Featured recipe

Sonoran hot dog

The Sonoran hot dog came north from Hermosillo in Mexico and is now the late-night street food of Tucson, Arizona, sold from carts and small stands called dogueros. A frankfurter is wrapped in bacon (pork) and griddled until crisp, then tucked into a soft, split-top bolillo roll with pinto beans, onion, tomato, mayonnaise, mustard and jalapeño salsa. Chef's tip: wind the bacon tightly in a spiral and start it seam-side down, so it sticks and doesn't unravel.

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Porra antequeranaThick chilled tomato and bread soup

In Antequera, north of Málaga, porra comes to the table so thick that a spoon stands up in it, and bars in the old town serve it from May until the first autumn rains as a starter or a light supper. It is a cousin of salmorejo, but with green pepper and more garlic, and the town tops it with chopped egg and a thread of oil. Locally the garnish also includes tuna and cured ham; this version keeps it vegetarian with egg and diced pepper. A common mistake is thinning it with water to make it go further: porra should be spooned, never sipped. Chef's tip: use only the reddest, softest tomatoes of the summer, because a pale tomato makes a pink, flat-tasting porra however much oil you add.

20 min

Spanish Soups

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PorrusaldaLeek, potato and carrot soup

In Basque kitchens from Bilbao to Tolosa, porrusalda (literally 'leek broth') is what families cook in the quiet days after Christmas, when everyone wants something plain and warming. Leeks are the star, simmered with potatoes and carrots until the broth turns pale gold and slightly thick. Many households flake in desalted salt cod at the end; this version keeps it vegetarian with water or vegetable stock, so it is also vegan. A common mistake is slicing the potatoes neatly: snap them into rough chunks instead, so they release starch and give the broth body. Chef's tip: cook the leeks slowly in the oil before any liquid goes in, until they smell sweet, because that is where the flavour comes from.

60 min

Spanish Soups

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Posta mirandesaGrilled veal steak

The Mirandesa is a dark, long-horned breed raised on the plateau around Miranda do Douro, and a posta is a slab of its veal or young beef, cut about 4 cm thick and grilled over oak embers with nothing but coarse salt. Restaurants in Miranda and Bragança serve it sliced on a board with a simple sauce of olive oil, garlic and vinegar, plus potatoes and salad. It is all about the meat, so ask the butcher for a thick, well-marbled piece. Chef's tip: salt the steak only just before it goes on the grill, with coarse salt, and turn it only once.

30 min

Portuguese Meat

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Postre de guanábanaSoursop cream dessert

Soursop has a perfume all its own, somewhere between pineapple, banana and citrus, with a creamy white flesh, and Colombians turn it into this no-bake fridge dessert for birthdays, Sunday lunches and Christmas tables. Soursop pulp is blended with condensed milk and lime, then folded through whipped cream and chilled until it sets into a light, mousse-like cream that is sweet, tangy and fragrant. It is served in glasses or one big dish, sometimes with crumbled biscuits on top; leave them out to keep it gluten free. Frozen soursop pulp is sold in Latin American shops and is easier than fresh fruit. If you start from a whole fruit, the error people make is blending the seeds, which are inedible and add bitterness; pick every one out by hand. Plan for at least 4 hours of chilling. Chef's tip: keep back a few spoonfuls of pulp and swirl them over the top just before serving for a sharper finish.

20 min

Colombian Desserts

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Postre de natasMilk skin dessert

Postre de natas comes from colonial Santa Fe de Bogotá, when farm milk was boiled every day and the thick skins (natas) that formed on top were saved rather than wasted. Today it is a dessert for Christmas and family gatherings: soft, creamy ribbons of milk skin in a pale golden, cinnamon-scented custard dotted with raisins, served cold in small bowls. It takes patience rather than skill. Use full-fat, ideally non-homogenised milk, which forms thicker skins. Stirring the milk while the natas form is the common slip: it breaks them up so nothing can be lifted off. Older recipes add a splash of brandy or sherry; this one leaves it out. Chef's tip: lift each skin with a slotted spoon into a bowl and keep going; the more natas you collect, the more texture the dessert has. Chill for at least 4 hours before serving.

