Featured recipe

Encharcada

Egg-yolk threads in syrup

Alentejo convents, Évora's among them, used the yolks left over from egg whites used to starch linen and clarify wine, and encharcada, 'drenched', is one of their richest creations. Egg yolks are poured into boiling syrup, where they set into soft, golden threads and curds, then everything is dusted with cinnamon and browned under a hot grill. It is very sweet, so serve small portions in little dishes, at Christmas or a family celebration. A common mistake is stirring the yolks as they hit the syrup, which turns them into scrambled bits; let them set for a few seconds first, then lift them gently. Chef's tip: strain the yolks first, so no stringy white clings to them.

What to eat today?

Around the world

Today's trip: Persian

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

Persian

Reshteh khoshkar (Gilani rice-flour walnut rolls in syrup)

75 minMore from Persian (177) →

This week's collection

Kid-friendly dinners739 recipes · a new collection every Monday

New this week

See all new →

Coming up

All occasions →

Latest recipes

KahwaSaffron green tea

Kahwa is the warming green tea of Kashmir, traditionally brewed in a brass samovar and poured for guests on cold winter days. Green tea leaves are infused with saffron, green cardamom and cinnamon, sweetened lightly and served with slivered almonds in each cup. It's golden, fragrant and soothing, and is drunk after heavy meals to help digestion. Chef's tip: never boil the tea leaves; simmer the spices first, then let the tea steep off the heat for just 2 minutes or it turns bitter.

10 min

Indian Drinks

by KrazyBadal 0 views

PinakbetMixed vegetable stew

Pinakbet comes from the Ilocos region in the far north-west of Luzon, where families cook whatever grows behind the house: bitter melon, small aubergines, okra, yard-long beans and tomatoes, simmered with very little water until the vegetables shrink and wrinkle (the name comes from the Ilocano for 'shrivelled'). Ilocanos season it with fermented fish paste; here white miso gives the same savoury, salty depth without any fish, and a little squash (more common in the Tagalog version) adds sweetness. It is an everyday lunch dish, eaten with rice and often a spoonful of extra miso on the side. Chef's tip: choose small, firm bitter melon and don't scrape out every bit of the pith; a little bitterness is the point.

35 min

Filipino Vegetarian

by KrazyBadal 0 views

KafuliSpinach and fenugreek curry

In the villages of Garhwal, kafuli is what goes into the iron kadhai when the terraces are full of palak and methi in late winter. The greens are blanched, ground roughly on a stone and simmered with a spoonful of soaked rice paste, which turns the curry silky without any cream. Mustard oil and a few dried chillies give it a sharp, warm edge, and the iron pan darkens it to a deep forest green. Eat it with mandua ki roti or plain rice and a dab of ghee for those who want it. Chef's tip: grind the greens in short pulses so you can still see flecks of leaf; kafuli should have texture, not look like a smooth soup.

45 min

Indian Curries

by KrazyBadal 0 views

Mine friteFried noodles with vegetables and egg

Mine frite (fried noodles) arrived with the Hakka Chinese community of Port Louis and is now everyone's favourite, sold from food vans and stalls all over Mauritius and made at home for weekend lunches. Egg noodles are tossed in a very hot wok with garlic, cabbage, carrot, spring onion and soy sauce, then topped with an omelette in strips. It is usually eaten with a spoon of chilli paste and a pickled chilli. Chef's tip: dry the noodles well after boiling; wet noodles steam instead of frying and clump.

30 min

Mauritian Pasta & Noodles

by KrazyBadal 0 views

Fonio with vegetables

Fonio is a tiny ancient grain grown in the Sahel and in southern Senegal's Casamance and Fouta regions, where it is steamed like couscous and eaten with a vegetable or peanut sauce. It cooks in minutes and has a light, nutty taste, which has made it popular again in Dakar restaurants. Here it is fluffed with a little oil and topped with a quick stew of courgette, carrot, aubergine and tomato. Chef's tip: wash fonio in several changes of water and drain it in a fine sieve; it often carries fine sand, and gritty fonio is the most common complaint.

30 min

Senegalese Rice & Grains

by KrazyBadal 0 views

PindjurRoasted pepper and aubergine relish

Where ajvar is the patient winter preserve, pindjur is its quick summer cousin, made in Macedonian and Bosnian kitchens in July and August when tomatoes are at their ripest. Roasted peppers and aubergine are chopped rather than ground, then simmered briefly with fresh tomatoes and plenty of garlic, so it stays chunky, juicy and bright. It is eaten warm or at room temperature, scooped up with bread and a slab of white cheese, as part of a mezze spread in Ohrid or Mostar. Chef's tip: chop everything with a knife instead of a blender; a puréed pindjur loses the texture that sets it apart from ajvar.

