Featured recipe

Salade lyonnaise

Frisée, bacon and poached egg salad

Every bouchon in Lyon, the small checked-tablecloth restaurants of the old town and the Presqu'île, puts salade lyonnaise on its menu as a starter or light lunch. Bitter, crunchy frisée is tossed with a sharp mustard vinaigrette, then topped with hot smoked pork lardons, garlicky croutons and a poached egg whose yolk spills into the leaves and turns the dressing creamy. It's the meeting of hot and cold, soft and crisp that makes it work. The egg is served runny, so use pasteurised eggs for pregnant women, young children, older people or anyone with a weakened immune system, or cook the egg until set. Chef's tip: deglaze the lardon pan with the vinegar and pour it warm over the leaves so they wilt very slightly.

What to eat today?

Around the world

Today's trip: Paraguayan

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

Paraguayan

Postre Massini

Custard sponge with burnt sugar top 80 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

Guyanese pine tartsPineapple jam tarts

Pine tarts (short for pineapple tarts) are Guyana's favourite bakery treat: a flaky triangle of pastry folded over a thick, sticky pineapple jam spiced with cinnamon and nutmeg, with the filling peeking out of the middle. They're sold in every Georgetown bakery and carried abroad in suitcases by visiting family. Their triangle shape sets them apart from the open pineapple cookies of Southeast Asia. Chef's tip: cook the jam until it's thick enough that a spoon dragged across the pan leaves a clean path; runny jam leaks and burns in the oven.

120 min

Guyanese Baking

by KrazyBadal 0 views

GyeongdanGlutinous rice balls

Gyeongdan (경단) are small balls of boiled glutinous rice dough, filled or plain, and rolled in coloured coatings: golden roasted soybean powder, black sesame, green or toasted coconut. In Seoul they are made for a baby's 100th day and first birthday, and sold in rice-cake shops all year in mixed boxes. They are only lightly sweet, soft and stretchy, best eaten the day they are made with a cup of barley tea. Children love rolling them. Chef's tip: mix the dough with very hot water a spoonful at a time; it should feel like soft play-dough, and if it cracks when you roll a ball it needs a little more.

40 min

Korean Desserts

by KrazyBadal 0 views

GyuvechBaked vegetable stew

Gyuvech takes its name from the glazed clay pot it is baked in, and in late summer in the villages of the Rhodopes and the Thracian plain it is slid into the bread oven packed with peppers, aubergine, okra, green beans, potatoes and tomato, seasoned with paprika and the herb chubritsa (summer savory). In the last minutes, eggs are often cracked over the top and baked until just set. It is served straight from the pot with bread to scoop up the juices. Unlike Greek briam, the vegetables stew in a paprika broth under a lid rather than roasting in oil. Chef's tip: put a clay pot into a cold oven; heating it first is the usual mistake and can crack it.

100 min

Bulgarian Vegetarian

by KrazyBadal 0 views

HaakCollard greens in mustard oil

Haak is the everyday green of Kashmir: collard greens grown in every kitchen garden, cooked whole with nothing more than mustard oil, dried red chilli, asafoetida and salt. The leaves stay bright, tender and slightly silky, with a clean, peppery taste that sings next to rice. Kashmiri Pandit households keep it this simple; Muslim homes often add a few garlic cloves. Serve with plain rice and a dal or rajma. Chef's tip: leave the leaves whole or in large pieces and cook them uncovered for the first minutes; chopping and covering too early turns them dull olive-green.

20 min

Indian Sides

by KrazyBadal 0 views

Habichuelas con dulceSweet red bean cream

In the Dominican Republic, Holy Week means pots of habichuelas con dulce, shared over garden walls between neighbours from Santiago to San Pedro de Macorís. Red beans are cooked soft and blended into a smooth cream, then simmered with coconut and evaporated milk, cinnamon and cloves, with soft cubes of sweet potato and plump raisins. Served cold, it tastes like a spiced coconut custard with a gentle earthy depth; nobody guesses beans the first time. It's traditionally topped with little crunchy milk biscuits. Chef's tip: push the blended beans through a sieve; it takes two minutes and gives the silky texture that marks a good batch.

