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396 recipes

Kapr na černoCarp in dark sweet-sour sauce

Before fried breaded carp took over the Czech Christmas Eve table, families in Bohemia served kapr na černo, 'black carp': fish simmered in a dark, glossy, sweet-sour sauce of root vegetables, gingerbread, prunes, nuts and dark beer. It is rich and spiced, closer to a medieval feast dish than to the modern menu, and served with bread dumplings or potatoes. This version uses a non-alcoholic dark malt drink so the sauce is alcohol-free; adults may use dark beer. Chef's tip: grate the gingerbread finely, so it melts into a smooth sauce rather than leaving soggy crumbs.

105 minCzechFish
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

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

Marara (cooked version)Offal salad with peanut butter

On the morning of Eid al-Adha in Sudan, the fresh liver, lung, tripe and kidney of the sacrificed lamb are chopped and dressed with onion, lime, hot chilli and peanut butter and eaten straight away as marara, traditionally raw. Raw offal can carry harmful bacteria and parasites, so this version briefly cooks the liver and kidney and uses pre-cooked tripe, then dresses them warm so the tangy, nutty, fiery flavours stay the same. The traditional raw dish is not for pregnant women, young children or anyone with a weakened immune system. Chef's tip: chop the cooked offal small and dress it while still warm so it soaks up the lime.

40 minSudaneseMeatGluten freeSpicy
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

Rybí polévkaCarp soup

In Czechia the Christmas Eve supper begins with rybí polévka, a soup made from the trimmings of the Christmas carp, which is often bought live at street stalls in the days before; here you simply ask the fishmonger for prepared carp trimmings and a fillet. The bones and trimmings make a clear stock that is simmered with carrot, celeriac and parsley root, then filled with flakes of carp and served with croutons fried in butter. Many families add the carp roe. Chef's tip: strain the stock carefully through muslin, as carp has many fine bones.

105 minCzechSoups
by KrazyBadal 0 views

Lengua a la vinagretaBeef tongue with vinaigrette

Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.

210 minArgentinianMeatGluten free
by KrazyBadal 0 views

HrudkaEgg and milk cheese

Hrudka (also called sirok or egg cheese) is made in eastern Slovakia and among Rusyn and Slovak families abroad for Easter. Eggs and milk are stirred over a low heat until they separate into soft curds, then the curds are tied tightly in a cloth into a ball and hung to drain overnight. The pale-yellow, mild, slightly sweet 'cheese' is taken to church in the Easter basket on Holy Saturday and sliced at Easter breakfast with ham, bread and horseradish. It needs no rennet, so it is naturally vegetarian. Chef's tip: keep the heat low and stir constantly; high heat makes rubbery curds.

40 minCzechVegetarianGluten free
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

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

MazanecEaster raisin and almond bread

Mazanec is the round Easter bread of Bohemia, baked on Holy Saturday and eaten on Easter Sunday and Monday. The sweet yeast dough is rich with butter, egg yolks and lemon, studded with raisins and almonds, and scored with a deep cross before baking so it opens like a flower. Old recipes soak the raisins in rum; here they are soaked in warm tea, so the bread is alcohol-free. Slice it and spread with butter and honey. Chef's tip: give mazanec a long, slow bake at a moderate heat, because the rich dough browns quickly and the centre needs time.

85 minCzechBaking
by KrazyBadal 0 views

Velikonoční nádivkaBread, egg and smoked pork bake

Velikonoční nádivka ('Easter stuffing', also called hlavička) is a Czech and Moravian Easter dish, baked on Holy Saturday or Easter Sunday. Cubes of bread rolls are soaked in milk and eggs, then mixed with smoked pork and a big handful of young nettles, spinach or spring herbs, and baked until golden and puffy. It's eaten warm or cold, sliced, often beside roast lamb or chicken. For a vegetarian version, leave out the smoked pork and add 250 g fried mushrooms. Chef's tip: pick nettles wearing gloves and blanch them for 30 seconds, which takes away the sting.

