Layers of thinly sliced potato, meltingly soft eggplant, cinnamon-spiced ground lamb meat, and a luscious, creamy, light, gluten-free béchamel. This is the famous Greek Moussaka.

Greek briami is a Mediterranean roasted vegetable dish with fresh seasonal produce. Imagine veggies from a summer garden on your plate mixed with herbs and dressed with a generous amount of olive oil. Serve it hot as a main dish and skyrocket your daily vegetable way in such an easy and delicious way.

Kotlet are delicious meat patties, the Persian version of meat cutlets, and can be made with either ground beef, lamb, or turkey. You'll find variations in the spices used depending on which part of Iran your family is from.

Sweet tender beetroot, tangy Greek yogurt, roasted walnuts, and garlic. This salad comes together faster than you can say “Easy beet salad with Greek yogurt”.

Culture trip brings you 17 soups from around the world to excite those hibernating taste buds.

On Ash Wednesday Lent started. A long time ago that ment Catholics were advised to pray a lot, repent and give alms. It also ment to reduce or eschew the consumption of certain foods, for example meat. It seems that some people had clever ways to opt out of the meat abandonment though. They simply

This Greek artichoke is a light, lemony vegan dish with succulent, creamy sauce, topped with dill. It verifies why the Mediterranean diet is a healthy and delicious way of eating.

If you haven't had shakshuka before, you are in for a treat! This dish is loaded with a plethora of vegetables in a thick tomato sauce, topped with a flavor-packed tofu scramble, and ready in less than 30 minutes!

Difficulty Level: ModerateTotal Time: 2 hoursServing Size: 2-4 servingsIngredients:Pasta Dough: • 1 cup ‘00’ wheat flour • 1/2 cup semolina flour • 2 eggs, 2 yolkSlow Roasted Cherry Tomato Sauce: • 2 pints cherry tomatoes • 1 bulb of garlic • 1 tbsp. dried oregano • 4 sprigs of thyme • 1/3 cup extra virgin olive oil • 1 tbsp. sea salt • 1/2 cup Mascarpone • 1/3 cup Parmigiano Reggiano, finely grated • 1 tbsp. Italian parsley, finely choppedCalabrian Chili Breadcrumbs: • 1/2 cup panko breadcrumbs

Egg-free spaetzle recipe. To make this vegan spaetzle recipe, we're going to use a traditional recipe and a spaetzle maker.

Latvian pork cutlets called karbonade is made with an amazing mushroom cream sauce. Honestly, I have made a similar dish most of my life using a can of cream of mushroom soup. Wow, what I

A twist on classic Coq au Vin, this crowd-pleasing Coq au Vin Rosé is loaded with mushrooms and bacon too.

When winter gets nearer and the nights are getting colder and longer, what better way to warm up than with this delicious Eggplant Gratin with Herbs and Creme...

Imagine yourself strolling around Paris. Not Paris, Texas, and not circling a blonde socialite from a decade ago, but the real deal, the legendary City of Lights. Late in the day, you and your romantic partner stop in a tiny bistro on a side street. A bottle of red wine, some Édith Piaf wafting through the candle smoke… and this meal shows up on your table. Juicy steak, frites with truffle oil, and a compound butter with a heavenly combination of parsley and garlic. Can one have a perfect Parisian vacation sitting at home with a meal they just cooked? You're about to find out.

Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi.

I made this recipe last week when we were stuck at home with a cold. I wasn't feeling super well, so I just looked into the pantry instead of heading out to the store. At first I thought I could make a simple chili. Then I saw the can of sauerkraut. Sauerkraut. A staple in

Greek stuffed eggplant with meat sauce, topped with a rich béchamel sauce is one of the heartiest and most filling dishes of the Mediterranean cuisine.

On me demande quelques fois comment naissent mes livres de recettes … Tout commence dans mon bureau, avec un grand cahier, un bic, des ciseaux, du...

