Featured recipe

Dal masala

A Gujarati dal masala with whole spices roasted in a little oil, plus star anise, black cardamom and dagad phool (stone flower) for depth. A teaspoon gives dals, kadhi and khichdi a warm, rounded flavour. The recipe makes a big batch, so it's worth making once a season.

What to eat today?

Around the world

Today's trip: Paraguayan

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

Paraguayan

Morcilla dulce

Sweet blood sausage with walnuts 120 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

Chtitha djejChicken in paprika sauce with chickpeas

Chtitha djej is the everyday chicken of Algerian homes from Algiers to Constantine: chicken pieces simmered in a red sauce of paprika, cayenne, garlic and caraway with chickpeas, reduced until thick and clinging. It is mopped up with khobz or matlouh flatbread. The mistake is burning the garlic and paprika when they go into the oil, which turns the sauce bitter; keep the heat moderate and add water as soon as they smell toasted. Chef's tip: add a squeeze of lemon right at the end to brighten the spices.

65 min

Algerian Chicken

by KrazyBadal 0 views

Chuanbei liangfenMung bean jelly in chilli oil

Nanchong, in the hills of north Sichuan, is famous for this snack: a soft, wobbly jelly set from bean starch, cut into thick ribbons and drowned in a red, glossy dressing. Street sellers keep it in big blocks and slice it to order, and people eat it as a mid-afternoon snack or a cold starter on hot days. The jelly itself tastes of almost nothing; the slippery texture and the punchy dressing are the point. Chef's tip: let the jelly set fully in the fridge, ideally overnight, so it is firm enough to cut cleanly but still trembles.

25 min

Chinese Snacks & Starters

by KrazyBadal 0 views

Sharba libiyaLamb and orzo soup

Sharba libiya is the soup that opens the iftar table in almost every Libyan home during Ramadan, from Benghazi to Misrata: small pieces of lamb, tomato, chickpeas and tiny pasta (lisan asfour, orzo) in a red broth spiced with turmeric and chilli and finished with dried mint and lemon. It is light enough after a day of fasting but filling. The mistake is adding the pasta too early, which makes it swell and turn the soup to porridge; it needs only the last 12 minutes. Chef's tip: rub the dried mint between your palms over the pot at the end so it releases its oils.

85 minAfrican Soups

by KrazyBadal 0 views

Chuchitos de verdurasSmall vegetable tamales

Chuchitos are Guatemala's everyday tamal: small, firm parcels of masa tied in corn husks, sold from steaming pots at markets in Antigua and Guatemala City and eaten on Saturdays with a spoon of tomato sauce and crumbled dry cheese. They're denser than Mexican tamales, with the masa itself tinted by the red recado. Here they're filled with potato, green beans and sweet pepper instead of chicken. Chef's tip: beat the masa until a pinch floats in a glass of water; that air makes them tender rather than stodgy.

125 minCentral American Snacks & Starters

by KrazyBadal 0 views

CaponataSweet and sour aubergine stew

Caponata is the agrodolce dish of Sicily: cubes of fried aubergine, crisp celery, green olives and capers in a glossy tomato sauce sharpened with vinegar and softened with a little sugar. Palermo families keep a bowl in the fridge through late summer and eat it at room temperature as an antipasto, a side or on bread, and many say it is best on the second day. The sweet-sour balance shows the Arab influence on Sicilian cooking. Chef's tip: blanch the celery for 2 minutes before frying; it keeps a pleasant crunch without tasting raw.

45 min

Italian Sides

by KrazyBadal 0 views

CapunsChard parcels of herby dough

Capuns come from the valleys of Graubünden, where every village in the Surselva and Engadin has its own way of making them, and they are cooked on cold evenings and for festivals in mountain inns. A soft spätzle batter flavoured with herbs and little cubes of air-dried salsiz sausage and bacon is wrapped in chard leaves, then the parcels are poached in a mixture of milk and stock and finished with butter and grated mountain cheese. The salsiz and bacon are pork. Most first attempts fail because the dough is too runny to wrap; it should drop slowly off a spoon, like very thick porridge. Chef's tip: dip the chard leaves into boiling water for just 10 seconds so they turn supple enough to roll without tearing.