55 min

Puerto Rican Desserts

by KrazyBadal 0 views

Habichuelas guisadasStewed pink beans

Habichuelas guisadas are on the stove most weekdays in Puerto Rico, from Ponce to Fajardo, ladled over plain white rice for the everyday plate called arroz con habichuelas. Pink or red beans simmer with sofrito, tomato sauce and olives, and cubes of calabaza (West Indian pumpkin) melt into the pot to make a thick, orange-red, gently sweet sauce. It's homely, cheap and deeply savoury. Island cooks often add a piece of ham; this version doesn't need it. Chef's tip: when the pumpkin is soft, crush a few pieces against the side of the pot; they dissolve into the liquid and thicken it without any flour.

45 min

Puerto Rican Curries

by KrazyBadal 0 views

Hagelslag toastBread with chocolate sprinkles

Ask anyone who grew up in the Netherlands what they ate before school and the answer is usually a boterham met hagelslag: a slice of soft bread, well buttered, and covered edge to edge in chocolate sprinkles. It is not a treat for special days but an ordinary Dutch breakfast and lunchbox filler, and the country gets through millions of kilos of hagelslag every year. There are milk and dark chocolate versions, plus vruchtenhagel (fruity pastel sprinkles) and anijshagel (aniseed sprinkles). Chef's tip: the butter is the glue, so spread it right to the crusts and press the sprinkles down gently with the flat of a knife before you lift the slice.

5 min

Dutch Breakfast & Brunch

by KrazyBadal 0 views

Hainan coconut riceSticky rice in coconut

Across Hainan island, in Wenchang and Haikou especially, cooks fill whole mature coconuts with glutinous rice and steam them for hours until the rice is sticky, sweet and full of coconut flavour. The coconut is cut open at the table and served in wedges with the white flesh still attached. Look for brown, mature coconuts that slosh when shaken. Soak the rice for 4 hours first. Chef's tip: a cleaver tapped round the shell's 'equator' near the top opens it more safely than trying to saw it.

120 min

Chinese Rice & Grains

by KrazyBadal 0 views

QingbuliangIced coconut milk dessert soup

On hot evenings in Haikou, night-market stalls ladle this into bowls: coconut milk poured over red beans, mung beans, sago pearls, cubes of jelly and fresh tropical fruit, with a scoop of shaved ice on top. The name roughly means 'clearing, nourishing, cooling', and Hainan people eat it to cool down in their long summer. Everything except the fruit can be cooked a day ahead and chilled. Chef's tip: cook each bean separately; they soften at different speeds.

80 min

Chinese Desserts

by KrazyBadal 0 views

Hakka lei chaPounded herb and peanut tea

Lei cha means 'pounded tea', and in Hakka villages from Jieyang and Hepo to Taiwan and Malaysia it is still ground by hand in a ridged bowl with a guava-wood stick. Tea leaves, basil, mint and coriander are pounded with sesame and peanuts, then loosened with hot water into a grassy green soup. It's ladled over a bowl of rice topped with small heaps of stir-fried greens, beans, tofu and preserved radish. Some families eat it on the seventh day of the New Year. Chef's tip: toast the sesame and peanuts yourself; the toasting gives the soup its depth.

45 min

Chinese Soups

by KrazyBadal 0 views

HarchaPan-fried semolina bread

Harcha are thick little semolina breads cooked on a griddle and eaten all over Morocco at breakfast and with mid-afternoon tea, especially during Ramadan for the evening meal. The dough is closer to a crumbly batter than a bread dough, so it needs no kneading or rising; it is pressed into rounds and cooked slowly until the outside turns golden and gritty and the inside stays tender, a bit like a savoury shortbread. Split them while warm and spread with butter and honey, apricot jam or a wedge of soft cheese. Chef's tip: let the mixed dough rest for 5 minutes; the semolina drinks up the milk and becomes much easier to shape.

25 min

Moroccan Breakfast & Brunch

by KrazyBadal 0 views

HalászléSpicy carp soup

Halászlé is the fiery fisherman's soup of the rivers Tisza and Danube, and on Christmas Eve it is on almost every Hungarian table; the towns of Szeged and Baja each claim the best version. A rich stock is made from fish heads and bones with onions and lots of paprika, sieved until smooth and red, and then thick slices of carp (or catfish) are poached in it at the last moment. Serve with white bread and fresh hot peppers. Chef's tip: poach the fish fillets without stirring; just swirl the pot so the pieces stay whole.

