national, regional and local dishes and products of Austria. Cooking Austrian: learn to cook with the best authentic Austrian recipes. What to eat in Austria? Great traditional Austrian restaurants.
Made with mashed and shredded potatoes, bacon, onions, cream, and eggs, German Potthucke is a savory baked loaf you can serve as a starchy side.
Aloo Tikki - an Indian street food made with fried potatoes, peas, and onions that can be easily made at home. Soooo delicious!
Veg Recipes of India by Dassana Amit - Most popular Indian food blog sharing vegan and vegetarian Indian Food recipes of india and from World Cuisine.
Jag åt mitt livs godaste paella när jag besökte Kanarieöarna. Jag köpte genast en paellapanna efter min sagolika middag på restaurangen (minns inte vad stället hette). Sen dess har jag suktat efter en god paella och nu så, äntligen lite mer än ett år senare var det dags att laga det. Det blev ljuvligt gott!
These Ukrainian cabbage rolls, called holubtsi, are stuffed with pork and rice, then covered in an easy homemade tomato sauce. It's Ukrainian comfort food that everyone will love!
What's a food blogger do when she meets her favorite band? Ask them their favorite dish and then make it of course.
Chawanmushi is a classic Japanese savory egg custard that is steamed in a delicate cup. Here, we season the smooth and silky egg custard with dashi stock and add tender chicken pieces, kamaboko fish cake, and mushrooms. Make this famous appetizer for your guests to experience authentic Japanese home cooking. {Vegetarian adaptable}
According to Greek Mythology, when the island of Rhodes emerged from the water, god Helios -the god of the sun- asked Zeus to give it to him as his share o
Deliciously marinated and tender meat in a perfectly wrapped pita with all the best toppings. If you’ve ever eaten food at a Greek restaurant, festival or in Greece you’ve tried the iconic souvlaki or gyro. It’s perfectly seasoned meat, juicy fresh tomatoes and onions, all important tangy tsatziki sauce and the optional (yet recommended) french […]
Enjoy this authentic British classic with this easy clotted cream recipe.
Nomsaurus is a blog dedicated to good food, recipes and travel. Singapore Food Blog. Food photography.
On September 4, Jòia opened its doors on Rue des Jeûneurs. The restaurant brings together Hélène Darroze’s love of Southwestern French cuisine with foreign dishes to create the Parisian restaurant to dine at this fall.
Lindy's New York Cheesecake has a dense, creamy filling and pastry crust.
Don't these look so delicious? I love Spanakopita, Greek Spinach Pie, and I always order it at any Greek restaurant I am fortunate enough to visit. It has always been a favorite of mine and I remember having it as a child when I visited Greektown in Detroit with my mom. No visit to Greektown (or any Greek restaurant) is complete without Spanakopita and Saganaki -- Opa!! Over at I Heart Cooking Clubs this week the theme is Go Green! and even though I already posted one entry for Go Green! week, this Angel Hair Pasta with Zucchini, Mint, and Feta, that was a recipe I made last fall and I wanted to do another Tessa Kiros "Green" recipe this week. I settled on her Spanakopita Spinach Pies in her book Foods From Many Greek Kitchens. After reading through the recipe, I realized that these weren't the traditional spanakopita that I think of that is baked in a big dish and cut into squares, nor was it the second way I think of spanakopita, appetizer style folded into little triangles of phyllo, nope, these were rolled up "cigar" style -- how fun! Spanakopita Rollsadapted from Tessa Kiros -- Food From Many Greek Kitchens changes in italics 5 tablespoons olive oil 1 and 1/2 cups chopped green onions with some green (okay, sorry to be a spoil sport but I hate onion in my spanakopita although it is almost always there when commercially prepared, that is why I usually make my own and leave the onion out, which is what I did this time as well) 1 pound 9 ounces spinach leaves, about 2 bunches, washed, drained, and shreded (I used 2 frozen 9 ounce packages, defrosted in the microwave) 1/3 cup coarsely chopped fresh dill, include some stalks (I used 1/2 teaspoon dried dill weed) salt 7 ounces feta, coarsely shredded (crumbled is what I used) 2 eggs (I dropped this down to 1 egg to hold it all together, I don't like when it gets too eggy) freshly grated nutmeg freshly ground black pepper phyllo pastry / dough (this recipe yeilded 1/2 roll, phyllo here is packaged with two individually packaged rolls per frozen box, next time I would double all of the ingredients and make two pans worth to use up the whole opened roll of phyllo) 27 sheets cut to 9 by 10 inches olive oil, for brushing To make the filling, choose a nonstick pot that is large enough to take all the spinach. Add the oil and put over medium heat. Add the onions and saute until softened. Add the spinach and a little salt, and cook, covered until the spinach wilts, turning it through a couple of times. Flick in a little water if necessary, but there should be enough coming from the spinach. Now uncover and simmer until the spinach softens and most of the water has evaporated. Here is what I did since I used frozen spinach, defrost in the microwave for 6 minutes (per package), with a silt in the package and the spinach in a bowl. Let cool. Open the bags carefully, they are super hot, and dump the spinach into a colander to squeeze the water out. Remove to a bowl to cool. It was at this point I added the 5 tbsp olive oil. Add the dill, feta, eggs, nutmeg, and a few grings of pepper. Mix thoroughly and taste a little for salt. Preheat the oven to 350 and grease a 12 and 3/4 by 8 inch baking dish. I used a glass 9 by 13 pyrex dish. Cut your phyllo sheets and keep them