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.

635 recipes

QuittengeleeQuince jelly

Quinces are too hard and sour to eat raw, so in Germany they are turned into Quittengelee, one of the jewel-coloured jars set out with the pumpkins and sheaves of wheat for Erntedank, the October harvest thanksgiving. The fruit is simmered whole in pieces, the juice drips through a cloth overnight, and then it is boiled with sugar until it sets into a clear jelly the colour of rosé, with a perfume like pear, honey and roses. Eat it on bread rolls, with cheese, or melted as a glaze for apple tart. Chef's tip: quince skin and cores are full of natural pectin, so cook them in with the flesh rather than peeling.

180 minGermanChutneys & DipsVeganGluten free
by KrazyBadal 0 views

ApfelkrautApple syrup

In the Rhineland, apples from the autumn harvest are pressed and boiled for hours in copper cauldrons into Apfelkraut, a dark, glossy, sweet-sour syrup that is spread on Schwarzbrot with butter and quark, and that families bring to the Erntedank harvest thanksgiving in October. It needs no added sugar at all: the apples' own sugar and pectin concentrate until the juice is as thick as treacle and tastes like baked apple and caramel. Eat it on rye bread, with potato pancakes (Reibekuchen) or in a sauce for Sauerbraten. Chef's tip: use a mix of sweet and tart apples; the tart ones give the tang and the pectin that makes it set.

450 minGermanChutneys & DipsVeganGluten free
by KrazyBadal 0 views

HeringssalatPickled herring and beetroot salad

When the carnival ends in the Rhineland and northern Germany, Ash Wednesday brings the Heringsessen, a herring meal shared in pubs and homes to mark the start of the Lenten fast. This rosy salad mixes diced pickled herring with beetroot, apple, gherkin and boiled potato in a creamy yogurt-mayonnaise dressing, and is served with rye bread. Use pickled herring bought ready-made in jars from the chiller, which has been commercially cured, and keep the salad in the fridge. Pickled and cured fish is not cooked, so it is not for pregnant women, young children or anyone with a weakened immune system; for a safer version use hot-smoked mackerel or cooked fish. The common mistake is dressing the salad while the potatoes are hot, which turns it mushy. Chef's tip: make it the day before; the flavours deepen overnight.

55 minGermanSaladsGluten free
by KrazyBadal 0 views

TihaneStuffed lamb spleen

Tihane, or tehal, is an old Eid al-Adha speciality from Moroccan towns such as Fez and Marrakech, made on the days after the sacrifice when the offal is shared out. The lamb's spleen is cut open into a pocket and stuffed with chopped liver and heart, a little fat, green olives, preserved lemon, garlic and cumin, then sewn shut, poached and roasted until browned. It is sliced thin and eaten warm or cold with bread. Ask a halal butcher for the spleen and offal. Chef's tip: prick the spleen with a fine needle before poaching so it doesn't burst in the pot.

130 minMoroccanMeatGluten free
by KrazyBadal 0 views

KourdassGrilled lamb liver bundles

After the sacrifice of Eid al-Adha, Moroccan families use every part of the lamb, and kourdass is one of the dishes made in the days that follow: pieces of tripe and liver rubbed with cumin and paprika, wrapped in caul fat and traditionally hung up to air-dry before grilling. This home version skips the drying, which is hard to do safely in a modern kitchen, and grills the bundles fresh over charcoal or under a grill until the fat crisps and the liver is cooked through. Buy cleaned, pre-cooked tripe and caul fat from a halal butcher. Chef's tip: wrap the bundles tightly so the caul fat bastes them as it melts.

90 minMoroccanMeatGluten free
by KrazyBadal 0 views

PflaumenmusOven-baked plum butter

When the late damson plums (Zwetschgen) ripen in September, German kitchens fill trays with them for Pflaumenmus, and jars of it stand on the decorated altar at Erntedank, the harvest thanksgiving in early October. Unlike jam, it uses little sugar and no pectin: the halved plums are baked slowly, uncovered, until they collapse and darken into a thick, almost black spread that tastes of plums and spice rather than sugar. Spread it on rye bread with butter, fill Dampfnudeln with it or stir a spoonful into quark. Chef's tip: bake it in the widest roasting tin you have, because the more surface, the faster the water steams off.

330 minGermanChutneys & DipsVeganGluten free
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

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

PincaEaster sweet bread

Pinca (or sirnica in Dubrovnik) is the Easter bread of Dalmatia and Istria in Croatia. It is a tall, golden round of rich yeast dough with egg yolks, butter, lemon and orange zest and vanilla, cut with three slashes on top before baking so it opens into a three-pointed cross. It is blessed at church on Holy Saturday with the Easter eggs and ham, and eaten at Easter breakfast. Old recipes add a spoon of rum or prošek wine; this one doesn't. Chef's tip: let the dough rise slowly, even overnight in the fridge, as pinca gets its tender, fragrant crumb from a long rise.

80 minBalkanBaking
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

MartinsgansRoast goose with red cabbage

On 11 November, St Martin's Day, children in Germany and Austria walk in lantern processions, and families and restaurants serve the Martinsgans: a goose roasted slowly with apples, onion and mugwort or marjoram until the skin is crisp and the meat tender, with red cabbage, potato dumplings and a rich gravy. Legend says the geese's cackling gave away St Martin when he hid to avoid being made bishop. Goose gives off a lot of fat; save it for roast potatoes. Chef's tip: prick the skin all over (not the meat) and roast on a rack so the fat drains and the skin crisps.

