Skip to content
LoginRegister
WhatToEat.Today
Huevos a la copa
Featured recipe

Huevos a la copa

Soft-boiled eggs in a glass

In Chilean homes, huevos a la copa are a weekday breakfast and a sick-day comfort: eggs boiled until the whites are just set and the yolks still runny, then scooped out of their shells into a small glass (the copa), broken up with a spoon, salted and eaten with warm marraqueta for dipping. The common mistake is timing from cold water, which makes the result unpredictable; lower the eggs into water that is already boiling. Runny yolks are not suitable for pregnant people, young children, older or vulnerable people; for them, boil the eggs for 9–10 minutes until fully set. If you need it gluten free, serve with gluten-free bread. Chef's tip: a tiny knob of butter stirred into the hot egg in the glass makes it silky.

Read more 1 views

What to eat today?

Around the world

Today's trip: Peruvian

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

Peruvian

Tacacho

Mashed roasted green plantain balls 35 minMore from Peruvian (111) →

This week's collection

Kid-friendly dinners772 recipes · a new collection every Monday

New this week

See all new →

Coming up

All occasions →

Latest recipes

Sattu parathaRoasted gram stuffed flatbread

Sattu paratha is a Bihari breakfast that keeps farmers going until lunch. Sattu, roasted bengal gram ground to a fine flour, is mixed with onion, garlic, green chilli, carom seeds and a dash of pickle masala, then rolled into wholemeal dough and cooked on a hot tawa until blistered. The filling is savoury, punchy and high in protein, and the bread stays soft for hours, which is why it's packed for long journeys. Serve with curd or chokha and a pickle. Chef's tip: moisten the filling just enough to clump; a dry sattu filling bursts through the dough and burns on the tawa.

40 minIndianBreads & ParathasVegan
by KrazyBadal 0 views

Sattu sharbatRoasted gram flour drink

On scorching May afternoons in Patna, handcarts with steel pots and heaps of lemons sell sattu sharbat by the glass: roasted gram flour whisked into cold water with black salt, roasted cumin, lemon and a bit of raw onion and chilli. It is filling enough to stand in for lunch and is the drink rickshaw pullers and farm workers swear by to beat the loo, the hot summer wind. It tastes savoury, nutty and sharp all at once. Chef's tip: whisk the sattu into a little water first to a smooth paste, then dilute it; tipping it straight into a full glass leaves dry lumps.

5 minIndianDrinksVeganGluten free
by KrazyBadal 0 views

Yong tau fooStuffed tofu and vegetables

Hakka miners brought yong tau foo to the tin town of Ampang, on the edge of Kuala Lumpur, and families still drive there on weekends for big bowls of it. You choose your pieces from a counter, tofu, chillies, okra, aubergine and bitter gourd, each stuffed with a savoury paste, and the stall poaches or fries them and serves them in a light broth, with a sweet brown sauce and chilli sauce to dip. The traditional filling is fish and pork; this one is firm tofu, shiitake, water chestnut and carrot. It is a gentle, light meal. Chef's tip: press the stuffing in tightly and smooth it flush with a wet finger, so it stays put while it cooks.

60 minMalaysianSoupsVegan
by KrazyBadal 0 views

Sauce graine with chicken and smoked fishPalm nut sauce with chicken

Sauce graine, palm-nut sauce, is the Sunday stew of southern Côte d'Ivoire, made in villages from freshly pounded palm fruit and in Abidjan from tins of palm-nut cream. It is deep orange-red, rich and slightly smoky from the smoked fish that goes in with the chicken, and is eaten with foutou banane, rice or attiéké. The mistake to avoid is boiling it hard at the end; palm-nut sauce should simmer gently until the oil rises to the top, which is how you know it is done. Chef's tip: use bone-in chicken; the bones give the sauce body.

100 minIvorianChickenGluten free
by KrazyBadal 0 views

Masor tengaSour fish curry

In Assamese homes the meal usually ends, not begins, with a sour dish, and masor tenga is the most loved of them: river fish in a thin, tangy broth of ripe tomatoes and lemon. It is light enough for a hot afternoon on the Brahmaputra plains and is eaten with plenty of plain rice. Some families sour it with elephant apple or dried mangosteen (thekera) instead of lemon. Chef's tip: cook it in mustard oil and let a few fenugreek seeds sizzle first; that slight bitterness is the backbone of the broth.

40 minIndianFishGluten free
by KrazyBadal 0 views

Karak chaiSpiced evaporated milk tea

Every neighbourhood in Doha, Dubai and Kuwait City has a cafeteria with a hatch on the street, where karak is handed through car windows in paper cups at all hours. Brought to the Gulf by South Asian workers and now firmly local, it is black tea boiled hard with sugar and cardamom, then simmered again with evaporated milk until it is strong, sweet and the colour of toffee; a few strands of saffron mark the Gulf version. Chef's tip: pour the tea from a height between two pans a few times; the froth and slight cooling give the silky karak texture.

15 minGulf ArabianDrinksGluten free
by KrazyBadal 0 views

Masale bhaatSpiced rice with ivy gourd

At a traditional Maharashtrian wedding lunch in Pune, the masale bhaat arrives in a steel bucket, deep brown-gold with goda masala, studded with tondli, peas and cashews and topped with fresh coconut and coriander. Unlike a pulao it is not delicate: it's spiced, a touch sweet from jaggery, and made with short-grain ambemohor or indrayani rice that turns soft and fragrant. A squeeze of lemon, a spoon of ghee and a bowl of kadhi or mattha (spiced buttermilk) on the side make it a meal. Chef's tip: slice the ivy gourd lengthways into quarters, not rounds, so it holds its shape and stays crunchy through the steaming.

50 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

SauerbratenMarinated pot roast

Sauerbraten is the Rhineland's Sunday roast, from Cologne to Düsseldorf, and in the old days it was a way to keep beef for a week. A joint of topside sits for three days in a spiced vinegar marinade, then is braised slowly and served with a sweet-sour gravy thickened with crumbled gingerbread (Printen or Lebkuchen) and raisins. Red cabbage and potato dumplings are the classic plate. Many families put red wine in the marinade; this version uses red wine vinegar and stock, so it is alcohol-free, and you can swap 250 ml of the water for red wine if you like. A common mistake is serving it too soon: give the meat the full three days in the fridge so the vinegar reaches the middle. Chef's tip: dry the beef very well before browning, or it will steam and stay grey.

