Everyone needs a list of go-to 15 minute Thermomix dinner recipes, especially for those nights that you need a healthy dinner on the table ASAP.
You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.
There are many recipes for cassoulet, the classic French dish that gets its name from the pot it's baked in. This Toulouse cassoulet includes duck confit and garlic sausage.
Mughlai chicken is the perfect creamy curry recipe. Made with almonds, spices and aromatics, this curry is a guaranteed crowd favorite.
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.
We've cracked the code for the easiest ever homemade Hollandaise sauce recipe. Follow along as we break it down step-by-step.
This traditional British Lardy Cake recipe is from Mary-Anne Boermans' wonderful Great British Bakes cookbook. A perfect mid-afternoon treat with a hot cup of tea.
Traditional crispy rolls that make an excellent sandwich base and complement soups and salads.
Bobotie is a traditional South African Dish. It's origin is unknown, although we know that the word originates from the Indonesian word bobotok of which a recipe appears in a 1609 Dutch recipe book. Initially the Cape Malay introduced it in South Africa.
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California
These delicious German nut rolls are a tasty alternative to cinnamon rolls. These soft yeast rolls will satisfy your sweet tooth cravings.
If you're looking for the most satisfying and heartwarming comfort food there is, this Finnish macaroni casserole or makaronilaatikko (macaroni box) certainly hits the spot. It may have basic ingredients but it sure does make the stomach happy!
Adapted from an apple version of a recipe that appeared in Gourmet many years ago now. Cranberry Variation: Use 1.5 cups cranberries in place of the blueberries and use the zest of one orange in place of the lemon zest.
Spinach Cob Loaf is a classic Aussie party dip and such an entertainer's delight. You'll need just 6 easy ingredients, and your friends will be begging for the recipe!
Deeply savoury and delicious, Nigel Slater's Coq au Riesling will quickly become a favorite quickly. Chicken cooked with white wine, cream and mushrooms.
This is it people. I found the 8th wonder of the world. Who doesn’t want to be sippin’ on a FLAVORFUL and SPICY brothy-coconuty-noodley-chicken soup on a crisp fall day? I canR…
Crispy on the outside and incredibly tender and juicy 💦 on the inside, cevapi are are Balkan staple for a reason. These little sausages are made with a simple blend of spices and a hefty portion of garlic 🧄, giving them their distinct savory and garlicky flavor.
Brighten any day with the tantalizing Lemon Raspberry Cheesecake Delight! This luscious dessert combines the tangy zest of lemons and the sweet allure of raspberries layered between a crumbly graham cracker crust and a creamy cheesecake mixture. Perfect for any occasion, this dessert promises to be a showstopper. Explore the detailed steps below to create this delightful treat that balances vibrant flavors and textures.
Get the latest food news and features from PEOPLE.com, including breaking news about celebrity chefs and cookbook authors, food trends and what celebrities are snacking on.
Learn how to make this wonderful Malaysian flatbread (roti canai) at home with this straightforward step-by-step recipe. Delicious with curry on the side.
Giouvetsi is a really popular Greek dish made with a spiced red sauce, risoni pasta and meat. The recipe results in delicious tender meat.
An authentic Soutzoukakia recipe as introduced to the Greek cuisine in the beginning of the 20th century. These baked meatballs are infused with the aromas of cumin and soaked in a tasty and rich tomato sauce, making them the perfect comfort food!
Shchi is a rich and hearty Russian Cabbage Soup, made with sauerkraut, cabbage, potatoes and dry mushrooms. Served with sour cream, it's comforting and delicous.