70 minBalkan Chutneys & Dips

by KrazyBadal 0 views

Mirchi ka salanGreen chillies in peanut sesame sauce

Mirchi ka salan comes from Hyderabad, where it's the classic partner for biryani at weddings and Sunday lunches. Fat, mild green chillies are fried until blistered, then simmered in a nutty gravy of roasted peanuts, sesame and dried coconut, soured with tamarind. The result is rich, tangy and only gently hot, with the chillies giving a fresh, grassy bite. It also tastes very good with plain rice, jeera rice or parathas and is even better the next day. Chef's tip: roast the peanuts, sesame and coconut separately and slowly; each browns at its own pace, and one scorched spoonful of sesame turns the whole gravy bitter.

45 min

Indian Curries

by KrazyBadal 0 views

Mushroom and cheese galette

In Brittany, a galette is a large, lacy pancake made from buckwheat flour, water and salt: nutty, a little earthy and crisp at the edges. Crêperies all over the region fold them around savoury fillings and serve them with a bowl of dry cider. This one is filled with garlicky mushrooms, melted cheese and chives, folded into a square so the centre shows. Pure buckwheat is naturally gluten free, but check the packet, as some is milled alongside wheat. Emmental and Gruyère are usually made with animal rennet, so use a vegetarian alternative. Rest the batter if you have time: it can be made the night before. Chef's tip: the first galette is always a test; a pan that isn't hot enough is the common mistake that makes them pale and floppy instead of lacy and crisp.

25 min

French Breakfast & Brunch

by KrazyBadal 0 views

Mirchi vadaPotato-stuffed chilli fritters

In Jodhpur, the day often begins at a roadside kadhai: huge, mild green chillies stuffed with spiced potato, coated in gram-flour batter and fried until golden and blistered, then eaten hot with sweet milky chai. Stalls near the Clock Tower and Sardar Market make them all day, and during the monsoon the queues grow longer. The chilli adds a fresh, green bite more than heat, and the filling is tangy with amchur and fennel. A common mistake is frying in oil that is not hot enough, which makes the batter heavy and oily. Chef's tip: fry each vada once until pale gold, rest it for a few minutes, then fry it again for 1 minute just before serving—this is the stall trick for a crust that stays crisp.

50 min

Indian Snacks & Starters

by KrazyBadal 0 views

Mirza ghasemiSmoky aubergine with garlic and tomato

Mirza ghasemi comes from Gilan, the green, rainy Caspian province around Rasht, where it is eaten as a starter or a light lunch with bread or rice. Aubergines are charred whole until smoky and soft, then cooked down with a lot of garlic, turmeric and tomato, and finished by stirring in eggs so they set in soft streaks through the purée. It tastes smoky, sweet and garlicky, and is best scooped up with warm flatbread and pickles. Chef's tip: char the aubergines over a gas flame or under a hot grill until the skin is papery and black all over; a pale-skinned aubergine gives no smoke.

45 min

Persian Snacks & Starters

by KrazyBadal 0 views

Misal pavSprouted bean curry with bread rolls

Misal pav is Maharashtra's great street breakfast, eaten from Pune's old eateries to the hot, red misal of Kolhapur. Sprouted moth beans (matki) are cooked into a thick usal, then drowned at the table in a fiery, oily, thin curry called kat or tarri, and topped with crunchy farsan, raw onion, coriander and a squeeze of lemon. It comes with soft pav to mop it all up. Each person builds their own bowl, adding as much tarri as their tongue can take. Chef's tip: let the kat simmer until a red layer of oil floats on top; Pune vendors skim this 'tarri' off and spoon it over each bowl, and that oily, spicy film is the whole point of a good misal.

60 min

Indian Breakfast & Brunch

by KrazyBadal 0 views

Mushroom & epazote quesadillas

Quesadillas de hongos are sold from comales at markets all over central Mexico, from Mexico City to the forests around Toluca where wild mushrooms are picked in the rains. The mushrooms are fried hard with onion, garlic and green chilli and finished with epazote, a pungent herb with notes of mint, anise and citrus that is the signature of central Mexican cooking. Folded into corn tortillas with stringy cheese, they are earthy, juicy and a little hot. Serve with salsa roja and lime. Use a cheese made with vegetarian rennet; low-moisture mozzarella is a good stand-in for Oaxaca cheese. Chef's tip: fry the mushrooms until all their liquid has gone; wet mushrooms make the tortilla soggy.

