Featured recipe

Mint pistachio pesto

A fresh, fragrant pesto made with mint leaves and toasted pistachios. It is lovely tossed through hot pasta or spooned over roasted vegetables, and a spoonful lifts a plain vegetable soup.

What to eat today?

Around the world

Today's trip: Paraguayan

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

Paraguayan

Mbaipy

Cheesy polenta 40 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

Xinjiang onion nangOnion flatbread

Across Xinjiang, from Kashgar's bazaars to Urumqi's backstreets, bakers slap rounds of dough onto the walls of clay tandoors and pull them out a few minutes later, golden and stamped with patterns. The centre is pressed thin and crisp while the rim stays soft and chewy, and the onion version is scattered with cumin and sesame. Nang keeps for days and is eaten with tea, kebabs and salads. Chef's tip: get your oven and tray as hot as they'll go; nang bakes quickly in fierce heat.

50 min

Chinese Breads & Parathas

by KrazyBadal 0 views

Ishikari nabeSalmon miso hot pot

Autumn salmon swimming up the Ishikari River, near Sapporo, gave the fishing families at its mouth a glut of fish, and this miso hot pot is how they cooked it. Today Hokkaido families bring a clay pot of it to the table on cold nights from October onwards, and everyone helps themselves as it bubbles on a portable burner. Chunks of salmon, potato, cabbage, tofu and mushrooms simmer in kombu broth thickened with miso. A pinch of sansho pepper at the end lifts the richness, and some cooks melt a knob of butter on top. Chef's tip: salt the salmon for 10 minutes and pour boiling water over it before it goes in the pot, as this firms the flesh and washes away any fishy smell.

45 min

Japanese Fish

by KrazyBadal 0 views

IrioMashed potato, corn and beans

Irio is a Kenyan mash of potatoes with whole corn and kidney beans, fried onion, chilli and butter. It's hearty and comforting. Serve it with a simple tomato stew, as here, or tomato sauce.

65 minAfrican Vegetarian

by KrazyBadal 0 views

InjeraTeff flatbread

Injera is the bread, plate and spoon of the Ethiopian and Eritrean highlands: a wide, pale, sour flatbread made from teff, a tiny grain grown on the plateaus around Gondar, Gojjam and Shewa. A simple batter of teff and water is left to ferment for two or three days until it bubbles and smells pleasantly sour, then poured onto a hot griddle and steamed under a lid until its top is covered in little 'eyes'. It is eaten at every meal, with stews spooned on top and torn pieces used to pick them up. This home version uses 100% teff, so it is naturally gluten free. Chef's tip: keep the starter somewhere warm (around 24°C); in a cold kitchen it barely sours and the injera turns out flat and bland.

75 min

Ethiopian Breads & Parathas

by KrazyBadal 0 views

Indori shikanjiThick chilled milk drink

Anyone who orders shikanji in Indore expecting lemonade gets a surprise: here it is a spoonably thick drink of slow-reduced milk, saffron and cardamom, with a gentle tang from thick yogurt and plenty of chopped dry fruit. It is a late-night treat at Sarafa and Chhappan Dukan, poured from steel jugs into glasses after a round of savoury snacks. Think of it as somewhere between a lassi and a cold rabri. Chef's tip: the milk must be completely cold before the yogurt goes in, or the drink splits into grainy curds.

45 min

Indian Drinks

by KrazyBadal 0 views

Imo kenpiCandied sweet potato sticks

Kagoshima, at Kyushu's southern tip, is Japan's sweet potato heartland. The crop is so closely tied to the region that the Japanese word for sweet potato, satsuma-imo, means 'Satsuma potato', after the old name of Kagoshima. Imo kenpi are its simplest snack: thin batons of sweet potato fried until crisp, then tossed in a syrup that sets into a glassy shell. Kids grab them from bags at the corner shop, and grandparents make them at home with the autumn harvest. They are crunchy, sweet and a little salty. Chef's tip: fry the potato twice, slowly first, then hot. That drives out the water and gives a snap that lasts for days.