120 min

Colombian Desserts

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Postre vigilanteCheese with quince paste

Ask for dessert in an old Buenos Aires bodegón and the waiter will rattle off flan, budín and, inevitably, vigilante: a thick slab of soft, mild cheese laid beside an equal slab of dulce de membrillo or dulce de batata. The name, "policeman", is said to come from the beat officers who ordered it as a cheap sweet in early twentieth-century cafés; Uruguayans call the same plate Martín Fierro. It is salty against sweet, creamy against firm, and takes five minutes. The traditional cheese is fresh queso cremoso or cuartirolo, or a firmer port salut; a young Havarti or mild Gouda is the best stand-in abroad. Like many soft cheeses, these are often made with animal rennet, so check the label for a vegetarian (microbial-rennet) cheese. The usual error is cutting the slabs thin like a cheese board; vigilante is about generous, equal bricks. Chef's tip: take the cheese out of the fridge 20 minutes ahead; cold cheese tastes of nothing next to the paste.

5 min

Argentinian Desserts

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Potaje de berrosWatercress and bean stew

Watercress grows wild in the irrigation channels and ravines of Tenerife and La Palma, and in the cool months it goes into potaje de berros, a thick, green, cumin-scented stew that islanders eat by the bowlful with a spoon of gofio stirred in. It is a cheap, filling family supper, and a good one to make ahead. Pork ribs or belly often go in for flavour; this version leaves them out and is vegan, relying on garlic, cumin and paprika instead. Chef's tip: cook the watercress for most of the time, not just at the end, so it collapses into the broth and gives the stew its earthy depth.

80 min

Spanish Soups

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Potée auvergnatePork, cabbage and sausage pot

High in the Massif Central, potée auvergnate is what farmhouses put on the stove when the first frosts arrive: a pork dish of salt pork belly and smoked pork sausage simmered slowly with savoy cabbage, carrots, turnips and potatoes. The broth comes out clear, smoky and gently salty, and the vegetables soak up all that pork flavour while keeping their shape. In the Cantal it is served in two rounds, the broth poured over slices of toasted country bread first, then the meat and vegetables on a big platter with strong mustard and gherkins. Chef's tip: soak the salt pork first and taste the broth before you add any salt; between the belly and the sausage it rarely needs more.

180 min

French Meat

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Potée lorraineSmoked pork and white bean pot

In Lorraine farmhouses around Nancy and the Vosges foothills, the potée simmered on the stove through winter and fed the household after a cold morning outside. It is a pork dish through and through: smoked pork shoulder, smoked belly and a garlic sausage gently poached with a whole green cabbage, carrots, turnips, leeks and white beans until the broth is smoky and the vegetables melt. The broth is ladled out first, sometimes over toasted bread, and the meat and vegetables follow with mustard and gherkins. Chef's tip: blanch the cabbage for five minutes before adding it to the pot, which takes away its sulphurous edge and keeps the broth sweet.

180 min

French Meat

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PotjevleeschJellied chicken, rabbit, pork and veal

Potjevleesch, Flemish for "little pot of meat", comes from French Flanders around Dunkirk, Bergues and Hazebrouck, where it fills the cold cabinets of every friterie and estaminet. Chunks of chicken, rabbit, pork and veal are layered with onion, garlic and herbs, covered with white wine and a little vinegar and baked slowly in a covered terrine; the juices are then set with gelatine so the meat is held in a clear, tangy jelly. It is eaten cold, sliced, with hot chips and a green salad, a contrast that the Nord loves. It contains pork and uses white wine; the notes give an alcohol-free option. If rabbit is hard to find, use more chicken thighs. Chef's tip: slice it straight from the fridge with a hot knife, so the jelly cuts cleanly.

930 min

French Meat

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PoulakiThin saffron sugar candy

Poulaki are the paper-thin golden sugar coins sold by weight in Isfahan's sweet shops, meant to be held between the teeth while you sip strong black tea. The name comes from 'poul', the old word for coin, and Isfahanis serve them with tea to guests at any hour, flavoured with saffron, cardamom or sesame. Only sugar, a little vinegar and spice are needed, but timing matters. A common mistake is pouring the drops too big: they should spread no wider than 4 cm or they stay chewy in the middle. Chef's tip: work on a cold, lightly oiled marble or steel tray, which sets the coins in seconds and keeps them glassy.