210 minGermanMeat
by KrazyBadal 0 views

KhuushuurFried mutton pasties

Khuushuur are the flat, crescent-shaped pasties sold hot from stalls at Naadam, the July festival of wrestling, archery and horse racing, and fried in Mongolian homes all summer: thin dough round a filling of minced mutton, onion and garlic, fried until blistered and crisp. People hold them in a napkin and bite through to the juicy filling. The mistake is rolling the dough thick; it should be thin so it crisps quickly while the meat cooks. Chef's tip: press out all the air before sealing, or the pasties balloon and burst in the oil.

90 minMongolianSnacks & Starters
by KrazyBadal 0 views

Masala dosaPotato-filled rice crêpes

Masala dosa is the breakfast of Tamil Nadu and Karnataka: a huge, thin, golden crêpe of fermented rice and urad dal batter, crisp at the edges and soft in the middle, folded around a turmeric-yellow potato and onion filling tempered with mustard seeds and curry leaves. In Chennai and Bengaluru it's eaten at small tiffin rooms with coconut chutney and a bowl of sambar, torn by hand. The batter takes planning, soaking in the morning and fermenting overnight, but one batch makes dosas for two or three days. Chef's tip: wipe the hot griddle with a cut onion dipped in oil, then sprinkle on water; if it sizzles away in a second the pan is ready, and the batter will spread thin without sticking.

70 minIndianBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

SawhchiarChicken and rice porridge

Sawhchiar is Mizoram's comfort food and community food at once: rice and chicken slowly cooked together until thick and soft. In Aizawl huge pots are made for church gatherings, festivals such as Chapchar Kut and for neighbours in times of mourning, and smaller pots at home for anyone feeling unwell. It is gently seasoned with ginger, garlic and pepper and eaten with a fiery chilli on the side. Chef's tip: stir from the bottom every few minutes near the end; once the rice thickens it catches quickly.

70 minIndianRice & GrainsGluten free
by KrazyBadal 0 views

Yu xiang aubergineSweet and sour garlic aubergine

Yu xiang is a Sichuan flavour named after the way local cooks once seasoned fish, but it contains no fish at all: pickled chilli, garlic, ginger and spring onion balanced with sugar and black vinegar. Aubergine is the dish most Chengdu households make with it, often for a weekday supper, because the soft, creamy flesh drinks up the sauce. Serve it with rice and a plain green vegetable. Chef's tip: salt the aubergine fingers for 15 minutes and squeeze them dry; they then absorb far less oil and turn silky instead of greasy.

30 minChineseVegetarianVeganSpicy
by KrazyBadal 0 views

MateYerba mate tea

Mate is less a drink than a ritual in Argentina, Uruguay and Paraguay: a gourd (also called a mate) packed with yerba mate leaves, a metal straw called a bombilla, and a thermos of hot water passed around friends, family and coworkers, from the parks of Buenos Aires to long bus rides across Patagonia. One person, the cebador, pours and drinks first, then refills and passes it on. It's grassy, bitter and gently stimulating; sweet versions add sugar. Chef's tip: never use boiling water; at about 75–80 °C the yerba stays fresh for many rounds instead of 'burning' and turning bitter.

5 minArgentinianDrinksVeganGluten free
by KrazyBadal 0 views

Martabak manisThick sweet pancake

After dark, martabak manis stalls all over Indonesia fire up their heavy iron pans, and a queue forms for one thick, spongy pancake cooked until its top is pocked with holes, then slathered with butter and folded over chocolate sprinkles, crushed peanuts, sugar and condensed milk. It's often called terang bulan, "bright moon", and is said to have come from Bangka island before spreading through Java. It's sold by the box to share with family. Chef's tip: let the bubbles form and stay open before you add the sugar and cover the pan — that open honeycomb is what soaks up the butter.

55 minIndonesianDesserts
by KrazyBadal 0 views

Maraq digaagChicken and vegetable stew

Maraq digaag is the gentle chicken stew Somali mothers make on ordinary weekdays, and the one people ask for when they are unwell: chicken simmered with potato, carrot, tomato and green pepper in a light broth fragrant with xawaash and garlic. It is served with rice, canjeero or bread for dipping. The mistake is boiling it hard, which makes the chicken stringy; keep it at a lazy simmer. Chef's tip: stir in chopped coriander and a little lemon at the end to lift the broth.

60 minSomaliChickenGluten free
by KrazyBadal 0 views

Man'oushe za'atarZa'atar flatbread

Ask anyone from Beirut what breakfast is and the answer is often man'oushe bi za'atar: a round of soft dough pressed with fingertips, spread with a paste of za'atar and olive oil and baked in the corner bakery's hot oven, then folded in paper and eaten on the way to school or work. At home it is rolled around sliced tomato, cucumber, olives and fresh mint. The most common mistake is too little oil in the topping, which leaves the za'atar dry and dusty, or baking it too long so the herbs scorch and turn bitter; the paste should be loose and spreadable and the bread pulled out once the rim is just golden. Chef's tip: get the oven and tray properly hot, at its highest setting for 20 minutes, so the dough puffs and blisters before the topping has time to burn.

90 minLebaneseBreads & ParathasVegan
by KrazyBadal 0 views

Scallion pancakes (cong you bing)Spring onion flatbreads

Cong you bing are sold from griddles on street corners across northern China, and every Shanghai breakfast stall has its own version. The dough is rolled thin, brushed with a flour-and-oil paste, scattered with spring onion, rolled up like a snail and flattened again, so it fries into dozens of crisp, chewy layers. Children love tearing them apart. Chef's tip: make the dough with hot water; it scalds some of the flour so the pancakes stay soft and roll out without springing back.

50 minChineseBreads & ParathasVegan
by KrazyBadal 0 views

Yuca con mojoCassava with garlic sauce

Yuca con mojo is a fixture of the Cuban Nochebuena feast and of everyday family dinners in Matanzas and Miami alike: chunks of cassava boiled until they crack open and turn soft, then drenched in a hot dressing of olive oil, lots of garlic, onion rings and sour orange juice. The yuca soaks up the tangy, garlicky oil like a sponge. Serve it beside moros y cristianos or black beans. Chef's tip: add a splash of cold water to the pot halfway through boiling; Cuban cooks say it 'shocks' the yuca and helps it split open and turn tender.

