Join us to discover 15 tantalizing side dishes that perfectly complement shakshuka, elevating your next meal to a whole new level.
Lesotho Bashed beef with morongo potatoes would be served on special occasions there. Beef is a luxury and this dish would be made when a prized cattle was slaughtered. Many Basotho live rural and have
Imeruli khachapuri is a Georgian flatbread stuffed with cheese that hails from the west-central region of Imereti.
Indian food, particularly regional cuisine, is heavily influenced by its various rulers and foreign inspirations — one of the most enduring influences is our neighbor to the north: China. While at first glance, Indian and Chinese food appear to have almost nothing in common, but you will find an array of Chinese dishes that have been “Indian-ized” in the South, especially with the use of soy sauce, coconut milk, and spices, like five spice and star anise.
Libyan bread called khubzit howsh is very similar to pita. It has a pocket and makes a perfect scoop to enjoy any Libyan cuisine. Libyans often eat with their right hand sitting at a low
[IMAGE] Even the most prepared meal-planners among us have probably had one of those mornings where it’s time for breakfast but there’s nothing left in the fridge… or the fruit bowl… or the bread box. This easy buckwheat pancake recipe from Alain Bossé’s cookbook The Acadian Kitchen is the answer to those occasions. Made from a mix of pantry staples, the traditional Acadian dish cooks quickly in a cast iron on one side, so you don’t even have to worry about getting that flip just right. Serve ‘em sweet, or serve ‘em savoury — either way they’ll look impressive. Ployes By Alain Bossé Ployes are a traditional Acadian dish that originated in the L’Acadie des Terres et Forêts region of New Brunswick, and they are still very popular in this northern region. Because they only had a few ingredients, they were affordable and would give added substance in times when food stores were low on supplies. Ployes were most often served with maple syrup, molasses, or a pork spread called creton, and they usually accompanied all three meals.
I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.
Please note the starter takes 5 days to make so plan accordingly!
It’s time for this month’s Eat the World Recipe Challenge, and we’re headed to Ukraine! This is not the first time Ukraine has bee...
Chicken Breasts with Béchamel Sauce Breaded and Deep Fried
Cretons de Quebec is a sort of pork pate served most commonly as a spread for toast at breakfast. Try it with blackberry jam or apple butter.
From the kitchen of One Perfect Bite...I was a bit taken aback when I read a claim that kolachkes were a regional pastry found mostly in Texas. Now, I don't have the culinary chops to wage a frontal assault against that claim, but I can tell you that these pastries were made in the German, Czech and Polish kitchens that I knew as a child, and the last time I looked, the south side of Chicago was a long way from west Texas. Hannie, a German neighbor, regularly made these pastries for her family. Her version was like a jewel encrusted sweet roll and she liberally dolloped spoonfuls of her summer fruits preserves in the center of perfectly formed pastry rounds that she cut with an inverted glass tumbler. I loved them all, save for the ones she made with a drab-looking filling she called prune lekvar. Now, I would agree that time, assimilation and the demise of the grandmother's who made them, have caused these pastries to begin a slow fade into memory in areas outside of Texas, but at one time they were popular wherever Eastern European immigrants settled and raised their families. I found the kolachkes I'm featuring tonight on Martha Stewart's website. The recipe, developed by Karen Mederich, won first place in a cookie of the week contest that was hosted by Martha over a decade ago. Her version is more like a crisp Danish than a soft sweet roll. The buns are buttery and delicious and surprisingly easy to make. I have made one small change to the recipe as it was originally published. I felt they needed salt, so I added a 1/2 teaspoon of it to the ingredient list. These are small, 2-1/2 to 3-inch, pastries that would make a perfect addition to a morning coffee or afternoon tea. I do hope you will try them. They are delicious and well-worth your time. Here's how they are made. Kolachkes - Glazed Polish Pastries...from the kitchen of One Perfect Bite courtesy of Martha Stewart Living Ingredients: 1/4 cup sour cream, room temperature 1 (2 1/4 teaspoons) package active dry yeast 1 large egg, lightly beaten 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, cut into small pieces 2 cups all-purpose flour, plus more for dusting 1 cup fruit preserves Sugar Glaze 1 cup confectioners' sugar, sifted 2 tablespoons unsalted butter, melted 2 teaspoons light corn syrup 2 to 3 tablespoons whole milk Directions: 1) Heat oven to 400 degrees. Combine sour cream and yeast in a small bowl. Set aside until slightly bubbly, about 10 minutes. Using a wooden spoon, stir in egg and salt until smooth. Set aside. 2) Using two knives or a pastry cutter, cut butter into flour until it resembles coarse meal. Stir in sour-cream mixture until dough comes together. 