Featured recipe

Arroz con palmito

Baked rice with hearts of palm

Hearts of palm grow commercially in Costa Rica's northern lowlands, and arroz con palmito is the creamy, cheesy rice bake that turns up at family birthdays, first communions and Christmas buffets across the country. Cooked rice is folded with sliced palmito, sweet corn and a light white sauce, then baked under melted cheese until bubbling. Overcooking the rice at the start is the usual mistake; it keeps softening in the oven, so cook it just tender. Costa Rica's Turrialba cheese and most mozzarella use animal rennet, so choose a vegetarian melting cheese if needed. Chef's tip: slice the palm hearts into coins rather than chopping them; they keep their delicate, artichoke-like bite.

What to eat today?

Around the world

Today's trip: Paraguayan

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

Paraguayan

Chipa

Cheese bread rings 50 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

Crema de malangaMalanga root soup

Ask anyone raised in Havana what they were fed when they were ill and the answer is usually crema de malanga: a pale, velvety soup of the starchy root, gently scented with garlic and onion. It is also one of the first foods Cuban babies and grandparents alike are given, because it is soft, mild and filling. The classic mistake is grating raw malanga with bare hands, which can make your skin itch; peel it wearing gloves and rinse it well. Serve it plain or with a few croutons. Chef's tip: blend in the butter at the end rather than frying in it, so the soup tastes clean and creamy rather than heavy.

40 min

Cuban Soups

by KrazyBadal 0 views

Kachumar saladTomato, onion and cucumber salad

No Pakistani dastarkhwan feels complete without a little bowl of kachumar, whether it sits beside a biryani at a Karachi wedding, a karahi at a highway truck stop or plain dal at home on a Tuesday. It is nothing more than tomato, onion and cucumber cut into very small, even dice, dressed at the last moment with lemon, salt, green chilli and coriander, yet the crunch and sharpness are what make rich food feel lighter. Some families add a pinch of roasted cumin or a few mint leaves; in Punjab it is often spooned straight onto the side of the plate rather than served apart. Dressing it too early is the main trap, because the salt pulls water from the tomatoes and leaves a soggy puddle. Chef's tip: seed the tomatoes and cucumber before dicing so the salad stays crisp for the whole meal.

10 min

Pakistani Salads

by KrazyBadal 0 views

Kachi lassiMilk and water lassi

Harvest time in the Punjab is thirsty work: when the wheat is being cut in the April heat, a steel jug of kachi lassi is carried out to the workers: fresh milk thinned with cold water, stirred with sugar and poured over chunks of ice. Unlike yogurt lassi there is no tang, just a light, clean, milky sweetness that quenches thirst better than plain water, and in many villages it is the drink offered to any guest who arrives on a hot afternoon. Some people add a pinch of salt instead of sugar, or a few drops of rose water. The traditional kind uses raw milk straight from the buffalo; use pasteurised milk instead to be safe. The usual mistake is making it with too little water, which turns it heavy instead of refreshing. Chef's tip: whisk it hard or shake it in a jar so it turns frothy, which makes it feel even cooler.

5 min

Pakistani Drinks

by KrazyBadal 0 views

Kachila (cooked)Spiced buffalo mince

In the Newar homes and bhoj feasts of the Kathmandu Valley, kachila is a prized delicacy: finely minced buffalo meat mixed with mustard oil, garlic, ginger, chilli and numbing timur, eaten in small spoonfuls with beaten rice, traditionally raw. Raw minced meat can carry harmful bacteria and parasites right through, so the traditional raw form is not for pregnant women, young children or anyone with a weakened immune system, and we do not recommend it for anyone at home. This version keeps every bit of the seasoning but sears the mince quickly in a very hot pan to 71 °C, so it stays soft and loose rather than turning into a dry fry, then dresses it with the classic smoking mustard-oil tempering. It is eaten as part of samay baji or as a snack with chiura. The usual slip is overcooking it into crumbly pellets; take it off the heat the moment it is cooked through. Chef's tip: use buffalo or beef mince, or ask the butcher to mince lean beef twice, very fine.

30 min

Nepali Meat

by KrazyBadal 0 views

KadaFlaky pastry with butter crumbs

Kada is a tea-time pastry found in bakeries from Tbilisi to the Mtskheta monastery stalls, where it is sold warm beside churchkhela: a round of rich yeasted dough, folded around a sweet filling of flour, butter and sugar rubbed into crumbs, then rolled flat so the filling bakes into soft, melting layers. A common mistake is rolling the filled dough too hard, which pushes the crumbs through the surface. Chef's tip: chill the filling so the butter stays cold; it melts in the oven and makes flaky, buttery pockets.

