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359 recipes

Pizza de muzzarellaThick-crust mozzarella pizza

The pizza de muzzarella, or simply muzza, is the pride of Buenos Aires' old pizzerías along Avenida Corrientes, eaten standing at the counter after the theatre, often with a slice of fainá on top. Unlike a Neapolitan pizza it has a thick, soft, bready base baked in a round metal pan, a thin smear of oregano tomato sauce and a deep layer of mozzarella that bubbles and browns, finished with green olives. The common mistake is using fresh mozzarella balls: they release water and the pizza swims. Use firm, low-moisture mozzarella grated or sliced thick. Many mozzarellas use animal rennet; choose a vegetarian one if you prefer. Chef's tip: give the dough a second rise in the oiled pan, so the base bakes airy inside and fried-crisp underneath.

45 min

Argentinian Pizza

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Tarta pascualinaSpinach and egg pie

Tarta pascualina came to Buenos Aires and Montevideo with Ligurian immigrants, and it is still baked for Easter (Pascua, hence the name), though most porteños now buy or make it any weekday for a light supper with a tomato salad. A crisp, olive-oil crust holds chard or spinach bound with ricotta and cheese, with whole eggs baked into hollows so every slice shows a ring of yolk. The usual mistake is not squeezing the greens: the filling floods and the base goes soggy. Wring them in a clean tea towel until no more water drips. Hard cheeses such as Parmesan are usually made with animal rennet; use a vegetarian hard cheese if you prefer. Chef's tip: bake the tart on the lowest shelf on a hot baking sheet so the bottom crust browns as well as the top.

90 min

Argentinian Vegetarian

by KrazyBadal 0 views

Bife de chorizoGrilled sirloin steak with chimichurri

Bife de chorizo, despite the name, has nothing to do with sausage: it is the thick sirloin (strip loin) steak that every parrilla in Buenos Aires grills, from the steakhouses of Palermo to the roadside grills of the pampas, and it is the Saturday-night order for anyone who wants beef and nothing else. It is cut at least 3 cm thick, seasoned only with coarse salt and grilled over hot embers, then served with chimichurri and a simple tomato and onion salad. The common mistake is cooking it straight from the fridge and turning it constantly; it greys outside and stays raw in the middle. Bring it to room temperature for 30 minutes and turn it only once. Chef's tip: salt the steak with coarse salt only just before it goes on the grill, and cut into it only after a 5-minute rest.

55 min

Argentinian Meat

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Canelones de verduraSpinach and ricotta crêpe cannelloni

In Argentina, Sunday lunch at the nonna's house in Rosario or Buenos Aires often means canelones, a legacy of Italian immigrants made the Río de la Plata way: thin crêpes instead of pasta tubes, rolled around chard and ricotta, then baked under tomato sauce and béchamel. They are often served on the 29th of the month or for Christmas too. The common mistake is thick crêpes: they turn stodgy. The batter should be as thin as single cream and the pancakes almost see-through. Hard cheeses are usually made with animal rennet; use a vegetarian hard cheese if you prefer. Chef's tip: roll the canelones and chill them for an hour before saucing; they hold their shape better in the oven.

80 min

Argentinian Vegetarian

by KrazyBadal 0 views

Kluski lanePoured egg noodles in broth

Kluski lane, 'poured dumplings', are the soft little egg noodles Polish grandmothers from Kraków to Gdańsk make in minutes by pouring a thin batter into simmering broth. This vegetable-broth version is a light, soothing supper or a quick meal for children, and in some homes the same noodles go into hot sweet milk instead. The common mistake is a batter that is too thick; it drops in lumps and turns into heavy, doughy dumplings. It should run off a spoon in a slow ribbon. Chef's tip: pour the batter from a jug in a thin stream from a little height while you stir the broth, so it sets into long, wavy threads.

14 min

Polish Soups

by KrazyBadal 2 views

Tostado de jamón y quesoPressed ham and cheese sandwich

The tostado is what Buenos Aires orders in a café at merienda or as a light late dinner, and what Uruguayan kids get made at home: thin crustless pan de miga layered with cooked pork ham and mild cheese, buttered outside and pressed until crisp and oozing. The common mistake is too much filling; this sandwich is meant to be thin, so the cheese melts before the bread burns. Chef's tip: if you have no sandwich press, weigh it down in the pan with a second heavy pan so it toasts flat and even.

9 min

Argentinian Fast Food

by KrazyBadal 0 views

Revuelto de zapallitosCourgettes scrambled with egg and cheese

Revuelto de zapallitos is a weeknight dinner in Buenos Aires homes and all over Argentina in summer, when the little round courgettes called zapallitos are cheap: diced courgette and onion cooked down in oil, scrambled with eggs and finished with grated cheese. It is eaten with bread or as a side to a salad. Grated hard cheese like reggianito or Parmesan is usually made with animal rennet, so use a vegetarian hard cheese for a vegetarian dinner. The common mistake is adding the eggs before the courgettes have given up their water, which turns the scramble wet and grey. Chef's tip: salt the courgettes as they go in, so they release their juice early and it cooks away.

15 min

Argentinian Vegetarian

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 Eastern Breads & Parathas

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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 min

Paraguayan Meat

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OponkiQuark ring doughnuts

On Tłusty Czwartek, Fat Thursday, Poles queue at bakeries for pączki, but at home many families make oponki instead: little ring doughnuts from a quick twaróg (curd cheese) dough with no yeast and no waiting. They fry in minutes into light, tender 'tyres' that are rolled in sugar or glazed and eaten warm by the plateful. The common mistake is kneading the dough too much, which makes them tough; mix only until it holds together. Chef's tip: press the twaróg through a sieve first, or blend it, so the dough is smooth and the rings puff evenly.

