A delicious Chinese street food, crispy stuffed flatbread is beloved for its delectable taste and pleasing texture. A treat worth every bit of effort.
Looking for the perfect latke recipe for Hanukkah? Whether you serve them with sour cream or applesauce, these ultra-crispy potato pancakes will be a hit.
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.
Jump to Recipe List This roundup features some of our best Ukrainian dishes. From tasty entrees to decadent desserts, consider it a journey of
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.
Simplify your low histamine diet with our YES, NO, & MAYBE low histamine food lists. Print & use them for easy meal planning on the go.
The most creamy and delicious Gochujang Noodles you'll ever taste, made in just 20 minutes! This quick and easy recipe has a rich, creamy and spicy sauce that is so tasty! We toss our sauce together with bucatini, but you can also use udon noodles! This is the perfect weeknight recipe that you can whip up in no time!
From the rich tagines of Morocco to the harissa-spiced dishes of Tunisia, we've rounded up our favorite North African recipes.
Jjajangmyeon is Korean-Chinese black noodles. It's savory, sweet from kids to adults, everybody loves it! Jjajangmyeon's biggest flavor is coming from
Check out our vibrant breakfast bowl with salty pan-fried halloumi, creamy beetroot borani topped with crunchy dukkah. This wholesome recipe comes from food writer John Gregory-Smith
Korean Cheese Potato Pancakes (Gamjajeon) combine the comforting flavors of potatoes with gooey melted cheese. Dunk them in dipping sauce and savor every bite!
Easy Stir Fried Cabbage with Glass Noodles is an easy, satisfying meal in and of itself, but it can also be served as a side dish.
Onigirazu also known as a sushi sandwich is a great way to enjoy your sushi on the go. Our version has a vegan filling of katsu tofu and sweet potato.
Are you going vegan, but can't quit Persian flavors? We got you covered with this list of 6 vegan Persian recipes for you to try!
25 of the popular traditional Ecuadorian recipes, have been sorted by main course, side dishes & desserts. These classic Ecuadorian recipes are easy to make.
Also known as Italian peaches! These adorable cookies are a must have for celebrations. Filled with ricotta and rolled in sugar.
Check out our squid recipe stuffed with Spanish rice. Impress guests with this easy yet low calorie fish recipe ready in an hour
Japchae is a simple Korean noodle dish packed with a rainbow of vegetables and accented with a hit of flank steak. Japchae is made with Korean potato starch glass noodles, which are surprisingly light and gluten-free!
Filled with glazed sticky tofu, crisp veg and crunchy peanuts, these soft and fluffy vegan bao buns are comforting, hearty and fresh all at the same time.
Fugazzeta is a favorite dish of Argentines. Find out what makes it so delcious and how to make Fugazzeta at home.
Pad See Ew, a Thai dish of stir-fried wide rice noodles with Chinese broccoli, egg, and beef, is a popular Thai street food that you can also make at home!
In this recipe, we will take you through a step-by-step guide on how to make Kuku Paka in the comfort of your own kitchen.
Making this most luscious of potato bakes takes a little extra time – there’s slicing, infusing and layering to be done, followed by a long, slow session in the oven. Our classic potato dauphinois recipe shows you how to take it a cheffy step further for the ultimate make-ahead side dish. (Or for something lighter, we have a healthier dauphinoise potatoes recipe.)
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.
Learn how to make the perfect peanut sauce with just 8 simple ingredients and less than 10 minutes of your time! This is one of our go-to recipes in our house when we are in need of a good dip or dressing, and it hits the spot every time.
This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you'll want to put on everything)! Vegan & Gluten-Free.
Our healthy, easy Niçoise salad recipe is just begging to be paired with long, lazy summer evenings and plenty of chilled rosé.
An Egyptian classic as old as time, gets an upgrade with the use of delightfully delicious PALMIERS (lunettes) instead of regular ‘ol puff pastry or roaa (Egyptian flat bread). Oodles of crushed palmiers get mixed with nuts, sweetened hot milk, topped with whipped cream and broiled to perfection. The result…crunchy and caramelized on top, deliciously creamy and silky in the bottom.
Traveling to Bosnia was a cultural eye-opener for us especially when it came to the Bosnian food. The culinary contents are some of the simplest ones.
Quick and easy, step-by-step guide to making the best yorkshire puddings.No roast dinner is complete without this easy side dish; a quick simple homemade yorkshire pudding batter mix is made from flour, eggs and milk with oil and seasoned with salt & pepper mixed into a batter.Cooked until well risen with a golden colour and a cute hole in the middle. Perfectly cooked crispy yorkshire puddings are stil soft and spongy on the inside.Yorkshires are traditionally served in Britain as a side dish with Roast Beef, but we serve them with all our roast dinners. Of course, you can also serve your yorkshire pudding up with sweet fillings too!Best served fresh but can be made ahead, frozen and reheated. You can adjust the tin used to what size and quantity you want.
Crispy flaky chewy scallion pancake, fresh crunchy cucumber & a warm melt in the mouth tender beef with a sweet & savory sauce all throughout.
Your family just. doesn't. like. fermented foods. I know... shocking. ;) Yet, actually, this is very common! So I'm bound and determined to help you succeed! Let's continue on our ever-important quest to add more beneficial bacteria to our guts, this time with 43 probiotic-filled, fermented condiments! Because, for real, who doesn't like ketchup? [by Lindsey Dietz]
One of the most popular Korean side dishes, this Korean radish salad (musaengchae) is incredibly moreish! Crunchy and spicy, it is so easy to make at home. Once you start, it’s very hard to stop!
Traveling to Bosnia was a cultural eye-opener for us especially when it came to the Bosnian food. The culinary contents are some of the simplest ones.
Georgian Khachapuri is a delicious cheese bread loved all over the country. It is usually made in three different styles. This recipe is for the most common one which is a circular bread with the cheese in the middle called Imeruli.
Poffertjes zijn een welbekende klassieker uit de Nederlandse keuken. Lekker met een klontje boter en flink wat poedersuiker erbovenop!
These air fryer arancini have a crisp and crunchy shell, stuffed with creamy risotto and gooey cheese, and they're about to be your new family FAVE!
Learn to make classic Greek spanakopita with a recipe and tips from the author's Greek grandmother.
These Aussie recipes use the same food that the Aborigines used or are recipes that were from the original colonists of Britain or from the prison ships.
