Featured recipe

Tel koi

Fried climbing perch in gravy

Koi, the climbing perch, is a small, tough-scaled fish of ponds and rice fields with a sweet flesh that Bengalis prize above much bigger fish, and tel koi, koi in oil, is how Khulna households celebrate a good catch, especially when a son-in-law visits. The fish are fried whole until crisp and then slipped into a glossy gravy of onion, cumin, turmeric and whole green chillies that is meant to have a visible layer of mustard oil on top. They are eaten with plain rice, picking the soft flesh away from the many fine bones. You will find koi fresh or frozen in Bangladeshi grocers. The usual pitfall is a timid frying, which leaves the skin soft and the bones chewy; fry until the fins crisp. Chef's tip: score each fish twice on both sides so the spices get in and the thick back cooks as quickly as the belly.

What to eat today?

Around the world

Today's trip: Paraguayan

A new country every day, from every cuisine on the site.

Paraguayan

Cocido quemado

Burnt sugar mate drink 14 minMore from Paraguayan (27) →

This week's collection

Kid-friendly dinners537 recipes · a new collection every Monday

New this week

See all new →

Latest recipes

Soy sauce fried noodles

Order this at a Hong Kong cha chaan teng or a dim sum breakfast and it lands on the table glossy, mahogany brown and smelling of the wok, a plate of nothing more than noodles, soy sauce, bean sprouts and spring onions. Thin egg noodles turn springy and slightly crisp at the edges, coated in a sweet-salty soy glaze, while the sprouts stay crunchy. Locals eat it for breakfast with milk tea, or share it at yum cha next to steamed dumplings, often with a dab of chilli oil. Wet noodles are the enemy here: if they go into the wok damp, they steam, clump and turn soggy instead of frying. Chef's tip: toss the noodles with chopsticks or tongs rather than a spatula, lifting and shaking them through the sauce, so the strands stay long and separate.

20 min

Hong Kong Pasta & Noodles

by KrazyBadal 0 views

Beef brisket noodles

Queues form outside the brisket shops of Central and Sham Shui Po at lunchtime for a bowl of ngau naam min: wobbly chunks of beef brisket, braised for hours with chu hou paste, star anise, cinnamon and dried tangerine peel until the fat and sinew melt, set over springy egg noodles in a separate, clear, peppery broth with daikon. The braise is dark, sticky and aromatic, the broth light and clean, and you dip between them. A slosh of Shaoxing rice wine goes in the braise; an alcohol-free swap is in the ingredient list. Many home cooks cut the brisket before cooking into small cubes, which then shrink and dry out; braise it in big pieces and cut it afterwards. Chef's tip: the braise is better the next day, so make it ahead, chill it and lift off the fat before reheating.

180 min

Hong Kong Pasta & Noodles

by KrazyBadal 0 views

Trini curry duck

Curry duck is the dish of the riverside lime in south and central Trinidad, cooked in a big iron pot over a wood fire while friends cool off in the water. The duck is chopped small, marinated in green seasoning, then "burnt" into a curry paste fried until almost black, which gives the sauce its dark colour and deep, slightly bitter edge. It's served with rice, dhal and sada or paratha roti. A common mistake is serving it before the duck has fully broken down: duck is chewy and needs long, slow cooking. Chef's tip: spoon off the yellow duck fat that rises during cooking and keep it for roasting potatoes.

130 min

Trinidadian Curries

by KrazyBadal 0 views

Asa tibsFried tilapia pieces

Down by the fish market on the shore of Lake Hawassa, cooks fry tilapia straight from the boats and serve it with injera, bread and a fiery dip, and asa tibs is the version you can easily make at home. Bite-sized pieces of fillet are dusted, fried until crisp and golden, then tossed briefly with soft onion, green chilli and a spoon of awaze, so the fish is crunchy outside, flaky and sweet inside, and coated in a spicy glaze. It is a favourite on fasting days for people who eat fish, and quick enough for a weeknight. Chef's tip: leave each piece undisturbed until it releases from the pan by itself; moving fish too early is the common mistake, and it tears the coating and breaks the flesh.