20 min

Mexican Snacks & Starters

by KrazyBadal 0 views

Mish-mashScrambled eggs with peppers and cheese

Mish-mash is the quick summer supper of Bulgaria, cooked in every home from Sofia flats to Black Sea holiday villas once the peppers and tomatoes are cheap and ripe. Roasted peppers, onion and tomato are fried down, then sirene and beaten eggs are stirred through until soft and creamy, finished with parsley. The crumbled white brined cheese melting into the eggs is what makes it Bulgarian rather than Turkish menemen. It is eaten straight from the pan with fresh bread, often with a glass of cold beer. Chef's tip: cook the eggs gently and take them off while still a little wet; overcooking is the common mistake, and they turn rubbery and weep water.

25 min

Bulgarian Breakfast & Brunch

by KrazyBadal 0 views

KaftejiFried vegetables with egg

Kafteji is a Tunis sandwich-shop classic: fried peppers, tomato, squash and potato chopped together on a board with a cleaver, mixed with harissa and fried eggs, and eaten from a plate or stuffed into a baguette at lunchtime. Stalls near Bab Souika and the central market make it to order, and the sound of the chopping is part of the show. Chef's tip: fry each vegetable separately; they cook at different speeds, and crowding them makes everything greasy and soft.

55 min

Tunisian Vegetarian

by KrazyBadal 0 views

Mishti doiSweet set yogurt

Mishti doi, 'sweet yogurt', is the classic end to a Bengali meal, sold in Kolkata sweet shops in unglazed clay pots. Milk is simmered until it thickens, sweetened with sugar cooked to a deep caramel, then set overnight with a little live yogurt. The result is thick, creamy and smooth, with a toffee-like sweetness and a gentle tang. Clay pots absorb excess whey, which makes it extra thick, but small glass or ceramic bowls work too. Chef's tip: cool the milk to just warm (about 40°C, comfortable on your little finger) before adding the starter; too hot kills the culture and too cool leaves it runny.

30 min

Indian Indian Sweets

by KrazyBadal 0 views

Misir sambusaLentil-filled pastry triangles

Sambusa are the crunchy triangles sold on the streets of Harar and Dire Dawa, and made at home across Ethiopia for Ramadan, Meskel and Timkat celebrations. The Ethiopian version is usually filled with brown lentils (misir), cooked dry with onion, green chilli and spices, then wrapped in thin pastry and fried until blistered and golden. Eat them hot, with a squeeze of lemon or a spicy dip. Chef's tip: cook the lentil filling until it is quite dry; a wet filling makes the pastry soggy and causes bursting in the hot oil.

60 min

Ethiopian Snacks & Starters

by KrazyBadal 0 views

PinniGhee wheat flour sweets

When the fog settles over Punjab in December, kitchens fill with the smell of wheat flour roasting slowly in ghee: pinni season has started. These dense, crumbly balls of roasted atta, jaggery, almonds and fried edible gum are made in big batches for Lohri, packed into tins for relatives and given to new mothers for strength. One pinni with a glass of hot milk is a classic winter breakfast. Chef's tip: let the roasted flour cool until just warm before adding the jaggery; if it is hot, the jaggery melts and the pinni set hard as stone.

50 min

Indian Indian Sweets

by KrazyBadal 0 views

Miso nikomi udonUdon in miso broth

In Nagoya, udon is cooked in its broth rather than boiled separately, in a small clay pot called a donabe that comes to the table still bubbling. The broth is made with Aichi's famous dark soybean miso, hatcho miso, which is aged for years and tastes deep, slightly bitter and chocolatey. Nagoya's noodles are deliberately firm, almost chewy at the centre, and locals use the pot's lid as a plate to cool each mouthful. It is a cold-weather lunch, and the egg poached on top is part of the ritual. Our version uses kombu-shiitake dashi and fried tofu instead of chicken. Chef's tip: dissolve the miso in a ladle of broth before adding it. Hatcho miso is dense and stays in lumps if it goes straight in.

30 min

Japanese Pasta & Noodles

by KrazyBadal 1 views

KäsespätzleCheese egg noodles

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

French onion soup

Soupe à l'oignon gratinée was the late-night meal of Les Halles, the old Paris food market, where porters and party-goers ate it at dawn; in Lyon, the city of onions, it's a winter bistro classic. Onions are cooked very slowly in butter until they turn a deep mahogany brown, then simmered in stock with a splash of wine and topped with toasted bread and melted cheese under the grill. The traditional soup uses beef stock; this version uses a rich vegetable stock and lets the deeply browned onions carry the flavour. Gruyère and Comté are made with animal rennet, so use a vegetarian alternative. Chef's tip: give the onions a full hour on a low heat; rushing them over a high heat is the common mistake and they burn before they sweeten.

