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579 recipes

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

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

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

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

Almond LondonChocolate-dipped almond cookies

Almond London is a Hari Raya favourite in Singapore and Malaysia, a whole roasted almond hidden in buttery cookie dough, baked, dipped in chocolate and rolled in chopped nuts. Nobody is sure where the name came from, but every Malay household fills a jar of them for Raya visits, and children hunt for the almond inside. They are crunchy, rich and not too sweet. Chef's tip: let the cookies cool completely before dipping, or the chocolate slides off and turns streaky.

75 minSingaporeanBaking
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

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

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

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

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

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

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

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

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

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

Bak kwa (barbecued dried pork)

Before Chinese New Year, queues snake round the bak kwa shops of Singapore and Malaysia, because these sweet, smoky sheets of pork are the gift everyone brings when visiting family; their deep red colour stands for luck. At home you can make them from minced pork mixed with sugar, soy, fish sauce and a splash of Shaoxing rice wine, spread thin, dried in a low oven and then grilled until caramelised and blistered at the edges, chewy and sticky-sweet. For an alcohol-free version, swap the Shaoxing wine for the same amount of unsalted stock with a few drops of rice vinegar. Eat it warm on its own, or tucked into a soft white bun. Chef's tip: roll the mince between two sheets of baking paper to 2–3 mm; any thicker and it stays soft in the middle instead of turning into proper jerky.

180 minSingaporeanMeat
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

Hae bee hiam rolls (spicy prawn rolls)

Lift the lid of the cookie jars in a Singapore or Malaysian home at Chinese New Year and among the pineapple tarts you will find these tiny, fiery hae bee hiam rolls. Hae bee hiam is a sambal of dried shrimp fried slowly with chilli, shallots and lemongrass until it is dry, crumbly and fragrant, and rolled into thin spring-roll pastry it makes a crunchy, salty-sweet, spicy snack that disappears by the handful; the golden rolls look like gold bars for a prosperous year. Serve them with tea or a cold drink. Chef's tip: cook the sambal until it is completely dry and floss-like; any moisture left will make the rolls soft within a day.

120 minSingaporeanSnacks & StartersSpicy
by KrazyBadal 0 views

Hee peow soup (Nyonya fish maw soup)

Hee peow th'ng is a Peranakan soup that turns up at the Chinese New Year reunion dinner in Singapore, a clear, gentle bowl that sits beside the spicy dishes; fish maw is a luxury food and stands for plenty, and the round balls for a family that is whole. The fish maw is bought ready dried and fried in packets from Chinese grocers, then soaked until it is spongy and soaks up the savoury broth. With it go homemade pork meatballs, bought fish balls, napa cabbage and carrot, all in a broth made from pork bones and chicken. Serve it with rice and a little sambal on the side. Chef's tip: squeeze the soaked maw hard in several changes of water; it rinses out the old frying oil so the soup stays clean.

120 minSingaporeanSoups
by KrazyBadal 0 views

Bakwan kepiting (crab and pork meatball soup)

Bakwan kepiting is the Peranakan soup that Nyonya families in Singapore serve at the Chinese New Year reunion dinner; the round meatballs stand for a family gathered whole and complete. The balls are minced pork and sweet crab meat, bound with egg and bulked with shredded bamboo shoot, and they simmer in a clear, gently garlicky pork broth until tender and springy. This home version uses pasteurised cooked crab meat instead of live crabs, so it is easier and kinder. Serve it in small bowls with fried garlic and rice, before the richer curries. Chef's tip: keep the broth at a lazy simmer once the balls go in; a rolling boil clouds the soup and breaks them apart.

90 minSingaporeanSoups
by KrazyBadal 0 views

Orangettes (candied orange peel in dark chocolate)

All over France, from Paris chocolatiers to village pâtisseries, orangettes arrive in the shop windows as the days shorten and are a fixture of the Christmas and New Year sweet table. Long strips of orange peel are candied until tender and translucent, then dipped in dark chocolate: chewy and bittersweet inside, with a clean snap of chocolate and a long citrus finish. Serve them with an espresso after dinner, tie them up in a box as a gift, or offer them with a cheese course. They are naturally egg-free: the sugar syrup preserves the peel and stops it going tough, and the tempered chocolate sets into a firm, glossy shell with no other help. For a vegan batch, use a dark chocolate made without milk. Chef's tip: dry the candied peel well before dipping; the common mistake is dipping wet peel, which makes the chocolate seize and turn dull.

180 minFrenchDessertsGluten free
by KrazyBadal 0 views

Yusheng (lo hei prosperity salad)

In Singapore and Malaysia, Chinese New Year meals often begin with lo hei: everyone stands round a platter of yusheng and tosses it high with chopsticks, calling out wishes, because the higher the toss, the better the year. Yu sounds like 'abundance' and each topping added has its own blessing, from the oil (money flowing in) to the golden crackers (a floor of gold). The traditional version uses raw fish; this home version uses smoked salmon, or salmon bought frozen as sashimi-grade and kept below 5 °C, and raw fish is not for pregnant women, young children or anyone with a weakened immune system. For them, use smoked salmon or poached salmon, or leave the fish out for a vegetarian toss. Expect a crunchy, sweet-sour, nutty salad with a sticky plum dressing. Chef's tip: squeeze the shredded vegetables dry in a cloth; wet radish drowns the dressing and goes limp.

50 minSingaporeanSalads
by KrazyBadal 0 views

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