27 min

Ethiopian Fish

by KrazyBadal 0 views

GowurmaSlow-fried preserved lamb

Gowurma is how Turkmen herders kept meat through the winter: lamb or mutton cut into pieces, salted and cooked slowly in its own rendered fat until tender and golden, then packed into clay pots under a layer of fat. Spoonfuls are reheated through the winter to fry with eggs, stir into rice or eat with bread and tea. Today it is kept in the fridge. A common mistake is cooking over high heat, which fries the outside hard before the inside softens. Chef's tip: make sure every piece is fully covered by fat in the jar; that seal is what keeps it. Store in the fridge and use within 2 weeks; always reheat until piping hot.

140 min

Turkmen Meat

by KrazyBadal 0 views

Aruban pan batiSweet cornmeal pancakes

Aruban families put a stack of pan bati on the table with almost every bowl of soup or stew, from sopi di pisca to kabritu stoba: thick, slightly sweet pancakes of cornmeal and flour, cooked on a dry griddle and torn to mop up the broth. They are soft, a little grainy and golden at the edges. The mistake is cooking them too fast, so they burn outside and stay raw in the middle. Chef's tip: let the batter rest for 10 minutes so the cornmeal softens and the pancakes come out tender.

30 minCaribbean Breads & Parathas

by KrazyBadal 0 views

Bkaila (Tunisian spinach and beef stew)

Tunisian Jewish families in Tunis, and those who carried the dish to Paris and Israel, cook bkaila for Rosh Hashanah and for Friday-night dinners: a heap of spinach is fried in olive oil for over an hour, until it shrinks to a dark, almost black, crumbly paste, then simmered for hours with chunks of beef, white beans, garlic and dried mint. The result looks dramatic and tastes deep and earthy, a little like a long-braised green sauce, with tender meat and creamy beans. It is eaten with couscous or bread, and is even better reheated the next day. Start the beans soaking the night before. Chef's tip: fry the spinach over a medium-low heat and stir often; turning up the heat to save time is the classic mistake, scorching the leaves so the whole pot turns bitter.

240 min

Tunisian Meat

by KrazyBadal 0 views

Aseedat bobarPumpkin pudding with ghee

In Doha and Kuwait City, aseedat bobar arrives on winter evenings and at Ramadan iftar in a shallow dish, smooth and orange, with a little pool of melted ghee in the centre. Bobar is the Gulf word for red pumpkin, cooked down and thickened with toasted flour, sugar and cardamom into a soft, spoonable sweet that tastes a bit like a spiced pumpkin pie filling. Scoop it warm with a spoon or with pieces of bread, alongside Arabic coffee. Stopping the stirring too soon is the usual mistake: the pudding must cook until it pulls away from the sides, or it tastes of raw flour. Chef's tip: toast the flour in a dry pan until it smells like biscuits before it goes in; that nutty note is what makes it.

45 minGulf Arabian Desserts

by KrazyBadal 0 views

Trini curry shrimp

Sold from food stalls in San Fernando and eaten at south Trinidad family lunches, curry shrimp is the fast curry of the island: the sauce is built in minutes, and the shrimp go in only at the very end. Plenty of garlic, roasted geera and hot pepper give a bright, punchy curry that you wipe up with dhalpuri or spoon over rice. The mistake nearly everyone makes the first time is stewing the shrimp, which turns them rubbery; they need three or four minutes, no more. Chef's tip: save the shells, simmer them in the water for 10 minutes and use that stock in the curry for a much deeper seafood flavour.