35 minCubanSidesVeganGluten free
by KrazyBadal 0 views

KhuraBuckwheat pancakes

Khura are the buckwheat pancakes of the Monpa people of Tawang and West Kameng, high in Arunachal Pradesh, where buckwheat grows better than wheat. A thick, egg-enriched batter of buckwheat flour is cooked into soft, spongy pancakes for breakfast, eaten with butter tea, chilli-cheese chutney (chamin) or vegetable curry. They are earthy, slightly sour and filling on a cold morning. Chef's tip: let the batter stand for 20 minutes; buckwheat absorbs water slowly and the pancakes hold together much better.

45 minIndianBreakfast & Brunch
by KrazyBadal 0 views

Man'oushe jibnehCheese flatbread

On the street corners of Beirut and Tripoli the cheese man'oushe, bi jibneh, is the one children queue for: the same soft bakery dough as the za'atar kind but covered with salty white akkawi cheese mixed with stretchy mozzarella and a scatter of nigella seeds, baked until the cheese bubbles and freckles brown. It is a weekend breakfast and an after-school snack, eaten folded with a few slices of tomato and a sprig of mint. Akkawi is very salty, and the usual mistake is to use it straight from the packet, which makes the bread almost inedible; soak it first. Check the label for a vegetarian (microbial) rennet; many supermarket mozzarellas and some halloumis use it, and halloumi works if you can't find akkawi. Chef's tip: grate the cheese coarsely and keep a 1 cm bare rim, so the edge puffs up into a crisp border that holds the melted cheese in.

90 minLebaneseBreads & Parathas
by KrazyBadal 0 views

YudofuSimmered tofu hot pot

Yudofu is the simplest dish in Kyoto and one of the most loved. The city's soft water makes fine tofu, and the restaurants around Nanzen-ji temple in the Higashiyama hills have served it to pilgrims for centuries as part of Buddhist vegetarian cooking. A block of tofu is warmed in an earthenware pot over a sheet of kombu and lifted out with a little slotted ladle, then dipped in citrusy soy with spring onion and ginger. It's a winter dish, best eaten slowly at the table on a cold evening. Chef's tip: never let the water boil. The tofu is ready when it trembles and starts to rise; boiling makes it spongy and full of holes.

50 minJapaneseVegetarianVegan
by KrazyBadal 0 views

Manok pansohBamboo-cooked chicken

Iban longhouses in Sarawak cook manok pansoh for Gawai, the harvest festival at the start of June: chicken pieces packed into lengths of fresh bamboo with lemongrass, ginger, shallots and tapioca leaves, plugged with leaves and leaned over an open fire. No stock or water goes in; the chicken steams in its own juices, which turn into a clear, herby broth that tastes faintly of green bamboo. At home a lidded casserole wrapped in banana leaf gets you very close. Serve it with plain rice, and with the broth spooned over. Chef's tip: bruise the lemongrass and ginger hard with a pestle before packing; with no added liquid, crushed aromatics are what flavour the juices.

90 minMalaysianChickenGluten free
by KrazyBadal 0 views

MangúMashed green plantain

Mangú is breakfast across the Dominican Republic, from Santo Domingo's colmados to farm kitchens in the Cibao valley: green plantains boiled until soft, then mashed smooth with butter and a splash of cold water and crowned with red onions softened in vinegar. It is creamy, mild and salty, with the sharp pink onions cutting through. At home it's usually served as los tres golpes, with fried salami, fried cheese and fried eggs; this vegetarian plate keeps the queso frito and the eggs. Chef's tip: mash with cold water rather than the cooking water; cold water makes the mash smoother and lighter, the trick every Dominican grandmother swears by.

35 minPuerto RicanBreakfast & BrunchGluten free
by KrazyBadal 0 views

Khua klingDry-fried spicy minced pork

Ask for this at a rice-and-curry shop in Phuket or Hat Yai and it comes as a small, dark heap beside your rice, smelling of lime leaf and black pepper and hot enough to bring tears. There is no sauce at all: minced pork or beef is fried with a turmeric-heavy southern paste until every crumb is dry, separate and coated in spice. The heat is fierce, so it is always eaten with jasmine rice, sliced cucumber, raw long beans and herbs to cool the mouth. It also keeps well for a couple of days and is excellent cold in a lunchbox. Chef's tip: keep stirring and pressing the meat against the hot wok at the end; the name means 'roll and roast', and that last dry-frying is what makes it.

25 minThaiMeatGluten freeSpicy
by KrazyBadal 0 views

Khorkhog-style lambHot stone-style lamb

Khorkhog is the feast of the Mongolian countryside, cooked when a herding family welcomes guests: a sheep is cut into pieces and sealed into a milk churn with hot river stones, onion, carrot and potato, and the churn is set over the fire until the meat is tender and smoky. Guests pass the hot, greasy stones from hand to hand for good health. This home version cooks the lamb in a heavy sealed casserole in the oven, which gives the same tender meat and rich juices; please don't heat stones in a kitchen pot, which is dangerous. The mistake is adding water: the lamb steams in its own juice with only a little liquid. Chef's tip: use lamb on the bone, such as neck or shoulder, for the deepest flavour.

140 minMongolianMeatGluten free
by KrazyBadal 0 views

KhobzRound semolina bread

Khobz is the round, flat loaf that sits on every Moroccan table, used instead of cutlery to scoop up tagine and salads. In the older quarters of Fez and Marrakech families still shape their dough at home and carry it on wooden boards to the neighbourhood wood-fired oven, the ferran; at home it bakes perfectly on a hot tray. The semolina and wholemeal give it a slightly nutty taste and a soft, chewy crumb with a thin crust. It keeps for a day wrapped in a cloth and is wonderful toasted. Chef's tip: prick the top all over before baking so it rises evenly and stays flat instead of puffing like a pitta.

