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836 recipes

Galette comtoiseChoux king cake

While most of France eats a puff-pastry galette des rois at Epiphany in January, Franche-Comté has its own: a flat golden cake made from a choux-like dough, tender and slightly custardy inside and scented with orange-flower water. As elsewhere, a fève (a little charm or a dried bean) is hidden inside, the youngest child under the table calls out who gets each slice, and whoever finds the fève is crowned king or queen. Chef's tip: let the cooked paste cool for a few minutes before beating in the eggs, or they scramble.

65 minFrenchBaking
by KrazyBadal 0 views

TaloaMaize flatbread with ham and cheese

During the Fêtes de Bayonne in July, when the whole town dresses in white with red scarves, stalls in the Pays Basque sell taloa: thick flatbreads of maize and wheat flour cooked on a hot griddle and folded around fillings. The classic is with jambon de Bayonne (a cured pork ham), with sheep's cheese or with ventrèche (cured pork belly), and it's eaten hot in the street. Cheese alone makes a good vegetarian version. Chef's tip: cook the taloa on a dry, very hot pan; it should blister and puff in patches like a tortilla.

30 minFrenchBreads & Parathas
by KrazyBadal 0 views

ManalaBrioche men

On 6 December, St Nicholas' Day, Alsatian bakeries fill with manala (also mannele): little brioche men with raisin eyes and buttons and a snipped belt, given to children by St Nicolas, who brings treats to good children. They are eaten for breakfast or an after-school snack, dipped in hot chocolate. The dough is a soft, buttery milk brioche. Chef's tip: shape the figures loosely and well apart, because they double as they rise and bake, and thin arms that touch become one blob.

60 minFrenchBaking
by KrazyBadal 0 views

BrasucadeGrilled mussels with garlic and parsley

At village fêtes around the étang de Thau in Languedoc, and on beaches in summer, people gather round a brasucade: mussels piled into a large pierced pan over a fire of vine prunings until they open, then doused with a garlicky oil of parsley and a little chilli and tossed. It is smoky, juicy and eaten by hand with bread. A barbecue grill works at home. Chef's tip: use a lid or a sheet of foil over the pan; the trapped steam opens the mussels evenly while the fire adds smoke.

25 minFrenchFish
by KrazyBadal 0 views

Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle EasternSoupsGluten free
by KrazyBadal 0 views

Gardianne de taureauBull beef braised in red wine

Gardianne is named after the gardians, the mounted herdsmen who raise black bulls on the marshes of the Camargue, and it is served at the summer ferias and village fêtes of Arles and Saintes-Maries-de-la-Mer with nutty Camargue red rice. Taureau (bull meat) is lean and deeply flavoured, braised slowly in red wine with onions, garlic, herbes de Provence and black olives until dark and tender; beef shin or chuck makes a fine substitute. This recipe contains alcohol: for an alcohol-free version, replace the wine with the same amount of beef stock plus 2 tbsp red wine vinegar and 1 tbsp grape juice. Chef's tip: marinate the meat overnight in the fridge for the deepest flavour.

235 minFrenchMeat
by KrazyBadal 0 views

Macaronade sétoisePasta with beef rolls and sausage

In Sète, on the Languedoc coast, families of Italian origin cook macaronade for Sunday lunch and above all for the Saint-Louis festival in August, when the harbour hosts its famous water-jousting. Thin slices of beef are rolled around garlic and parsley (braciole), browned with Toulouse-style pork sausage and simmered for hours in a tomato sauce, which then dresses thick pasta. Traditionally a splash of white wine goes into the sauce; it is optional here, and stock works just as well. Chef's tip: simmer the sauce very gently, with the lid ajar; the beef rolls need time to turn tender, not fast boiling.

190 minFrenchPasta & Noodles
by KrazyBadal 0 views

Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 minParaguayanMeat
by KrazyBadal 0 views

KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 minParaguayanDessertsGluten free
by KrazyBadal 0 views

CornuellesAniseed biscuits

On Palm Sunday in Villebois-Lavalette, in Charente, stalls sell cornuelles, hard triangular biscuits with a hole in the middle, threaded onto a stick or a sprig of blessed box. The three points are said to stand for the Trinity, and children carry them home from church. They are crisp and scented with aniseed, glazed with a thin sugar icing. Chef's tip: roll the dough thin and even, about 5 mm, so every biscuit bakes through crisp without burning at the points.

