A simple yet immensely delicious recipe, Linguine with Clams. Incredibly easy to make: first the sauce, then the pasta, then you combine – and that’s it. The only trick: it has to be served hot. Enjoy! 🙂
Dried and Salted Cod with Tomatoes and Raisins in the Oven is a delicious, somewhat unusual, quick and easy recipe, combining the saltiness of the dried and salted cod with the sweetness of the raisins and onions in a hearty olive oil sauce.
Dried and Salted Cod offers a great variety of savouring experiences and dishes but before it’s ready for cooking it has to be desalted – and that takes approx. 24 hrs. Do not despair, however: desalting a piece of cod is a fairly easy process. Here’s how to desalt dried and salted cod.
Honey Macaroons are oven-baked biscuits soaked in syrup. Traditionally made as a Christmas sweet, the beauty of Honey Macaroons is that every home-cook can make them. Enjoy!
The Siberian Spiced Black Tea with Honey, Cinnanon and Cloves, or Siberian Sbiten, is a traditional Russian hot drink well suited to sooth one’s body and mind during the Russian (or Canadian, or any heavy) winter. Enjoy!
Fesenjān or Fesenjoon is an ultra-classic Iranian/Persian stew (khoresh) featuring pomegranate sauce and walnuts with chicken or lamb. Recipe courtesy of our friend and fabulous home-cook Minu Chamani.
A yet another Greek comfort food classic, Lamb with Orzo in the Oven is easy to cook and – trust us – a lot easier to savour. Enjoy!
Colcannon is one of the staple comfort food recipes of Ireland. Its name comes from the Gaelic “calceannann,” which means “white-headed cabbage.”
Some of us might find coring and slicing a cabbage a bit… intimidating. Well, it’s not. Here’s a short video showing how to core cabbage.
Simple to make and delicious to eat, Fried Bananas, or Pisang Goreng make a popular snack or desert in South East Asia, particularly in Singapore, Malaysia and Indonesia. Enjoy!
A few practical tips on how to test and choose olive oil.
Koshari is considered to be Egypt’s national dish. It is a delicious comfort-food meal that is sometimes made from left overs. The secret ingredient here is the vinegar: it breaks down the carbohydrates Koshari is all about.
Bograč is a one-pot stew recipe, somewhat evocative of the Hungarian Goulash. Calling for three kinds of meat, namely venison or boar, beef and pork, Bograč is so popular that it is often referred to as one of the national dishes of Slovenia.
Pickled Turnips are a popular side dish or recipe ingredient in many countries and regions where the winter cold can be really felt. It can also be a refreshing side dish when served chilled in the heat of the summer.
A nice and easy recipe for cumin sauce. (Who would have thought that one teaspoon of Cumin contains 1.4mg or approx. 17% of the recommended daily dose of Iron? )
Here’s an easy trick to moderate, or at times: eliminate, the strong smell of lamb or goat meat before cooking.
A really simple, delicious and trouble-free “pesto” sauce using walnuts and parsley instead of basil and pine nuts. (Yes, it’s possible.) 🙂
A classic, hearty, every-day meal – Japanese Curry Udon Noodles. Can be as spicy as you want it to be – no hard rules here. Enjoy!
The Shiitake Mushroom Stock is used as a vegetable stock in other Japanese recipes. Unlike other vegetable stocks, this one requires neither simmering, nor boiling (Yes, it is possible.) Enjoy!
Eggplant Parmigiana or Parmigiana Di Melanzane is a traditional 3-ingredient recipe from Sicily, Italy. Contrary to what we would all think, “Parmigiana” does not mean “Parmesan cheese”. Parmigiana comes from the Sicilian word parmiciana which means “latticed” and it describes the way we arrange the eggplant slices in the baking pan or casserole prior to baking. Enjoy!
When we think of “Ireland” and “food” we often think of “potatoes” (and beer; and cheese and pubs :). Well, this is a nice, easy, tasty and hearty Irish recipe using potatoes as a base and a whole host of other goodies to give it taste and texture. Enjoy!