75 minCzechMeat
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

OblátkyChristmas wafers with honey

In Slovakia the Christmas Eve supper (Štedrá večera) opens with oblátky: large, paper-thin wafers stamped with a nativity pattern. The head of the household marks each person's forehead with a cross of honey, and everyone eats a wafer spread with honey, often with a sliver of garlic for health, before the cabbage soup. Families buy them from the church or bake them on a patterned wafer iron; this recipe also gives a pan method for thin, crisp wafers. Chef's tip: the batter must be thin like single cream, as a thicker batter gives a soft pancake instead of a wafer.

60 minCzechDesserts
by KrazyBadal 0 views

Včelí úlkyNo-bake beehive biscuits

Včelí úlky ('little beehives') are a classic of the Czech Christmas cookie plate (cukroví), which families build up through Advent with a dozen or more kinds. They need no oven: crushed biscuits, ground walnuts, cocoa and butter are pressed into beehive moulds, filled with a smooth egg-yolk cream and sealed with a disc of biscuit. Traditionally a little rum is added to the dough; this version uses milk, and adults may add 1 tbsp rum. The cream is cooked to 71 °C so the yolks are safe, though anyone pregnant or vulnerable may prefer pasteurised yolks. Chef's tip: chill the filled hives before unmoulding, or they collapse.

70 minCzechDesserts
by KrazyBadal 0 views

Turrón de maníPeanut nougat

On an Argentine Christmas Eve, after midnight toasts, the 'mesa dulce' appears with pan dulce, garrapiñadas and turrón de maní: a chewy white nougat of honey, sugar, whipped egg white and roasted peanuts, often set between two sheets of rice paper. Families make it in the days before Nochebuena. The egg white is cooked by the hot syrup. It is gluten free if you use gluten-free wafer paper or none. Chef's tip: work fast once the syrup is in, as the nougat stiffens as it cools and gets hard to spread.

60 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Quinotos en almíbar (Argentine kumquats in syrup)

In Buenos Aires and the river provinces of the Litoral, kumquat trees ripen in the middle of winter, between June and August, and the fruit goes straight into jars of syrup. Grandmothers' pantries held quinotos for the whole year, brought out for birthdays and long Sunday lunches. Each little fruit turns glossy orange and translucent, with a soft, bittersweet skin and a sharp, juicy centre. Spoon them over vanilla ice cream, serve them with a slice of fresh cheese in the style of postre vigilante, or eat them straight from the jar. Many bar menus offer them steeped in spirits; this version keeps only the syrup. Naturally egg-free, the quinotos rely on sugar syrup to preserve them, while pectin from the peel gives the syrup a light, jammy body. Chef's tip: blanch the fruit three times from cold water; the common mistake is skipping this, which leaves the skins tough and bitter.

120 minArgentinianDessertsVeganGluten free
by KrazyBadal 0 views

ParihuelaSpicy seafood soup

Parihuela is the big weekend seafood soup of Callao and the Peruvian coast, eaten at long Sunday lunches in cevicherías and praised as a cure for tiredness and late nights. A deep red broth of ají panca, ají amarillo, tomato and fish stock is loaded with chunks of fish, prawns, squid and mussels. A portion gives about 30 g of protein, from the fish and shellfish, for roughly 300 kcal. Some cooks add chicha de jora or beer; this version has none. The common mistake is adding all the seafood at once: squid and prawns turn rubbery while the fish cooks, so they go in last. Before cooking, discard any mussels that stay open when tapped, and after cooking discard any that stay shut. Chef's tip: fry the chilli pastes in the oil until they darken and smell sweet; that toasted ají is what gives parihuela its depth.