30 min

Persian Desserts

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Poulet vallée d'AugeChicken in cider and cream sauce

The Pays d'Auge, the green orchard country around Lisieux and Pont-l'Évêque, puts its three great products into one pan here: apples, cider and thick Normandy cream. Chicken pieces are browned in butter, flamed with a splash of Calvados if you like, braised in dry cider with mushrooms and finished with crème fraîche, so the sauce is tangy, gently sweet and pale gold. It is a Sunday lunch dish, served with rice or steamed potatoes and wedges of apple caramelised in butter. The recipe uses cider and optional Calvados; alcohol-free swaps are in the ingredient notes. Chef's tip: choose a dry cider, because a sweet one makes the sauce cloying once it reduces.

70 min

French Chicken

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PountiChard and prune loaf

Farm kitchens in the Cantal and the Aveyron uplands bake pounti as a way to use the garden's chard and a few prunes from the cupboard: a soft savoury loaf, green-flecked and studded with dark sweet fruit, served warm with a salad for supper or cold in slices for a picnic. It is traditionally made with bacon or ham; this version leaves the meat out and adds a little smoked paprika for the same savoury edge. Chef's tip: wring the blanched chard really dry, or the loaf will be soggy in the middle.

75 min

French Baking

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PowidltascherlPlum butter potato dough pockets

Powidl, a thick, dark plum butter cooked for hours without added sugar, came to Vienna from Bohemia, and these little pockets are one of its best uses. In Austrian homes they are a sweet lunch in late summer, when the new season's plums arrive, or a pudding after a bowl of soup. A tender potato dough is cut into squares, folded around a spoonful of spiced powidl, simmered, then tossed in golden butter crumbs and dusted with icing sugar. A common mistake is overworking the dough, which makes it tough and sticky; mix the potato and flour only until it comes together. Chef's tip: rice the potatoes while hot and spread them out to steam dry, so you need less flour and the dough stays light.

75 min

Austrian Desserts

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Pozol de cacaoCold corn and cacao drink

In the heat of Villahermosa and the Chiapas lowlands, farmers carry a ball of corn dough in a banana leaf and mix it with water in a jícara (a gourd bowl) at midday: that is pozol, a cold, thick, filling drink that has been made since Maya times. The cacao version is the favourite, sold from big clay pots at market stalls with ice, sometimes slightly fermented so it turns pleasantly sour. This home version uses masa harina and cocoa nibs, so it is ready in minutes; leave it to ferment if you want the tang. Chef's tip: stir it every time before pouring, as the corn settles to the bottom fast.

23 min

Mexican Drinks

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Pozole blancoPork and hominy soup

Before any chilli goes in, this is what pozole tastes like: the white version eaten across Jalisco and in Guadalajara's pozolerías, especially on Independence night and at family gatherings. It is a pork dish, made with pork shoulder and a pig's trotter that gives the clear broth a silky body, simmered with big, chewy kernels of hominy until everything is tender. All the colour and fire are added at the table, where each person piles on shredded cabbage, radish, onion, crumbled oregano, ground dried chilli and a good squeeze of lime. Tostadas spread with crema are the usual side. Chef's tip: cook the meat a day ahead and chill the broth; the fat sets on top and lifts off in one sheet, leaving the broth beautifully clean.

205 min

Mexican Soups

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Pozole verde de GuerreroGreen pumpkin-seed pozole

In Chilpancingo and Chilapa, Thursday is jueves pozolero, and families and office crowds fill the pozolerías for this green version. Unlike our vegetarian pozole verde, this is a pork dish with chicken too: pork shoulder and chicken thighs simmer with hominy, then the broth is thickened with a sauce of toasted pumpkin seeds, tomatillos, chilli and epazote, so it turns creamy, nutty and bright green. Bowls go to the table with avocado, crisp pork chicharrón, onion, oregano, lime and tostadas. Epazote can be hard to find: use fresh oregano plus a few coriander stalks instead. Chef's tip: toast the pumpkin seeds only until they puff and start to pop; darker seeds make the broth brown and bitter.

185 min

Mexican Soups

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PrasopitaLeek and feta pie

In the villages around Kozani and Kastoria, winter leeks pulled from frozen ground go into this pie, made on Sundays and taken to the fields in slabs wrapped in paper. The leeks are sweated slowly in butter and olive oil until silky and sweet, bound with eggs, feta and a little semolina, then baked between buttery sheets of filo. It is softer and gentler than spinach pie, and just as good cold the next day. Feta and kefalotyri usually use animal rennet; choose vegetarian versions if needed. Common mistake: leaving grit in the leeks — split and wash them under the tap before slicing. Chef's tip: cook the leeks until all their liquid has gone, or the bottom pastry turns soggy.