80 min

Georgian Baking

by KrazyBadal 0 views

Bandakka curryOkra coconut milk curry

Ladies' fingers, as okra is still called in Colombo markets, are cheap, plentiful and quick, which is why bandakka curry is one of the most common weekday vegetables on a Sri Lankan lunch plate. The pods are cut on the diagonal, fried briefly in coconut oil, then simmered in a mild, yellow gravy of coconut milk with fenugreek, onion and green chilli, so they stay bright green and just tender. It goes with red or white rice, a spoon of dhal and something crisp, such as fried papadam or a sambol. Slime puts many people off okra, and it is almost always caused by moisture: washing the pods and cutting them while they are still wet. Dry them completely first and fry them before any liquid goes in. Chef's tip: a few drops of lime stirred in at the very end lifts the flavour and also helps the gravy stay clean and silky.

30 min

Sri Lankan Curries

by KrazyBadal 0 views

Croûte au fromageWine-soaked bread with Gruyère

Croûte au fromage is the après-ski supper of Valais and Vaud, served in mountain restaurants from Verbier to Zermatt in sizzling dishes: thick slices of stale bread sprinkled with white wine, rubbed with garlic, heaped with grated Gruyère and baked until bubbling, often with a fried egg on top. This recipe uses white wine, as it traditionally does; for an alcohol-free version, use the swap in the ingredient note. Gruyère is made with animal rennet, so choose a vegetarian Swiss-style cheese. A common mistake is soaking the bread with too much wine, which makes it soggy. Chef's tip: toast the bread first, then sprinkle, so it stays crisp underneath and soft on top.

25 min

Swiss Vegetarian

by KrazyBadal 0 views

CuchauleSaffron brioche

Cuchaule is the golden saffron brioche of the canton of Fribourg, baked for the Bénichon, the autumn feast that marks the herds coming down from the mountains and the end of the harvest. Thick slices are spread with moutarde de Bénichon, a sweet, spicy mustard made with vin cuit (cooked pear syrup), and eaten at the start of a long Bénichon meal. A common mistake is adding saffron threads whole, which leaves the brioche streaky. Chef's tip: steep the saffron in warm milk for 15 minutes before making the dough, so the colour is even and golden all through.

75 min

Swiss Baking

by KrazyBadal 0 views

Kadala thel dalaStir-fried chickpeas

As the sun goes down over the sea at Galle Face Green in Colombo, vendors with glass-sided carts scoop warm kadala into cones twisted from old newspaper, and the same snack appears at temple festivals, perahera nights and every Avurudu gathering. Boiled chickpeas are tossed in coconut oil with mustard seeds, red onion, curry leaves, dried chilli and a handful of freshly grated coconut, so they are nutty, salty and gently hot, with a soft bite. Some vendors stir in Maldive fish; this version is vegan. Tinned chickpeas make it a ten-minute job, though home-boiled dried ones have a firmer, nuttier texture. Wet chickpeas are the problem to avoid, as they spit in the oil and the spices slide off; drain and pat them dry. Chef's tip: let the onion and curry leaves fry until the edges just begin to brown before the chickpeas go in; that toasty flavour is what makes street kadala so addictive.

20 min

Sri Lankan Snacks & Starters

by KrazyBadal 0 views

Curaçao kabritu stobaGoat stew with peppers

Stoba di kabritu is the home cooking of Curaçao and Aruba, a goat stew made in nearly every kunuku (country) kitchen and at birthday parties: bone-in goat browned and slowly braised with sweet peppers, tomato, onion, cumin, a hint of nutmeg and hot madame jeanette pepper, often with cucumber or papaya stirred in at the end. It is served with funchi (cornmeal), rice or fried plantain. The usual mistake is browning the goat too briefly; deep colour at the start gives the stew its rich brown sauce. Ask your butcher for goat cut into small pieces. Chef's tip: a teaspoon of brown sugar caramelised in the oil before the meat goes in gives the authentic dark, slightly sweet base.

150 minCaribbean Meat

by KrazyBadal 0 views

KajmakClotted milk cream

At the Zlatibor and Čačak markets, women sell kajmak from wide tubs, cut in soft ivory folds that taste of cooked milk, butter and a little salt. It is made by slowly heating rich milk, letting it settle in shallow pans and lifting off the thick skin that forms as it cools, then layering those skins with salt. This home version uses pasteurised milk and cream and stays in the fridge throughout; the long-aged, raw-milk kajmak of the villages is not something to copy at home. Spread it on warm lepinja or proja, or stir it into hot potatoes. A common mistake is letting the milk boil: the bubbles tear the skin and you end up with flecks instead of a thick sheet. Chef's tip: keep the skimmed milk left underneath for porridge, proja or pancakes; nothing goes to waste.

