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.
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.
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!
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!
Cooking this recipe may indeed reveal that “looks” don’t always pair with “taste”. Enjoy!
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!
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!
A clean, nice vegetarian and vegan recipe for a Summer vegetable stew. Can be served hot, warm or at room temperature. Enjoy!
Artichokes are abundant and much revered in Italy, and elsewhere. This is a classic, mouthwatering spaghetti with artichokes dish from Southern Italy. Enjoy!
“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!
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!
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”.
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.
Korean Spicy Cold Noodles with Egg and Cucumber – one of many Asian recipes for spicy noodles. Perfect for a summer lunch, one would think. 🙂
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! !
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!
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.
One of many ways to make European style chicken broth.
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.
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).
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!
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!