95 min

Greek Snacks & Starters

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PrasorizoLeek and rice with lemon

Prasorizo is the cheap, comforting pot that northern Greek kitchens turn to through the Lenten weeks and the cold months, when leeks are at their best and meat is off the table. Leeks are stewed in plenty of olive oil until meltingly soft, then rice simmers in the same pot until creamy and loose, finished with dill and a sharp squeeze of lemon. It is eaten warm, never piping hot, with feta (or a vegan alternative) and olives on the side. Common mistake: stirring like risotto, which turns it gluey — stir once or twice and let it bubble. Chef's tip: be generous with the oil; in a ladera dish the olive oil is the sauce.

50 min

Greek Vegetarian

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Prego no pãoGarlic steak roll

Lisbon diners order a prego at the end of a long seafood lunch, at football matches and after midnight from a beach-bar hatch: a thin slice of beef, beaten flat, fried hard in garlic and bay and stuffed into a crusty papo-seco roll. The name means 'nail', perhaps for the garlic that is hammered into the meat. Mustard or a dash of piri-piri is all it needs. A common mistake is a thick steak; it must be thin enough to cook in a minute a side or it steams and turns grey. Chef's tip: dip the cut side of the roll in the hot pan juices just before you close it.

20 min

Portuguese Meat

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PrinzregententorteSeven-layer chocolate buttercream torte

Prinzregententorte was created in Munich for Prince Regent Luitpold, who ruled Bavaria from 1886, and it is still the cake Munich cafés and families bring out for name days and big birthdays. Seven very thin sponge layers, one for each of the old Bavarian districts, are stacked with chocolate buttercream, brushed with apricot jam and sealed under a shiny dark chocolate glaze. The slices show neat stripes and taste rich but not heavy. A common mistake is baking the sponge as one thick cake and slicing it; it is far easier and neater to spread each layer thinly on a tin base and bake it for a few minutes. Chef's tip: trace a 26 cm circle on seven sheets of baking paper before you start, then bake two layers at once on separate trays.

150 min

German Baking

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Psari plakiFish baked with tomatoes and onions

Psari plaki is how Greek island families cook the day's catch for a crowd: the fish laid on a bed of soft onions, garlic, tomatoes and parsley, drizzled with olive oil and baked until the sauce turns jammy. It is a traditional Friday and Palm Sunday dish, eaten with bread, horta and plenty of lemon. Use cod, hake, sea bream or grouper. Common mistake: putting the fish in with raw vegetables, which leaves them crunchy and watery when the fish is done; cook the base first. Chef's tip: squeeze lemon over the fish and let it sit while the base bakes; it firms the flesh and seasons it to the bone.

70 min

Greek Fish

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Puca picantePork and potato peanut stew

Puca means red in Quechua, and Ayacucho's puca picante is as red as a stew gets, thanks to ají panca and a little beetroot. Cubes of pork and potato simmer in a sauce thickened with ground toasted peanuts until creamy, nutty and mildly hot; it is served at Ayacucho's Sunday lunches and during Semana Santa with white rice, a fried pork chunk on top and a sharp salsa criolla. A frequent error is too much beetroot, which makes it earthy and sweet; you only need enough for the colour. Chef's tip: toast the peanuts in a dry pan before grinding them, and the sauce tastes twice as deep.

75 min

Peruvian Curries

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PucheroBoiled beef and vegetable stew

Winter Sundays in the towns of Buenos Aires Province mean a big pot of puchero bubbling from mid-morning: beef shin and brisket on the bone, a marrow bone, chickpeas, corn on the cob, squash, sweet potato, potato, carrots and cabbage, all simmered together. The meal comes in two courses, as in the Spanish cocido it descends from: first the golden broth, often with fine noodles or rice, then a platter of meat and vegetables doused with olive oil, salt and a spoon of salsa criolla. It is gentle and clean-tasting rather than rich. Many families add chorizo colorado or pancetta (pork); this version keeps to beef. Plan for the chickpeas to soak overnight. Boiling it hard is the classic mistake, which clouds the broth and toughens the meat; it should barely shiver. Chef's tip: add the vegetables in stages, longest-cooking first, so the cabbage and squash hold their shape instead of dissolving.