Galbi-tang is a hearty yet fragrant and often delicate clear beef short rib soup, traditionally offered at Korean wedding receptions. It is now one of Korea’s staple recipes and a regular entry in every Korean restaurant’s menu that’s worth its salt. (Pun intended. :)) Galbi-tang is not difficult to make; but, as all good soups and stews, it just takes some patience – that’s all. Time to cook, eh?
An easy, uncomplicated and hearty recipe this Korean Potato Soup. One would think that it is ideal for lunch or dinner but in Korea they also serve it as breakfast. Enjoy!
Yes, Pasta with Butter and Cream – a.k.a. Pasta all’ Alfredo – has very little to do with the all-millennial “tuna salad” lunch or dinner; yet, good food is good food and there’s no two ways about that. 🙂 This is an easy and fast pasta recipe to make – and you don’t need to eat a lot of it to feel satisfied. Enjoy!
For most of us the very idea of an “artichoke” is intimidating – never mind peeling one! But, all is not lost and things aren’t as bad as they seem. Watch the video.
Lamb or Goat with Artichokes in Egg and Lemon Sauce is a classic, traditional Spring dish from Crete, Greece that’s simple to make and very easy to savour. The season for artichokes is between March and June. For the rest of the year you could use canned or frozen artichokes – but do avoid marinated artichokes – they are a totally different deal and will not go well with we’re making here. Time now to start cooking, eh?
Octopus with Pasta in the Pot – guaranteed to keep your body going whatever you have to do. It is going to take some time to cook – approx. 2 hours – but its level of difficulty is minimal: sautee, simmer, stir, do something else while food is cooking. (That difficult. 🙂 ) Enjoy!
Goat in Fruit Juice in the Oven. This one is very interesting. You marinate the goat meat in lemon and orange juice for 12hrs in the fridge. Then you cook it in the oven for approx. 60 minutes. It contains alcohol.
Lamb with Pasta in the Oven. A simple, hearty, traditional (insanely) delicious recipe from Crete, Greece requiring no particular preparation and… very little cooking skills. Of course, you can tweak the recipe with more/other spices but if you’re cooking this recipe for the first time… try to keep it simple. 🙂
The Pissaladière is a savoury tart made with onions, olives, grated cheese and anchovy fillets. (It looks like… pizza, but French style.)
Shortcrust pastry for the Pissaladière or anything else, really.
Rice with Green Lentils,Raisins and Dates – Persian Style – Adas Polo. This is another Persian classic recipe that seldom needs further introduction. The ingredients are available all year long. There are many, many variations of this recipe; some recipes, like this one, are meatless, some use lamb, others use beef, some employ a different mix of spices – the variations are… endless.
Fresh Herb Kuku – Persian rice recipe. In Iran, this is an essential dish for the New Year’s feast. For the rest of us it’s a fantastic, fresh, and nutritious recipe. It has various preparation stages but don’t let that intimidate you from enjoying a truthfully fragrant dish. Enjoy!
The Turkish Cheesecake Künefe or Kanafeh is the Middle Eastern version of Cheesecake. Unlike the Western iterations of the concept Künefe does not contain cream as a cooking ingredient. There are many ways to make Künefe. Some call for a frying pan or skillet; others use the oven; most of them use sugar; others use honey; some suggest to serve Künefe with Kaymak (buffalo milk cream); others don’t care about cream. And so on, and so forth. Our Turkish Cheesecake recipe is made in the oven and uses honey syrup instead of sugar syrup.
Abzhorka is a classic, traditional Russian dish that can be a starter, a side dish, a salad or a main course. (Fun, eh? 🙂 )
Busiate Pasta with Sicilian Pesto. Busiate or Busiati is a spiral shaped pasta. Check the reference here. If you can’t find Busiate then you can either make them yourself (yes, it is possible, check the Notes below) or use whatever type of long and twisty pasta you can find.
Chicken Tagine – a simply mouthwatering traditional Moroccan recipe. Let’s get to work, shall we?
A Hungarian caraway soup with a twist: adding cream makes it a classic winter soup. This is not a “fire and forget” kind of thing – it does require some stirring.
Croutons – Hungarian Style. A side dish for the Hungarian Caraway Soup and the Creamed Hungarian Caraway Soup. However, crouton is crouton, no? Feel free to use it as you see fit.