80 min

Swiss Meat

by KrazyBadal 0 views

Varenyky with cherriesSour cherry dumplings

In late June, when the sour-cherry trees in every yard from Vinnytsia to Cherkasy turn red, Ukrainian families sit around the kitchen table pitting cherries for varenyky. These sweet dumplings are boiled, piled into a bowl and drenched in a syrup made from the cherry juice, a taste of summer holidays at grandmother's. The dough here is the simple water and oil kind, so the recipe is vegan; most Ukrainians also add a spoon of sour cream, which you are welcome to do if you are not cooking vegan. Chef's tip: sugar the cherries in a sieve and let the juice drain before filling, then put a pinch of sugar on each portion only as you seal it, so the dough stays dry at the edges.

75 min

Ukrainian Desserts

by KrazyBadal 0 views

SharlotkaApple sponge cake

Sharlotka is the cake every Russian family bakes in September, when dachas around Moscow and Saint Petersburg drown in Antonovka apples. It is nothing like Polish szarlotka with its shortcrust: here the tin is packed with sliced tart apples and a feather-light batter of whisked eggs, sugar and flour is poured over, so it bakes into an airy, crackly-topped sponge holding a soft apple layer. Only four ingredients, and it is on the table in under an hour with tea from the samovar. Chef's tip: whisk the eggs and sugar for a full 8 minutes until pale and tripled; that air is the only raising agent and a short whisk gives a flat, rubbery cake.

60 min

Russian Baking

by KrazyBadal 0 views

Varenyky with potatoPotato dumplings

Varenyky with potato are the everyday dumplings of central Ukraine, the ones Gogol's Poltava characters dream about and the ones that fill freezers in Kyiv flats before every holiday. Unlike Polish pierogi ruskie, these have no curd cheese: the filling is simply mashed potato beaten with plenty of onion fried in sunflower oil, so they are vegan and appear on the meatless Holy Supper table on Christmas Eve. They are boiled, then tossed in more golden onion and eaten with dill. Chef's tip: let the filling cool completely before you fill the dough; warm mash steams the dough from inside and the dumplings tear in the pot.

90 min

Ukrainian Pasta & Noodles

by KrazyBadal 0 views

Shatkora beefBeef curry with wild citrus

Shatkora is a large, thick-skinned citrus that grows in the hills of Sylhet in north-east Bangladesh, and its bitter, perfumed rind is what Sylhetis put in beef curry instead of lemon. The rind and pith are cut into chunks and simmered with the meat, so the sauce turns gently sour and smells like lime leaves and grapefruit at once. It is a home dish for Fridays and Eid, eaten with rice; the many Sylheti families in Britain made it famous in UK curry houses. Shatkora is sold frozen or in brine at South Asian grocers; if you can't get it, use the peel of half a grapefruit and a lime. The common mistake is adding too much shatkora early, which makes the curry bitter. Chef's tip: boil the shatkora pieces in water for 2 minutes and drain before adding them; it removes the harshest bitterness and keeps the fragrance.

130 min

Bangladeshi Meat

by KrazyBadal 0 views

Ada pradhamanRice flake pudding with coconut milk

Ada pradhaman is the king of payasams on the Onam sadya across Kerala, served last on the banana leaf, sometimes with a crushed pappadam stirred in. Small flakes of rice ada are cooked soft, glazed in ghee and jaggery syrup, then simmered in thin coconut milk and finished with thick first-press milk, cardamom and a pinch of dried ginger. It is deep caramel-brown, silky and chewy at once. Serve warm in small bowls, or slightly chilled the next day. Chef's tip: rinse the cooked ada under cold water straight away; it stops the flakes sticking into a lump.

65 min

Indian Indian Sweets

by KrazyBadal 0 views

Alfajores de maicenaCornflour dulce de leche sandwich cookies

Alfajores de maicena are the homemade alfajor of Argentina and Uruguay, baked for birthdays, school fairs and merienda (afternoon tea) with mate. Two pale, melt-in-the-mouth biscuits made mostly with cornflour are sandwiched with a thick layer of dulce de leche and rolled in desiccated coconut around the edge. They should crumble at the first bite. Chef's tip: take them out of the oven while still pale; if they colour they lose their tender, sandy texture.