145 minMoroccanBreads & ParathasVegan
by KrazyBadal 0 views

Schwäbischer KartoffelsalatWarm potato salad

Swabian potato salad is nothing like the creamy kind. In Stuttgart and across Baden-Württemberg it is made with waxy potatoes sliced while still warm and soaked in hot stock, vinegar, onion and oil until it turns glossy and slightly 'schlonzig', a local word for that loose, juicy texture. It is eaten lukewarm, never fridge-cold, beside Maultaschen or vegetarian schnitzel, and at every summer garden party. This version uses vegetable stock. Chef's tip: pour the hot dressing over the potatoes while they are still warm; cold potatoes won't drink it in and the salad stays dry.

40 minGermanSaladsVeganGluten free
by KrazyBadal 0 views

Schwarzwälder KirschtorteBlack Forest gâteau

Schwarzwälder Kirschtorte comes from the Black Forest in south-west Germany, a region famous for its sour cherries and the clear cherry brandy, Kirschwasser, distilled from them. Layers of light chocolate sponge are soaked with cherry syrup (and traditionally kirsch), filled with thickened sour cherries and lots of whipped cream, then covered in cream and chocolate shavings and topped with cherries. It's the cake of birthdays, Sunday Kaffee und Kuchen and Konditorei windows. This version leaves out gelatine: the cherries are set with cornflour and the cream with a little mascarpone. Chef's tip: chill the assembled cake for at least 4 hours; cut too early and the layers slide apart.

95 minGermanBaking
by KrazyBadal 0 views

KhatkhatemMixed vegetable and dal stew

Khatkhatem is the vegetable stew Goan Hindu families cook for Ganesh Chaturthi and wedding feasts, when onion and garlic are kept out of the kitchen. It takes whatever the monsoon garden gives: pumpkin, sweet potato, raw banana, corn on the cob, drumsticks, yam and the long Goan cucumber, simmered with a little toor dal in a ground paste of coconut, red chillies and coriander seeds. The flavour comes from tirphal, a dried berry from the Western Ghats with a woody, citrusy, slightly numbing bite. Serve it with rice and a crisp papad as part of the festive spread. Chef's tip: add the vegetables in stages, hardest first; khatkhatem should have every vegetable tender but whole, not a mush.

70 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

YukjeonEgg-battered fried beef

In Gwangju, yukjeon is a restaurant meal in its own right: the server sits by a hot plate at your table and fries slice after slice of egg-coated beef, handing them over while they're still sizzling. Elsewhere in Korea it's more often a festive pancake, made for Chuseok and Lunar New Year along with other jeon. The beef is cut very thin, so it cooks in the time it takes the egg to set. Gwangju places serve it with a sharp salad of finely shredded spring onion and a little salt and sesame oil for dipping. Chef's tip: half-freeze the beef for 40 minutes before slicing; firm meat is easy to cut into slices 2 to 3 mm thick.

25 minKoreanMeat
by KrazyBadal 0 views

Kare-kareOxtail in peanut sauce

Kare-kare belongs to Pampanga, the province north of Manila that many Filipinos call the country's kitchen, and it is the stew families bring out for fiestas, birthdays and long Sunday lunches. Oxtail and beef shin are simmered until the meat falls from the bone, then finished in a thick, nutty sauce coloured orange with annatto and thickened with toasted ground rice. The sauce itself is barely salted on purpose: everyone adds a little sautéed shrimp paste (bagoong alamang) at the table, so the dish contains shellfish. Pile it over steamed rice with the aubergine, long beans and pak choi. Chef's tip: toast the rice in a dry pan until it is the colour of biscuits before grinding it; that roasted smell is what makes the sauce taste of kare-kare rather than plain peanut butter.

240 minFilipinoMeat
by KrazyBadal 0 views

Mango pomelo sagoMango, pomelo and sago dessert

Yeung chi gam lo was created in a Hong Kong restaurant in the 1980s and quickly became the city's favourite summer dessert, served in dessert shops late into the night. It's half drink, half pudding: puréed ripe mango mixed with coconut and evaporated milk, studded with chewy sago pearls, mango cubes and juicy pomelo. Chef's tip: rinse the cooked sago under cold water until it stops feeling slimy; this keeps each pearl separate and the dessert clean-tasting.

35 minChineseDesserts
by KrazyBadal 0 views

Khasta kachori with aloo sabziFlaky urad dal pastries with potato curry

In the lanes of Old Delhi, breakfast often means a leaf plate of khasta kachori broken into a hot, thin potato curry, with a dollop of pickle and a cup of chai. The kachoris are large and flat with a peppery filling of coarsely ground urad dal, fried slowly until they blister and puff, and the aloo sabzi is fiery with chilli and sharp with tomato and dried mango. It's a weekend dish, filling enough to last until lunch. Chef's tip: break the boiled potatoes by hand rather than chopping them; the rough edges melt into the gravy and thicken it naturally.

90 minIndianSnacks & StartersVeganSpicy
by KrazyBadal 0 views

ZaaloukAubergine and tomato salad

Zaalouk is one of the cooked salads that open almost every Moroccan meal, from Fez to Essaouira, set out in small dishes with taktouka and carrot salad and scooped up with bread. Aubergine and tomato are cooked down together with garlic, cumin and paprika until they become a soft, spoonable relish, sharpened at the end with lemon and olive oil. It tastes even better the next day, so many cooks make a big batch. Chef's tip: char the aubergine over a gas flame or under the grill first if you can; the smoky skin flavour gives the best zaalouk.

35 minMoroccanSaladsVeganGluten free
by KrazyBadal 0 views

Seco de polloChicken stewed with coriander and beer

Seco de pollo is the weekday stew of Ecuadorian homes, from Quito to Cuenca, and the dish most lunch places serve on Mondays: chicken simmered in a green-gold sauce of onion, peppers, garlic, cumin and lots of coriander, soured with naranjilla (lulo) juice and often cooked with a little beer. It is served with yellow rice, fried ripe plantain and avocado. This recipe uses beer; for an alcohol-free version replace it with the same amount of chicken stock plus a teaspoon of sugar. The mistake is using too little coriander: the sauce should be fragrant and green. Chef's tip: if you can't find naranjilla, use half orange juice and half lime juice.