190 min

Argentinian Soups

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Puchero canarioMeat, chickpea and pumpkin stew

Puchero is the feast-day pot of the Canary Islands, simmered for hours on Sundays and at Christmas and on the night after pig-killing in the old days, big enough to feed a whole family twice. Beef, chicken and pork go in with chickpeas, then a long list of vegetables: pumpkin, sweet potato, corn, cabbage, carrots, green beans, chayote and even pears. This contains pork (pork ribs and chorizo). The broth is served first, sometimes thickened with gofio, then the meats and vegetables on a platter with mojo. Chef's tip: add the vegetables in stages by how long they take, so the pumpkin and pears hold their shape.

190 min

Spanish Meat

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Pudim de pãoCaramel bread pudding

Nothing went to waste in old Minho farmhouses, and yesterday's bread became this: a dense, sliceable pudding soaked in sweet milk, scented with lemon and cinnamon and turned out under a dark caramel. You will find it on the dessert trolley of family restaurants in Braga and Guimarães, especially at Sunday lunch. It is firmer than a crème caramel, with a fine, cake-like texture. A common mistake is baking it in an oven that is too hot, which makes the custard bubble and turn spongy instead of silky. Chef's tip: chill it overnight before turning it out, so it slices cleanly and the caramel turns to a pourable sauce.

80 min

Portuguese Desserts

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Pudim de vinho do PortoPort wine caramel custard

Porto's old dining rooms and the quintas of the Douro valley serve this rich custard after a long lunch, its caramel dark and its flavour deepened by a generous pour of tawny port. It is a dense, glossy flan made with condensed milk, so it slices neatly. The dish uses port wine, and as it bakes gently not all the alcohol cooks off; for an alcohol-free version use the red grape juice reduction in the ingredient note. Chef's tip: bake it low and slow in a water bath, as a hot oven leaves holes in the custard.

75 min

Portuguese Desserts

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Pulpo al olivoOctopus with olive mayonnaise

Created in Lima in the 1950s by a Japanese-Peruvian chef, pulpo al olivo is now a fixture of Nikkei restaurants and smart cevicherías: paper-thin rounds of tender, cold octopus covered with a smooth violet mayonnaise of Botija olives, the big, dark, fruity olives of the southern coast. It is cool, rich and briny, eaten as a starter with lime and a drizzle of olive oil. Allow 1 hour for chilling after cooking. Tough octopus is the usual let-down, and the fix is simple: use frozen octopus (freezing tenderises it) and simmer gently, never at a rolling boil. Because the sauce is an egg emulsion, make it with a pasteurised egg, or use a good ready-made mayonnaise. Chef's tip: slice the octopus while it's cold and firm; warm octopus slices raggedly.

85 min

Peruvian Fish

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PunschkrapfenPink-iced sponge cubes

Punschkrapfen are the bright pink cubes that glow from every Viennese Konditorei counter, especially in winter. Traditionally the filling of sponge crumbs, jam and chocolate is soaked in rum punch, which gives the cake its name, so the classic version contains alcohol. This recipe makes the alcohol-free version with orange juice and strong black tea, which keeps the fruity, warming flavour that children can eat too; to make the traditional one, swap 40 ml of the orange juice for dark rum. The sponge is moist and dense, the icing sweet and crackly. A common mistake is skipping the overnight press; the cubes fall apart when cut. Many pink colourings use carmine, made from insects, so choose a plant-based one such as beetroot red. Chef's tip: cut with a knife dipped in hot water and wiped between each cut for clean edges.

80 min

Austrian Baking

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Pupunha cozidaBoiled peach-palm fruit

From Belém to Manaus, the breakfast table in pupunha season (roughly December to April) holds a bowl of these orange and red palm fruits, boiled in salted water and peeled at the table. Their flesh is dense, starchy and slightly oily, somewhere between chestnut, sweet potato and egg yolk, and it is eaten with black coffee or café com leite, sometimes with a smear of butter or a drizzle of honey. Street sellers and markets sell them cooked in bunches. Look for fresh or frozen pupunha (chontaduro) in Brazilian and Colombian shops. The fruit must be cooked; raw it irritates the mouth. The common misstep is cooking it too briefly, which leaves the flesh hard and astringent; it needs a long boil until a knife meets no resistance. Chef's tip: cook more than you need and slice the leftovers into salads or fry them in oil like chips the next day.

