Colcannon is one of the staple comfort food recipes of Ireland. Its name comes from the Gaelic “calceannann,” which means “white-headed 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!
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.
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? )
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!
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!
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.
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.
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.
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.
A dairy-less, meatless, satisfying and comforting one-pot recipe from India. 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.
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!
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!
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!
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!
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!
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!
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.
No need for formal introductions for this classic French recipe. 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”.
Pasta with Butter and Cheese is an Italian, hearty, classic and so simple a pasta recipe it’s almost… unbearable. Enjoy!
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.
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.
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.
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).
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. 🙂 )
Garlic Croutons as a side dish? Not a bad idea, eh? 🙂
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.)
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 cut and core fennel bulbs. (Not so… obvious. 🙂 )
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. 🙂 )
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.
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. 🙂
Feta Cheese with Olive Oil and Oregano. A snack, starter or side dish accompanying most Greek meals.
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!)