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.

201 recipes

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

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

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

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

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

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

Khailmag (cream and raisin sweet)

Tsagaan Sar, the Mongolian Lunar New Year, means 'White Month', and white dairy foods stand for purity, plenty and a clean start to the year, so homes across the country set out cream, curds and sweets beside the steaming buuz. Khailmag is one of the most luxurious: clotted cream (or Mongolian öröm, the thick skin skimmed from boiled milk) is cooked with butter-toasted flour, sugar and raisins until it turns into a golden, fudgy porridge. It is very rich, so serve small spoonfuls with salty milk tea, or alongside ul boov biscuits and boortsog. There is no alcohol in it. Chef's tip: toast the flour slowly until it smells nutty; that toasting gives khailmag its caramel flavour.

30 minMongolianDesserts
by KrazyBadal 0 views

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 minAustrianBaking
by KrazyBadal 0 views

Besitos de cocoChewy coconut kisses

Along Venezuela's Caribbean coast, from Puerto Cabello to Margarita Island, vendors walk the beaches with trays of little coconut sweets, and besitos ('little kisses') are the ones that vanish first. They are piles of grated coconut bound with egg, sugar and a little butter, baked until the craggy tips and bottoms go toasty brown while the inside stays moist and chewy. Lime zest and a pinch of cinnamon keep them from tasting flat. A spoonful of cornflour, not wheat, holds them together, so they are gluten free. Pale besitos are the common letdown: they need the full baking time to get those caramelised edges. Chef's tip: let the mixture stand for 10 minutes before shaping so the coconut drinks up the egg and the mounds hold their peaks.

35 minVenezuelanBakingGluten free
by KrazyBadal 0 views

PaledoniasRaw cane sugar spice cookies

Paledonias are the flat brown cookies that fill the glass jars of Venezuelan bodegas and corner panaderías, sold singly for a few bolívares to schoolchildren and taxi drivers alike. Their flavour comes from papelón, the dark unrefined cane sugar sold in cones, melted into a syrup and spiced with cinnamon, clove and a few aniseeds. The texture is soft and slightly chewy, somewhere between gingerbread and a cake. Eat one with a guayoyo (thin black coffee) or a glass of cold milk. Chef's tip: simmer the syrup only until the papelón dissolves; boiling it on and on turns it to toffee and the cookies set hard.

39 minVenezuelanBaking
by KrazyBadal 0 views

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 minAustrianBaking
by KrazyBadal 0 views

ErdäpfelstrudelSavoury potato strudel

Austrians, especially in the Mühlviertel of Upper Austria and the Waldviertel, make savoury strudels as often as sweet ones, and Erdäpfelstrudel is a farmhouse favourite for a meatless Friday or a cold evening. Thin pastry wraps a filling of potatoes, fried onion, sour cream, marjoram and parsley, baked until crisp and golden and sliced with a green salad or a dill and sour-cream dip. Bought filo makes it easy at home. The mistake to avoid is a wet filling, which turns the pastry soggy underneath. Chef's tip: cool the filling completely before rolling; warm filling makes the layers stick and tear.

90 minAustrianVegetarian
by KrazyBadal 0 views

Polvorosa de polloChicken pie

Polvorosa is the pie that comes out for family birthdays and Sunday gatherings in Caracas: a melt-in-the-mouth, slightly sweet shortcrust (polvorosa means 'crumbly') around chicken stewed with leek, peppers, olives, capers and raisins, so each bite is salty, sweet and savoury at once. Serve it warm with a green salad. The common mistake is filling the pastry with hot stew, which melts the butter and makes a soggy, torn crust. Chef's tip: make the filling the day before and fill the pie straight from the fridge.

120 minVenezuelanChicken
by KrazyBadal 0 views

Cachitos de jamónHam-filled crescent rolls

Every Caracas panadería opens its morning with trays of cachitos: soft, slightly sweet crescent rolls wrapped around finely chopped cooked ham (pork), eaten standing at the counter with a café con leche. Some bakeries add a little bacon or cheese; cheese-only cachitos are a good vegetarian swap. The common mistake is overfilling, so the ham pokes out and burns. Chef's tip: roll each wedge snugly from the wide end and tuck the point underneath so it doesn't unroll as it bakes.

150 minVenezuelanBaking
by KrazyBadal 0 views

Carato de maízChilled corn drink

Out on the hot plains of the Llanos, a jug of carato is kept cold for the afternoon: white corn cooked until soft, blended with its water, strained and sweetened with panela, cinnamon and clove. It is thick, creamy and filling enough to be a snack in a glass. Keep it in the fridge, because left out it starts to ferment. The common mistake is skipping the straining, which leaves it gritty. Chef's tip: strain through a fine sieve and then once more through a clean cloth for the silkiest drink.

70 minVenezuelanDrinksVeganGluten free
by KrazyBadal 0 views

Consomé de chipichipiTiny clam broth

On the beaches of Margarita and the Sucre coast, vendors ladle steaming cups of consomé de chipichipi, a clear, salty broth of tiny clams with garlic, ají dulce and coriander, famous as a cure after a long night. Chipichipi are hard to find outside Venezuela; small clams such as palourdes or Manila clams are a good stand-in. The common mistake is boiling the clams too long, which makes them rubbery. Chef's tip: let the clams soak in salted water first so they spit out their sand.