25 min

Trinidadian Fish

by KrazyBadal 0 views

Lao bamboo shoot soup

When the rains arrive in June, Vientiane's morning markets fill with pale, freshly dug bamboo shoots, and pots of kaeng nor mai start simmering in kitchens across the city for the family lunch. The broth is a deep olive green, tinted by the juice squeezed from yanang leaves, and thickened with a spoonful of pounded soaked sticky rice so it coats the spoon. Earthy bamboo, sweet pumpkin and slippery mushrooms float in it with lemon basil on top, and a basket of sticky rice and a dish of jeow sit alongside. Skipping the pre-boil of the bamboo is where most cooks go wrong: raw shoots taste bitter and need cooking through to be safe, so always blanch fresh ones and drain. This version leaves out the fermented fish of village kitchens and seasons with salt and tamari. Chef's tip: squeeze the yanang leaves in cold water, never hot, or the broth turns brown and loses its grassy freshness.

60 min

Lao Soups

by KrazyBadal 0 views

Steamed egg with minced pork

Hong Kong grandmothers make this on busy weeknights, and it is one of the first dishes children there learn to love: a trembling, glass-smooth egg custard with a layer of soy-seasoned minced pork underneath, served in its dish with a drizzle of soy and sesame oil and a bowl of white rice. It costs little, cooks in minutes and tastes of comfort. Getting the texture right is all about gentle heat. The pitfall nearly everyone hits is steaming on full blast with no lid on the dish, which gives a pitted, spongy surface; cover the bowl and steam on a medium heat instead. Chef's tip: use warm stock or water at 1½ times the volume of the beaten eggs, and strain the mixture through a sieve to remove the bubbles.

25 min

Hong Kong Meat

by KrazyBadal 0 views

GozinakiWalnut and honey diamonds

Gozinaki is the sweet every Georgian family makes for New Year's Eve, from Tbilisi flats to Kakhetian farmhouses: toasted walnuts stirred into honey boiled until thick, spread on a wet board and cut into diamonds that set glossy and crunchy. Children help shell the walnuts in December, and a plate of gozinaki sits on the table for the midnight toasts. A common mistake is taking the honey off too early; it stays sticky and the pieces never set. Chef's tip: cook the honey until a drop in cold water forms a firm, pliable ball, then work fast, because the mixture sets as it cools.

30 min

Georgian Desserts

by KrazyBadal 0 views

Kunun aya (tiger nut drink)

Street sellers in Jos, Kaduna and Kano keep kunun aya cold in coolers, and on a hot afternoon a glass of the creamy, nutty milk is hard to beat. Tiger nuts, which are small tubers rather than nuts, are soaked until plump, blended with dates, fresh coconut and a little ginger, then strained. Dates do the sweetening, so most people add no sugar at all. Skimping on the soak is the most common mistake; dry tiger nuts give a thin, gritty drink, so soak them for at least 8 hours. Chef's tip: soak them in the fridge and keep everything cold, because the fresh milk sours quickly in the heat.

20 min

Nigerian Drinks

by KrazyBadal 0 views

Bermuda fish chowder

Bermudians call fish chowder their national dish, and every Sunday brunch and Cup Match picnic has a pot of it: a dark, thick soup made from a long-simmered fish-head stock with tomatoes, vegetables and white fish, seasoned at the table with a splash of black rum and sherry peppers sauce (hot peppers steeped in sherry). This recipe contains alcohol in those optional table seasonings; for an alcohol-free bowl, use a few drops of hot pepper sauce and a little molasses instead. The mistake to avoid is a thin, watery stock; the bones must simmer long enough to give body. Ask your fishmonger for heads and frames from white fish, gills removed. Chef's tip: let the finished chowder rest for 30 minutes before serving; it thickens and the flavours deepen.

120 minCaribbean Soups

by KrazyBadal 0 views

Jamaican jerk pork

Boston Bay in Portland is where jerk pork was born, and the jerk pits there still slow-smoke pork shoulder over green pimento wood under sheets of zinc until the outside is dark and crusted and the meat is smoky and juicy. This home version uses boneless pork shoulder rubbed with a wet paste of scotch bonnet, pimento, scallion, thyme and ginger, then cooked slowly in a covered barbecue or oven and finished over high heat. The biggest mistake is rushing the marinade; it needs at least 12 hours in the fridge to get into the pork. Cook until the thickest part reaches at least 63 °C, then rest; for tender, chopped jerk like the stalls, keep going to about 85 °C. Chef's tip: throw a handful of soaked allspice berries and bay leaves onto the coals for the smoky pimento flavour of the real pits.