75 minAndeanChickenGluten free
by KrazyBadal 0 views

KartoffelpufferPotato fritters

In Cologne and Düsseldorf they're called Reibekuchen, and they are the smell of the Christmas markets and autumn fairs: thin, lacy potato fritters fried in oil until golden and crunchy at the edges. At home in the Rhineland they're traditionally a Friday dish, eaten hot with apple sauce or on buttered dark rye bread. They are simple, but timing and heat matter. Chef's tip: squeeze the grated potato really hard in a tea towel and keep the starch that settles at the bottom of the liquid; it binds the mixture so you need very little flour.

35 minGermanSnacks & Starters
by KrazyBadal 0 views

SeffaSweet steamed vermicelli

Seffa comes from the old medina of Fez, where it is carried out at the end of wedding feasts and served for breakfast after a baby's naming day: a mountain of fine steamed vermicelli tossed with butter, then decorated with lines of cinnamon, icing sugar and crushed almonds. The noodles are steamed rather than boiled, so they stay soft and separate rather than sticky. Each person eats from their side of the cone, often with a glass of cold milk. Chef's tip: steam the vermicelli in short bursts and fork it apart between each one; a single long steaming leaves it clumped.

40 minMoroccanDesserts
by KrazyBadal 0 views

ZacuscăRoasted aubergine and pepper spread

Zacuscă is the autumn preserve of Moldavia and Transylvania: in Iași and the villages around it, families spend a September weekend charring aubergines and red peppers over a grill and slowly frying them down with onion and tomato into a thick, chunky spread. The jars go into the cellar and come out all winter, spread on bread or eaten with mămăligă during the Orthodox fasts. It is coarser and more oniony than smooth Balkan ajvar, with bay and a long, jammy cook. Chef's tip: let the onions go fully soft and sweet before adding anything else; rushing them leaves a sharp, raw edge that the long cook never removes.

130 minRomanianChutneys & DipsVegan
by KrazyBadal 0 views

Sopa paraguayaCheesy cornbread

Paraguayans love telling visitors that their national 'soup' is eaten with a fork: sopa paraguaya is a dense, moist cornbread baked with sweated onions, fresh cheese, eggs and milk. It's on every table at asados, weddings and the Christmas meal, and sold in squares at bus stations from Asunción to Encarnación. The crust is golden and the inside soft and cheesy, more like a savoury pudding than bread. Chef's tip: soak the cornmeal in the milk for 15 minutes before mixing; hydrated cornmeal bakes up tender instead of gritty.

75 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

Mangalorean kori rottiCoconut chicken curry

Kori rotti belongs to the Bunt community of Mangalore and Udupi, where it is cooked for weddings, the Aati festival and Sunday lunches. Kori is chicken, simmered in a thin, red coconut-milk gravy built on roasted Byadgi chillies; rotti are paper-thin dried rice wafers, bought in stacks and crumbled into the plate just before the curry goes over. They soften at the edges and stay crunchy in the middle. Chef's tip: pour the curry over the rotti only at the table; left to sit, the wafers turn to mush.

75 minIndianChickenSpicy
by KrazyBadal 0 views

Mangalore bunsSweet banana puris

Despite the name, Mangalore buns are not baked at all: they are thick, soft puris made from a dough of overripe bananas, sugar, yogurt and flour, left for hours to turn slightly tangy, then deep-fried until they balloon. Every Udupi restaurant in coastal Karnataka has them on the breakfast board, served with coconut chutney and sambar, and children love them on their own. They are lightly sweet with a hint of cumin and a soft, bready inside. Chef's tip: use bananas with black-flecked skins; underripe bananas give a dense, pale bun that won't brown.

45 minIndianBreakfast & Brunch
by KrazyBadal 0 views

SekuwaSpiced grilled meat skewers

Dharan, in Nepal's eastern hills, is famous for its 'sekuwa corner', a lane of smoky grills where families and friends gather in the evening for spiced goat, chicken and pork skewers fresh off the fire. The meat is marinated in a dry-ish paste of garlic, ginger, cumin, chilli and timur (Nepali Sichuan pepper), with a little mustard oil, then grilled until charred at the edges. It is the classic picnic and party food, eaten with puffed rice, a tomato-sesame achar and sliced onion. This recipe uses lamb or mutton shoulder in place of goat. Chef's tip: soak wooden skewers for 30 minutes and leave a little space between the pieces so the heat reaches all sides.

40 minNepaliMeatGluten freeSpicy
by KrazyBadal 0 views

Sel rotiSweet rice flour rings

When Tihar, the five-day festival of lights, arrives in late autumn, kitchens all over Nepal fill with the smell of sel roti: big, thin rings of sweetened rice batter fried in hot oil until crisp and russet outside and soft and slightly chewy inside. They are stacked high to offer to the gods, to sisters during Bhai Tika and to every guest, and they are also made at Dashain and for weddings, travelling well and keeping for days. Rice is soaked overnight and ground with sugar into a thick, pourable batter, then poured by hand in one confident circle into the oil. Many families add ghee to the batter, which makes the rings richer but means they are vegetarian rather than vegan; this version uses oil. The common mistake is oil that is not hot enough, so the batter drinks fat and turns greasy. Chef's tip: let the batter rest for an hour after grinding; it thickens and ferments slightly, and the rings puff and hold their shape better.

60 minNepaliDessertsVeganGluten free
by KrazyBadal 0 views

Mandua ki rotiFinger millet flatbread

Mandua, or finger millet, is the grain that hill farmers in Uttarakhand have relied on for generations, and its roti is the staple of a pahadi winter kitchen. The rotis come out dark brown, slightly sweet and earthy, and they are eaten hot from the tawa with a spoon of ghee, kafuli or a bowl of chainsoo, sometimes with jaggery on the side. With no gluten to hold it together the dough is fragile, so cooks pat it out between wet palms rather than rolling it. Chef's tip: knead the dough in two small batches with hot water; millet dough dries and cracks quickly, so the second batch stays fresh while you cook the first.

