Featured recipe

Samaki wa kupaka

Samaki wa kupaka is a Swahili coast favourite from Mombasa, Lamu and Zanzibar, grilled over charcoal for family feasts, Eid and evening food markets. Whole fish or thick fillets are marinated with lemon, garlic and turmeric, grilled until charred, then basted again and again with a thick sauce of coconut milk, tamarind, chilli and spices so it forms a sticky, golden coat. This version uses light coconut milk and is suitable as part of a balanced diet; serve with kachumbari and greens, or a small portion of brown rice. About 370 kcal and 8 g carbohydrate per portion. The usual mistake is flipping the fish too soon, before the skin crisps, so it sticks and breaks. Chef's tip: oil the grill rack well and use a fish basket if you have one.

What to eat today?

Around the world

Today's trip: Paraguayan

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

Paraguayan

Ka'i ladrillo

40 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

Houbový kuba

On Štědrý den, the Czech Christmas Eve, many families kept a meat-free fast until the evening carp, and houbový kuba was what filled the gap at lunch. Village cooks in Bohemia baked pearl barley with mushrooms picked and dried in autumn, plenty of garlic and marjoram, until the top went crunchy. The inside stays moist and chewy, almost like a mushroom risotto, while the edges crisp. It used to be made with lard; this version uses oil and is fully plant-based. Serve it on its own with sauerkraut or a sharp pickled salad, or as a side to roast vegetables. A common mistake is boiling the barley until soft right through, which turns the bake to paste; it should still have a little bite before it goes in the oven. Chef's tip: save the mushroom soaking water and cook the barley in it, for flavour all the way through.

75 min

Czech Rice & Grains

by KrazyBadal 0 views

Čočka na kyselo

Brown lentils, a good splash of vinegar and a crisp-edged fried egg on top: čočka na kyselo is the Czech school-canteen and workers' lunch that people grow nostalgic about. Bohemian families also eat lentils around New Year, when the small round seeds stand for coins. The lentils are cooked soft, bound in a light roux with fried onion and finished sour and a touch sweet, then served with a sliced pickled gherkin and fresh bread. The texture should be spoonable, not soupy and not stiff. Where most cooks slip up is adding the vinegar too early: acid keeps lentils firm, so they stay hard however long you cook them. Season at the end instead. Chef's tip: a teaspoon of mustard stirred in with the vinegar rounds out the sourness without making it taste of mustard.

50 min

Czech Curries

by KrazyBadal 0 views

Nakládaný hermelín

Behind the bar of almost every Czech hospoda sits a big glass jar of cheeses sunk in oil with onion rings and chillies. Nakládaný hermelín is the classic beer snack: a soft white-rind cheese, split and spread with garlic and paprika, then left to mellow in spiced oil for about a week until it turns rich, tangy and spreadable. It is eaten with thick slices of dark bread (use gluten-free bread if needed) and a few pickled peppers. Hermelín and camembert-style cheeses are usually made with animal rennet, so for a vegetarian jar choose a white-rind cheese labelled as made with vegetarian or microbial rennet. Where it goes wrong is leaving cheese poking above the oil, where it can spoil: keep everything submerged and the jar in the fridge, and eat it within 10 days. Chef's tip: use a cheese that is not fully ripe; it holds its shape in the oil and softens to perfection as it marinates.

20 min

Czech Snacks & Starters

by KrazyBadal 0 views

Olomoucké tvarůžky

Few foods divide Czechs like Olomoucké tvarůžky, the little golden rounds of ripened quark from Loštice near Olomouc in Moravia. Their smell is famously strong, but the flavour is savoury, salty and surprisingly mild once cooked. Pubs across Moravia serve them breaded and fried, the outside crisp and the inside oozing, with raw red onion and buttered rye bread, and a cold beer for those who drink. Tvarůžky are made from acid-set quark and are usually free of animal rennet, but check the label if it matters to you. The usual mistake is frying them too long: after a minute the cheese bursts out of its crust and the pan fills with molten cheese. Chef's tip: chill the breaded cheeses in the fridge for 10 minutes before frying, and fry them hot and fast.