240 min

Jamaican Meat

by KrazyBadal 0 views

Tainan beef soup

Before dawn in Tainan, workers and night owls fill steamy shops near the slaughterhouse districts for bowls of fresh local beef sliced paper-thin and blanched by a ladle of boiling broth, eaten with rice and a saucer of soy and ginger as a sunrise breakfast. The meat is tender and rosy, the broth clean, sweet and beefy. Traditionally the slices are barely cooked; this recipe gives a safer 30-second dip in simmering broth and a fully cooked option. The pink version is not for pregnant women, young children or anyone with a weakened immune system. People often cut the beef too thick, so it toughens before it cooks through; firm it in the freezer and slice it as thin as you can. Chef's tip: bring the broth to a hard, rolling boil right before every ladle; a broth that has dropped off the boil never cooks the beef evenly.

30 min

Taiwanese Soups

by KrazyBadal 0 views

Maple syrup pie

Tarte au sirop d'érable closes many a family meal in Quebec at Easter and through the sugaring season, a cousin of the sugar pie made with real maple syrup. The filling of syrup, cream and egg bakes into a soft, trembling, caramel-brown layer that tastes deeply of maple. Slice it thin; it is rich. A spoonful of crème fraîche or plain whipped cream cuts the sweetness. A common mistake is skipping the blind bake, which leaves a soggy base. Chef's tip: take the pie out while the centre still wobbles like jelly; it sets as it cools and over-baking makes it weep.

70 min

Canadian Desserts

by KrazyBadal 0 views

Egg salad guédille

A guédille is the snack-bar sandwich of Quebec, sold at the casse-croûte stands along the St Lawrence and in the Lower Saint-Lawrence towns all summer. A top-split hot-dog bun is buttered and toasted on the flat-top, then stuffed high with shredded iceberg and a soft egg salad. By the sea the same bun is filled with lobster, but the egg guédille is the everyday version kids order with fries. It takes 25 minutes and is just as good for a picnic lunch. A common mistake is filling the buns too early, which turns them soggy. Chef's tip: shred the lettuce very finely and put it under the egg so the bun stays crisp.

25 min

Canadian Fast Food

by KrazyBadal 0 views

Jamaican conch soup

From Montego Bay's craft market cookshops to roadside pots around Falmouth, conch soup is sold by the cup on Fridays and Saturdays: tender pieces of conch in a thick, peppery broth with potatoes, pumpkin, carrot and chewy flour spinners. Conch is famously tough, so it is pounded and simmered slowly before the vegetables go in. Buy cleaned frozen conch meat from a fishmonger; thaw it in the fridge and throw away any that smells off. The most common mistake is not tenderising the conch, leaving rubbery chunks; pound it well and simmer until a knife slides in. Chef's tip: a little lime rubbed into the conch before pounding removes its slippery film and freshens the flavour.

120 min

Jamaican Soups

by KrazyBadal 0 views

Kokoro (crunchy maize sticks)

Kokoro is sold in clear bags at motor parks, markets and school gates across the Southwest, and it is the snack people tuck into a pocket for a long bus ride. The dough is made by cooking part of the maize flour with water into a thick paste, then kneading in more flour with a little sugar, salt, chilli and ginger, and rolling it into thin sticks that are fried slowly until hard and golden. The result is very crunchy, lightly sweet and peppery, and it keeps for weeks. Children love it, and it is traditionally eaten with roasted groundnuts or coconut. Avoid frying in oil that is too hot; the outside browns before the sticks are crisp all the way through. Chef's tip: roll the sticks no thicker than a pencil and fry them at a moderate heat so they crisp right through; thick sticks fried hot stay hard outside and doughy inside.