The glorious Hungarian trifle, somlói galuska is not for the faint of heart to make… But then no trifle can compare with the somlói! Back in the sixties my great uncle, Hauptmann Kálmán was head waiter at one of the most distinguished restaurants in Budapest, called the Mátyás Pince [Matthyas Basement]. I used to run errands for him that sometimes took me to the restaurant. Each time I went the doorman would usher me downstairs, where my uncle promptly put me into a booth and gave the order to one of the young waiters for a “protekciós adag” [protectionist portion] of somlói galuska. They would bring out this ginormous platter of somlói, ah but the taste, the taste of it was out of this world! the Mátyás Pince same now as it was for 220 years When I went back for a visit in 1972, I took a chance and dropped in at the Hungária Coffee House, the New York now, and had a much smaller, but equally good somlói. After that I just dreamed about it, never quite repeating the same experience. I remember trying one at the Erkel in 1984 and in some coffee shop in Tatabánya four years later and on both occasions being utterly disappointed. The Hungária Coffee House [New York Coffe House now] I made it a few times myself; never quite getting the flavour right. Periodical Internet searches resulted in much the same bland recipe until, good grief; I found the answer in one of my own cookbooks! It was in János Rákóczi’s “Konyhaművészet”. I had it all along but thanks to the weird indexing I never stumbled on it until then. Aha! What has been missing from most of the recipes was the orange flavour. Rákóczi put orange rind into his rum soak! I make it with richer custard though. I also soak the raisins in the rum. It took me only 4 decades and some, but finally I believe I have the recipe to the somlói my great uncle introduced me to all those years ago in Budapest. First make the rum raisins. Then make the syrup. Then make the custard. While everything is cooling, bake the cakes. While the cakes bake set out the various fillings. When the cakes are cooled somewhat, you can stack the somlói. Cover it and move it into the fridge for the flavours to merge and mature. Give it at least 24 hours of rest. The chocolate sauce can be made any time before you serve the somlói, but the whipping cream is to be whipped just before serving. You supposed to bake 3 thin foam cakes; one vanilla, one chocolate and one walnut. In the end the cakes are indistinguishable from one another so I thought why not merge them already? I still made 3 cakes, but from one batter. What would you call a vanilla-chocolate-walnut foam cake? Dividing the batter between the three pans was considerably faster than baking 3 different cakes. I considered buying three small baking pans for the project, but in the end I baked my cakes in three disposable cake pans. Their depth allowed me to use one of the pans for layering the somlói. In the end it was all very convenient. SOMLO TRIFLE Soaking Syrup: 3/4 cup water, 1/2 cup sugar, rind of 1 orange, rind of 1/2 lemon, 1/3 cup rum Custard: 4 egg yolks, 1 cup sugar, 3/4 cup flour, 2 cups whole milk, 1/2 vanilla bean, rind of 1/2 lemon Cakes: 6 egg yolks, 6 Tbsp sugar, 6 Tbsp cake flour, 2 Tbsp cocoa, 6 egg whites, 2 Tbsp finely ground walnuts Fillings: Rum Raisin: 3/4 cup golden raisins, 1/3 cup rum 1 cup finely ground walnut 1/3 cup apricot jam, sieved 1-2 Tbsp unsweetened cocoa Toppings: 2 cups heavy whipping cream, 2 Tbsp icing sugar Rum-Chocolate Sauce: 3/4 cup water, 3 Tbsp rum, 6 squares high-quality bittersweet chocolate, finely chopped, 3/4 cup sugar • Place 3/4 cup of golden raisins in 1/3 cup of rum and then set it aside for use later. • To prepare the soaking syrup, place 3/4 cup of water in a small saucepan. • Cut off the rind of one orange, removing the white pith. Add the orange rind to the pot. • Cut off the rind of half a lemon, removing the pith. Add the lemon rind to the pot. • Add 1/2 cup of sugar. • Place the saucepan on the stove and bring its contents to a boil. • Keep simmering until syrup is reduced to 1/2 cup. • Then remove from heat. • Remove the rinds with a slotted spoon, squeezing out the syrup back into the pan. • Discard the rinds and set aside the syrup to cool. • When the soaking syrup is lukewarm, pour the rum off the raisins into a clean measuring cup. • Set the rum raisin aside for later use. • You need 1/3 cup of rum, but since the raisins soaked up some of it, replace now the missing amount. • Add the 1/3 cup of rum to the soaking syrup and then set it