40 min

Japanese Snacks & Starters

by KrazyBadal 0 views

Telur baladoFried eggs in chilli sambal

Telur balado is a fixture of the nasi Padang counter and of West Sumatran home cooking: hard-boiled eggs fried until their whites blister and turn golden, then smothered in balado, the coarse red sambal of chilli, shallot and tomato that the Minangkabau cook with almost everything. The fried skin of the eggs grips the sauce, and the sambal is bright and fresh rather than long-cooked. It's a cheap, quick weekday lunch with rice and greens, and it travels well in lunch boxes. Chef's tip: grind the balado coarse, not smooth — the Padang version should look rough and glossy, with visible flecks of chilli skin.

25 min

Indonesian Sides

by KrazyBadal 0 views

Imeruli khachapuriRound cheese-filled bread

In Imereti, the region around Kutaisi in western Georgia, this flat round cheese bread is everyday food, and it is the one most families make at home: a tender, quick dough leavened with matsoni (Georgian yogurt) and soda, wrapped around a cheese ball and cooked in a dry frying pan. It is cut into wedges like a pizza and set on the table for breakfast, for a feast, or packed for a long car journey. Georgian imeruli and sulguni cheeses are hard to find outside Georgia, so this uses mozzarella with feta for the salty tang. Choose cheeses labelled vegetarian (microbial rennet). Children love it plain, still warm. A common mistake is rolling it out with heavy pressure, which tears the thin dough so the cheese leaks and burns in the pan. Chef's tip: press it out gently with your fingertips from the centre outwards, and if a small hole appears, pinch a scrap of dough over it before it reaches the pan.

75 min

Georgian Breads & Parathas

by KrazyBadal 0 views

TemblequeCoconut milk pudding

Tembleque gets its name from the way it shivers (tiembla) when you set it on the table, and in Puerto Rico it is the dessert of the Christmas season, from the parrandas of December through to the Three Kings in January. It's nothing more than coconut milk, sugar and cornflour cooked into a silky custard, poured into a mould and chilled until it holds its shape. It is cool, pure white, lightly sweet and tastes completely of coconut, with a blush of cinnamon on top. Chef's tip: use full-fat tinned coconut milk; light coconut milk sets thin and tastes watery.

20 min

Puerto Rican Desserts

by KrazyBadal 0 views

Tempe mendoanBattered fried tempeh

Mendoan comes from Banyumas in Central Java, and in Purwokerto it's sold by the stack at every roadside stall, eaten warm with a raw bird's eye chilli bitten between mouthfuls or dunked in sweet soy. The name comes from the Banyumas word mendo, meaning half-cooked: the batter is deliberately fried only until set and pale, so it stays soft and bendy rather than crisp. Make it with thin, wide tempeh slices so each one is mostly batter and herbs. Chef's tip: fry for barely a minute a side in very hot oil and pull the slices out while they're still pale gold and floppy — that limp, tender texture is the whole point.

20 min

Indonesian Snacks & Starters

by KrazyBadal 0 views

Tempe orekSweet crisp tempeh

Across Java, tempe orek is the side dish every household keeps in a tub: crisp sticks of tempeh fried and then tossed in a sweet-salty glaze of kecap manis, palm sugar, garlic and chilli. It goes into lunch boxes with plain rice, onto nasi campur plates, and lasts several days without losing its chew, which is why student boarding houses and office canteens rely on it. Some cooks add peanuts or green beans; this version stays classic. Chef's tip: fry the tempeh sticks properly crisp before glazing and keep the glaze to a thick syrup, so the tempeh stays crunchy rather than going soft.

25 min

Indonesian Sides

by KrazyBadal 0 views

Xoi xeoSticky rice with mung bean

Xôi xéo is a Hanoi breakfast sold before dawn from baskets on the pavement, wrapped in a lotus or banana leaf for people to eat on the way to work. Turmeric-tinted glutinous rice is steamed until chewy, then topped with thin shavings cut from a firm ball of cooked mung bean (the 'xéo' is the slanting cut) and a spoonful of crunchy fried shallots with their fragrant oil. Street sellers often use pork fat for the shallots; frying them in vegetable oil keeps it vegan and still rich. Chef's tip: squeeze the mung bean paste into a tight ball while it is warm and let it cool before shaving; a loose ball crumbles instead of slicing into ribbons.