These Brioche made the Top 9 on Foodbuzz today 30th April 2011. Thank you to the Foodbuzz community! Happy Buzzday :) I used Sarah-Jane's brioche moulds from siliconemoulds.com. to make the brioche. They came out adorable with little buns on their heads. I thought it was quite funny when I picked one up and the little bun-head rolled off almost immediately. But it was only the one. How comic it would have been if all of them had rolled off. These were the silicone moulds from siliconemoulds.com that Sarah had mailed me. As always nothing could be easier than un-moulding from a silicone mould. Effortless. A tip I had learnt so that the tops are perfectly middle when they finished baking was to depress the base dough in the middle right to the bottom with your thumb before brushing egg yolk and placing the bun-head on top. Generally, it worked except for a few. But lopsided or not they were delicious, soft, buttery and adorable. What more does one need in a bun. They photograph well too. But breads always do. So do milk bottles ~ And then buns. And their bun-heads ~ I wish I had something more to say ~ But I don't. So here's the recipe ~ adapted from Lemons and Anchovies The brioche dough is usually kept in the refrigerator overnight retarding the dough to develop the flavour and stiffen the rich, buttery and soft dough for easier handling....Wikipedia 2 1/2 cups all-purpose flour Pinch of salt 2 tablespoons sugar 1 package dry yeast (2 1/4 tsp) 3 eggs beaten plus one more, beaten, for glazing 3 tablespoons room temperature milk 1/2 cup unsalted butter, diced Sift the flour and salt into a large bowl; stir in sugar and yeast. Make a well in the center of the mixture and add the eggs and milk. Beat the eggs and milk together and gradually incorporate the dry ingredients, making a soft dough. Transfer the dough onto a lightly-floured surface and knead well for about five minutes, until it is smooth and elastic. I had floured my hands rather than sprinkled flour onto the board when it was sticky. Add a few pieces of room temperature butter to the dough and continue to knead until the butter is incorporated. About 2 minutes of kneading for each addition of butter. Continue this process until you have added all the butter. I kneaded a few more minutes after the butter has been added until I stopped seeing chunks of butter in the dough. I wrapped in plastic wrap anyway and chilled for about 2 hours. I did not bother greasing the brioche moulds. Take a golf ball size of douh and shape into a ball. Place seam side down into the mould. Fill up the rest of the moulds similarly and let it rise until double in size. I can't rememebr how many minutes it took. Maybe 30 - 40minutes. Meanwhile shape smaller balls of dough into small rounds for the bun-heads. Keep aside. Press your thumb inot the middle of a risen risen dough. brush the top with egg yolk and stick a bun-head on the top. Do the same for the rest. Cover the balls and allow them to rest for 30 minutes or until doubled in size. Preheat oven to 400ºF. Before baking brush all buns with beaten eg. Bake until golden and puffed. About 12-15 minutes.
To me, this is the single best cheesecake I have ever had. I discovered this in Jim Fobel's cookbook about 20 years ago, and it is th...
Orly Elyashar has a sense of humor about the community she grew up in. Called the Hamadani or Hamedani Jews, the name, she explains “translates to know it all. Hama means everything and everyone and d
Whip up the ultimate pancakes and Crêpes Suzette with Angela Nilsen's recipes
In my search for holiday recipes, I went back to one of my favorite blogs written by the cooks in Colonial Williamsburg’s Historic Foodways. The cooks at the museum and historic site spend ev…
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
The best cheesecake recipe turns out a rich, tangy, smooth, and creamy dessert. Top it with caramel sauce, cherry pie filling, or nothing at all.
Marinated chicken breasts which make an amazing chicken brochette.
Inspired by a Carrabba's recipe this Instant Pot Sicilian Chicken Soup is easy to make and incredibly delicious.
Rosemary-crusted beef fillet with horseradish cream is perfect for effortless entertaining and will make a fantastic main dish recipe at any dinner party.
I've only made really minor changes to this Raspberry, Pistachio & White Chocolate Roulade from Yotam Ottolenghi and Helen Goh's book Sweet(ad) to make it easier to follow for less experienced bakers, and to make it better suited to small kitchens.
Delicious savory crepes stuffed with cheese and ground beef, then served with sour cream!