20 min

Czech Snacks & Starters

by KrazyBadal 0 views

Fiskekaker

In Bergen, the fishmongers at the harbour fish market sell fresh fiskekaker made that morning: white fish such as haddock or pollock blended with milk, potato starch and nutmeg into a soft, pale paste, shaped into flat cakes and fried in butter. They are served with boiled potatoes, grated raw carrot and a white sauce or melted butter, or cold in a sandwich. A common mistake is adding the milk too fast, which makes the mix loose. Chef's tip: blend the fish with salt first until sticky, then add the cold milk a little at a time, so the cakes come out springy and smooth. They are cooked when firm and opaque in the middle.

40 minScandinavian Fish

by KrazyBadal 0 views

Kholodets

Kholodets is winter food, made in big batches before New Year and Orthodox Christmas when the cold balcony doubles as a fridge. Pork trotters and beef shin are simmered for hours until the broth is rich enough to set on its own, no added setting agent; the meat is shredded, layered with garlic and covered with the strained stock to set into a trembling, clear jelly. It is eaten cold, cut into squares, with sharp horseradish and mustard and hot boiled potatoes. This dish uses pork (trotters and knuckle) as well as beef. Where most people go wrong is letting the pot boil hard, which makes the jelly cloudy and greasy. Chef's tip: spoon a little broth onto a cold saucer after 5 hours; if it sets firm in the fridge in 15 minutes, the stock is ready.

480 min

Russian Meat

by KrazyBadal 0 views

Kama

Kama is a uniquely Estonian food: a fine flour of roasted barley, rye, oats and peas, sold in every Tallinn supermarket, stirred into kefir, buttermilk or yogurt with a little sugar or honey and berries. It was once farmers' food for the fields; today it is a fast, filling breakfast and the flavour of Estonian ice creams and sweets. If you can't find kama, roast equal parts barley, rye and oat flour with a little pea flour in a dry pan until nutty. A common mistake is eating it at once; give it a few minutes to thicken. Chef's tip: stir in the kama, leave for 5 minutes, then add the berries, so it thickens like a mousse.

5 minBaltic Breakfast & Brunch

by KrazyBadal 0 views

Bramboračka

Ask anyone from Bohemia what their grandmother cooked on a cold Saturday and bramboračka comes up first: a thick, earthy potato soup that smells of dried porcini, caraway and marjoram. It is a fixture of pub lunch menus and mountain chalets, ladled out with a slice of dark rye bread. Floury potatoes break down at the edges and thicken the broth, while carrot, parsley root and celeriac add sweetness under the woodland flavour of the mushrooms. This version is fully plant-based, with the roux made in oil. A common mistake is adding the marjoram and garlic at the start, where long boiling dulls them; they go in at the very end, off the heat. Chef's tip: rub the dried marjoram between your palms over the pot to wake up its oils before it drops in.

50 min

Czech Soups

by KrazyBadal 0 views

Mimosa salad

Named for the fluffy yellow mimosa flowers sold on every Moscow street corner for Women's Day on 8 March, this Soviet-era party salad is crowned with a snowfall of grated egg yolk. Underneath are layers of tinned salmon or saury, potato, carrot, onion and egg white, each with a little mayonnaise, so a spoonful is soft, rich and gently fishy. It is made ahead for birthdays and holidays and served chilled. Use shop-bought mayonnaise, which is made with pasteurised egg. A common mistake is mashing the fish with all its oil, which makes the bottom layer soggy. Chef's tip: grate the yolk straight over the salad at the very end, on the finest side of the grater, for the fluffiest flowers.

60 min

Russian Salads

by KrazyBadal 0 views

Seledka pod shuboi

No New Year's Eve table in Russia is complete without this magenta-topped salad, made on the 31st of December and left overnight so the layers settle and turn soft and creamy. Salted herring sits at the bottom under onion, then potato, carrot, egg and finally grated beetroot, each coat spread with mayonnaise; the herring's salt seeps up through the vegetables. Herring here is cured, not cooked: use ready-salted fillets bought chilled from a good fishmonger or deli (made from previously frozen fish), keep everything in the fridge, and note it is not for pregnant women, young children or anyone with a weakened immune system. Use shop-bought mayonnaise, which is made with pasteurised egg. Where most people go wrong is grating the vegetables while warm, they turn to mush. Chef's tip: grate the beetroot last and squeeze it lightly so the top stays bright without bleeding everywhere.