80 min

Vietnamese Breakfast & Brunch

by KrazyBadal 0 views

Ilocos empanadaCrisp rice-flour turnovers

In Batac and Vigan, in the Ilocos region, empanada is not a baked pastry but a big, crunchy, bright-orange turnover fried to order at night markets and by the plaza. The thin rice-flour crust gets its colour from annatto, and inside goes shredded green papaya, mung bean sprouts, crumbled Vigan longganisa (a garlicky pork sausage) and a whole egg. Vendors fold it in seconds and slide it into hot oil, then hand it over with a little bowl of spiced sugarcane vinegar to pour in with every bite. It is a pork snack for evenings out. Chef's tip: roll the dough very thin on a banana leaf or baking paper; the leaf lets you flip the dough over the filling without tearing it.

75 min

Filipino Snacks & Starters

by KrazyBadal 0 views

TequeñosFried cheese sticks

Tequeños are said to come from Los Teques, the town in the hills outside Caracas, and they are the party food of Venezuela: no birthday, wedding or office celebration is without a tray of these crisp pastry fingers wrapped around salty white cheese. The dough is spiralled around the cheese, then fried so the pastry is crunchy and the cheese just starts to melt. Serve with guasacaca (avocado sauce) or a sweet chilli dip. Use a cheese made with vegetarian rennet. Chef's tip: overlap each spiral of dough slightly and seal the ends well, or the cheese escapes into the oil.

45 min

Venezuelan Snacks & Starters

by KrazyBadal 0 views

Ikan bakarGrilled fish with sambal

Night markets and seaside stalls from Port Dickson to Kuantan announce ikan bakar by smell long before you see the charcoal: whole fish or stingray wings smeared with red sambal, laid on banana leaf and grilled until the leaf blackens and the paste caramelises onto the flesh. The leaf keeps the fish moist and lends a faint tea-like smokiness, while the sambal brings shrimp-paste depth, tamarind sourness and steady heat. It is eaten with the fingers, with plain rice, cucumber and a sharp dip called air asam made from tamarind, chillies and shallots. Chef's tip: score the fish right down to the bone so the sambal seeps into the cuts and the thickest part cooks at the same pace as the tail.

45 min

Malaysian Fish

by KrazyBadal 0 views

IkameshiRice-stuffed squid

At Mori, a small fishing town on the railway north of Hakodate, ikameshi has been sold as a station lunchbox since the war years, when rice was scarce and squid was plentiful. It is still one of Japan's best-known station bentos and a star of the regional food fairs that department stores hold all over the country. Small squid are stuffed with soaked glutinous rice, pinned shut and simmered in a sweet soy sauce until the rice swells into a sticky, savoury filling. Slice them into rounds to serve warm or at room temperature. Chef's tip: use small squid with bodies about 15 cm long, as larger ones need longer cooking and turn rubbery before they soften again.

60 min

Japanese Fish

by KrazyBadal 0 views

ThiakryMillet couscous with sweet yogurt

Thiakry, called dégué in Mali and Burkina Faso, is the creamy dessert of Senegalese weddings, naming ceremonies and Tabaski: pellets of steamed millet stirred into sweetened yoghurt and soft fromage frais, scented with vanilla and nutmeg and served cold. Ready-made millet granules (arraw or sankhal) are sold in African grocers, which makes it a 15-minute job. Raisins and a little coconut are common in Dakar. Chef's tip: steam or soak the millet fully before it meets the yoghurt; undercooked grains stay hard and gritty in the cold.

25 min

Senegalese Desserts

by KrazyBadal 0 views

JadohTurmeric rice with pork

Walk through Police Bazaar in Shillong in the morning and you will find small jadoh stalls serving bright yellow rice cooked with pork, ginger and plenty of local Lakadong turmeric. For Khasi families it is breakfast, lunch and festival food all at once, usually eaten with a pork side such as doh khlieh and a sharp chutney. Village versions add pork blood or offal; this home version keeps to pork shoulder. Chef's tip: let the rice rest, covered, for ten minutes after cooking; the grains firm up and stop being sticky.