The Sardine Bouillabaisse Soup is as tasty and hearty as it sounds, really. 🙂 Enjoy!
This recipe for Morrocan for Potatoes with Fennel and Celery can be a starter, or a salad, or a main meal. There’s no rule. Enjoy! 🙂
Hot or cold, the Turkish Red Lentil Soup is a good one. It is nutritious too. Using vegetable broth/stock turns the recipe to vegetarian and vegan. Enjoy!
Tahini Sauce is used with fish, or as a salad dressing, or as a roasted vegetables dressing.
Slow Cooking Supreme, this one. Long time to prepare, simple to cook and mouthwatering taste. We picked this recipe when, at some point in life, we were roaming the mountains of Crete/Greece casting for a TV food & cooking show. A shepherd offered us this dish as lunch. Forgetting it proved impossible.
This is one of many Korean classic, traditional chicken recipes. Enjoy!
A dairy-less, meatless, satisfying and comforting one-pot recipe from India. Enjoy!
Similar to an Arabic dish called Kebsah but with a lot of twists. This chicken with cardamom and cumin recipe tastes better the next day, so, feel free to cook it in advance, store it and serve in the following day or two with a different side dish. Enjoy!
It does take a few extra things to do other than simply boiling rice, but, well, the result is… impressive. Can be had as a main dish, or as a side dish – your choice. Enjoy!
Baklava is Turkish Cuisine’s most emblematic and widely known dessert. Other nations in the area make it too, with certain twists. E.g. the Greeks prefer less spice in their Baklava, the Lebanese tend to want their Baklava drier (with less syrup) and cut in mouthfuls, etc.
Cooking this recipe may indeed reveal that “looks” don’t always pair with “taste”. Enjoy!
This is honey-to-sugar conversion table that might come in handy when making desserts. Curiously enough although honey is sweeter than sugar it also has lower glycemic index than sugar; not to mention that honey contains other nice things in it, whereas sugar is… sugar. Check the Notes at the end of this post. Here we go.
Tahini halva with lemon juice and cinnamon is one of the simplest and most delicious vegetarian or vegan desserts one can ever have any day (and probably anytime). Enjoy!
A friend asked for this (all time oven classic) Greek recipe for a lamb roast in the oven, so, without further ado… voila! (And a heartfelt thanks! to Libby who passed on the recipe. 🙂 Enjoy!
Lamb Stew with Dill in Egg and Lemon Sauce. This is an easy lamb stew recipe but who said “easy” can’t be “delicious”? Here’s the living proof of it.
Simple and extremely delicious, Veal in Lemon Juice is a yet another one-pot, minimum-cooking-skill Sunday lunch stew or weekday special. Enjoy!
Cuisine: Thai A classic dish and recipe from Thailand, Shrimps with Lemongrass and Basil is a healthy dish containing no less than 14 ingredients. As a main dish with rice : Serves 2 As part of a multi-course meal: Serves 4Cooking time: approx. 30 minYou will need: a wok or skilletNotes: contains sugar Ingredients 10 oz (330 g) medium-sized shrimp, peeled and de-veined 1⁄2 Tsp dark sesame oil 1⁄2 Tsp all-purpose corn starch (preferably organic) Pinch of white pepper 2 Tbsp high-heat cooking oil, divided 4 Tbsp minced lemongrass 1 clove garlic, minced 1 small shallot, thinly sliced 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced 2 kaffir lime leaves, finely sliced (optional) 1 Tsp soy sauce 2 Tsp fish sauce (nam pla) 1 + 1⁄2 Tsp sugar 1 cup (20 g) fresh Thai or Italian basil leaves Instructions Toss the shrimp with the sesame oil, all-purpose corn starch, and pepper in a small bowl. Cover and refrigerate for 10 minutes. Heat 1⁄2 of the oil …
Cuisine: IndianRegion: North This is a classic Yoghurt Marinated Indian Lamb Curry recipe that is very popular in the North of India. The recipe is also healthy and nutritious to boot. (Scroll down for the analysis.) Serves 6Cooking time: 40 – 60 minYou will need: a skilletNotes: requires marinating Ingredients 1 Kg (2 lbs) x boneless leg of lamb, cut into 1-in (2.5-cm) cubes 3 Tbsp oil 5 cardamom pods 3 bay leaves 1 inch (2.5-cm) cinnamon stick 1 Tsp cumin seeds 1 Tbsp ground coriander 4 fresh green chili peppers, without seeds, minced 1 tomato, chopped 2 cups warm water 1 cup plain yogurt 1⁄2 cup fresh coriander leaves (cilantro), chopped Yogurt Curry Marinade 3 onions, chopped 1 Tbsp Asian chili powder or ground cayenne pepper 1 Tbsp ground cumin 1⁄2 Tbsp ground turmeric 1⁄2 cup (@250g) plain yogurt 2 Tsp garam masala spice Salt, to taste Instructions In a blender or a food processor, blend together the Curry Yogurt Marinade ingredients until smooth. In a large bowl, mix together the marinade and lamb, …
Potato Salad with Olive Oil, Capers, Parsley and Pickles . Another hearty and healthy classic potato salad recipe from the European South. Omitting wine makes it Halal and also Lenten. Can be had as a main dish, or as a side dish – your choice. Enjoy!