65 min

Nigerian Snacks & Starters

by KrazyBadal 0 views

Grenadian nutmeg ice cream

Grenada, the Spice Isle, grows much of the world's nutmeg, and in St George's ice cream parlours the local favourite is a rich egg-custard ice cream scented with freshly grated nutmeg. The flavour is warm and almost floral, nothing like the dusty jar spice, and it is lovely with fried plantain or a slice of black cake. The common mistake is overheating the custard so the eggs scramble; take it off the heat as soon as it coats a spoon. Chef's tip: grate the nutmeg straight into the hot milk and let it steep for 20 minutes before making the custard, so the flavour runs all the way through.

40 minCaribbean Desserts

by KrazyBadal 0 views

Arroz mamposteaoFried rice and stewed beans

Fondas around San Juan put arroz mamposteao on the menu as a way to use yesterday's white rice and the last ladle of habichuelas, and at home it is the Sunday-night fix when the pots from lunch come out of the fridge. The rice is fried in olive oil with a fresh sofrito, then the beans and their sauce go in until every grain is stained pink and the edges catch and crisp. Many cooks add ham or bacon; this version stays meat-free and gets its depth from the sofrito and a little smoked paprika. The common mistake is using freshly cooked rice, which turns to paste; cold, day-old rice keeps separate grains. Chef's tip: leave the pan alone for the last few minutes so a crunchy layer forms on the bottom, then fold it through.

25 min

Puerto Rican Rice & Grains

by KrazyBadal 0 views

Seared gored goredSeared beef cubes in spiced butter

Gored gored is a celebration dish in Addis Ababa, ordered at butcher-restaurants and served at weddings and holiday gatherings, where cubes of the best beef are dressed with melted niter kibbeh, awaze and mitmita and eaten with injera. Traditionally the meat is served raw. Raw beef is not for pregnant women, young children or anyone with a weakened immune system, so this version sears the cubes over a fierce heat until well browned on every side and cooked to at least 63 °C in the centre, then rests them; take them to 71 °C if you prefer them fully cooked. The result is tender and juicy, rich with spiced butter and fiery from the awaze. Chef's tip: dry the cubes thoroughly with kitchen paper and sear them in two batches; a crowded pan steams the meat grey instead of browning it.

22 min

Ethiopian Meat

by KrazyBadal 0 views

Grandfathers in maple syrupDumplings in maple syrup

Grands-pères are the dessert of the Quebec sugar shack in March and April, when sap is running and the cabane à sucre serves long breakfasts. Soft scone-like dumplings are dropped into simmering maple syrup and cooked under a lid until they puff up and soak in the syrup from below. In Beauce and the Eastern Townships families make them at home with the first syrup of the year. Serve warm in bowls with cold cream poured over. A common mistake is letting the syrup boil hard, which scorches it and makes it bitter. Chef's tip: keep the lid on for the full cooking time; lifting it lets the steam out and the dumplings sink and turn heavy.

30 min

Canadian Desserts

by KrazyBadal 0 views

Bradj (date-filled semolina diamonds)

When the first warm days arrive, families in Constantine and across eastern Algeria mark the spring festival with picnics, boiled eggs and plates of bradj: diamonds of buttery semolina sandwiching a layer of spiced date paste, cooked slowly on a griddle rather than baked. The outside turns golden and crumbly, the date layer stays soft and sticky, and orange-blossom water perfumes the whole thing. Bradj is served warm with a drizzle of honey or a cold glass of buttermilk, and is just as good the next day with coffee. Chef's tip: press the dough together rather than kneading it; worked like bread dough, semolina turns tough, and bradj should break with a crumble.

