From the Kitchen Window column
The combination of vast barren plains and a largely nomadic way of life in Mongolia has contributed to a unique culinary tradition: one based largely on meat...
A traditional recipe from the North-Western part of Norway found in “God Mat fra Sjøen” (Nice Food From the Sea) published by Gyldendal in 1984 I posted a recipe for potato dumpings the other day. …
This is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05
Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious.
Age-old cuisine, from soup to sweets.
Not the laab you know! This laab hails from the north, and it's made from ground pork or ground beef mixed with a ton of aromatic spices. Topped with fried garlic, fried shallots, and served with sticky rice, it is unlike any other dish in Thai cuisine!
A delicious natto rice bowl filled with savory and umami packed flavors.
My essential weeknight recipe isn’t a specific dish but a piquant and versatile condiment, dipping sauce, and marinade that livens up everything from tofu to meat, vegetables, dumplings, and noodles. Of all the recipes I have learned from my partner’s Korean mother, yangnyeomjang is one of the most indispensable.
Traditional Macau’s Almond Cookies ~ 澳門杏仁餅 In my memory (actually not very good! :p), I haven’t made these cookies for a year since then. I think it was last year, it gave me a shock r…
A look at two traditional ways of eating natto, plus, recipes for Natto with Rice and Natto Miso Soup.
As I said in my previous beer food post, sai krok are my absolute favourite beer food. Garlicky, salty, slightly sour and a little fatty, they come accompanied by raw chillies, slices of ginger and…
The key virtue in the Persian culinary tradition is patience; making good Iranian food is an art.
Malt extract, the post-war tonic for children, has been relaunched.
Finally I got to post the recipe of this delightfull treats... As I mentioned earlier, years back I made them at my daughter school as ...
Check out these amazing and unusual fermented drinks from around the world. Some fermented drinks are alcohol free and some are similar to wine.
Written on four tablets, three of which date back no later than 1730 B.C., the recipes are considered to be the oldest known. And they taste pretty good, says a scholar who re-created them.
Here are the top 14 Moldovan foods you must try if you’re planning a visit to Moldova!
Citizens, few things delight the heart and soul of your unsurpassed Suzerain - the always investigative TFD! - more than solving a good mystery. Especially when that mystery pertains to food - and even more
If you desire the best mohnkuchen recipe, then you've got it and the recipe is all English with the only German word here being Mohnkuchen.
Larb Pla Duk (Thai Catfish Salad) ลาบปลาดุก is the a Thai version of spicy catfish salad made with smoked catfish and served with sticky rice.
Old-fashioned recipe for Danish Dream Cake (Droemmekage). This cake has been made for generations and is very delicious. If you only have to make one traditional Danish cake - this dream cake should be it!
Washington, DC, chef Johnny Monis combines grilled catfish, fresh herbs and a vibrant lime dressing to recreate a fantastic northern Thai salad.
Creamy with a natural mild sweetness, Amazake or sweet sake is a lovely drink enjoyed during Japanese New Year and Hinamatsuri (Girl‘s Day). I‘ll show you how to make this traditional beverage two ways: Alcohol-free with rice koji or low-alcohol with sake lees.
This traditional recipe for British Virgin Islands-style peas soup is adapted from the one used by Tonya Malone-Smith, a culinary instructor at the Virgin Islands School of Technical Studies and the team manager-coordinator of the BVI National Culinary Team. Salted pigs’ tails lend a silky collagen richness to the broth. Look for them at Caribbean markets and butcher shops, and be sure to soak them for at least 8 hours to draw out some of their salinity.
Made with breadcrumbs, milk, onion and spices, bread sauce is a key part of traditional English Christmas dinners. It's a culinary relic of medieval times when bread-soaked sauces were all the rage.
Fast food meets home cooking in this simple cola-on-rice recipe.
A traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions. You may use water instead of the milk in the egg wash, if desired.
These traditional Indonesian recipes are unique, easy to make, and so full of flavor! From rice to spicy noodles, take a culinary tour of Indonesia with your next meal.
Concia is an Italian dish from the Jewish tradition in Rome. This recipe comes from Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City.
How to have fun with insane amounts of cheese.
This dessert is roasted over a fire and looks like a tree.
It might be a busy week for turkey sales, but Hmong meats also fill fall grocery baskets.
Citizens, your scintillating Leader - the radiant and ever-ravenous TFD! - is fortunate to live in San Francisco, the epicenter of liberal action here in the United States. We also have, as of January of this