This Cuttlefish Casserole is a Greek Orthodox Lent classic: easy to make, a tasty, hearty, one-pot recipe full of good things for one’s own health. Enjoy!
Vegetable Stew with Potatoes, Eggplants, Zucchini and Peppers. A clean, nice vegetarian and vegan recipe for a Summer vegetable stew. Can be served hot, warm or at room temperature. Enjoy!
Cottage Pie or Shepherd’s Pie is a traditional British classic dish warming hearts and bellies. 🙂 Enjoy!
Green Cheese Pie without Filo. This is a good one: instead of using the flour to make filo sheets … you mix it in with the rest of your ingredients and stick the pan in the oven. (How difficult can that be? 🙂 Enjoy!
Honey Versus Sugar. There are many, many differences between honey and sugar. For example, while sugar is composed of fructose and glucose in equal measure, honey is composed +20 different types of sugars, trace elements, some vitamins and small amounts of minerals.
Lebanese Crispy Pita Bread with Sumak . Resembling the Italian Pizza Contadina (the farmer’s pizza) the Lebanese use this Pita Bread with sumak as a side dish to scoop up juice or dips, or even as a snack for “that” time of day. It is easy to make and easier to savour. Enjoy!
Korean Garlic Chive Salad. It can be savoured as a salad or a side dish, preferably with grilled beef, dumpling soups or Bibimbap (mixed rice) during the summer. It tastes of garlic and onion and it is served at room temperature. Enjoy!
Shakshuka – Israeli Eggs in Tomato Sauce. In Israel “Shakshuka” tends to mean “breakfast” but it can be had as a quick lunch too. Delicious, nutritious and fast to make Shakshuka is very much appreciated there, and elsewhere. Enjoy!
Spaghetti with Artichokes, Lemon and Capers. Artichokes are abundant and much revered in Italy, and elsewhere. This is a classic, mouthwatering spaghetti with artichokes dish from Southern Italy. Enjoy!
Pasta alla Carbonara. “Alla Carbonara” means “the coal worker’s style”. No one knows how this recipe got its name – some maintain that charcoal workers in the Italian mountains cooked spaghetti this way, others that the very generous dash of black pepper makes the dish look like charcoal. Whatever the case, this is a very classic Italian dish, presented here in its original form, with eggs instead of cream. Enjoy!
How to Make Indian Naan Bread without Yeast. There are many recipes out there for making Naan bread. We believe that this is an interesting one. Omitting sugar is probably a good thing. Enjoy!
Armenian Lule Kebab. “Lule” means “sausage shape” in Armenian. (In the Near and Middle East they like their Kebabs (burgers, really) to look like sausages: long and skinny.) This Armenian Lule Kebab recipe is a good one: fragrant, complex and completely satisfying. The non-Kosher among us can accompany Lule with mint-flavoured yogurt.
How to Make Vegetable Stock. A vegetable stock is nothing more than vegetables simmered in a very low fire for some time, so that the veggies release all their essence and flavours in the liquid. It can be made as complicated as one can make it – there’s no rule here. We present a basic vegetable stock recipe that – we believe – will serve you well.