90 min

French Soups

by KrazyBadal 0 views

Kadu boraniBraised pumpkin with garlic yogurt

Kadu borani is the dish that wins over people who think they don't like pumpkin. In Afghan homes, especially in autumn around Kabul and Kandahar when the big orange squashes come in, wedges of pumpkin are browned, then braised with tomato, a little sugar and warm spices until sticky and caramelised, and served on garlic yoghurt with dried mint. The mix of sweet, savoury and sour is the point. Eat it with naan or as part of a spread with rice. Chef's tip: use a dense, deep-orange pumpkin or butternut squash; watery pumpkins fall apart and turn bland.

55 min

Afghan Vegetarian

by KrazyBadal 0 views

KachumbariTomato and onion salad

Kachumbari is the raw salad that goes with nearly everything in Kenya and Tanzania: nyama choma grills in Nairobi, pilau on the Swahili coast, chips mayai at roadside stalls and ugali at home. It is simply ripe tomato and red onion cut small, with coriander, chilli and lime, and sometimes cucumber or avocado. Chef's tip: soak the sliced onion in salted water for ten minutes; it takes away the harsh bite without losing the crunch.

15 minEast African Salads

by KrazyBadal 0 views

Kachri ki chutneyWild melon and chilli chutney

Kachri is a small wild melon that grows on its own in the sandy fields of southern Haryana and western Rajasthan. Sliced and sun-dried, it keeps for a year and has a sharp, sour taste that farmers' families grind with garlic and red chilli into this fiery chutney. A spoonful goes with bajra roti and white butter on a winter afternoon, or with dal and rice when there is nothing else in the house. Dried kachri and kachri powder are sold in Indian grocers. Chef's tip: taste a piece of dried kachri first; occasionally one batch is bitter, and that bitterness will ruin the whole jar.

30 min

Indian Chutneys & Dips

by KrazyBadal 0 views

Mushroom bourguignon

Burgundy's famous stew is traditionally made with beef, but the flavours that make it special are all in the sauce: red wine from the region's vineyards, small whole onions, carrots, thyme and mushrooms. This meat-free version gives the mushrooms the starring role, browned hard so they turn meaty and dark, then simmered in a glossy wine sauce. It is a winter dinner in French homes, served over creamy mashed potatoes, buttered noodles or with a crusty baguette. Pick a vegan-friendly wine if that matters to you. Chef's tip: brown the mushrooms in a hot pan in batches until the liquid they release has evaporated; adding them all at once is the common mistake and they boil instead of browning.

60 min

French Vegetarian

by KrazyBadal 0 views

PanzanellaTomato and bread salad

Panzanella is how Tuscans eat old bread in summer: hard, unsalted loaf soaked in water, squeezed and crumbled with juicy tomatoes, cucumber, red onion and basil, then dressed with vinegar and plenty of olive oil. In Florence and the Maremma it is a cool lunch for the hottest days, and every family argues about cucumber. Make it 30 minutes before eating so the bread drinks the tomato juice but keeps some bite. Chef's tip: salt the tomatoes first and let them weep in a bowl; that juice becomes the dressing.

20 min

Italian Salads

by KrazyBadal 0 views

Miyeok guk with beefSeaweed soup with beef

Ask someone in Korea what they ate on their birthday morning and the answer is usually miyeok guk. The same soup is given to new mothers for weeks after a birth, as the seaweed is rich in iodine, calcium and iron. Some students avoid it on exam days, because slippery seaweed is said to make you 'slip' in the test. The broth is clear and mild, made with brisket fried in sesame oil and seasoned with soup soy sauce. Chef's tip: squeeze the soaked seaweed hard and fry it with the beef for a few minutes; it gives the broth a rounder, nutty taste.

30 min

Korean Soups

by KrazyBadal 0 views

MizeriaCucumber salad with soured cream

Mizeria is the cool, creamy cucumber salad that sits beside Sunday dinner in Polish homes from May to September, especially next to young potatoes sprinkled with dill. Thin slices of cucumber are dressed in soured cream with dill, a pinch of sugar and a little lemon or vinegar, so it is fresh, tangy and slightly sweet. Legend links the name to Queen Bona Sforza longing for Italy, but in practice it is simply summer on a plate. Chef's tip: slice the cucumbers paper-thin on a mandoline or the slicing side of a box grater; thick slices never soak up the dressing.