68 minFrenchBaking
by KrazyBadal 0 views

Chichi frégiChickpea flour fritters in sugar

On the seafront at L'Estaque, the old fishing quarter of Marseille, and at summer fêtes all along the coast, kiosks fry chichi frégi: long, ridged fritters of wheat and chickpea flour, rolled hot in sugar and eaten in a paper cone. The dough is a yeasted, egg-free batter piped straight into the oil, crisp outside and soft inside, with a faint nutty taste from the chickpea flour and a hint of orange flower. Chef's tip: keep the oil at 175 °C; cooler and the fritters soak up fat, hotter and they burn before the middle cooks.

105 minFrenchSnacks & StartersVegan
by KrazyBadal 0 views

Brioche de Saint-GenixPink praline brioche

In Saint-Genix-sur-Guiers, in Savoie, this round brioche dotted with bright pink sugared almonds is baked for the feast of Saint Agatha on 5 February, and its shape is said to recall the saint's martyrdom. Today it is sold all year in the bakeries of the Savoie and Lyon, rich and buttery, with the pralines melting into sticky pink pockets. The dough rests overnight in the fridge, so start the day before. Chef's tip: crush the pralines roughly and fold them in at the very end, or they dissolve and stain the whole dough pink.

595 minFrenchBaking
by KrazyBadal 0 views

Pâté de Pâques berrichonPork, veal and egg pastry loaf

In the Berry region of central France (around Bourges and Châteauroux), Easter Sunday lunch begins with pâté de Pâques: a long loaf of puff pastry filled with seasoned minced pork and veal around a row of whole hard-boiled eggs, so every slice shows a golden yolk in the middle. It is eaten warm or cold with a green salad. Some cooks marinate the meat in white wine or Cognac; this recipe uses no alcohol. Chef's tip: cut a chimney in the top crust and keep it open with a roll of card, so steam escapes and the pastry stays crisp.

110 minFrenchMeat
by KrazyBadal 0 views

Sopa teólogaTurkey broth with bread and cheese

Sopa teóloga ('the theologian's soup') goes back to colonial convents in Lima and Arequipa, where it was cooked for feast days, and it is still served at Holy Week and family celebrations. A rich turkey (or chicken) broth is thickened with soaked bread, milk and fresh cheese, with yellow potatoes and shreds of turkey, and finished with a little ají amarillo and chopped huacatay or parsley. It is thick, comforting and filling. Chef's tip: blend part of the soaked bread with broth before adding it, which gives the soup its creamy body without lumps.

115 minPeruvianSoups
by KrazyBadal 0 views

Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle EasternBreads & Parathas
by KrazyBadal 0 views

Morue en raïtoSalt cod in tomato sauce

In Provence the gros souper on Christmas Eve is a lean but festive meal eaten before midnight Mass, with seven meatless dishes for the seven sorrows of Mary, and salt cod en raïto is often the centrepiece. Pieces of soaked cod are fried, then simmered in raïto, a dark sauce of tomato, onion, garlic, black olives and capers that is traditionally cooked with red wine. Here the wine is optional: use vegetable stock with a spoon of red wine vinegar for an alcohol-free sauce. Serve with boiled potatoes or crusty bread. Chef's tip: soak the salt cod in the fridge for 36 hours, changing the water often, and taste a flake before cooking; it should be pleasantly seasoned, not salty.

90 minFrenchFish
by KrazyBadal 0 views

Moro de guandules con cocoPigeon pea and coconut rice

No Dominican Christmas Eve (Nochebuena) table is without moro de guandules: rice cooked with green pigeon peas in a savoury sofrito, and in the Samaná and east-coast style with coconut milk. It arrives beside the roast pork or chicken and the Russian salad, but it is so full of flavour that it stands alone as a vegan main. The crust at the bottom of the pot, the concón, is the prize. Chef's tip: don't lift the lid while the rice steams; when the liquid drops to the level of the rice, cover tightly and leave it alone.

60 minCaribbeanRice & GrainsVeganGluten free
by KrazyBadal 0 views

Thịt heo ngâm mắm (fish-sauce cured pork)

In southern Vietnam a jar of thịt heo ngâm mắm is prepared a week before Tết so that hosts always have something ready when relatives drop by; the jar full of pork is a sign of a well-stocked home in the new year. Pork belly is boiled until fully cooked, then submerged in a boiled and cooled brine of fish sauce, sugar, garlic and chilli, where it turns amber, savoury-sweet and firm enough to slice paper thin. Serve it with steamed rice, pickled mustard greens or củ kiệu, and fresh herbs. Chef's tip: make sure the belly and the brine are both completely cold before they meet, and keep the jar in the fridge throughout.