75 min

Algerian Desserts

by KrazyBadal 0 views

GogoșiFried yeast doughnuts

Fairground stalls, seaside promenades in Constanța and every grandmother with a big frying pan produce gogoși, fat, golden rounds of yeast dough fried and rolled in sugar while still too hot to hold. They are an everyday treat rather than a feast-day one, eaten with a mug of milk or filled with plum jam, sour cherry jam or sweet cheese. The dough is soft and enriched with eggs, milk and butter, so the inside should be fluffy and the outside thin and crisp, never greasy. Where most people go wrong is the oil temperature: too cool and the doughnuts soak up fat, too hot and they brown before the centre cooks. Keep a thermometer in the pan and never leave hot oil unattended. Chef's tip: fry one test doughnut first and break it open, so you can adjust the heat before the whole batch.

120 min

Romanian Desserts

by KrazyBadal 0 views

Taiwanese sesame oil chicken soup

When the first cold fronts reach Taipei, steam rises from clay pots of this at street-corner stalls, and families make it at home for new mothers and anyone run down by winter. Bone-in chicken is browned in dark, toasty black sesame oil with a mound of ginger fried until curled and crisp, then simmered in rice wine for a deeply warming, slightly bitter-sweet broth that is eaten with rice or thin wheat noodles. This soup is traditionally made with plenty of rice wine, and simmering does not cook all the alcohol off; for an alcohol-free pot, use the stock option given with the wine. A common error is heating black sesame oil on a high flame: it scorches quickly and makes the whole soup bitter. Chef's tip: fry the ginger slowly in the oil before the chicken goes in, until the slices curl at the edges and look dry; that is where the soup's warmth comes from.

60 min

Taiwanese Soups

by KrazyBadal 0 views

Mbesses (Kabyle semolina cake)

Somewhere between shortbread and cornbread, mbesses is the plain cake of Kabyle kitchens, a shallow tray of semolina rich with melted butter, lightly sweetened and baked until golden on top. The texture is sandy and tender, breaking into crumbs that taste of toasted grain and butter, with a hint of orange blossom. It is cut into diamonds and served with milky coffee in the afternoon, or offered to guests who drop by during Ramadan evenings. Some households scatter sesame or nigella seeds over the top before baking. Chef's tip: spread the mixture into the tray with a light hand; pressing it down hard is the most common mistake and gives a dense, heavy cake.

50 min

Algerian Baking

by KrazyBadal 0 views

Gokul pithaCoconut milk patties in syrup

Gokul pitha is named after the pastoral home of the young Krishna, and it is a favourite of Hindu households across Bangladesh at Poush Sankranti, though by now everyone makes it for winter tea. Grated coconut is cooked slowly with milk and sugar until it dries into a fudgy filling, shaped into small flat patties, coated in a thin flour batter and fried, then dropped into hot syrup. Biting in you get a soft, crisp-edged shell, a milky coconut centre and a rush of syrup, all at once. Patties that are warm and soft when they go into the batter fall apart in the oil, which is the error most people make, so chill them first. Chef's tip: use khejur gur instead of sugar in the syrup for a darker, smokier version, as many families do when the new jaggery comes in.

60 min

Bangladeshi Indian Sweets

by KrazyBadal 0 views

Arroz con dulceCoconut rice pudding

From the start of December to the Three Kings in January, trays of arroz con dulce cool on Puerto Rican kitchen counters, sliced into squares and handed round at parrandas when carollers arrive at the door late at night. Unlike a milky rice pudding, it is cooked in a water steeped with fresh ginger, cinnamon, cloves and star anise, then finished with coconut milk and raisins, so it is fragrant, firm enough to cut and dairy free. The common mistake is adding the sugar too early, which keeps the rice grains hard; sweeten only once they are soft. Chef's tip: soak the rice for an hour first, and it cooks evenly and absorbs the spiced coconut far better.