10 min

Polish Salads

by KrazyBadal 0 views

BaiVegetable and bamboo shoot stew

Bai is the everyday dish of Mizoram, cooked in Aizawl homes almost daily: a stew of greens such as mustard leaves or pumpkin leaves, bamboo shoot, pumpkin and beans, boiled in water with a pinch of soda (traditionally 'chingal', an ash-filtered alkali) that softens the greens. It has almost no oil and little spice, and often a spoonful of pork fat goes in; this vegetarian version leaves it out and adds a little more ginger. Bai is light, green and soothing, eaten with rice and a chilli dip. Chef's tip: add the soda with the greens, not before, and only a pinch; too much turns the stew slimy.

40 min

Indian Soups

by KrazyBadal 0 views

Ratatouille

Ratatouille comes from Nice, where it was a peasant stew of whatever the late-summer garden gave: aubergines, courgettes, peppers, onions and very ripe tomatoes, simmered in olive oil with garlic and thyme. Cooks in Nice argue about method, but the most respected version fries each vegetable on its own first, so each keeps its colour and shape before they are brought together in one pot. It's eaten warm with rice, cold the next day with bread, or as a side to an omelette. Chef's tip: brown the aubergine in batches and don't crowd the pan; piling it in is the common mistake that makes it steam into a grey mush.

75 min

French Vegetarian

by KrazyBadal 0 views

Mochar ghontoBanana flower and potato curry

Mochar ghonto is a labour of love from Bengali home kitchens: the florets of a banana flower are cleaned one by one, boiled and then cooked down with potato, grated coconut, ginger and cumin into a soft, dry, faintly sweet ghonto. It is served at weekend lunches and to guests, with rice and a little dal, and grandmothers judge a cook by it. The flavour is earthy, a little like artichoke, lifted at the end with ghee and freshly ground garam masala. Chef's tip: oil your hands before cleaning the flower, or the sticky sap stains your fingers black.

80 min

Indian Sides

by KrazyBadal 0 views

Kacchi biryaniRaw-marinated mutton biryani

Kacchi biryani is the wedding dish of Old Dhaka: at every Bangladeshi biye the huge copper pots come out, and the lanes around Nazira Bazar are famous for it. 'Kacchi' means raw: the mutton goes into the pot uncooked, marinated in yogurt and spices, under a layer of half-cooked aromatic rice and fried potatoes, and everything steams together for over an hour so the meat juices cook the rice. Serve it with borhani, the spiced yogurt drink, and a salad of sliced cucumber and onion. The common mistake is under-marinating or using lean meat cut too large; small pieces of shoulder with some fat, marinated overnight in the fridge, cook through in time. Chef's tip: seal the lid with a rope of dough; if no steam escapes, the meat at the bottom becomes tender without you ever opening the pot.

150 min

Bangladeshi Rice & Grains

by KrazyBadal 0 views

Greek yogurt with honey and walnuts

This is the dessert Greek tavernas bring out on the house at the end of a meal, and a common breakfast in homes and hotels from Crete to Corfu. Thick strained yogurt, ideally the sheep's-milk kind with a skin on top, is drizzled with dark thyme honey and scattered with walnuts. Simple as it is, the details matter: rich yogurt, good honey and nuts toasted just before serving. Add fresh figs or a spoon of quince preserve if you have them. Chef's tip: warm the honey for a few seconds so it runs in ribbons; cold honey is the common mistake and just sits in a blob.

8 min

Greek Desserts

by KrazyBadal 0 views

Halloumi with watermelon

In Cyprus, halloumi and watermelon is the taste of an August afternoon: icy wedges of watermelon eaten alongside salty halloumi, either fresh and squeaky or grilled until golden. Cypriots have eaten the two together for generations, on beaches, village verandas and after a long lunch. Here the halloumi is seared, then tossed with chunks of cold watermelon, mint, red onion and lime. It is a starter, a light lunch or a side for any barbecue. Some halloumi is made with animal rennet, so look for one labelled vegetarian. Chef's tip: don't cook the halloumi until everyone is ready to eat; it turns rubbery as it cools, which is the most common halloumi mistake.

10 min

Greek Salads

by KrazyBadal 0 views

Fava (Santorini split pea purée)

On Santorini, fava is made from a tiny yellow split pea that has grown in the island's volcanic soil for thousands of years. Cooked slowly with onion until it collapses, it is whipped with olive oil and lemon into a purée as smooth as hummus but lighter and sweeter. In island tavernas it comes warm, with raw red onion, capers and a puddle of green olive oil, and you scoop it up with bread. Ordinary yellow split peas work well at home. Serve it as a meze or a light meal with salad. Chef's tip: skim off the white foam that rises in the first 10 minutes; leaving it is the common mistake that gives the purée a bitter, grey edge.