270 minGermanMeat
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

Slavski kolačDecorated ceremonial bread

The slava is a uniquely Serbian Orthodox custom: each family honours its own patron saint on that saint's feast day, passed from father to son, with a lit candle, boiled wheat (žito) and the slavski kolač, a round, decorated bread. The priest blesses it; the family turns it, cuts a cross into its base, pours a little wine into the cuts, and breaks it together. It is decorated with dough crosses, the seal 'IC XC NI KA', doves, wheat ears and grapes. It is a plain, vegan bread. Chef's tip: keep the decorations' dough a little stiffer than the loaf, so they hold their shape.

110 minBalkanBakingVegan
by KrazyBadal 0 views

RužiceWalnut pastry roses in syrup

Ružice, meaning 'little roses', are baked for Bajram in Bosnia and Herzegovina, the Eid holidays when trays of syrup-soaked sweets are set out for every guest. Thin sheets of pastry are brushed with butter, scattered with walnuts and rolled up, then sliced so each piece opens like a rose in the oven. The baked roses drink up a cold lemon syrup and turn sticky, crisp on top and soft underneath. Chef's tip: pour cold syrup over hot pastry (or hot over cold), never both the same temperature, or the roses go soggy.

90 minBalkanDesserts
by KrazyBadal 0 views

OsterlammEaster lamb sponge cake

In Germany and Austria an Osterlamm, a light sponge baked in a two-piece lamb-shaped mould, stands on the Easter breakfast table, dusted with icing sugar with a ribbon and bell around its neck and sometimes a little flag. In Catholic regions it is taken to church on Holy Saturday to be blessed with the Easter basket. The cake is a buttery, lemony sponge, firm enough to keep its shape. You need a lamb cake mould, sold in kitchen shops before Easter. Chef's tip: grease the mould with soft butter and dust it with breadcrumbs or flour into every crevice, or the lamb's head stays in the tin.

65 minGermanBaking
by KrazyBadal 0 views

PečenicaRoast pork

Pečenica is the Christmas Day roast of Serbia and Montenegro: traditionally a whole young pig turned on a spit in the yard from early morning, so that it is ready when the family returns from church and greets each other with 'Hristos se rodi'. This home recipe follows our site's approach of using carved portions rather than a whole animal: bone-in pork shoulder pieces with the skin on are rubbed with salt and slow-roasted until the meat is tender and the skin crackles like the spit-roast. Serve with česnica bread, pickled vegetables and roasted potatoes. Chef's tip: baste the skin with beer, or with cold water for an alcohol-free version, near the end; it helps the crackling blister.

290 minBalkanMeatGluten 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

Bakalar na bijeloSalt cod with potatoes and garlic

On Badnjak, Christmas Eve, Croatian families in Dalmatia keep the meal meatless, and bakalar na bijelo ('white salt cod') is the dish that says Christmas. Salt cod is soaked for days, then cooked with potatoes, a lot of garlic, parsley and good olive oil and shaken in the pot until it turns into a creamy, almost spreadable mix. It is served warm with bread and a glass of wine for the adults. Chef's tip: shake the pot rather than stirring it, so the fish breaks into flakes and emulsifies with the oil and potato.

90 minBalkanFishGluten free
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

KerbelsuppeChervil soup

In Germany, Maundy Thursday is called Gründonnerstag, 'green Thursday', and many families eat something green that day for health in the coming year: spinach with eggs, herb soup or this creamy chervil soup. Chervil is one of the first herbs of spring, with a delicate taste of aniseed and parsley, and the soup is simply potato, shallot and vegetable stock blended with a big bunch of fresh chervil and finished with cream. It is ready in half an hour and gluten free. Chef's tip: add the chervil only at the very end and blend straight away, because heat quickly dulls its colour and flavour.

30 minGermanSoupsGluten free
by KrazyBadal 0 views

Chirov plavRice pilaf with dried fruit

Chirov plav, rice pilaf with dried fruit ('chir'), is the Armenian Easter dish: after the long Lenten fast, families gather on Easter Sunday to eat this glossy, buttery pilaf, often served beside fried or baked fish and red-dyed eggs. The rice is cooked separately so every grain stays loose, then layered with dried apricots, raisins and prunes warmed in butter, with a golden crust (tahdig-style) at the bottom. Chef's tip: rinse the rice until the water runs clear, and parboil it in plenty of salted water, as that keeps the grains separate.

65 minArmenianRice & GrainsGluten 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

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

KirmeskuchenPlum streusel yeast cake

When the Kirmes, the yearly fair for a village church's patron saint, comes to the Rhineland and Hesse, families bake enormous trays of Kirmeskuchen to share with the relatives who come home for the fun-fair, the dancing and the procession. This version is the most loved: a soft, buttery yeast dough covered edge to edge with tightly packed plum halves and a thick, crumbly streusel. Cut it into squares and serve it with whipped cream and coffee in the afternoon. Chef's tip: stand the plum halves upright, cut side up and overlapping like roof tiles, so the juice stays in the fruit instead of soaking the dough.

80 minGermanBaking
by KrazyBadal 0 views

Showing 24 of 635 recipes

Show more recipes

Page 1 of 27