65 min

Indian Rice & Grains

by KrazyBadal 0 views

Fatteh with chickpeasChickpeas and crisp bread in yogurt

Fattet hummus belongs to Damascus, where breakfast restaurants in the old city serve it in deep bowls on Friday mornings, and it has spread to Beirut's Sunday tables too. The name comes from fatt, to break up, for the toasted flatbread at the bottom, which is topped with warm chickpeas in their broth, then a thick, garlicky sauce of yogurt and tahini, and finally sizzling pine nuts in butter or oil with a dust of paprika and cumin. The contrast is the point: crunchy and soft, hot and cool. Assembling it too early is the common mistake, since the bread soaks up the sauce and goes soggy; build it just before eating. Chef's tip: let the yogurt come to room temperature first, so it doesn't cool the chickpeas down too much and the bowl stays warm.

30 min

Lebanese Breakfast & Brunch

by KrazyBadal 0 views

Terong baladoFried aubergine in chilli sambal

Balado is the Minangkabau way of smothering fried food in a coarse, shiny red chilli sambal, and in West Sumatra the aubergine version is a daily home dish as much as a restaurant one. The aubergine is fried until soft and creamy inside, then folded into a sambal of red chillies, shallots and tomato cooked down until sweet. Serve it at room temperature with rice and fried tofu. Chef's tip: grind the chillies coarsely rather than to a purée; Padang cooks want flecks of skin and seed in a balado.

40 min

Indonesian Vegetarian

by KrazyBadal 0 views

Fatayer bi sabanekhSpinach pastry triangles

Every Lebanese bakery, or furn, sells fatayer bi sabanekh warm from the oven in the morning: soft three-cornered pies filled with spinach that has been salted and squeezed, then mixed with onion, sumac, lemon and olive oil until it is tart enough to make you pucker. They go into school lunch boxes, onto picnic blankets and onto every buffet at Lebanese parties, and they freeze well. The usual problem is a filling that leaks and makes the pies burst open; wring out the spinach hard and seal the seams firmly so they stay closed in the oven. Chef's tip: let the sumac, lemon and onion sit together for ten minutes before adding the spinach so the onion softens and loses its raw bite.

63 min

Lebanese Snacks & Starters

by KrazyBadal 0 views

Hyderabadi lukhmiSpiced filled pastries

Lukhmi are Hyderabad's answer to the samosa: flat, square, crisp little pastries with a filling of spiced mutton keema, fork-crimped at the edges. In the Deccani homes of the old city they are a fixture of wedding dinners and the evening iftar table in Ramadan, and a plate of them often arrives with Irani chai at the city's old cafés. They can be shaped a day ahead and fried just before guests come. Chef's tip: cook the keema until completely dry and let it cool fully; a damp or warm filling makes the pastry burst in the oil.

85 min

Indian Snacks & Starters

by KrazyBadal 0 views

FatayaFried beef turnovers

Fataya are the half-moon pastries sold in paper cones outside schools and at bus stops all over Dakar, and fried by the dozen at home for baptisms and Tabaski. The dough is soft and short, the filling is minced beef cooked with onion, garlic and a little chilli, and they come with a sharp onion-and-mustard sauce for dipping. The common mistake is overfilling, which makes them burst in the oil; a heaped teaspoon per small round is enough. Chef's tip: let the filling cool completely before you fill the dough, or the steam softens the pastry and it tears.

85 min

Senegalese Snacks & Starters

by KrazyBadal 0 views

Hyderabadi khatti dalTangy tamarind dal

Khatti dal, 'sour dal', is the everyday dal of Hyderabad's old city, cooked in Muslim and Telugu homes alike and ladled over plain rice with a fried papad and a dry vegetable on the side. Toor dal is cooked with tomato and green chilli, mashed smooth, soured with tamarind and finished with a sizzling bagaar of garlic, dried red chillies, cumin and curry leaves. It is thinner and sharper than a north Indian dal, and on Fridays it often sits next to a biryani as the comforting partner. Chef's tip: let the garlic in the bagaar turn properly golden before pouring it over; pale garlic tastes raw and harsh in a sour dal.