90 min

Russian Salads

by KrazyBadal 0 views

Red caviar butterbrods

When the Soviet festive table had one luxury, this was it: little slices of white bread, thick with cold butter and topped with glistening orange salmon roe, set out for New Year's Eve, birthdays and the first course of a wedding. The pleasure is in the textures, the bead-like eggs bursting with a salty sea taste against sweet butter and soft bread. Salmon roe is salted and cured, not cooked: buy pasteurised roe in a chilled jar or tin from a good fishmonger, keep it in the fridge and eat it the day it is opened; it is not for pregnant women, young children or anyone with a weakened immune system. A common mistake is spreading the butter thin; you need a proper layer to anchor the roe. Chef's tip: spoon the roe with a plastic or bone spoon rather than metal, and add it at the last minute so it stays plump.

10 min

Russian Snacks & Starters

by KrazyBadal 0 views

Kyselo

High in the Krkonoše, the Giant Mountains on the Polish border, poor mountain families made a whole meal from a jar of rye sourdough starter, a handful of dried mushrooms and potatoes from the cellar. Kyselo still turns up in chalet restaurants around Špindlerův Mlýn and at local food festivals. It is pleasantly sour and creamy from the fermented rye, scented with caraway, and poured over boiled potatoes with softly scrambled egg spooned on top. The usual slip is boiling the soup hard after the starter goes in, which makes it catch on the bottom and turn lumpy; keep it at a lazy simmer and stir often. If you can, mix the starter with water the night before and leave it covered at room temperature, for a deeper sourness. Chef's tip: a mature, bubbly rye starter that smells like yoghurt gives the best flavour; a sleepy one makes a flat soup.

60 min

Czech Soups

by KrazyBadal 0 views

Kurze

Every mountain people of Dagestan, Avars, Laks and Dargins among them, has its own kurze, but all share the beautiful plaited seam that runs along each teardrop dumpling like a braid. The lamb filling is chopped with plenty of onion and a little fat, then the dumplings are boiled and served in their broth with a sharp garlic and tomato dressing. In mountain villages they are made in big batches for guests, and in summer the same dough is filled with pumpkin or young nettles. The usual slip is overfilling, which makes the pleats burst in the pot. Chef's tip: practise the plait on a few pieces without filling first; once your fingers know the rhythm it goes quickly.

105 min

Russian Meat

by KrazyBadal 0 views

Fyddzhyn

In North Ossetia, pies come in threes, for the sun, earth and sky, and the meat pie in that stack is fyddzhyn: a thin, soft yeast crust wrapped around juicy minced beef, onion, garlic and a little chilli, with a small hole in the middle to let out steam. The Ossetian people serve it at every family gathering and feast, hot and dripping with butter brushed on as it leaves the oven, cut into wedges and eaten with the hands. A common mistake is rolling the crust thick; good fyddzhyn is all filling and the dough should be barely 4 mm. Chef's tip: add a few spoons of cold stock to the mince; it turns to steam in the oven and keeps the filling juicy.

105 min

Russian Meat

by KrazyBadal 0 views

Herring with potatoes

This is the simplest and best-loved Russian zakuska, on every table from a Moscow kitchen to a Siberian railway compartment: fillets of salted herring with steaming boiled potatoes, rings of raw onion, dill and a drizzle of unrefined sunflower oil that smells of toasted seeds. The contrast of cold, silky fish and hot, floury potato is the whole point, and black bread goes alongside. Salted herring is cured but not cooked, so buy ready-salted fillets from a good fishmonger or deli (made from previously frozen fish), keep them in the fridge, and note that it is not for pregnant women, young children or anyone with a weakened immune system. A common mistake is serving the herring straight from very salty brine; taste it and soak it in milk or cold water first if needed. Chef's tip: use unrefined sunflower oil, its nutty smell is what makes the dish.