35 minIndianBreads & ParathasGluten free
by KrazyBadal 0 views

SellouToasted flour and almond sweet

Sellou (also called sfouf or zmita) is made in big batches across Morocco for Ramadan, for new mothers and for Eid, and is served in a mound beside mint tea. Flour is toasted slowly in a dry pan until it turns the colour of sand and smells like biscuits, then mixed with ground toasted almonds and sesame, anise, cinnamon, butter and honey. The result is a crumbly, nutty, not-too-sweet sweet that you eat by the spoonful, or press into balls. It keeps for weeks. Chef's tip: toast the flour patiently over a low heat and keep it moving; scorched flour tastes bitter and the whole batch is lost.

50 minMoroccanDesserts
by KrazyBadal 0 views

Mamri (mandazi)Coconut cardamom doughnuts

Mamri, better known as mandazi, are lightly sweet East African fried breads made with coconut milk and cardamom. They puff up golden and hollow and are soft inside. Serve warm with pigeon peas in coconut milk (mbaazi) for a classic Zanzibar breakfast, or with tea.

325 minAfricanBreakfast & BrunchVegan
by KrazyBadal 0 views

KhashBeef foot broth

Khash is a winter ritual in Armenia: friends gather in the early morning between November and March, often at the weekend, to share bowls of plain broth made from beef feet that have cooked all night. Everyone seasons their own bowl at the table with crushed garlic and salt, crumbles dried lavash into it and eats with radishes, pickles and fresh herbs. The broth is rich, sticky with gelatine and deliberately unseasoned in the pot. Skimping on the cleaning and soaking is the classic error; it leaves the broth grey and smelling of the farmyard instead of clean and milky-white. Chef's tip: ask the butcher to clean the feet and saw them into pieces for you.

510 minArmenianSoups
by KrazyBadal 0 views

Mambazha pulisseryRipe mango yogurt curry

Mambazha pulissery appears in Kerala kitchens in April and May, when small, fragrant village mangoes fall from the trees, and it is often on the Vishu sadya. Whole small ripe mangoes, or chunks of bigger ones, are simmered with jaggery and chilli until syrupy, then loosened with a coconut-cumin paste and lightly soured yogurt. Unlike kalan, it stays thin and pourable: sweet, tangy and mildly hot, with the fenugreek tempering on top. Pour it over rice, with a thoran on the side. Chef's tip: use very ripe, slightly fibrous mangoes; firm ones make it sour and the sweetness never comes through.

30 minIndianCurriesGluten free
by KrazyBadal 0 views

MămăligăCornmeal mush

Mămăligă is the golden cornmeal staple of the Romanian countryside, from the hill villages of Oltenia to the farms of Maramureș, where it was once eaten more often than bread. It is cooked in water until thick enough to hold a spoon upright, turned out onto a wooden board and cut with a thread, then eaten hot with crumbled salty brânză and a cold spoon of smântână (soured cream). Unlike Ukrainian banosh, which is cooked in sour cream, mămăligă is plain cornmeal and water; the richness goes on top. It sits beside stews such as tocăniță or under a fried egg for supper. Chef's tip: rain the cornmeal in through your fingers while whisking, and keep stirring from the bottom; dumping it in at once is the classic mistake that leaves raw, gritty lumps.

35 minRomanianSidesGluten free
by KrazyBadal 0 views

Semmelknödel with mushroom sauceBread dumplings with mushroom sauce

Semmelknödel are the bread dumplings of Bavaria and Austria, made to use up yesterday's rolls (Semmeln) soaked in warm milk and bound with egg, onion and parsley. With a creamy mushroom sauce, Semmelknödel mit Schwammerlsoße, they become a full meal and a favourite in Munich beer gardens and Alpine inns from late summer, when foraged chanterelles and ceps reach the markets. Chef's tip: simmer the dumplings in barely trembling water, never a rolling boil; hard boiling breaks them apart, which is the most common Knödel disaster.

50 minGermanVegetarian
by KrazyBadal 0 views

Malvani kombdi vadeChicken curry with puffed bread

Along the Malvan coast of Sindhudurg, kombdi vade is what families cook for a festive Sunday or for guests arriving by the morning bus from Mumbai. Kombdi is chicken, simmered in a gravy of roasted coconut and Malvani masala; vade are rice-flour breads fragrant with fennel that puff like balloons in hot oil. You tear the vade, dunk them in the curry and finish with a squeeze of lime and raw onion. Chef's tip: pat the vade on an oiled sheet of plastic or banana leaf rather than rolling them, and slide them into the oil straight away; thin, even discs puff best.

95 minIndianChickenSpicy
by KrazyBadal 0 views

MalawachFlaky fried flatbread

Malawach is the Yemenite Jewish flatbread that turned into an Israeli freezer staple: round, buttery layers fried in a pan until they shatter, eaten for breakfast or a late supper with sweet-sour grated tomato, zhug and a hard-boiled egg. In Israel almost everyone buys the frozen rounds from the supermarket and fries them in minutes, the way this recipe does; the dough is the same rolled, butter-layered dough as jachnun, just fried instead of baked. Some families sprinkle sugar or drizzle honey for a sweet version. Chef's tip: fry the frozen rounds straight from the freezer; thawed ones turn sticky and lose their layers.

20 minIsraeliBreads & Parathas
by KrazyBadal 0 views

Vegetable maféPeanut and vegetable stew

Mafé is the Sunday-lunch stew of Senegal and Mali: a rust-coloured sauce of roasted peanut paste and tomato, simmered until oil glistens on top and ladled over broken rice. In Dakar it usually carries lamb or beef; this version uses sweet potato, carrot, cabbage and okra, which soak up the sauce just as well. In Côte d'Ivoire the same idea is called sauce d'arachide and is eaten with rice or foutou; make it slightly thinner and add aubergine for the Abidjan style. Chef's tip: use plain, unsweetened peanut paste and cook it long enough that a thin layer of red oil rises to the surface; that is the sign the peanut has lost its raw taste.

80 minSenegaleseCurriesVeganGluten free
by KrazyBadal 0 views

Zagorski štrukliBaked cheese dough rolls

In Hrvatsko Zagorje, the green hill country north of Zagreb, štrukli are Sunday food: paper-thin dough is spread with fresh cow's cheese, rolled up, pinched into pieces with the edge of a plate, then boiled and finished in the oven under a blanket of cream. Zagreb restaurants serve them as a starter or a main, blistered golden on top and soft and custardy inside. The dough is stretched by hand over a tablecloth, which is easier than it sounds once it has rested. Chef's tip: squeeze the cheese if it is wet; a runny filling soaks the thin dough and makes the rolls tear when they boil.