55 minVenezuelanSoupsGluten free
by KrazyBadal 0 views

Dulce de lechosaPapaya in clove syrup

No Venezuelan Christmas plate is complete without a spoonful of dulce de lechosa beside the hallaca, pan de jamón and ensalada de gallina: strips of green papaya simmered in a dark panela syrup with cinnamon and cloves until translucent, sweet and gently chewy. Families make big jars in mid-December to share. The common mistake is cutting the strips too thin, so they fall apart in the syrup. Chef's tip: soak the strips in water with bicarbonate for 30 minutes first; it firms them so they keep their shape.

120 minVenezuelanDessertsVeganGluten free
by KrazyBadal 0 views

CafungaBanana coconut cake in leaves

Cafunga belongs to Venezuela's eastern coast, in Sucre and the Afro-Venezuelan villages of Barlovento, where ripe bananas, coconut and panela are wrapped in banana leaves and baked until fragrant. It comes out dense and moist, somewhere between a pudding and a cake, and is sold in its leaf at fiestas and village markets. The common mistake is not softening the leaves first, so they crack and leak. Chef's tip: pass each leaf over a gas flame or dip it in boiling water until it turns glossy and pliable.

80 minVenezuelanBakingVeganGluten free
by KrazyBadal 0 views

CatalinasChewy panela anise cookies

Catalinas are the big dark cookies stacked in clear bags by the till of every Venezuelan bodega and panadería, eaten as a mid-afternoon snack with a glass of cold milk or a small black coffee. The dough is sweetened with melted panela and perfumed with anise, cinnamon and clove, and they stay soft and chewy for days. The mistake people make is baking until hard; they firm up as they cool. Chef's tip: take them out when they have puffed and the edges just feel set.

45 minVenezuelanBakingVegan
by KrazyBadal 1 views

Batido de lechosaPapaya and orange shake

Lechosa is what Venezuelans call papaya, and on breakfast tables from Valencia to Puerto La Cruz it turns up as a batido beside arepas or empanadas, often blended with the oranges that are piled cheap in every market. It is thick, smooth and sunset-orange, tasting of honeyed papaya and bright citrus, and it fills you up until lunch. Some families blend it with milk instead of juice, which turns it into a creamy merengada. The common mistake with milk is letting it stand: papaya's natural enzyme starts to turn milk bitter within half an hour, so drink it straight away. Another mistake is scraping the seed cavity too hard; the black seeds and their slippery coating make the batido bitter and peppery. It is ready when there are no fibres left, it pours in a thick stream and the colour is an even orange. Choose papaya that is mostly yellow-orange and gives slightly under your thumb; a green-streaked one tastes flat and a little musky. Chef's tip: a few drops of lime juice cut through papaya's musky note and make it taste fresher.

5 minVenezuelanDrinksVeganGluten free
by KrazyBadal 0 views

Arepitas dulcesSweet fried corn cakes

In Lara and the Andean states of Trujillo and Mérida, breakfast often comes with a basket of arepitas dulces: small, puffy fried arepas made with corn and wheat flour, sweetened with papelón (unrefined cane sugar) and scented with anise seed. They are crisp outside, soft and cakey inside, and are split and filled with salty white cheese or eaten with coffee. The common mistake is frying them in oil that is too hot, so they brown before the middle cooks; keep the oil at about 170 °C. If you fill them with cheese, note that some white cheese is made with animal rennet, so choose a vegetarian one. Chef's tip: dissolve the papelón in the warm water first, so the sugar is spread evenly and doesn't form dark burnt spots in the oil.

40 minVenezuelanBreakfast & Brunch
by KrazyBadal 0 views

PepitoGrilled beef and chicken sub

When the bars close in Caracas, the queues form at the pepito stands of Las Mercedes and Altamira: long soft rolls stuffed with griddled strips of beef and chicken, grated cheese, lettuce and tomato, a crunchy handful of potato sticks and squiggles of garlic sauce, ketchup and mustard. It's messy, generous food, best eaten on the pavement. The common mistake is crowding the griddle, so the meat stews instead of searing. Chef's tip: cook the beef and chicken separately in a very hot pan, in small batches.

30 minVenezuelanFast Food
by KrazyBadal 0 views

Chivo en cocoGoat in coconut milk

Goats graze the dry scrub of the Guajira peninsula, and in Zulia the meat is stewed in fresh coconut milk with a sofrito of onion, ají dulce and garlic until it falls from the bone. It's party and Sunday food in Maracaibo, served with fried ripe plantain, white rice or arepas to soak up the sauce. The common mistake is boiling the coconut milk hard, which splits it into a greasy sauce. Chef's tip: add the coconut milk only for the last 40 minutes and keep the pot at a gentle bubble.

180 minVenezuelanMeatGluten free
by KrazyBadal 0 views

Showing 24 of 201 recipes

Show more recipes

Page 1 of 9