30 min

Russian Fish

by KrazyBadal 0 views

Smoked omul

On the shingle beaches of Listvyanka, at the edge of Lake Baikal, women sell omul still warm from the smoke, the fish split open, threaded onto alder sticks and set around a fire until the skin turns bronze and the flesh pulls away in moist, salty flakes. Omul lives only in Baikal, so at home use small whitefish, trout or mackerel, gutted and split. A short brine in the fridge seasons the fish, then it is hot-smoked in a kettle barbecue or a lidded smoker until cooked right through. Serve it warm or cold with boiled potatoes, black bread and spring onions. The usual slip is smoking over flames rather than smouldering chips, which chars the skin before the inside is done. Chef's tip: let the brined fish dry in the fridge, uncovered, for an hour: the tacky surface takes the smoke far better.

120 min

Russian Fish

by KrazyBadal 0 views

Pomor-style cod

Along the White Sea coast near Arkhangelsk, the Pomors lived on cod, and this is how a fisherman's household turned a fillet into a whole supper: fish laid over sliced potatoes and buttery onions, then covered with beaten egg and milk and baked until set and golden, like a savoury fish custard. It is soft, mild and filling, and is eaten with pickled mushrooms, sauerkraut or a green salad. Where most people go wrong is using raw potato slices, which take far longer than the fish; par-boil them first. Chef's tip: salt the cod lightly 15 minutes ahead in the fridge, it firms up and does not leak water into the egg.

50 min

Russian Fish

by KrazyBadal 0 views

Pinaattiletut

Pinaattiletut are thin, bright green spinach pancakes that every Finn remembers from school lunches, served in stacks with a spoon of lingonberry jam on the side; at home they are a quick, cheap family supper, and children like them more than they will admit. A common mistake is using fresh wet spinach without squeezing it, which makes the batter thin and the pancakes tear. Chef's tip: rest the batter for 30 minutes, so the flour swells and the pancakes flip without breaking.

40 minScandinavian Vegetarian

by KrazyBadal 0 views

Jamaican coconut drops

Coconut drops are the lumpy brown clusters sold beside grater cake at Jamaican roadside stalls and markets from Ocho Rios to Mandeville, made with coconut cut into small dice rather than grated, so every bite is chewy. Brown sugar and fresh ginger boil down around the coconut into a sticky, toffee-like glaze. The most common mistake is stopping before the syrup is thick enough, which leaves the drops wet and runny; it must coat the spoon heavily. Chef's tip: dice the coconut very small and even, about 5 mm, so the drops hold together.

45 min

Jamaican Desserts

by KrazyBadal 0 views

Kesäkeitto

In July, when Finland's first new potatoes, baby carrots, peas and cauliflower arrive at market stalls in Helsinki and Turku, families make kesäkeitto: the vegetables simmered in water until just tender, then finished with milk and a knob of butter and lots of dill. It is light, sweet and pale green, eaten with rye bread and butter. A common mistake is boiling it once the milk is in, which can curdle the soup. Chef's tip: add the vegetables in order of cooking time, so each is just tender and keeps its colour.

40 minScandinavian Soups

by KrazyBadal 0 views

Azu

Kazan's working canteens gave azu its fame: strips of beef braised in a peppery tomato gravy, sharpened with diced salty pickled cucumbers and finished with golden fried potatoes, all served steaming in a clay pot. It is hearty, sour-savoury and thick enough to mop up with rye bread, and Tatar families serve it on cold weekday evenings. Where most people go wrong is adding the potatoes raw to the stew; they turn floury and the gravy goes muddy, so fry them separately and fold them in at the end. Chef's tip: use proper brine-fermented cucumbers rather than sweet vinegar pickles; their sourness is what makes azu taste like azu.

