Skip to content
LoginRegister
WhatToEat.Today
Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

765 recipes

Tu BiShvat dried fruit and nut cake

Tu BiShvat, the New Year of the Trees, falls in late winter, and in Israel it is celebrated with plates of dried fruit and nuts, the fruits of the land, and with cakes made from them. This loaf is almost all fruit: chopped dates, figs, apricots and raisins with walnuts, held together by just enough egg and flour, so every slice shows a mosaic of colour. Serve it thinly sliced with tea. The common mistake is cutting it hot, when it crumbles; it slices neatly once completely cold. Chef's tip: toss the chopped fruit in the flour first, which keeps it from sinking and clumping.

80 minIsraeliBaking
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

Siete cielos (seven heavens bread)

Pan de siete cielos, 'seven heavens bread', is a Sephardic Shavuot tradition from Thessaloniki and Turkey, kept alive by Ladino-speaking families in Israel. A large round loaf of soft, slightly sweet bread is topped with a spiral and small dough shapes, often a ladder, tablets, birds and a hand, each a symbol from the festival story, then glazed and baked. It is the centrepiece of the dairy holiday meal and is broken and shared at the table. The common mistake is attaching the shapes with no water, so they lift off in the oven; brush underneath each one. Chef's tip: keep a fifth of the dough back for the decorations and keep it covered so it doesn't dry out while you shape.

105 minIsraeliBreads & Parathas
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

PepitadaToasted melon seed milk

Greek and Turkish Jews end the Yom Kippur fast with a glass of pepitada, a pale, gentle 'milk' made from melon seeds that were saved, washed and dried through the summer. The seeds are toasted, ground, soaked overnight in water wrapped in muslin, then squeezed to give a mild, nutty drink sweetened with a little sugar and scented with rose or orange-blossom water. It is soothing on an empty stomach after a day without food or water. The common mistake is toasting the seeds too dark, which makes the drink bitter. Chef's tip: start the night before; the long soak is what draws out the creamy flavour.

750 minIsraeliDrinksVeganGluten free
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

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

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

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

Malai (Romanian-Jewish cornmeal cake)

Romanian Jews brought malai to Israel, and it is a much-loved bake for Shavuot, the early-summer festival when dairy foods fill the table. Coarse cornmeal is mixed with sour cream, soft cheese, eggs and a little sugar, then baked into a golden cake that is moist and slightly crumbly, somewhere between cornbread and cheesecake. Eat it warm with a spoonful of sour cream or jam. Traditional soft white cheeses are sometimes set with animal rennet; choose a cheese labelled vegetarian if that matters to you. The common mistake is using fine polenta that hasn't soaked, which leaves the cake gritty. Chef's tip: let the batter stand for 15 minutes before baking so the cornmeal softens.

60 minIsraeliBaking
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

Etrog marmaladeCitron preserve

After Sukkot ends, many Israeli families keep the fragrant etrog (citron) used during the festival and turn it into marmalade, so its scent lasts into the winter. The thick pith is bitter, so the sliced fruit is soaked overnight and blanched in fresh water before it is simmered with sugar into a golden, bitter-sweet preserve, lovely on challah or with soft cheese. If your etrog was treated with sprays because it was grown only for ritual use, buy an unwaxed one sold for eating. The common mistake is skipping the soaking and changes of water, which leaves the marmalade harsh. Chef's tip: add a lemon for pectin and brightness, since etrogs are dry and set softly on their own.

1515 minIsraeliChutneys & DipsVeganGluten free
by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 minAustrianBaking
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

AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 minAustrianBaking
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

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

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

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

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

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

Pâte de coingsQuince paste

On Christmas Eve in Provence the gros souper ends with the treize desserts, thirteen small sweets set out together and left on the table until 27 December. Pâte de coings, a firm, glowing amber quince paste cut into squares and rolled in sugar, is nearly always among them, beside nougat, dried fruit and fougasse. It is simply quince pulp and sugar cooked down slowly until it pulls away from the pan, so it is vegan and gluten free, and it keeps for months. Serve it in small cubes, or with a sharp cheese. Chef's tip: cook the quinces whole with their skins and cores, which hold most of the natural pectin, and only sieve them afterwards.

150 minFrenchDessertsVeganGluten free
by KrazyBadal 0 views

Showing 24 of 765 recipes

Show more recipes

Page 1 of 32