45 min

Indian Curries

by KrazyBadal 0 views

Hyderabadi Irani chaiCreamy milk tea

Irani chai came to Hyderabad with Persian migrants who opened cafés across the old city, and it is now the city's signature drink, poured at all hours in places around the Charminar, often with Osmania biscuits or a bun maska. Unlike masala chai, it has no spices: strong tea is brewed slowly in a sealed pot (dum), while full-fat milk is simmered separately with a little khoa until thick and creamy. The two are mixed only in the cup, giving a rich, mellow, slightly sweet tea. Chef's tip: seal the tea pot lid with a little dough or foil, as the cafés do, so the brew steeps without losing steam or strength.

40 min

Indian Drinks

by KrazyBadal 0 views

HutspotCarrot, onion and potato mash

Every year on 3 October the city of Leiden celebrates Leidens Ontzet, the end of the Spanish siege of 1574, and the whole town eats hutspot. The story goes that a hungry boy found a pot of stewed root vegetables left behind in the abandoned Spanish camp. Today it is a rough, orange mash of winter carrots, onions and potatoes boiled together in one pot, then stamped coarsely with butter. In the rest of the Netherlands it turns up all autumn and winter as a weekday supper. It is traditionally served with slow-braised beef (klapstuk); here it goes with a fried egg or a spoon of piccalilli, which suits it just as well. Chef's tip: layer the vegetables with the potatoes on top and the carrots at the bottom, in just enough water to reach the potatoes; the potatoes steam, the carrots soak up the flavour of the onions, and nothing turns watery.

45 min

Dutch Vegetarian

by KrazyBadal 0 views

ThalipeethMultigrain flatbread

Thalipeeth is a rustic Maharashtrian flatbread made from bhajani, a flour of roasted grains and lentils. The dough is soft and sticky with onion, green chilli and coriander, and is patted out by hand straight onto the pan, with holes poked in it so the oil can crisp it from both sides. It comes off the tawa crunchy at the edges and soft in the middle, smoky with cumin and coriander seed. Eat it hot for breakfast with thick yogurt, white butter or a garlic and peanut chutney, or with lemon pickle. Chef's tip: pat the dough out on a damp cloth or wet baking paper and flip it straight onto the pan; it's too soft to roll, and wet hands keep it from sticking.

35 min

Indian Breads & Parathas

by KrazyBadal 0 views

Hünkar beğendiLamb on smoked aubergine purée

Hünkar beğendi is a dish from the Ottoman palace kitchens of Istanbul; its name means 'the sultan was pleased', and a well-known story links it to a royal banquet of the 1860s. Today it is a special Sunday or guest dish in Istanbul homes and old-style lokanta restaurants. Tender chunks of lamb are braised slowly with tomato and peppers, then spooned over beğendi, a silky purée of fire-charred aubergine whisked into a light cheese sauce. The smoky, creamy base against the rich stew is the whole point. Chef's tip: char the aubergines directly over a gas flame until the skins are black and collapsing; the oven alone won't give that smoky flavour.

150 min

Turkish Meat

by KrazyBadal 0 views

Thayir sadamCurd rice

No Tamil meal is really finished without thayir sadam. It's the last course on a banana-leaf lunch, the comfort food packed for train journeys and school tiffins, and the prasadam handed out in some Tamil Nadu temples. Soft, mashed rice is mixed with cool yogurt and a splash of milk, seasoned with ginger, green chilli and curry leaves popped in hot oil, then dotted with pomegranate, grated carrot or green grapes. It's eaten slightly cool with a spoonful of pickle or a fried vathal on the side. Chef's tip: mix a little milk in with the yogurt; it keeps the rice creamy and stops it turning sour if you pack it for lunch several hours ahead.

25 min

Indian Rice & Grains

by KrazyBadal 0 views

ThekuaWheat and jaggery cookies

During Chhath Puja, when families across Bihar stand in rivers and ponds to make offerings to the setting and rising sun, thekua fill the bamboo baskets carried to the ghats. Women make them at home in the days before, pressing jaggery-sweetened wheat dough into carved wooden moulds (sancha) and frying them in ghee until dark and crunchy. Outside the festival they are the snack Bihari students take back to hostels in the city, because they keep for weeks. Chef's tip: the dough must be stiff, and the frying slow; soft dough loses the pattern and hot oil leaves them pale and soft inside.