75 min

Russian Meat

by KrazyBadal 0 views

Sienisalaatti

Every Finnish autumn, families head into the forests with baskets for mushroom picking, and in the past the haul was salted in barrels for winter; sienisalaatti, a creamy salad of salted milk caps or blanched forest mushrooms with onion and cream, is the result, served on the Christmas table and with boiled potatoes and rye bread. This version uses shop-bought mushrooms such as chanterelles, oyster or chestnut mushrooms, blanched and dressed. Never eat wild mushrooms unless an expert has identified them. A common mistake is dressing wet mushrooms, which makes a watery, bland salad. Chef's tip: squeeze the blanched mushrooms gently in a towel and let them cool completely before folding in the cream.

20 minScandinavian Salads

by KrazyBadal 0 views

Lingonsylt

Lingonsylt is the bright red preserve on every Swedish table: with meatballs, Wallenbergare, potato pancakes and kroppkakor, and in Finland and Norway with reindeer and porridge. Swedish families pick the berries in September in the forests and either stir them raw with sugar (rårörda lingon) or cook them very briefly so they stay whole and sharp. A common mistake is boiling them long, which makes a dull, jelly-like jam. Chef's tip: cook for only 3–5 minutes, then cool fast; lingonberries are rich in natural preservatives and keep well.

20 minScandinavian Chutneys & Dips

by KrazyBadal 0 views

Peremech

Street stalls around the Kazan Kremlin fry these flat, round pies to order, and Tatar families make them on Sunday mornings in a heavy pan of hot oil. The soft yeast dough is gathered around a ball of seasoned beef mince but left open at the top like a little crater, so the meat fries crisp in the centre while the dough puffs and blisters. They are eaten hot, with sweet black tea and, for the bold, a spoon of the pan juices poured in. The usual slip is frying in oil that is too hot; the dough browns before the meat inside is cooked. Chef's tip: always fry the open side down first, it seals the meat and gives that crisp ring around the hole.

95 min

Russian Fast Food

by KrazyBadal 0 views

Ukha

Fishermen on the Volga sandbanks make ukha in a blackened pot over driftwood with whatever is in the net, perch, pike-perch, a small pike, and it is still the soup cooked at dachas on summer evenings. The point is clarity: a light, pale-gold broth that tastes cleanly of fish, with soft potatoes, a whole onion simmered in and a fistful of dill at the end. It is served with black bread and a squeeze of lemon. A common mistake is letting the pot boil hard, which clouds the broth and breaks the fish into flakes. Chef's tip: simmer the bones and trimmings first for the stock and only then poach clean fillets in it, so you get both a rich broth and neat pieces of fish.

50 min

Russian Soups

by KrazyBadal 0 views

Makarony po-flotski

Navy cooks in the Baltic Fleet at Kronstadt fed whole crews on this, and it went on to become the canteen and student-hostel supper of the Soviet Union: tubes of pasta tossed in a frying pan with beef mince and plenty of onion until everything is a little crisp. It is salty, peppery and comforting, and children love it. Eat it straight from the pan with a pickled cucumber or a quick tomato salad. A common mistake is crowding raw mince into a cold pan so it stews grey instead of browning. Chef's tip: fry the drained pasta in the meat fat for the last two minutes without stirring too much, so some tubes catch and turn golden.

30 min

Russian Pasta & Noodles

by KrazyBadal 0 views

Botvinya

Summer dachas around St Petersburg once waited all year for the young beet tops and sorrel that go into this sharp, ice-cold soup, a grand dish of the old aristocratic table that is also cheap peasant food. Blanched greens are puréed, loosened with bread kvass and studded with cucumber and spring onion; a piece of gently poached salmon is set alongside, with horseradish and lemon. Kvass is lightly fermented and can carry a trace of alcohol: choose one labelled alcohol-free, or use the substitute of sparkling water, a little lemon and rye-bread soaking liquid given in the ingredients. The usual slip is serving it merely cool: it should be properly cold, even with an ice cube in each bowl. Chef's tip: poach the fish the day before so it is thoroughly chilled, and keep the whole soup in the fridge until the minute it goes to the table.

60 min

Russian Soups

by KrazyBadal 0 views

Showing 27 of 7,762 recipes

Show more recipes

Page 258 of 863