Soup or starter, hot or cold, the Chinese Tomato Egg Drop Soup with Ginger recipe is certainly fresh. 🙂
A yet another classic Italian recipe, this time from the region of Umbria, Gnocchi with Cream and Red Wine Sauce is something that’s worth cooking. Enjoy!
One can make Gnocchi – and other pasta – at home. Here’s a recipe on How to make Gnocchi.
“Advieh” means spice in Persian / Iranian language. It is a spice mixture used in Iranian / Persian cuisine.
How to desalt olives. Olives are NOT meant to be eaten straight out of the brine (as many of us do). The way to desalt them is rather simple:
Olive Tapenade. A classic olive spread for dipping and nibbling. Can’t go wrong with this one. 🙂
How to make Busiate pasta.
Cod with Vegetables and Garlic. A typical dish of the Provence region of France. Without further ado, let’s cook, shall we? 🙂
No need for formal introductions for this classic French recipe. Let’s cook, shall we? 🙂
Hunkar Begendi is an ultra-classic, traditional Turkish recipe whose name translates to “Sultan’s Delight”. As we can reasonably imagine there are many, many variations of Hünkar Beğendi: some recipes call for cheese and milk, others for milk and flour. Some call for lamb, others of beef. Some call for butter, others for olive oil and some “Westernized” versions even call for … vegetable oil and margarine (hello?). We chose a version that (we believe) is most representative of Turkey and its people.
Lentils with Rice and Caramelized Onions, going by the name of Mujadara in the Middle East and Egypt and Fakoryzo in Greece, is a popular, humble and nutritious staple “recipe of the poor”.
Frikkadels, namely South African Braised Meat Balls, was very popular in Holland in the 17th and 18th centuries. (Yes, the idea for this recipe is… that old.) No wonder it followed the Dutch settlers all the way to South Africa.
Simple, fast and delicious, Siniyeh, namely Ground Lamb or Beef with Onions and Tahini Sauce in the Oven, is a Jewish recipe from Yemen that is been cooked in Israel today. Enjoy!
Pasta with Butter and Cheese is an Italian, hearty, classic and so simple a pasta recipe it’s almost… unbearable. Enjoy!
The Moroccan Lamb Tagine with Dates, Almonds and Pistachios is a classic Moroccan Tagine recipe that’s usually made for weddings and family gatherings. It will take some time to cook but… as with almost all traditional recipes everywhere in the World there’s no shortcut: it. must. cook. slowly.
The Egyptian Fava Bean Stew or Fuul as a staple food is probably as old as Egypt. There are many variations (of course). We present an ultra-classic Fuul recipe as a basis – and then you’re free to change the flavour and/or add the topings of your choice.
A simple, fast and tasty Japanese salad with Okra and Bonito fish Curiously, okra is not very popular in North America but it is preferred and cooked voraciously in other parts of the World. Japan is one of them.
The Anglo-Indian Mulligatawny stew is where West meets East, and vice versa. According to Wikipedia, “Mulligatawny is related to the soup rasam. Due to its popularity in England during British India, it was one of the few items of Indian cuisine that found common mention in the literature of the period. Early references to it in English go back to year 1784.” There are many variations of this recipe – some use ghee, others oil, some use lentils, other use lamb or beef, others are vegetarian. This one calls for lamb and lentils.
The Sauted Eggplant with Capsicum and Yogurt – Turkish style is a classic family/home cooking recipe from Istanbul. A bit spicy for Western palates, but well, it’s very much worth it.
This is Green Split Pea Soup, Erwtensoep, is a Dutch winter classic and traditional recipe that offers enough strength to keep us going.
Dutch Endive Stew with Mashed Potatoes – a winter classic. Do note that there’s no need for dairy with Dutch potatoes because they are creamy by nature. The idea here is that the vegetables release enough juices to make the potatoes moist enough.
Baked Beans with Tomatoes and Mushrooms – Italian Style. Another hearty, wholesome recipe from Italy’s Tuscany. Baked Beans with Tomatoes and Mushrooms actually taste better the next day.