42 min

Argentinian Baking

by KrazyBadal 0 views

Sheer khurmaVermicelli milk pudding

Sheer khurma means milk with dates in Persian, and in Pakistan it is the taste of Eid ul-Fitr morning: after the Eid prayer, families come home and every visitor who knocks that day is handed a small bowl. It is richer and nuttier than everyday seviyan: whole milk is boiled down until creamy, fine vermicelli fried golden in ghee goes in late, and it is loaded with soaked dried dates (chhuhare), almonds, pistachios, cashews, raisins and charoli seeds, scented with cardamom. It is served warm in the morning and thickens to a spoonable pudding when cold. The mistake most people make is adding the vermicelli too early or using too much; it keeps drinking milk as it cools and turns stodgy. Chef's tip: soak the dried dates overnight and slice them thinly; fresh soft dates melt away, but soaked chhuhare stay chewy and sweet in every spoonful.

40 min

Pakistani Indian Sweets

by KrazyBadal 0 views

Bisi bele bathSpiced rice and lentil one-pot

Bisi bele bath means 'hot lentil rice' in Kannada, and it's Karnataka's great comfort dish, served in temples, weddings and Bengaluru tiffin rooms. Rice and toor dal are cooked soft with vegetables, then simmered with tamarind, jaggery and a freshly roasted spice powder of lentils, coriander seed, chilli, cinnamon and coconut until it's thick, glossy and spoonable. A generous ghee tempering with cashews and curry leaves goes over the top. Eat it piping hot with crisp potato chips or boondi raita. Chef's tip: make it looser than you think; it thickens fast as it stands, and the right texture is soft and flowing, like a thick porridge.

70 min

Indian Rice & Grains

by KrazyBadal 0 views

Sheer yakhRose and cardamom ice cream

Sheer yakh, literally milk-ice, is the ice cream Kabul's street vendors once churned by hand in metal drums set in buckets of salted ice, and it's still the treat of choice on hot summer evenings and at Eid gatherings. It's dense and slightly stretchy, flavoured with cardamom and rose water and packed with chopped pistachios. Traditional sheer yakh is thickened with salep (orchid root); cornflour gives a similar body at home. Chef's tip: cook the custard until it thickly coats a spoon, then chill it overnight before freezing; a cold, aged base churns denser and smoother.

40 min

Afghan Desserts

by KrazyBadal 0 views

Pasta e fagioliBean and pasta soup

In Naples pasta e fagioli (pasta e fasule in dialect) is thick enough to stand a spoon in, made with cannellini or borlotti beans, a few cherry tomatoes, garlic and broken pasta cooked straight in the bean broth. It is a cheap, filling Friday-night meal in many Neapolitan homes, and the bean starch, not cream or cheese, makes it velvety; this version stays vegan. Chef's tip: blend a ladle of the beans before the pasta goes in; it thickens the soup naturally so the pasta is coated, not swimming.

45 min

Italian Soups

by KrazyBadal 0 views

ShekerburaNut-filled half-moon pastries

Şəkərbura is one of the three sweets that must be on the khoncha tray at Novruz, the spring new year celebrated on 20–21 March, alongside pakhlava and gogal. The half-moon shape is said to stand for the moon, and the fine herringbone pattern on top is pinched by hand with small brass tweezers called maggash, a skill passed down at family baking sessions in the days before the holiday. Inside is a sweet, fragrant mix of ground almonds or walnuts with sugar and cardamom. Shaki is famous for its shekerbura, though every family has its own pattern. Serve with black tea. Chef's tip: bake them pale; shekerbura should stay creamy-white with only the edges just turning blond, never brown.

95 min

Azerbaijani Baking

by KrazyBadal 0 views

ShekerchoreyiCrackle-top shortbread

Şəkərçörəyi, "sugar bread", is the simplest of the Novruz sweets: small domed shortbreads made from melted butter, icing sugar and flour, whose tops crack in fine lines like dry earth as they bake. They melt in the mouth and leave a powdery sweetness, and families in Ganja and Baku bake big batches in the week before the spring festival to fill trays for visiting neighbours. Some cooks press a hazelnut or a pinch of poppy seeds into the centre. Serve with tea, ideally with a spoonful of quince jam. Chef's tip: let the melted butter cool and turn pale and creamy before mixing; hot butter makes the biscuits spread flat and greasy.

40 min

Azerbaijani Baking

by KrazyBadal 0 views

Showing 18 of 7,762 recipes

Show more recipes

Page 716 of 863