1440 minBalkan Basics

by KrazyBadal 0 views

CsalamádéSweet-sour mixed pickle

Late August in the Hungarian countryside means a kitchen full of jars: the last cucumbers, a white cabbage and a basket of pale wax peppers all go into csalamádé, the mixed pickle that sits on the table all winter next to pörkölt, sausages and fried meat. It is shredded, crunchy and bright, sweet-sour with a peppery bite, and it makes a fine side to any rich stew. The brine needs vinegar of at least 5% acidity (check the label) to keep the jars safe; never dilute it more than the recipe says. The usual slip is skipping the salting stage, which leaves the vegetables watery and the brine weak; salting draws out their juice first. Store unopened jars in a cool, dark cupboard for up to 6 months if processed, or in the fridge for a month if not; once a jar is open, keep it in the fridge and eat within 2 weeks. Chef's tip: wait at least 2 days before opening, so the flavours settle.

60 min

Hungarian Chutneys & Dips

by KrazyBadal 0 views

CovrigiRomanian pretzel rings

Morning commuters in Bucharest buy them hot from a hole-in-the-wall covrigărie, a paper bag of rings still warm enough to fog the glass; in Buzău, the town most proud of them, people swear by the thin twisted kind. Covrigi are a lean yeast dough with no egg or milk, so they are eaten through the fasting seasons too. Each ring is dipped briefly in boiling soda water, scattered with coarse salt and seeds, then baked until shiny and chewy with a crisp crust. A common mistake is leaving them in the water bath too long, which wrinkles the surface; 20–30 seconds is plenty. Serve them on their own, with a glass of ayran-style yogurt drink or with soup. Chef's tip: shape the rings on a dry, unfloured worktop, as a little grip makes the ropes easier to roll thin and even.

90 min

Romanian Breads & Parathas

by KrazyBadal 0 views

Kabachkovaya ikraCourgette spread

Late summer at the dacha means a glut of courgettes, and the answer across Russia is this soft orange spread, once sold in glass jars in every Soviet grocery and still made by the potful at home. Courgette, carrot and onion are fried in sunflower oil, stewed with tomato until they collapse, blended and then cooked down again until thick enough to stand on bread. It tastes sweet, mellow and lightly tangy, and is eaten cold on black rye bread, with boiled potatoes or as part of a zakuski spread. A common mistake is stopping too early: if the purée still looks watery it will taste flat, so keep stirring until a spoon leaves a trail across the pan. This is a fridge recipe, not a canning one. Chef's tip: make it a day ahead; the flavour rounds out overnight.

75 min

Russian Chutneys & Dips

by KrazyBadal 0 views

Bamboo chickenBamboo-roasted spiced chicken

Trekkers heading up to Nilgiri and Boga Lake in the Chittagong Hill Tracts look forward to one meal in particular: chicken that Marma and Bawm cooks pack into a freshly cut length of green bamboo, plug with leaves and lean against the embers until the tube blackens and hisses. Inside, the meat steams in its own juices with ginger, garlic, lemongrass, turmeric and bird's-eye chilli, and picks up a faint grassy sweetness from the bamboo. It is eaten with plain rice and a sharp chilli chutney, often at a jungle campfire. At home a heavy lidded casserole or a tight foil-and-banana-leaf parcel in the oven gives a very close result. The trap is packing in too much liquid, which boils the chicken instead of steaming it; the meat makes its own juice. Chef's tip: use small bone-in pieces, because large joints stay undercooked in the middle of a tube.

90 min

Bangladeshi Chicken

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

KabuniFestive rice with raisins and cinnamon

Kabuni is one of the oldest dishes of Albania, served in Tirana and the central lowlands at Bajram, weddings and wakes: rice fried in butter, cooked in a savoury lamb broth, then sweetened with sugar and studded with raisins and cinnamon. The result is buttery, gently sweet and fragrant, a sweet course with a savoury soul, eaten warm in small bowls. Because it is cooked in lamb stock it is not vegetarian. Where most people go wrong is skipping the frying of the rice; it is the toasting in butter that gives kabuni its nutty taste. Chef's tip: soak the raisins in hot water while the rice cooks so they swell and stay juicy.

60 minBalkan Desserts

by KrazyBadal 0 views

ArishtaButtered egg noodles

In Gyumri and the villages of Shirak, grandmothers still roll arishta by hand, cut it into thin strips and dry it in the sun to store for winter. To serve, the noodles are first toasted in butter until they turn golden and nutty, then boiled until tender and topped with garlicky matsun yogurt. It is simple, filling food for cold days on the Shirak plateau. A common mistake is skipping the toasting step, which gives soft, plain noodles without the characteristic roasted flavour. Chef's tip: dry the cut noodles for at least an hour before toasting, so they brown evenly instead of clumping.

60 min

Armenian Pasta & Noodles

by KrazyBadal 0 views

Showing 18 of 7,762 recipes

Show more recipes

Page 276 of 863