60 min

Greek Chutneys & Dips

by KrazyBadal 0 views

Tzatziki

Tzatziki is on every Greek table in summer: scooped up with bread at the start of a taverna meal, spooned over fried courgettes and chips, and tucked into pitta wraps. It is cool, thick and sharp with raw garlic, made with strained yogurt so it holds its shape on a spoon. Grated cucumber gives it crunch, a little vinegar lifts it, and olive oil makes it rich. It also goes well with gemista, fritters and grilled halloumi. Chef's tip: salt the grated cucumber and squeeze it dry; leaving the water in is the common mistake that turns tzatziki runny within an hour.

15 min

Greek Chutneys & Dips

by KrazyBadal 0 views

Kabuli pulaoLamb pilaf with carrots and raisins

Kabuli pulao crossed the Khyber Pass from Afghanistan and is now part of everyday cooking in Peshawar and across Khyber Pakhtunkhwa, where it is the dish of honour for guests and the centre of Eid tables. Lamb on the bone is simmered into a rich stock, then rice is cooked in that stock and the meat is buried in the middle so it stays soft. On top go strips of carrot and raisins, glazed in a little sugar, and toasted almonds. It isn't spicy, just warm with cumin and cardamom. Chef's tip: caramelise a spoon of sugar in the oil before adding the stock; it gives the rice its traditional golden-brown colour.

135 min

Pakistani Rice & Grains

by KrazyBadal 0 views

MofongoMashed fried plantain

In Puerto Rico mofongo is the dish people drive out to the kioskos of Piñones and the roadside fondas of Arecibo for: green plantain fried in chunks, then pounded while hot in a wooden pilón with raw garlic and good olive oil until it holds together in a rough, crusty dome. The outside stays a little crisp, the inside is soft, starchy and fiercely garlicky. Most places pound in chicharrón (pork crackling); this garlic-oil version is the main one here, and the crackling is a note at the end for meat eaters. Serve it with a small bowl of hot caldo to spoon over, or with stewed beans or a tomato sofrito sauce. Chef's tip: warm the garlic in the olive oil only until it smells sweet, never until it browns, so the mofongo tastes of fresh garlic rather than bitter toast.

40 min

Puerto Rican Vegetarian

by KrazyBadal 0 views

Kouign-amann

Kouign-amann (say 'kween-ah-MAHN', Breton for 'butter cake') was created in the fishing port of Douarnenez in the 1860s, reportedly by a baker who folded butter and sugar into bread dough when flour was short. Today Breton bakeries sell it as a rich treat for afternoon coffee: flaky layers of bread dough with butter and sugar folded through, baked until the sugar melts into a dark, crunchy caramel. This home version makes individual ones in a muffin tin. It takes an afternoon, mostly waiting time. Chef's tip: keep the dough and butter cold between every fold; warm butter is the common mistake and it oozes out, so you lose the layers.

235 min

French Baking

by KrazyBadal 0 views

Pique machoBeef and sausage platter with chips

Pique macho was invented in Cochabamba, legend says late one night when hungry customers asked for whatever was left, and it remains the sharing plate Bolivians order with friends: a pile of chips topped with beef strips and sausage cooked in a peppery sauce, with onion, tomato, locoto chillies and boiled eggs on top. The name roughly means "if it stings, you're a man", for the hot locoto. This recipe can include beer in the sauce; for an alcohol-free version use beef stock. The mistake is letting the chips sit under the sauce, so they go soggy; assemble right before serving. Chef's tip: oven chips work fine and leave the hob free for the meat.

65 minAndean Meat

by KrazyBadal 0 views

Crêpes

Sweet crêpes made from wheat flour, milk and eggs are Brittany's gift to the rest of France, and on 2 February, Chandeleur, French families make piles of them at home, flipping the first with a coin in hand for luck. They are thin and tender with golden, lacy spots, and the classic filling is simplest: a smear of salted butter and a sprinkle of sugar, or sugar and lemon. Children love them with chocolate spread, jam or sliced banana. Chef's tip: make the batter thinner than you expect, like single cream; thick batter is the common mistake and gives heavy pancakes, not crêpes.

30 min

French Desserts

by KrazyBadal 0 views

Mohan thaalGram flour fudge

Mohan thaal, named after Krishna, is offered at temples on Janmashtami and fills sweet boxes at Diwali in both Rajasthan and Gujarat. It is coarse gram flour roasted in ghee until it turns golden and smells like roasted nuts, then set with cardamom syrup into a grainy, fudge-like slab and cut into diamonds. The texture comes from a step called dhabo: rubbing ghee and milk into the flour, then sieving it into tiny granules before roasting. The mistake most cooks make is cooking the syrup too long; the fudge sets rock-hard and crumbles when cut. Chef's tip: take the syrup off the heat at a firm one-and-a-half string stage, and stop stirring when the mixture pulls away from the pan's sides in one mass.

