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!
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!
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. 🙂
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!
Chicken Tagine – a simply mouthwatering traditional Moroccan recipe. Let’s get to work, shall we?
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!
Cooking this recipe may indeed reveal that “looks” don’t always pair with “taste”. Enjoy!
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 …
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!
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!
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. 🙂
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? 🙂
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!
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.
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.
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!
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.
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.
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.
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. 🙂 )
Beef Rinder (Rolls) (or Rouladen). This is a German Traditional Cuisine Classic. We present to you a video we selected for Beef Rouladen from grandmother OMA! (“Oma” means “grandmother” in German.) Enjoy!
Spinach with Rice and Lemon is a Greek traditional classic dish everyone cooks at home, often, (No, you will not find at a Greek restaurant anywhere in North America unless it’s a simple Cookery that actually knows what it’s doing. 🙂 )
Lamb with Fennel in the Pot. A simple yet delicious Greek classic, traditional recipe. This one avoids using carbohydrates (potatoes, pasta, etc.) and uses fennel, instead. Enjoy!
Fresh Tomato Sauce for Pasta or Dip. Equally good as a pasta sauce or dip. Your choice. 🙂
Fresh Lemon and Olive Oil Dressing for Salads. As you might already know, olive oil and lemon are often combined together either as salad dressing or as cooking ingredients. This recipe is about a salad dressing.
Sardines in the Oven. Sardines are generally shunned as a food choice in this “age of plenty”. However, they offer the healthiest of fats, Omega-3s, and Vitamins D, A and B12. Do some research, you may be pleasantly surprised.
Lima Beans with Spinach in the Oven. This is a traditional recipe from Greece’s North West, a region called Epirus. It is highly nutritional, very healthy and a complete meal on its own. Omitting feta cheese turns it to vegan.
Vegetables in the Oven. This is a Greek summer classic recipe amounting to … throwing cut vegetables in a pan, sticking it in an oven and doing something else while the food is cooking. (Yes, that difficult. 🙂
Chickpeas in the Oven. A yet another Greek traditional cuisine, or Mediterranean cuisine, classic recipe that can be cooked during the summer, winter or whenever (legumes last for a long time!)
Octopus Soup. This is a Greek Orthodox Lent classic: easy to make, a tasty, hearty, one-pot recipe full of good things for one’s own body, mind and health. Enjoy!