115 minBalkanVegetarian
by KrazyBadal 0 views

KharRaw papaya and lentil dish

Every traditional Assamese lunch begins with khar, a mouthful of it mixed into the first ball of rice to settle the stomach. The defining ingredient is khar itself, an alkaline liquid filtered from the ash of dried bhim kol (seeded banana) peels; it gives the dish its soft, slightly soapy, earthy taste. Raw papaya and a handful of lentils are cooked in it with mustard oil, garlic and green chilli until silky. At home in Guwahati or Jorhat it is made several times a week. Chef's tip: outside Assam, use a small pinch of bicarbonate of soda in place of khar; too much tastes metallic, so start with ⅛ tsp.

40 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

MalakoffCheese fritters

In the wine villages of La Côte above Lake Geneva, especially Vinzel, Bursins and Luins, a malakoff is a dome of Gruyère bound with egg and white wine, set on a round of bread and deep-fried until puffed and golden. The name is said to come from Swiss soldiers who fought at the siege of the Malakoff fort in the Crimean War and brought a taste for cheese fritters home. Locals eat them at village festivals and in pinte-style wine taverns with a glass of chilled Chasselas, cornichons and pickled onions. The crust shatters to a molten, gently stringy inside that tastes of wine and nutmeg. Use Gruyère made with vegetarian rennet. Chef's tip: press the cheese mixture firmly into a tall dome over the bread and chill it for 20 minutes before frying; it holds its shape in the hot oil instead of spreading.

40 minSwissSnacks & Starters
by KrazyBadal 0 views

Malabar parottaLayered flatbread

Malabar parotta came from the hotels and tea stalls of Malabar in north Kerala and is now made all over the state, where parotta men slap and stretch dough on oiled marble counters late into the night. The soft dough is stretched paper-thin, pleated, coiled like a snail and griddled, then clapped between the hands so the layers pull apart into flaky ribbons. Eat it torn into vegetable kurma or a spicy black chickpea curry. Chef's tip: give the dough its full rest; well-rested dough stretches thin without tearing, which makes the layers.

80 minIndianBreads & Parathas
by KrazyBadal 0 views

Makrout el louzIced almond diamonds

Makrout el louz are the elegant almond sweets of Algiers and Constantine, piled on silver trays for weddings, Eid and engagement visits. Unlike fried, date-filled makroudh, they are baked: a paste of ground almonds, sugar, egg and lemon zest is cut into diamonds, baked pale, then dipped in a light syrup and rolled in icing sugar so they look frosted. Chef's tip: bake them only until firm and barely coloured underneath; brown edges harden and stop the syrup soaking in.

45 minAlgerianBakingGluten free
by KrazyBadal 0 views

MakroudhDate-filled semolina pastries

Makroudh is the sweet that Kairouan is famous for; the old holy city in central Tunisia sells it in boxes from shops around the medina, and it is made at home for Eid and weddings across the country. A soft dough of semolina and olive oil is wrapped around a roll of date paste scented with cinnamon and orange blossom, cut into diamonds, fried and dipped in syrup. Chef's tip: rest the semolina dough for an hour after mixing; the grains need time to drink the oil and water, or the makroudh cracks in the oil.

120 minTunisianDessertsVegan
by KrazyBadal 0 views

MakowiecPoppy seed roll

Makowiec is the poppy seed roll that sits on almost every Polish Christmas Eve and Easter table; in Silesia and Lesser Poland poppy seeds stand for plenty in the year ahead. A soft, buttery yeast dough is rolled around a thick, black, honey-sweet filling of ground poppy seeds with raisins, walnuts and candied orange peel, then baked and glazed so each slice shows a tight spiral. It takes time, but the process is calm and the roll keeps for days. Chef's tip: grind the soaked poppy seeds two or three times, until they look grey and pasty; whole or once-ground seeds give a gritty filling that falls out of the slices.

135 minPolishBaking
by KrazyBadal 0 views

Sepu vadiLentil dumplings in spinach yogurt gravy

No dham in Mandi district of Himachal Pradesh is complete without sepu vadi. Light urad-dal dumplings are fried, softened in warm water and then simmered in a smooth spinach gravy tangy with yogurt, until they swell up and turn spongy. The botis who cook the feast make huge copper pots of it, served on leaf plates with rice and eaten with the fingers. At home it makes a rich weekend curry with rice or chapati. Chef's tip: beat the ground dal by hand for a few minutes before frying; the air you whip in is what makes the vadi light.

75 minIndianCurriesGluten free
by KrazyBadal 0 views

Khao poon with tofu and vegetablesCoconut curry noodle soup

Khao poon is celebration food in Laos, ladled out at weddings, baci ceremonies and big family gatherings, and sold at morning markets in Vientiane by women with huge steaming pots. Fine round rice noodles sit under a spicy, red-tinged broth of coconut milk, lemongrass and galangal, and everyone adds their own shredded cabbage, banana blossom, beansprouts, mint and lime. The usual chicken or fish is swapped for golden fried tofu and bamboo shoots. Chef's tip: fry the red chilli paste in the coconut cream until oil seeps out in red drops on the surface; that's when the colour and heat are fully released.

60 minLaoPasta & NoodlesVeganGluten freeSpicy
by KrazyBadal 0 views

SerabiCoconut rice pancakes

Serabi are small, thick pancakes cooked one at a time in clay pans over charcoal, sold at dawn in Solo and Bandung. The rice-flour batter, rich with coconut milk, sets with a spongy, bubbly top and a crisp, lacy base. In Bandung they come with a pour of kinca, a warm palm-sugar syrup scented with pandan; Solo's version is rolled in a banana leaf with a dot of thick coconut cream. Chef's tip: don't flip them; covering the pan lets steam cook the top while the bottom crisps.