55 min

Brazilian Snacks & Starters

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PurtumuteBean and white corn stew

High-jungle towns like Chachapoyas and Moyobamba, in the cloud-forest regions of Amazonas and San Martín, serve purtumute at festivals and family gatherings: a thick pot of beans and big white mote corn kernels simmered with onion, garlic, chilli and plenty of chopped culantro. Some versions add cheese or pork crackling; this one keeps it vegan, letting the creamy beans and chewy corn carry the dish. It is filling and earthy with a fresh green finish, and it is served in bowls with ají on the side and a plantain or a little rice. The dried beans need an overnight soak, which isn't included in the times. The usual mistake is adding salt and the sofrito too early, which can stop the beans from softening; season once they are tender. Canned or jarred white hominy works for the mote. Chef's tip: mash a ladle of the beans against the side of the pot near the end; it thickens the stew without any flour.

120 min

Peruvian Curries

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PusandaoCoconut broth with salted fish

Down the Nariño coast, in Tumaco and the river villages towards Ecuador, pusandao is everyday food built from what keeps: salted fish (or salted pork), green plantain, potato and the milk of fresh coconuts. The fish is soaked to draw out the salt, then simmered with the vegetables in a thin coconut broth scented with chillangua, the coast's culantro. Plantain and potato soften and thicken the liquid into something soupy and comforting, salty-sweet and gently herbal; it is eaten for lunch with a squeeze of lime and nothing else needed. Plan on an overnight soak for the fish. The pitfall is boiling the coconut milk from the start, which makes it greasy and grainy; cook the plantain in water first and add the coconut milk for the last few minutes. Chef's tip: salt cod is the easiest substitute for the coast's salted fish; for the pork version, use salted pork ribs soaked overnight and boiled until tender before adding the plantain.

70 min

Colombian Soups

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Qamar al-dinApricot drink

Damascus is famous for its apricots, and much of the summer harvest is pressed into thin orange sheets of apricot leather called qamar al-din. In Ramadan, almost every Syrian home soaks a sheet overnight and blends it into a thick, velvety drink to break the fast — it is sweet, slightly tart and full of energy after a long day. Serve it chilled, sometimes with a few soaked pine nuts on top. Common mistake: blending without soaking long enough; the leather needs time to soften or the drink is gritty. Chef's tip: add a splash of orange blossom water and a squeeze of lemon to wake up the apricot flavour.

10 min

Syrian Drinks

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QidraLamb and rice clay-pot

Qidra takes its name from the tall copper or clay pot it is cooked in, which in Hebron is sealed and carried to the neighbourhood bakery to cook slowly in the bread oven for Friday lunch, weddings and Eid. The rice is golden with turmeric and cumin, studded with whole garlic cloves and chickpeas, and the lamb underneath turns meltingly tender. At home, a heavy lidded casserole in the oven does the job. Common mistake: lifting the lid to stir, which breaks the rice and lets the steam escape. Chef's tip: soak the rice for 30 minutes and use only as much broth as the recipe says; the sealed pot loses almost nothing.

180 min

Palestinian Meat

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QizhaNigella seed cake

Qizha is Gaza's own sweet: a dense, near-black semolina cake made with a paste of roasted nigella seeds, eaten especially in winter and during Ramadan, when bakeries in Gaza City stack trays of it. It tastes nutty and slightly bitter, a little like dark sesame, softened by syrup and topped with almonds or pistachios. Nigella paste is sold in some Middle Eastern shops; if you can't find it, grind toasted nigella with tahini as below. Common mistake: over-toasting the nigella, which turns it acrid; stop as soon as it smells fragrant. Chef's tip: rest the mixed batter for 30 minutes before baking so the semolina swells and the cake slices cleanly.

60 min

Palestinian Baking

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QuarkkeulchenPotato and quark pancakes

Quarkkeulchen are the sweet little pancakes of Saxony, the kind a Dresden or Leipzig grandmother makes on a Saturday afternoon from yesterday's boiled potatoes: mashed potato, quark, egg, a little flour and sugar, lemon zest and raisins, shaped into small thick discs and fried in butter until golden. They are crisp outside, soft and slightly tangy inside, and come dusted with cinnamon sugar beside a bowl of apple sauce. A common mistake is using freshly boiled warm potatoes, which make a sticky dough; use cold ones from the day before. Chef's tip: soak the raisins in hot water for 10 minutes so they plump up and don't burn in the pan.

40 min

German Desserts

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