aside. • To prepare the custard, cut open the vanilla bean and put it into a microwavable bowl. • Add the zest from half a lemon and 2 cups of whole milk. Heat to the boiling. • Transfer the hot milk with the vanilla bean to a saucepan and bring it to the boil. • When the milk comes to the boil remove from the heat and set it aside to cool, allowing the vanilla bean to steep a little while longer. • Meanwhile beat 4 egg yolks with 1 cup sugar for four minutes. • Add the sieved 3/4 cup of flour to the beaten eggs and beat to combine. • When the milk is no longer scalding hot, very gradually, in driblets first, add to the yolk mixture whisking to combine. • When all the milk has been added to the yolk mixture pour the whole thing back into the saucepan. • On medium heat cook up the custard, all the while whisking vigorously. • When custard is sufficiently thick remove from heat and set it aside to cool. • Meanwhile bake the cakes. • Preheat the oven to 350F. • Line 3 disposable cake pans with parchment. Either the square or the round type. You can also use three 9 inch cake pans. The cakes will be thin. • Place 6 egg yolks, 6 Tbsp of sugar into a bowl and beat for 4-5 minutes until very thick. • Gradually add 6 Tbsp of sifted cake flour and 2 Tbsp of sifted cocoa, beating well with each addition.. • In a clean bowl and with clean beaters beat the egg whites until very stiff peaks form. • Gradually fold the beaten egg whites into the yolk mixture, being mindful not to crush the egg whites. • Finally gently fold in 2 Tbsp of finely ground walnuts. • Divide the cake batter between the three prepared pans and bake until tops resist when gently pressed. • Remove cakes from the oven and let them cool in the pans. • While the cakes cool, set out the fillings. • The raisin rum and the soaking syrup are ready. In addition you will need 1 cup of finely ground walnuts and about 1-2 tablespoons of cocoa. • Remove the paper from the cakes. • Place one cake back into the pan it was baked in. If the pan is not deep enough, for three layers, use instead a casserole dish or a plastic container that will fit the cakes. • Sprinkle 1/3 of the soaking syrup over the cake. • Scatter 1/3 of the raisins on top. • Sprinkle 1/3 of the ground walnuts on top. • Spread 1/3 of the custard on top. • Place the second cake layer over the custard, pressing it down a bit. • Sprinkle the second cake with half of the remaining soaking syrup; scatter half of the remaining raisins and half of the remaining ground walnuts on the top. Then spread half of the remaining custard over the top. • Now lay the third cake layer on the top, pressing down a bit. • Sprinkle with the remaining soaking syrup. • Spread the top with a thin layer of sieved apricot jam. • Scatter the remaining raisins on the top. • Sprinkle with the remaining ground walnuts and spread the remaining custard on the top. • Sieve 1-2 Tbsp of unsweetened cocoa over the custard layer. • Cover the whole thing with plastic wrap and then wrap it up with aluminum foil. • Place in the fridge for a minimum of 24 hours. • Sometime before serving make the rum-chocolate sauce. • In a small saucepan, bring 3/4 cup water, 6 squares of bittersweet chocolate, finely chopped, 3/4 cup sugar and 3 Tbsp of rum to a boil over medium heat, stirring often. • Cook at a brisk simmer, stirring often, until slightly thickened, about 5 minutes. • Cool slightly. • Just before serving whip the heavy cream until soft peaks form. • Sweeten with 2 Tbsp of icing sugar and then beat until stiff peaks form. • Serve the somlói galuska as individual desserts. With an ice-cream scoop or a soup spoon, scoop out 2 or 3 dumplings from the cake and stack it on a plate. • Smother with whipped cream and drizzle the top with the rum-chocolate sauce.

I know, I know. I am way behind with my German Recipe Monday project. So please ignore the fact that it's actually Tuesday. (By the way, if you have suggestions for foods you'd like to see here feel free to contact me.) I often find myself making vegan versions of food I never ate before.

This traditional Greek dish will surprise you. Humble baked giant beans that give a complex, creamy, and sweet flavor cooked in a unique Mediterranean way.

This is one of the most popular Greek dishes and can be found pretty much at any tavern all over Greece. It's a very tasty dish and makes a great

Our One Pot Mulligatawny Soup recipe is packed with flavor. It's creamy and silky, and so filling. We topped our Chicken Mulligatawny recipe with rice, golden raisins, and cilantro.