40 min

Polish Desserts

by KrazyBadal 0 views

Biała kiełbasa z cebuląWhite sausage baked with onions

Biała kiełbasa is a fresh, unsmoked white sausage of pork seasoned with garlic and marjoram, and on Easter Sunday morning in Poland it is the star of the breakfast after the blessed basket (święconka) is shared. It is also the sausage that goes into żurek, the sour rye soup. Buy it raw from a Polish butcher, then poach it gently and bake it with onions until golden. Serve with horseradish, mustard, rye bread and Easter eggs. Chef's tip: never boil it, as the casing bursts; keep the water just below a simmer.

60 min

Polish Meat

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 min

Paraguayan Desserts

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Śledzie w śmietanieHerring in soured cream

Herring is a must at the Polish Wigilia, the meatless Christmas Eve supper, and śledzie w śmietanie, salted herring fillets in soured cream with crisp apple, onion and dill, is the favourite way to serve it, with boiled potatoes or rye bread. The herring is cured, not cooked: use good-quality salted or matjes fillets from a shop, which have been frozen to kill parasites, and keep the dish chilled. Cured fish is not for pregnant women, young children or anyone with a weakened immune system; for them, make the safer version in the last step with hot-smoked mackerel or herring fillets baked until opaque. Chef's tip: dress the herring a few hours ahead so the cream picks up the flavour.

20 min

Polish Fish

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 Eastern Soups

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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 min

Argentinian Meat

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 min

Paraguayan Breads & Parathas

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Karp w galarecieCarp in aspic

Carp in aspic is one of the cold dishes of the Polish Wigilia. Carp steaks are poached gently in a stock of root vegetables and the fish's own bones, then laid in a dish with carrot slices, lemon and parsley and covered in the clarified stock, which sets into a clear, shimmering jelly overnight. Serve it chilled with lemon and horseradish. A little powdered gelatine helps the aspic set reliably at home. Chef's tip: simmer the fish bones and vegetables slowly and never boil the stock hard; boiling makes it cloudy.

120 min

Polish Fish

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 min

Argentinian Desserts

by KrazyBadal 0 views

Śliwki w czekoladzie (chocolate-coated prunes with walnuts)

Boxes of chocolate prunes are a classic Polish gift: brought to grandmothers at Christmas, set out on the Wigilia table among the twelve dishes, and passed round on name days. Plump smoked or soft prunes from the south of the country are best. Each one hides a walnut half, so you get chewy, slightly tart fruit, a crunchy bitter nut and a snap of dark chocolate in one bite. Serve them with coffee or tea after a big meal. Nothing here ever needed egg: the prune itself holds the nut, and chocolate sets around it as it cools. Older recipes soak the prunes in spirits; here they are alcohol-free, plumped in warm orange juice instead, which also brightens the flavour. Use a dark chocolate made without milk and the sweets are vegan. Chef's tip: dry the soaked prunes very well before dipping; the common mistake is leaving them damp, and even a few drops of juice will make melted chocolate seize and turn grainy.

55 min

Polish Desserts

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Piernik staropolskiHoney spice cake with plum jam

Piernik staropolski is the grand Polish Christmas gingerbread, and the old tradition is to mix the honey dough in November (once even at a child's birth) and leave it to mature for weeks in a cool place, which deepens the spice and makes the cake tender. It is baked a few weeks before Christmas, split into layers with powidła (thick plum butter), glazed with chocolate and left to soften again. This home version rests the dough for at least 3 days. Chef's tip: wrap the baked layers and let them sit for 3 days before filling; fresh piernik is hard, and it softens as it absorbs moisture from the jam.

90 min

Polish Baking

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Krówki (Polish milk fudge)

Krówki, 'little cows', are the sweets Polish children grow up with: wrapped in paper with a cow on it, handed out at name days and school parties, and bought by the bag all year round. Fresh ones have a thin, sugary crust that crumbles at the edges while the middle stays soft and almost runny, with a deep taste of cooked milk and butter, close to dulce de leche. Eat them with black tea or coffee, or chop them into ice cream. They are naturally egg-free: milk and cream are boiled with sugar until the milk solids caramelise and the mixture reaches the soft-ball stage, then beating it as it cools starts fine sugar crystals that set the fudge and give that crumbly crust. A spoonful of honey adds its own flavour and keeps the centre soft. Chef's tip: stop beating as soon as the mixture loses its shine and starts to thicken; beating too long is the common mistake, and the fudge then sets in the pan before you can pour it.

175 min

Polish Desserts

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 min

Argentinian Desserts

by KrazyBadal 0 views

Uszka z grzybamiMushroom dumplings

Wigilia, the Polish Christmas Eve supper, starts when the first star appears and is traditionally meatless, and its first course is clear red barszcz with uszka floating in it. These are tiny dumplings folded into 'little ears' and filled with dried forest mushrooms (usually ceps) and fried onion. They are fiddly, so families make them together in the days before and freeze them. Serve 6–8 in each bowl of hot beetroot broth. Chef's tip: save the mushroom soaking water and add it to the barszcz, as it carries much of the forest flavour.

120 min

Polish Pasta & Noodles

by KrazyBadal 0 views

MoczkaGingerbread in dried fruit compote

Moczka is the Christmas Eve dessert of Upper Silesia in southern Poland, a thick, dark, spiced mixture of honey gingerbread dissolved in dried-fruit compote, then loaded with almonds, walnuts, raisins, figs and prunes. Each family has its own version; many add dark beer to the base, which this one leaves out, but adults may stir 100 ml dark beer into the compote while it simmers. It is eaten cold from small bowls and keeps for several days. Chef's tip: use dry, slightly stale gingerbread, which dissolves into a smooth sauce, while fresh cake turns to lumps.

50 min

Polish Desserts

by KrazyBadal 0 views

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