120 min

Puerto Rican Desserts

by KrazyBadal 0 views

White cherry preserve

Absheron is famous for its white cherries, pale yellow fruit with a pink blush that ripen in June in the sandy orchards around Mardakan and Shuvalan. Baku families stone them one by one with a hairpin and cook them slowly into a clear golden preserve, sharpened with lemon, which is served in tiny glass bowls (mürəbbə qabı) with black tea; you sip the tea and eat a spoon of cherries between sips. A common mistake is cooking the fruit in one long boil, which shrivels it. Chef's tip: cook in short spells with long rests in between, so the cherries plump up with syrup and stay whole and glossy.

100 min

Azerbaijani Basics

by KrazyBadal 0 views

Sweet potato ginger soup

Cheap, warming and ready in under an hour, this is the tong sui Hong Kong families make at home on cold, damp winter nights, ladled out after dinner or before bed rather than ordered in a shop. Chunks of orange, yellow or purple sweet potato turn tender and fudgy in a clear amber syrup made with brown slab sugar and plenty of smashed ginger, so each spoonful is sweet first and then pleasantly hot. Some cooks add a few pitted red dates or a piece of dried tangerine peel. Boiling the sweet potatoes from the start is the usual slip; by the time the ginger has given up its heat, they've collapsed and clouded the syrup. Chef's tip: soak the cut sweet potato in cold water for 10 minutes to rinse off surface starch, and add it only once the ginger broth has simmered for a good 10 minutes.

40 min

Hong Kong Desserts

by KrazyBadal 0 views

Tamina (roasted semolina with honey)

Word of a birth in an Algiers household brings a steady flow of visitors, and each is offered a small dish of tamina with coffee: semolina roasted in a dry pan until it smells like toasted hazelnuts, then bound with melted butter and honey and dusted with cinnamon. It is soft, crumbly and sweet, a little like a spoonable halva, and is said to give strength to the new mother. Tamina is also made for Mawlid and served with tea, with the cinnamon often sifted over in a lattice pattern. Chef's tip: toast the semolina slowly over a medium-low heat and stir without stopping; burnt dark specks make the whole batch bitter and cannot be picked out.

25 min

Algerian Desserts

by KrazyBadal 0 views

Arroz con maízRice with sweetcorn

In central Cuba, when the fields are full of young corn, families cut the kernels straight off the cob into the rice pot with a sofrito of onion, pepper, garlic and annatto, cooking everything together until golden and sticky at the base. Many farm cooks add salt pork; this vegan version leans on cumin and a little smoked paprika. A common mistake is using too much water, as fresh corn releases its own milk, so keep to the amounts given. Serve with black beans or a tomato and avocado salad. Chef's tip: scrape the cobs with the back of the knife after cutting off the kernels and add that milky pulp; it gives the rice a creamy sweetness.

45 min

Cuban Rice & Grains

by KrazyBadal 0 views

GogalFlaky fennel and turmeric pastry

Gogal is baked for Novruz, the spring new year on 20 March, in kitchens all over Baku and the Absheron villages, beside shekerbura and pakhlava on the festive tray. A soft dough is rolled thin, brushed with butter mixed with ground fennel, turmeric and salt, then rolled, coiled and flattened again so it bakes into crisp, savoury, golden layers. A common mistake is using cold, hard butter for the spread; it tears the dough. Chef's tip: let the coiled pastries rest before flattening so the layers relax and stay distinct in the oven.

90 min

Azerbaijani Baking

by KrazyBadal 0 views

Arroz a la cubanaRice with tomato and egg

Havana cafeterías put this plate on the lunch board when cooks want something cheap, fast and filling: a mound of plain white rice, a ladle of garlicky tomato sauce, a fried egg with a runny yolk and slices of caramelised ripe plantain. Breaking the yolk into the rice and sauce is the whole point, so the eggs should be fried at the last minute. The usual mistake is using plantains that are still yellow-green; they need black-spotted skins to turn soft and sweet in the pan. Serve with a simple avocado salad. Chef's tip: baste the egg whites with hot oil from the pan so they set with lacy edges while the yolks stay liquid.

30 min

Cuban Rice & Grains

by KrazyBadal 0 views

Showing 36 of 7,762 recipes

Show more recipes

Page 183 of 863