50 min

Indian Indian Sweets

by KrazyBadal 0 views

ThethriGram flour twists

No Teeja in Chhattisgarh passes without a tin of thethri: knotted and twisted pieces of gram-flour dough, seasoned with ajwain and chilli and fried slowly until they shatter when you bite. Married daughters coming home for the festival are sent back with them, alongside the sweet khurmi, and they keep for weeks. Each family has its favourite shape, from simple knots to little spirals and braided rings. Chef's tip: fry on a medium-low flame and be patient; thethri fried hot puff up and brown outside but stay soft and chewy inside.

55 min

Indian Snacks & Starters

by KrazyBadal 0 views

Hunan tiger-skin peppersBlistered green chillies in sweet-sour glaze

Hu pi jian jiao, 'tiger-skin peppers', is everyday home cooking in Hunan, the province famous for loving chilli even more than Sichuan does. Long green peppers are pressed into a hot, dry wok until their skins blacken in stripes like a tiger's coat, then glazed with soy, black vinegar and a touch of sugar. In Changsha it's eaten with plenty of rice, which tames the heat. Chef's tip: press the peppers flat with a spatula as they cook so the whole skin touches the iron and blisters evenly.

15 min

Chinese Sides

by KrazyBadal 0 views

ThieboudienneFish and rice in tomato broth

Ceebu jën, "rice and fish" in Wolof, is the dish Saint-Louis claims as its own and the whole of Senegal cooks for the big Friday or Sunday lunch, served on one wide platter that the family eats from together. Thick fish steaks are stuffed with a green paste of parsley, garlic and chilli, browned, then simmered in a deep tomato broth with whole cassava, carrot, cabbage and aubergine; the broken rice then soaks up that same broth until it turns orange and fragrant. The prized part is the xoon, the crust that forms at the bottom of the pot, which is shared out at the end. The usual mistake is leaving the fish in the pot while the rice cooks, so it falls apart; lift it out with the vegetables and keep it warm. Chef's tip: rinse the broken rice three times and steam it briefly before it goes into the broth, so the grains stay separate instead of turning to porridge.

135 min

Senegalese Fish

by KrazyBadal 0 views

ŻurekSour rye soup with sausage

Żurek is the soup of Polish Easter, served in homes from Kraków to Gdańsk on Easter Sunday morning, and in highland Zakopane restaurants it comes in a hollowed-out bread loaf all year. Its tang comes from zakwas, a fermented rye-flour starter, simmered with marjoram, garlic and stock. This version contains pork: white sausage (biała kiełbasa) and smoked bacon, plus halved hard-boiled eggs. Chef's tip: shake the jar of zakwas before you pour it in; the flour settles and the soup will be thin without it.

65 min

Polish Soups

by KrazyBadal 0 views

Humita en chalaSteamed corn and squash parcels

In Salta, Jujuy and Tucumán in Argentina's Andean northwest, humitas are made in late summer when the corn is young and milky. Fresh kernels are grated off the cob and cooked with onion, red pepper, squash and a little sweet paprika, then bound with cheese, wrapped in the fresh green husks (chala), tied with strips of husk and simmered. They come out soft, sweet and savoury, like a delicate corn pudding. Chef's tip: grate the corn on a box grater; it releases the milky juice that sets the humita, which cut kernels never will.

75 min

Argentinian Snacks & Starters

by KrazyBadal 0 views

Fasole bătutăWhipped white bean dip

Fasole bătută, 'beaten beans', is the fasting-day spread of Romania: on Christmas Eve and through Lent, plates of it appear in homes from Bucharest to the monasteries of Bucovina. Soft white beans are mashed smooth with garlic and oil, then crowned with a tangle of slow-fried onions stained red with paprika. It is spread thickly on bread, or served beside pickles and mămăligă. Chef's tip: beat the beans while they are still warm; cold beans turn stiff and pasty, and a common mistake is adding too little liquid, so loosen with a splash of cooking water until the purée is light and fluffy.

45 min

Romanian Chutneys & Dips

by KrazyBadal 0 views

Showing 36 of 7,762 recipes

Show more recipes

Page 755 of 863