covered with a dish cloth to prevent them from drying out. I did not cut mine, just rolled them up in the size they were cut in the package, one sheet per spanakopita roll. Now you will have to work quickly so that the pastry doesn't dry and crack, keeping the phyllo you are not working with covered with a dish cloth. Lay one phyllo sheet flat on a work surface and brush it well with olive oil. Lay another sheet neatly on top, brush it with olive oil and repeat once more, so that you now have 3 layers. I did not do this and just used the sheets as the sizes they were cut as packaged, brushed with oil, and there was plenty of phyllo on the roll. Now dollop 2 heaped tablespoons of filling along the short end, leaving a border of about an inch. Drag the filling into an even line, then roll up the pastry fairly tightly into a cigar shape starting from the spinach end, making one full turn, then turn and tuck the sides over and continue rolling. Brush the surface with oil -- I skipped this and brushed the rolled rolls with a little butter before putting them into the oven. Make 8 more rolls in this was and as they are finished, arrange them in the dish side by side so they all fit touching in a row running from one short side to the opposite side, like soldiers all lined up. Here they are with my baking helper, ready to go into the oven. Bake for about 30 minutes (I baked mine 35 for optimum golden browning) or until golden. Cool a dash before serving, as these are best eaten warm. We thought they were great cooled a little too, I even like them just slightly warm. ~~~ I thought these were wonderful, one of my favorite Tessa Kiros recipes for sure! I love, love, love the rolled shape and wonder why I hadn't thought of that before. They would be perfect for a Greek dinner or appetizer party. Not that I know I can make two pans worth with one roll of phyllo dough this will help immensley with planning and not wasting phyllo dough! Picky husband does not like spinach and my six year old son did not want to try these, but my daughter and my youngest (my baking helper) had one and liked them even though I know the spinach is a tough sell. Thank goodness they are feta fans and the enjoyed the feta flavor. I will be making this again for sure and if you like spanakopita, or even spinach and feta, give these a try as soon as possible!
A crunchy exterior giving way to the lightest, most delicate pillows of cheesy indulgence, gougères make fabulous little nibbles/canapés. They are lovely just as they come, ideally served warm, but…
TikToks trendiga butter board är den perfekta förrätten som du kan smaksätta med vad som helst. Så gör du en egen – steg för steg!
This is the fried chicken for those who don’t necessarily want to be, well, frying their chicken
15 popular Japanese salad recipes from refreshing carrot-ginger dressing to spinach salad in sesame sauce that you can enjoy year round!
Light and refreshing summer cold soup
I’ve acquired a love of North African food after visiting Tunisia and Morocco a few times, so when I was at Le Palmier restaurant in Marseille I order...
Transport yourself to the pub with these tasty pub food recipes! From classic bar bites like wings, nachos, and onion rings, to iconic dishes like burgers, steak and ale pie and fish and chips.
Looking for where to eat at in Kampala? Here are the 10 best restaurants in Kampala that serve delicious meals and also offer an amazing ambience.
The secrets to making a GREAT curry using store bought curry paste are: saute the paste with onion, garlic and chilli, simmer the sauce with kaffir lime leaves (KEY TIP!) and using fish sauce for seasoning. This curry is made using mango puree which is a miracle way to make a thick saucy curry but with 1/3 less calories than just using coconut milk (mangoes have 1/5th of the calories of coconut milk!). Read more in Note 2. If you don't have mangoes, you can make this with just coconut milk which is just as tasty but has more calories - see Note 3.
Bunnychow: A Soho, London Restaurant.
This post may contain affiliate links. This means that if you click a link, we may make a small commission off any subsequent purchase, at no extra cost to you. For more information, please check our privacy policy. Sofia doesn’t have a huge reputation amongst foodies, but that’s not to say there isn’t some amazing […]
Bougatsa, cream-filled phyllo wrapped parcels sprinkled with icing sugar and cinnamon.
Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home!
These baked Uzbek Samsa triangles stuffed with the flavors of Uzbekistan are so good I recommend making a double batch because they will go fast!
Shallot Oil Noodles: springy noodles tossed in soy sauce and shallot-infused oil. A slight twist on Shanghai Scallion Oil Noodles. Simple u0026amp; humble yet packed full of flavor.
Want to eat somewhere different on your Smoky Mountain vacation? Check out some of the best Gatlinburg restaurants off the beaten path!
893 stew types and varieties. Learn how to prepare and cook them with the authentic recipes. Where to eat? Recommended traditional restaurants serving the best stews.
Olia Hercules’ garlicky poussin recipe smells so good as it’s cooking that you think the flavour couldn’t live up to expectations. In fact, it exceeds them.
Discover copycat recipes that let you enjoy restaurant-quality dishes without the hefty price tag. Save money and satisfy your cravings.
This Goan brinjal pickle is sweet, spicy, slightly tangy and makes a great accompaniment to any meal!
This Japanese tamagoyaki-inspired french toast is soft and custardy on the inside and crisp on the outside. The perfect combination of sweet and savory!
Dagelijkse inspiratie voor de praktische vrouw met recepten, gezondheid, creatieve ideeën en nog veel meer!