105 min

Hungarian Soups

by KrazyBadal 1 views

Halawet el jibnCheese and semolina rolls

Halawet el jibn, 'sweetness of cheese', is the pride of the pastry shops of Homs in Syria and Tripoli in Lebanon, where trays of the pale, stretchy rolls are sold for Eid, weddings and Sunday afternoons. A dough of melted cheese and semolina is stretched thin, wrapped around thick clotted cream (ashta), cut into rolls and soaked in rose syrup. The dough must be worked hot, which makes it the hardest dessert in this collection, but the result is soft, chewy and only lightly sweet. Use mozzarella or akkawi made with vegetarian (microbial) rennet; many supermarket mozzarellas are. Chef's tip: oil your hands and the worktop rather than flouring them; flour toughens the dough and dulls its shine.

60 min

Lebanese Desserts

by KrazyBadal 0 views

Hallabong adeSparkling tangerine drink

Hallabong (한라봉) is Jeju's pride: a large, sweet, easy-peel tangerine with a knob on top that is said to look like Hallasan, the island's volcano. Every café on Jeju sells hallabong ade (한라봉에이드), a tall glass of hallabong syrup topped up with sparkling water and ice, often with the fruit sliced into it. Koreans make the syrup, hallabong-cheong, by layering the sliced fruit with sugar in jars; this quick version is ready in 10 minutes. Outside Korea, use dekopon, sumo or any very sweet mandarin. Chef's tip: add a squeeze of lemon to the syrup; hallabong is so sweet that the drink tastes flat without a little extra acid.

15 min

Korean Drinks

by KrazyBadal 0 views

HallacasStuffed corn parcels

Hallacas are Venezuelan Christmas. In December whole families gather around a kitchen table in Caracas, Maracaibo or the Andes to make dozens at once: one person cleans banana leaves, another spreads the annatto-tinted corn dough, another adds the guiso (a stew of pork, beef and chicken) and the garnishes, and someone else ties the parcels. This is a pork dish. The guiso is traditionally finished with red wine; for an alcohol-free version use the same amount of beef stock with a tablespoon of red wine vinegar. They are eaten with pan de jamón and chicken salad from Christmas Eve to New Year. The common mistake is spreading the dough too thick, which makes heavy, stodgy parcels; it should be thin enough to almost see the leaf through it. Chef's tip: make the guiso a day ahead and chill it, so it is firm and easy to portion.

300 min

Venezuelan Meat

by KrazyBadal 0 views

Halo-haloShaved ice dessert

Halo-halo ('mix-mix') is what the Philippines eats through the hot dry months of March to May, bought from roadside stalls and snack shops and eaten slowly with a long spoon in a tall glass. Sweetened beans and chickpeas, banana cooked in brown sugar, jackfruit, nata de coco and sugar-palm fruit go in first, then a mountain of finely shaved ice, a splash of evaporated milk and a crown of ube halaya, a slice of leche flan or a scoop of ube ice cream, with crunchy pinipig (toasted pounded rice) on top. Unlike Malaysian ais kacang, there's no syrup over the ice: the sweetness comes from the layers and the milk. You stir everything together before eating. Chef's tip: chill the glasses and the toppings first so the ice doesn't melt before you have finished building.

30 min

Filipino Desserts

by KrazyBadal 0 views

Kontomire stewCocoyam leaf stew

Kontomire stew comes from the Ashanti region around Kumasi, where young cocoyam (taro) leaves are picked from farms and cooked down with palm oil, tomatoes and ground agushie (egusi) seeds. It is a thick, dark green, nutty stew eaten with boiled yam, ampesi (boiled plantain) or rice. Many families add smoked fish or salted fish; this version uses boiled eggs instead, which is also common. Spinach is the best stand-in when fresh cocoyam leaves are not available. Chef's tip: cocoyam leaves must be cooked thoroughly; under-cooked ones leave an itchy, scratchy feeling in the throat.

45 min

Ghanaian Curries

by KrazyBadal 0 views

La bandera dominicanaRice, beans and chicken plate

Across the Dominican Republic, from Santo Domingo office canteens to family kitchens in Santiago, the midday meal is la bandera, named after the flag: white rice, red beans stewed with squash, and braised chicken. It is eaten almost every weekday, often with a green salad and fried plantain. Dominican cooks start the chicken by caramelising sugar in the oil, which gives the sauce its deep brown colour, and they prize the concón, the crisp layer of rice at the bottom of the pot. The mistake to avoid is letting the sugar go past dark amber; burnt sugar makes the whole stew bitter. Chef's tip: marinate the chicken with lime, garlic and oregano the night before; it takes on far more flavour than a quick 30 minutes.

105 min

Puerto Rican Chicken

by KrazyBadal 0 views

Showing 18 of 7,762 recipes

Show more recipes

Page 717 of 863