This recipe is one of our favorites from Maangchi's Big Book of Korean Cooking, our December 2019 pick for BA’s Cookbook Club. We like to think of this sweet and salty dish as a sort of vegetarian bulgogi. Marinating and pan-frying eggplant keeps it firm, flavorful, and chewy—almost meaty. The marinade glazes it as it cooks, so it glistens. Prepared this way, the eggplant looks very special, even though the recipe is easy. It’s a versatile dish that makes a great side for rice and many other preparations. The eggplant tastes wonderful right off the stove, but it’s even better after a few hours, when all the flavors have had time to mingle and deepen. Seek out Korean eggplants, if possible, which are sold in Korean markets. They are thinner than ordinary eggplants and the skin is more tender. But regular eggplants work, too.
Korean Cheese Potato Pancakes (Gamjajeon) combine the comforting flavors of potatoes with gooey melted cheese. Dunk them in dipping sauce and savor every bite!
This delicious curry is perfect for a big piece of pork neck you might have left over after making pulled pork or any other piece of good meat will do!
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.
This mildy spicy sauce is a condiment for Bibimbap and other Korean dishes. The primary ingredient is gochujang (or kochujang), a Korean red pepper paste that is a staple in Korean cooking.
Paloc Soup is a lighter and a bit sour version of goulash, with the addition of green beans, dill, and sour cream.
This Korean Cucumber Salad is so delicious, you will not want to eat cucumbers any other way again. As I write this post, I am chomping down on my Korean Cucumber Salad. My husband was sceptical, thinking the spice would be too overpowering. However, once he tried it, he couldn’t believe that the flavours were so strong but the salad was still fresh and light! You have to give it a try. Preparation Time 5 minutes Cook Time 10 minutes Serves 4 / Yields 2 cups Ingredients 1 large cucumber- thinl
From addictive sprinkle cookies to authentic burekas we present the top five Jewish bakeries in LA.
In this post, we’ll focus on the traditional piragi recipe (bacon pie recipe); a street food treat that comes from Latvia, but is famous in other countries in the Baltic region.
How to make easy passion fruit (granadilla curd) that is perfect served on yogurt, drizzled on cakes, or sandwiched between biscuits.
Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).**NOTE: If you reduce sugar then the pork will not caramelise as well and it will take longer to get colour on it!**
These are really easy Sweet, Spicy, and Saucy Noodles! They’re a perfect balance of sweet and spicy from the gochujang. You can of course opt to use other chili sauce and adjust according to your desired heat. Enjoy and slurp away!
(And the creamiest, too.)
If you’d asked me any time up until recently whether I’d ever thought I’d bring out a book with a fish finger recipe in it, I’d have been fairly certain the answer would be no. Thank goodness we live and learn. Not that I have anything against fish fingers — a fish finger sandwich is right up there on my list of most-savoured comfort foods — but I hadn’t thought they were the stuff of recipes. And then I learnt about the Bird’s Eye Bhorta on the journalist Ash Sarkar’s Twitter feed, and everything changed for me. As it will for you if you try this. Onions are cooked until soft, with garlic, ginger and chillies, dolloped with mustard, and with crisp edged fish fingers mashed into the pan at the end, with coriander, spinach and lime. It is my absolute go-to when the need for vibrant sustenance and delicious comfort hits. For US cup measures, use the toggle at the top of the ingredients list.
Make this night different from all other nights.
Lasagna Cups are filled to the max with delicious sauce and ooey-gooey cheese! They taste just like lasagna and they're fun to eat!
This recipe is a brilliant and different way of using up your leftover sourdough starter. The idea was given to me by one of my …
A proper chicken shawarma — the spiced meat cooked on a spit, then stuffed with pickles, sauces, tomato and other salads into a flat bread wrap — is truly right up top on the God Tier of sandwiches. This, my improper version, is another proposition, but headily delicious in its own right. I marinate the chicken with lemon, garlic, oil and all the right spices but, for an easy meal at home, I cook it in the oven. I do serve it with pitta or other flatbreads, along with a divine sauce made simply by mixing together yogurt, tahini and more garlic, adding a sprinkle of pomegranate seeds if I have some. As you can see, I serve the chicken on a mound of shredded iceberg, and you could easily put a bowl of sliced tomatoes out on the table too and, if it took your fancy, another of pink-pickled onions (you can see the method for this in step 1 of the fish finger bhorta. Of course, you are free to add anything you may want alongside — you can never have too many pickles, in my book! — but whatever you do, provide plenty of napkins, and allow everyone to roll up or stuff their pittas as they wish. It’s the perfect indoor picnic! For US cup measures, use the toggle at the top of the ingredients list.
Indulge in alpha gal recipes that don't compromise on taste. Sage Alpha Gal offers a smorgasbord of delicious, alpha-gal friendly recipes for every craving.
The two contrasting layers in Eric Lanlard’s recipe – one gooey and rich and the other crunchy with a marshmallow centre – makes one incredible dessert.
It's like no other beef stew I've ever tasted.
Romanian breakfast. What is for breakfast in Romania? Ideas for a Romanian breakfast menu, recipes and photos of breakfast dishes in Romania
Ukrainian foods belong to the Eastern European cuisine. Ukrainian borscht, varenyky, and salo might be familiar to many of you. Indeed, traditional
Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron.
This hazelnut vanilla layer cake is a traditional Hungarian cake also known as Esterhazy Schnitten or Esterhazy Torte. It is incidentally gluten-free and filled with six layers of hazelnut meringue-based cake interspersed with a custardy vanilla buttercream.
Szechuan Sauce is full of spicy, sweet, and savory flavors and is super easy to make at home in just 15 minutes. It is a great dipping sauce that can be also used on noodles or in stir-fry recipe.
This Cheesecake, just like many other recipes that I make, brings me back to my childhood. It was a welcome sight for a weekend breakfast or sometimes even dinner. I loved it hot straight out of the oven, or cold with a glass of milk. It was a delicious snack in the afternoon after I’d come...Read More »
Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.
Berry and lemon tarts are easy to make using Fillo Pastry, mascarpone and store bought lemon curd. Learn how to make sweet tarts using filo pastry. How to make tarts using fresh berries. Dessert recipe inspiration using fresh berries. Easy recipe for lemon tarts. Easy recipe for mascarpone tarts. Qu
Our favorite cheesy, meaty, New Year's resolution–ending dishes.
Our vegan custard recipe is a smooth, creamy and delicious recipe that you can make in 5 minutes with 5 simple ingredients. You can use this custard in tarts, cakes and desserts.
Nadiya Hussain's recipe for Marmalade Haddock makes a delicious and easy midweek dinner, with a winning flavour combination that will soon become a family favourite.
Brussels sprouts offer tons of flavor on their own when charred properly, but their layered leaves also make them great for picking up other flavors. In this recipe, we pack the flavors in with kimchi, honey, and fish sauce.
What's the secret to making the perfect pancakes? Trust Delia Smith to show you and enjoy Pancake Day without any flops. Delia's method uses milk and water for really thin, lacy edges. With added melted butter for flavour, these thin British pancakes taste best with drizzled with lemon juice and sprinkled with crunchy, granulated sugar. Each pancake (without topping) provides 88kcal, 7.5g carbohydrates (of which 0.9g sugars), 5g fat (of which 2g saturates), 0.4g fibre and 0.2g salt.
How to do a candida cleanse in 4 easy steps. Candida cleanse is customizable for your needs and includes diet recs and my FREE PROTOCOL!