45 minIndonesianDessertsVeganGluten free
by KrazyBadal 0 views

Khao piak sen with mushroom brothRice noodles in mushroom broth

Khao piak sen is the soup Laotians crave on a cool morning or when they feel unwell, and roadside shops in Vientiane and Luang Prabang sell it from dawn. The noodles are cut by hand from a soft rice and tapioca dough and cooked straight in the broth, so their starch turns the soup thick, slippery and comforting. Instead of the usual chicken stock, this version builds a deep broth from dried shiitake, charred onion and ginger, and finishes it with crisp fried garlic, spring onion and coriander. Chef's tip: dust the cut noodles well with tapioca starch and keep them apart; they stick together into a clump in seconds if left in a pile.

75 minLaoSoupsVeganGluten free
by KrazyBadal 0 views

SernikBaked cheesecake

Sernik is the baked cheesecake Polish grandmothers make for Easter and Christmas, and in Kraków it often comes as sernik krakowski, with raisins in the filling and a lattice of pastry on top. Unlike the American kind it is made with twaróg, a dry, tangy curd cheese, so the filling is light and fine-grained rather than dense, set with eggs and a little potato starch, never gelatine. This version keeps a buttery shortcrust base and a smooth vanilla-lemon top. Chef's tip: the twaróg must be put through a mincer or sieve twice, or bought as ready-ground twaróg sernikowy in a tub; lumpy cheese gives a grainy cake.

110 minPolishBaking
by KrazyBadal 0 views

SeswaaPounded boiled beef

Seswaa is Botswana's national dish, made by the men at weddings, funerals and Independence Day in great three-legged pots over fires: beef on the bone is boiled with only onion, bay and salt for hours until it falls apart, then pounded with a wooden spoon into soft shreds in its own fat. It is served with pap (stiff maize porridge) or samp and a side of greens. The mistake is adding too much water at the end; the meat should be moist, not soupy, so let the liquid cook away before pounding. Chef's tip: use a mix of brisket and shin on the bone for flavour and richness.

225 minSouthern AfricanMeatGluten free
by KrazyBadal 0 views

Sweet potato cakeFried sweet potato cakes

Soft, lightly sweet fried cakes of grated boiled sweet potato, flour and milk, shaped by hand into small flat rounds. They're golden outside and tender inside; the book's Handy Hints say sweet potato is good for the eyes and lifts the mood. Serve as a tea-time snack, or with tomato and chilli sauce.

40 minAfricanSnacks & Starters
by KrazyBadal 0 views

MakguksuCold buckwheat noodles

Chuncheon, the lake city in Gangwon, is famous for two things: spicy grilled chicken and makguksu (막국수), coarse buckwheat noodles served icy cold. The name roughly means 'roughly made noodles', and the dish started as simple farm food in a region where buckwheat grew better than rice. In summer, makguksu houses serve it in a sweet, sour and spicy dressing with crunchy cucumber, sweet pear and sesame, often with a jug of chilled broth on the side to pour in halfway. This one is dressed with gochujang, vinegar and pear, and a cold kelp broth. Chef's tip: rinse the cooked noodles under cold running water and rub them between your hands until the water runs clear, then chill them in iced water; that washes off the starch and gives them their springy bite.

25 minKoreanPasta & NoodlesVeganSpicy
by KrazyBadal 0 views

Sev usalWhite pea curry with sev

Ask anyone from Vadodara where to eat sev usal and you'll get a strong opinion and a street-corner name. Early in the morning the handcarts near Mandvi and Raopura have a huge pot of dried white peas simmering in a thin, fiery gravy, with a separate tin of brick-red chilli oil (the tari) on the side. A ladle of usal goes into a steel plate, a spoonful of tari is poured over, and then it disappears under fine sev, raw onion and coriander, with lemon and soft pav to mop it up. The gravy should be loose and soupy, not thick like a curry, so the sev stays crisp for the first few bites and then soaks in. Chef's tip: cook the tari separately and let each person add their own; the usal alone is only medium-hot, and the tari is where the fire comes from.

65 minIndianSnacks & StartersVeganSpicy
by KrazyBadal 0 views

Seven-vegetable couscous (bidaoui)Couscous with seven vegetables

In Casablanca, Friday lunch after midday prayers means couscous bidaoui, the city's own version piled with seven vegetables, from pumpkin and turnip to cabbage and carrot. Families eat it from one great dish, each person working on their own corner of the mound, with extra broth ladled on as they go. The grains are steamed twice over the simmering broth so they swell into separate, fluffy beads that soak up the flavour without turning soggy. This vegetarian version builds the broth from onion, tomato, saffron and chickpeas, so it is rich enough without meat. Chef's tip: rub the couscous between your palms after each steaming to break up every clump; that is what makes it light.

90 minMoroccanRice & GrainsVegan
by KrazyBadal 0 views

Majjiga pulusuButtermilk curry with ash gourd

Majjiga pulusu is the cooling yogurt curry of Andhra Pradesh, cooked in summer when the buttermilk at home turns a little sour. Unlike Gujarati kadhi, it isn't thickened with gram flour: soaked chana dal is ground with coconut, ginger, green chillies and cumin, stirred into the curd, and simmered gently with soft pieces of ash gourd (or okra, or chayote). It's mild, tangy and creamy, and eaten mixed into rice with a fried vegetable or fritter on the side, especially at Telugu wedding meals. Chef's tip: whisk the yogurt until completely smooth before it goes near the heat; lumpy yogurt splits much more easily.

30 minIndianCurriesGluten free
by KrazyBadal 0 views

Khao man gaiChicken and ginger rice

Around Pratunam market in Bangkok, the khao man gai stalls are easy to spot: a queue, pale poached chickens hanging in a glass cabinet, and a cook slicing with a cleaver at speed. Like its Hainanese ancestor, the dish pairs silky chicken with rice cooked in the bird's fat and broth, but the Thai plate stands apart for its sauce, a punchy mix of fermented soybeans (tao jiao), ginger, garlic, chilli and vinegar, and for the little bowl of clear broth with winter melon served on the side. Bangkok eats it for breakfast, lunch or a late supper, always with cucumber slices and coriander. Chef's tip: plunge the cooked chicken into iced water for 10 minutes; the skin firms to a jelly-like snap and the meat stays juicy.

75 minThaiChicken
by KrazyBadal 0 views

Showing 72 of 10,569 recipes

Show more recipes

Page 980 of 1,175