65 min

Indian Indian Sweets

by KrazyBadal 0 views

Moi moiSteamed bean pudding

Moi moi (also written moin moin) is the soft, savoury bean pudding of Yorubaland that turns up at every Lagos party beside jollof, and in lunchboxes and on Sunday breakfast plates with ogi or custard. Peeled black-eyed beans are blended with red pepper, onion and oil, then steamed until set and sliceable, like a light, spicy terrine. Traditionally it is wrapped in broad uma (thaumatococcus) leaves; ramekins or foil cups work at home. Party versions often hide boiled egg or fish inside; this one is fully plant-based. Chef's tip: the batter should drop thickly from a spoon, like a cake batter; too runny and the moi moi never firms up.

90 min

Nigerian Snacks & Starters

by KrazyBadal 0 views

Ka'ak (sesame bread)

On the streets of Beirut, vendors push wooden carts stacked with ka'ak, a chewy, sesame-crusted bread shaped like a handbag with a hole for a handle; in Jerusalem's Old City the same bread comes as long oval rings sold by the gate. Buyers ask for it split open and filled with a pinch of za'atar or a wedge of soft white cheese, and eat it on the way to work or school. The crust gets its deep amber colour from a quick dip in sweetened water before the sesame goes on, and the crumb inside stays soft and slightly sweet. Chef's tip: toast the sesame seeds lightly in a dry pan before coating; they stick better once cool and taste nutty rather than raw.

120 min

Lebanese Baking

by KrazyBadal 0 views

Kabab koobidehMinced lamb kebabs

Koobideh is the kebab of Tehran's bazaar lunch houses and roadside chelo-kababis, laid on a hill of buttered rice with a raw egg yolk or a slab of butter melting into the grains. The name means 'pounded': minced lamb is kneaded with grated onion until it turns sticky and pale, then pressed by hand along wide, flat skewers and grilled hard over coals. It comes out juicy and onion-sweet, with little ridges from your fingers. Eat it with charred tomatoes, raw onion, fresh herbs and lavash on the side. Chef's tip: squeeze every drop of juice out of the grated onion; wet mince slips straight off the skewer.

42 min

Persian Meat

by KrazyBadal 0 views

Mojo criolloSour orange and garlic sauce

Mojo criollo is the raw sauce Cuban cooks keep in a jar by the stove: sour orange juice from the naranja agria tree, pounded garlic, cumin, oregano and olive oil. On the island it marinates whatever goes on the grill and is spooned over tostones, boiled malanga and roast vegetables; vegetarians use it to marinate tofu, mushrooms or thick slices of squash. It is sharp, garlicky and bright. Chef's tip: pound the garlic to a paste with the salt rather than chopping it; the salt helps it break down so the sauce tastes round, not harsh.

10 min

Cuban Chutneys & Dips

by KrazyBadal 0 views

ÇılbırPoached eggs on garlic yogurt

Çılbır goes back to the Ottoman palace kitchens, and today you are as likely to meet it on a brunch menu in Istanbul's Kadıköy or Cihangir as on a home breakfast table. Two soft poached eggs sit on a bed of thick, garlicky yogurt, and a spoonful of butter fried with Aleppo pepper is poured over the top so it runs red into the white. Break the yolks, mix everything together and mop it up with bread. Chef's tip: take the yogurt out of the fridge 30 minutes ahead, or stand the bowl over warm water for a few minutes; cold yogurt chills the eggs and the dish should be served warm.

15 min

Turkish Breakfast & Brunch

by KrazyBadal 0 views

KaassouffléFried Gouda in breadcrumbs

Despite the French-sounding name, a Dutch kaassoufflé has nothing to do with a baked soufflé. It is a snack-bar classic, fried in the frituur of every cafetaria from Groningen to Maastricht: a rectangle of thin pastry wrapped around a slab of young Gouda, coated in breadcrumbs and deep-fried until the cheese inside goes molten. It is the vegetarian's answer to the kroket, eaten at lunch or on the way home from football, with a squeeze of mayonnaise or sweet chilli sauce. Chef's tip: chill the filled, breaded pockets for at least 30 minutes before frying; cold pastry and cheese stay sealed in the hot oil, while warm ones burst and leak.