Italian Baked Beans with Tomatoes and Ham or Bacon – a hearty, winter day’s recipe for beans and meat. It actually tastes better the next day.
Korean Spicy Cold Noodles with Egg and Cucumber – one of many Asian recipes for spicy noodles. Perfect for a summer lunch, one would think. 🙂
How to Prepare Rice for Cooking. There are many ways to cook rice – as you can imagine. This is the way they prepare rice for cooking in Iran (Persia).
There are many, many recipes for Asian-style chicken broth. This is a generic recipe that works well with the cuisines of the Far East.
Chicken Stew with Green Peppers in the Pot is a chicken stew recipe from Greece’s mountainous Northwest. (Yes, Greece has mountains too.) Unlike other Greek recipes this one includes spices. This is a complete meal – there’s little need for sides, other than a slice of bread and perhaps some feta cheese (if you’re not kosher.) Enjoy!
Vegetables, Mussels, Potatoes and Rice Casserole (Casserole Barese) is an interesting casserole recipe from Puglia, Italy. It could well be a distant cousin to the Spanish Paella. “Barese” means “from Bari”.
Potato Salad with Pickles, Eggs and
Mustard – simple, fast, hearty and healthy – this potato salad twist can possibly become a household staple.
The potato salad is common in Israel, Greece and their respective diaspora. This is simple, fast, hearty and healthy recipe served either as salad or a side dish. Enjoy! !
Chopped Eggs with Onion – a simple, hearty and uncomplicated side dish, or starter. Nothing fancy but very healthy. 🙂 )
Burgers with Eggs and Lemon in the Pot – this is a unique one: minced meat is turned to burgers and then there’s sauteeing, simmering, eggs, lemon, flour, the works!
Garlic Croutons as a side dish? Not a bad idea, eh? 🙂
There are many variations of this French Potato Hot Pot recipe. (After all it’s just another way to cook potatoes, no? 🙂 )
How To Make Fish Stock. French cooking uses stocks as a base for soups and sauces. This is a generic fish stock (fumet) recipe used in French cooking.
How to Make Brown Meat Stock. French cooking uses stocks as a base for soups and sauces. This is a generic brown meat stock recipe used in French cooking.
Vegan Eggplant and Tahini Dip – Baba Ghanouj. This is the vegan / lenten version of Lebanese style Baba Ghanouj.
Eggplant and Tahini Dip – Baba Ghanouj. A Lebanese recipe for Baba Ghanouj. (Trust them, they know what they’re doing.)
One of many ways to make European style chicken broth.
Spicy Mango Sauce for a meal or party dip. Tasty and healthy too! Enjoy!
Lentil Stew with Swiss Chard and Lemon. A well known traditional Winter stew (or thick soup) from Lebanon.
Mayonnaise Sauce. What we mostly know as “Mayonnaise” is that… gooey cream that comes out of a plastic bottle (or… bucket) sold at supermarkets. Well, it’s time to think again. Here’s a recipe for the real deal.
One of many potato recipes, this one goes very well with stews.
How to Make Filo from Scratch. It’s not that difficult and it’s definitely not …scientific. 🙂
Beef with Eggplants in the Pot. A classic, simple, traditional, wholehearted, insanely delicious stew, Beef with Eggplants in the Pot needs no particular introduction. You can cook this recipe “as is” or you can use it as a base for your own tailor-made adjustments.
Pasta Bolognese – Variation in S Major 🙂 There are many variations of this predominantly red meat sauce Italian recipe. Some variations are complicated, some are simple; some are fast and others slow. We chose a simple, slow cooking variation (the “S” in “S Major”) that’s simply… memorable.
Rabbit with Nutmeg and Almonds in Red Cider Vinegar or Red Sweet Wine. A Greek traditional cuisine classic, cooked in a pot, skillet or casserole. Substituting red wine with red cider vinegar makes it Halal.
Beef Shank with Red Wine in the Pot. Cooked in a pot, casserole or an iron dutch oven – a quick & easy variation on Osso Buco (which is an Italian traditional classic dish).
How to cut and core fennel bulbs. (Not so… obvious. 🙂 )