70 minPeruvianFishGluten freeSpicy
by KrazyBadal 0 views

Chilcano de pescadoClear fish broth

In the fishermen's terminals of Chorrillos and Callao, chilcano is what you drink on a Sunday morning after a long night: a clear, gingery broth made from the heads and bones left over from cleaning fish for ceviche, with chunks of fish, red onion, chilli and a squeeze of lime in the bowl. It is light and warming, around 160 kcal a bowl, and still gives about 24 g of protein from the fish fillet and the broth. The common mistake is squeezing the lime into the pot while it boils, which turns it bitter; add it to each bowl at the table. Don't boil the bones for more than 30 minutes either, or the broth turns cloudy and harsh. Chef's tip: ask the fishmonger for heads and frames from mild white fish like sea bass or cod, and leave out oily fish such as mackerel, which makes the broth strong and fishy.

55 minPeruvianSoupsGluten freeSpicy
by KrazyBadal 0 views

Aguadito de polloCoriander chicken rice soup

Aguadito is the soup Lima serves in the small hours: at the end of a wedding, after New Year's Eve and at weekend family lunches, it is ladled out thick and steaming to revive everyone. Rice simmers in chicken broth coloured deep green with blended coriander and warmed with yellow ají amarillo, along with peas, carrot, pepper, sweetcorn and potato. A portion gives about 24 g of protein, from the chicken with a little from the rice and peas, for around 480 kcal. The common mistake is adding the coriander purée too early: cooked for long it turns khaki and loses its fresh taste, so stir it in for the last 10 minutes. The chicken must reach 74 °C at the bone. Chef's tip: blend a handful of spinach with the coriander; it keeps the colour vivid green without changing the flavour.

75 minPeruvianSoupsGluten free
by KrazyBadal 0 views

Helado de dulce de leche (Buenos Aires dulce de leche ice cream)

Dulce de leche is the flavour Buenos Aires heladerías are judged by, and on a summer night the queues at neighbourhood ice-cream shops stretch out onto the pavement well after dinner. Locals order it plain, with a ripple of extra dulce de leche (dulce de leche granizado adds chocolate flakes), often by the kilo to take home. It is dense, chewy and deeply caramel. This home version is egg-free with no custard: a little cornflour cooked into the milk thickens it the way yolks would, and the dulce de leche itself is milk and sugar cooked down, its sugar and milk solids keeping crystals tiny so it stays smooth and scoopable. Churn it, or still-freeze and stir it every 45 minutes. Chef's tip: chill the extra dulce de leche before rippling it in; the common mistake is folding in a warm one, which melts into the ice cream instead of leaving ribbons.

295 minArgentinianDessertsGluten free
by KrazyBadal 0 views

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Fideos con mantecaButtered noodles with cheese

Ask anyone from Buenos Aires to Córdoba what they ate when they came home late or felt poorly as a child, and the answer is often fideos con manteca: short pasta tossed with butter and a snowfall of grated queso rallado. It is the plainest dish in the Argentine home kitchen and the one people cook for themselves on a tired weeknight. The mistake that ruins it is draining the pasta bone-dry and adding cold cheese to a hot empty pan, which leaves greasy strands and clumps; a splash of cooking water makes a light, creamy coating instead. Argentine reggianito and Parmesan are made with animal rennet, so use a vegetarian hard cheese if needed. Chef's tip: grate the cheese very finely, like dust, so it melts on contact.

15 minArgentinianPasta & Noodles
by KrazyBadal 0 views

Salpicón de aveCold chicken salad

Salpicón de ave is the cold supper of Argentine summers, made in Buenos Aires flats and on estancias alike when it is too hot to cook much, and a favourite way to use the chicken from a puchero or Sunday roast. Shredded chicken is mixed with diced pepper, tomato, spring onion, sweetcorn and boiled egg, bound with mayonnaise sharpened with lemon and mustard, and served chilled with crusty bread or on lettuce. The common mistake is dressing it while the chicken is still hot, which melts the mayonnaise into an oily puddle; let everything cool first. Chef's tip: dress the chicken with the lemon juice and a pinch of salt before the mayonnaise goes in, so the meat itself is seasoned, not just its coating.

30 minArgentinianSaladsGluten free
by KrazyBadal 0 views

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