40 min

Dutch Snacks & Starters

by KrazyBadal 0 views

Mok paHerb fish steamed in banana leaf

Mok pa is cooked all over Laos, from Vientiane's riverside markets to village kitchens near the Mekong, where freshwater fish is the everyday protein. Chunks of white fish are mixed with a paste of lemongrass, shallot, garlic and chilli, a handful of dill and lime leaves and a spoon of sticky rice flour, then wrapped in banana leaf parcels and steamed until set and fragrant. Eat it with sticky rice and raw vegetables. Chef's tip: soften the banana leaves by passing them briefly over a flame or into hot water; they fold without cracking.

55 min

Lao Fish

by KrazyBadal 0 views

Moksi alesiMixed rice with salted meat

Moksi alesi, "mixed rice" in Sranan Tongo, is a weekday one-pot from Paramaribo's Creole kitchens: rice cooked with salted meat or salt fish, black-eyed beans, coconut milk, onion, celery and hot pepper, until the grains are soft and full of flavour. It is cooked when there's little time but a full pot is needed. This version uses salted pork; it contains pork. The mistake is not soaking the salted meat, which makes the rice far too salty; soak it, then boil it first. Chef's tip: smoked turkey or salt beef works in place of pork.

80 min

Guyanese Rice & Grains

by KrazyBadal 0 views

Scotch broth

Every Scottish granny has her own Scotch broth, the thick winter soup that simmers on stoves from the Borders to the Highlands and is often served on Burns Night. Lamb neck on the bone makes a rich stock with pearl barley, dried peas, leek, carrot, turnip and cabbage, and the meat is shredded back into the pot. It is a whole meal with crusty bread. Chef's tip: make it a day ahead; the barley keeps thickening it, and you can lift the solid fat off the top once chilled.

140 min

British Soups

by KrazyBadal 0 views

Mole poblano with chickenChicken in chocolate chilli sauce

In the city of Puebla, mole poblano is the dish for weddings, baptisms and saints' days, and families often make it together over a whole afternoon. Three dried chillies (mulato, ancho and pasilla) are fried and ground with almonds, peanuts, sesame, raisins, spices, toasted tortilla and a little chocolate into a sauce that is deep, glossy and only gently sweet. It is spooned over poached chicken and scattered with sesame, with Mexican rice and warm tortillas to mop it up. Making it a day ahead lets the flavours settle. Chef's tip: fry the blended sauce in hot fat before adding stock; that sizzling stage is what turns it from a purée into mole.

180 min

Mexican Chicken

by KrazyBadal 0 views

Mole verde with vegetablesGreen mole with vegetables

Mole verde is the brightest of Oaxaca's seven moles: instead of dried chillies and chocolate it is built from tomatillos, fresh green chillies and a fistful of herbs (hoja santa, epazote, parsley) and thickened with masa or pumpkin seeds. In Oaxaca it is often cooked with white beans and vegetables, which is how we make it here, with potatoes, courgette, green beans and chayote. The sauce is tangy, herbal and silky, and goes with white rice or warm corn tortillas. It is vegan as long as you use vegetable stock. Chef's tip: blend the raw herbs in at the very end, off the heat; cooked any longer they turn grey and lose their fresh perfume.

50 min

Mexican Curries

by KrazyBadal 0 views

Jus de bouyeBaobab fruit drink

Bouye is the Wolof name for the powdery white pulp of the baobab fruit, and jus de bouye is the thick, creamy-tart drink sold in reused bottles from coolers all over Dakar and served at every family celebration. It tastes like sherbet with a hint of pear. Most cooks now use baobab powder, which is sold in health shops as well as African grocers. Sweetened condensed milk is optional but common. Chef's tip: whisk the powder into a little water first to make a smooth paste; poured straight into a jug it forms lumps that never dissolve.

10 min

Senegalese Drinks

by KrazyBadal 0 views

Gözleme with spinach and feta

On roadsides and at weekly village markets across central Anatolia, women sit cross-legged by a domed iron griddle (saç), rolling dough paper-thin with a long thin rolling pin (oklava), filling it and cooking it to order. This is gözleme: a soft, blistered parcel of unleavened dough wrapped round spinach and salty white cheese, brushed with butter as it comes off the heat. Eat it hot, folded in paper, with a glass of ayran. A big frying pan or flat griddle at home does the job. Chef's tip: roll the dough so thin you can almost see the worktop through it; thick gözleme tastes doughy and the filling stays cold.

60 min

Turkish Breads & Parathas

by KrazyBadal 0 views

Showing 54 of 9,812 recipes

Show more recipes

Page 937 of 1,091