3) On a lightly floured surface, roll out dough to 1/4 inch thick. Cut into 2 1/2-inch rounds. Transfer to ungreased cookie sheets, about 1 1/2 inches apart. Cover with a clean kitchen towel or plastic wrap. Let sit for 15 minutes. 4) Make a thumbprint in the center of each cookie. Fill each thumbprint with 1 teaspoon preserves. Bake until edges are golden, 12 to 15 minutes. 5) While cookies bake make glaze: Combine sugar and butter. Add corn syrup, stirring to combine. Drizzle in milk a little at a time until the glaze has a runny consistency. 6) Transfer pans to rack to cool. Let cookies cool on pans for 5 minutes. Remove cookies to rack. While cookies are still warm, drizzle with sugar glaze. Yield: 4 dozen. One Year Ago Today: Bow Tie Pasta with Cabbage Pancetta and Cheese Two Years Ago Today: Spotted Dog Three Years Ago Today: Yangzhou Fried Rice Four Years Ago: Chicken Persillade
Libyan Shakshuka is a dish of eggs poached in a spicy tomato sauce. We enjoyed this dish as the main course of our Libyan meal with some Libyan bread. I don't know why we don't
Omani madrouba is a wonderfully unique dish. Madrouba literally translated means beaten rice. It is actually mashed after being cooked for a very long period of time. This recipe is made with chicken and all
Luxembourg potato fritters called gromperekichelcher (trying saying that three times fast) are awesome. Crispy fritters made of grated potatoes, onions, shallots and parsley, held together with some flour and eggs. Typically these are made flat,
Join us to discover 15 tantalizing side dishes that perfectly complement shakshuka, elevating your next meal to a whole new level.
Hello foodies and adventurers! Cape Verde was beautiful and remote and the thunderstorms headed for North America were ominous. Our next destination is also very unique. The Central African Repub…
Last Updated on January 12, 2020 by Oliebollen – Dutch New Year Doughnuts are fruit filled donuts traditional eaten during New Year celebrations in the N…
Sweet and tangy. I found this on a magazine clipping in my grandma's recipe box. I know she used to freeze it, although I haven't tried that yet. The long cook time is the marinating.
What do you know about Basque foods? If you don't know much about them, let me introduce them to you some more. Not only will I give you the famous foods
This recipe for Hungarian baked dessert noodles, known as rakott teszta or rakott metelt, is similar to sweet Jewish kugel.
I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.
Luxembourg cheese cake called keikuch is more like a curd pie than a cheese cake. Curd pies are popular in Europe and I think the result of this dessert depends on the type of cheese
I'm cooking one meal from every nation on Earth. Discover international recipes and traditional foods from different nations and regions of the world.
This Czech Republic recipe called kulajda comes from the Šumava to the Krkonoše mountain region.
'Next Level Chef' contestant and food writer Mehreen Karim explains how to make pakora out of essentially any vegetable or protein.
One of the best reasons to go to the Basque Country for the holidays is the local food! I have prepared a list of Basque ... Read more
Say hello to your new favourite cheesecake recipe! This is ‘Sernik’: a classic Polish cheesecake on a crispy shortcrust base, filled with creamy Polish-style farmer’s cheese. Baked in the oven, this cake will add a taste of Poland to your dining table.
There are many different types of broths from different regions of the world, but my absolute favorite is Cambodian hot pot (Ya-Hon), which isn’t typically served in restaurants. I first had Ya-Hon at a friend’s house, where I was blown away by the savory, spicy, creamy, and slightly sweet notes of the flavorful broth...
A bright, spicy, and refreshing northeastern Thai meat salad.
If you don’t feel like having the omnipresent żurek or bigos, what kind of a regional meal should you have when visiting Warsaw, Kraków, or Poznań?
Sweet, raisin-filled kugelhopf has origins in Austria, but it has since become a specialty of the Alsace region of France. It's often served for breakfast or brunch.
Maultaschen is a delicious German dish. These ravioli-like pillows of awesomeness can be served plainly with butter or in a bowl of broth. Either way, they are delicious.
Lesotho cinnamon rolls are called Makoenva, but they are really just fried dough with some raisins, and then rolled in cinnamon and sugar straight out of the fryer. What ever you call them, they are
21 traditional Canadian foods and where to taste them along with other popular Canadian food while visiting Canada.
If you’re visiting Slovenia, our Slovenian food guide takes a close look at 23 unique and delicious traditional recipes you simply have to try during your trip.
This sweet is traditionally made at Christmas, but in some regions it is also served at...
Dunk these in Mongolian tea for a real authentic treat!
Crew’s Mess: by Capt. John Wampler I have been running yachts throughout the Bahamas for over 35 years. When it comes to regional cuisine, there is nothing better than pigeon…
Preparing traditional dishes is never straightforward as everyone has their own view on how they should be prepared. There is nothing more soul-destroying than spending several hours cooking a meal…