65 minVietnameseMeatGluten free
by KrazyBadal 0 views

Mứt sen (candied lotus seeds)

No Tết candy tray in Hanoi or Huế looks complete without a mound of mứt sen, the ivory lotus seeds that stand for purity and, because a lotus pod holds so many seeds, for a family blessed with many descendants. Done well, each seed is soft and floury inside, almost like chestnut, under a dry, sparkling shell of sugar. Guests nibble them with a pot of hot green or lotus tea while they swap New Year wishes. Fresh seeds are best; dried ones from Asian grocers work if soaked overnight first. Chef's tip: pull out every green germ in the centre, because a single bitter heart spoils the sweet mouthful.

90 minVietnameseDessertsVeganGluten free
by KrazyBadal 0 views

Kẹo dừa (Bến Tre coconut candy)

Bến Tre, in the Mekong Delta, is coconut country, and its workshops turn out mountains of kẹo dừa, the chewy coconut candy that Vietnamese families put on the Tết tray and bring home as a souvenir from the south. Thick coconut milk is boiled with sugar and rice malt syrup until it becomes a soft, pale caramel that tastes of toasted coconut and a little salt. Each piece is cut into a small bar and wrapped in a sheet of paper-thin edible rice paper, which melts on the tongue. Offer them with green tea, or at the end of a family meal. The candy is naturally egg-free: the long boil reduces the coconut milk until its own fat and solids, with the malt syrup, set it to a chew. Chef's tip: use a wide heavy pan and stir right across the base without stopping; the common mistake is walking away, which scorches the coconut solids and leaves brown specks and a bitter edge.

60 minVietnameseDessertsVeganGluten free
by KrazyBadal 0 views

BeraweckaDried fruit and nut Christmas loaf

In Alsace, berawecka (the name means 'pear loaf') is baked in early December and sliced thinly through Advent, often handed to neighbours and godchildren. It is mostly fruit: dried pears, figs, prunes, raisins and walnuts held together with just enough bread dough, spiced with cinnamon, star anise and clove. Alsatian families soak the fruit in kirsch; this version uses strong black tea, which keeps the loaf moist and alcohol-free, and you can add 3 tbsp kirsch to the soak for adults if you like. It is vegan, keeps for weeks wrapped in foil, and is lovely buttered with a cup of tea. Chef's tip: cut the pears and figs the same size as the raisins, so every slice holds a mosaic of fruit instead of big lumps that tear the loaf.

100 minFrenchBakingVegan
by KrazyBadal 0 views

Bánh tổ (Hội An New Year cake)

In Hội An and the rest of Quảng Nam, families steam bánh tổ for Tết and place it on the ancestors' altar; its name echoes 'tổ', the ancestors, and its slow-cooked sweetness is a wish for a smooth, sweet year. The cake is like a darker, ginger-scented cousin of Chinese nian gao: dense, chewy and glossy, with toasted sesame on top. Eat it in thin slices at room temperature, or fry slices until crisp outside and molten within, and serve with tea or sandwiched in rice crackers as locals do. Chef's tip: keep the water at a steady simmer and top it up with boiling water; a steamer that boils dry is the only real way to ruin this cake.

300 minVietnameseDessertsVeganGluten free
by KrazyBadal 0 views

Bánh phồng tôm (prawn crackers)

In the Mekong Delta, and above all in Sa Đéc, whole streets lay out trays of prawn crackers to dry in the sun before Tết; a cracker that puffs big in the hot oil is a cheerful sign that the family's fortunes will grow too. Home-made ones taste far more of prawn than packet crackers: light, airy, crisp and a little sweet, perfect for guests with drinks or beside a salad. The dough is steamed, chilled, sliced thin and dried for a day in the sun or a few hours in a very low oven, so plan ahead; if you buy dried crackers, just do the frying step. Chef's tip: slice the chilled logs as thin as a coin; thick slices stay hard in the middle instead of puffing.

90 minVietnameseSnacks & StartersGluten free
by KrazyBadal 0 views

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