Featured recipe

Sayur lodeh

Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.

What to eat today?

Spin the randomizer, search with what's already in your fridge, or browse recipes from our chefs.

Pick a recipe for me Cook with what I have Ask in plain words Tonight's pick

Latest recipes

Käsespätzle

Käsespätzle is the cheese-and-noodle dish of Swabia and the Allgäu in the far south of Germany, served in mountain huts after a day's walking or skiing and in every village inn from Stuttgart to Oberstdorf. Freshly made spätzle, soft, irregular egg noodles, are layered hot with grated Bergkäse or Emmental until the cheese melts into long strings, then crowned with onions fried slowly until brown and sweet. A green salad with a sharp vinegar dressing is the classic partner. Use cheese made with vegetarian rennet; many mountain cheeses use animal rennet, so check the label. Chef's tip: layer the spätzle and cheese while both are piping hot, straight from the pot, so the cheese melts in the gaps instead of sitting on top in a rubbery sheet.

45 min

German Pasta & Noodles

by KrazyBadal 0 views

Sahlab

Sahlab is what Cairo drinks on a cold winter evening: a thick, sweet, steaming glass of milk sold in cafés and from street carts, topped with cinnamon, coconut, chopped nuts and a few raisins, and eaten as much with a spoon as drunk. The original thickener is powdered orchid root, which is now rare and protected, so most Egyptian households and many cafés use cornflour or a ready-made sahlab mix instead, as here. Chef's tip: keep whisking from the moment the thickened milk goes in until it boils; stop for a minute and it catches on the bottom of the pan and tastes scorched.

13 min

Egyptian Drinks

by KrazyBadal 0 views

Qatayef

Qatayef only really appear in Egypt during Ramadan: in the weeks of the fast, street vendors in Cairo and Alexandria set up big griddles and pour rows of small pancakes that are cooked on one side only, then sold by the kilo for families to fill at home. The pale, bubbly side is folded around chopped nuts and raisins (or a creamy ashta filling), sealed into half-moons, baked or fried until crisp and dipped in syrup. They are eaten after iftar with tea. Chef's tip: cook the pancakes on one side only and don't flip them; the uncooked top stays sticky and is what glues the edges shut.

60 min

Egyptian Desserts

by KrazyBadal 0 views

Roz bel laban

Roz bel laban (rice with milk) is the pudding of Egyptian homes and dessert shops alike, sold in clay pots and little foil cups across Cairo and eaten all year, especially in the evenings of Ramadan. It is made with short Egyptian rice cooked slowly in milk, thickened with a little cornflour so it sets creamy and spoonable, and scented with vanilla or orange blossom water. This is the roz bel laban fel forn version, finished in a very hot oven so the top blisters with brown spots, the way the Cairo dessert shops sell it. Serve it cold, scattered with pistachios or coconut. Chef's tip: stir the cornflour into cold milk before adding it; dropped straight into the hot pot it turns into lumps you can't whisk out.

45 min

Egyptian Desserts

by KrazyBadal 0 views

Lamb kleftiko

Kleftiko takes its name from the klephts, mountain fighters of the Peloponnese who were said to cook stolen lamb in sealed pits so no smoke gave them away. Today it is a celebration dish across mainland Greece and Cyprus, baked for Easter week and name days. Lamb on the bone is sealed in parchment with potatoes, garlic, lemon and herbs and baked low for hours, so it steams in its own juices until it falls from the bone. Serve with a village salad and bread. Chef's tip: seal the parcel tightly; if steam escapes, the meat dries and the potatoes never soak up the juices.

235 min

Greek Meat

by KrazyBadal 0 views

Irish seafood chowder

Along Ireland's west coast, from Galway Bay to the harbours of Kerry and West Cork, nearly every pub kitchen has its own seafood chowder, served with a thick slice of brown bread and butter. It is chunkier and smokier than the American kind: fresh mussels, a piece of smoked haddock or coley, salmon and white fish poached in a creamy base with leek, celery and potato, finished with dill. Chef's tip: add the fish in order of cooking time and take the pot off the heat as soon as it is just done; it keeps cooking in the hot soup.

55 min

Irish Soups

by KrazyBadal 0 views

Mozambique peri-peri prawns

Maputo's waterfront restaurants and the beach shacks of Inhambane and Vilanculos are famous for their prawns: big shell-on prawns split down the back, painted with a sauce of piri-piri chilli, garlic, lime and butter and grilled over coals until the shells blister. You eat them with your fingers, sucking the sauce off the shells, with bread or chips. The mistake is overcooking, which turns them rubbery; they need only 2–3 minutes a side. Chef's tip: split the prawns through the shell and remove the dark vein, so the sauce gets right into the flesh.

25 minSouthern African Fish

by KrazyBadal 0 views

Torly

Torly is a tray of mixed vegetables (potatoes, courgettes, carrots, green beans, peas, peppers) baked in a tomato and garlic sauce until soft and slightly caramelised at the edges. The name is Turkish, a reminder of Ottoman times, but it has long been an everyday Egyptian home dish, usually cooked when the summer markets are full of courgettes and served with white rice or vermicelli rice. Many families add meat; this meat-free version is just as common in fasting seasons. Chef's tip: cut the potatoes and carrots smaller than the courgettes, so everything is tender at the same moment.

75 min

Egyptian Vegetarian

by KrazyBadal 0 views

Baladi salad

Salata baladi, the 'country salad', is on every Egyptian table, from Cairo koshari shops to Alexandria fish restaurants and home lunches, next to the rice and bread. It is finely diced tomato, cucumber, onion and green chilli, with a little parsley, a big squeeze of lemon and a pinch of cumin that makes it taste Egyptian rather than Levantine. It takes ten minutes and cuts through rich food like molokhia or mahshi. Chef's tip: dice everything small, about the size of a chickpea, so each spoonful carries a bit of everything.

10 min

Egyptian Salads

by KrazyBadal 0 views

Showing 9 of 4,484 recipes

Show more recipes

Page 285 of 499