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Agedashi Tofu
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 4 servings Country of Origin Japan Description Crispy deep-fried blocks of potato-starch-dusted firm tofu served floating in a warm, umami-rich tsuyu broth. Presentation & How It's Eaten Served immediately in individual shallow bowls with hot broth poured around base, topped with grated ginger and chopped green onions. Ingredients 1 block (14 oz) firm or medium-firm tofu 1/2 cup potato starch (or cor
Salmon Shioyaki (Salt-Salted Grilled Salmon)
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 2 servings Country of Origin Japan Description Crispy-skinned, flaky salmon fillets seasoned heavily with sea salt to draw out natural moisture and intensify seafood flavor. Presentation & How It's Eaten Served hot alongside a mound of grated daikon radish drizzled with soy sauce, served with steamed rice and miso soup. Ingredients 2 skin-on salmon fillets (about 6 oz each) 1 tsp coarse sea salt 1/2
Chawanmushi (Savory Egg Custard)
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 4 servings Country of Origin Japan Description A silky, delicate, steamed egg custard flavored with dashi, soy sauce, and mirin, containing hidden treasures of chicken, shrimp, and mushrooms. Presentation & How It's Eaten Served hot or warm in individual covered teacups or ramekins, eaten delicately with a small spoon. Ingredients 3 large eggs 1.5 cups dashi stock (cooled) 1 tsp light soy sauce 1 tsp
Okonomiyaki (Osaka-Style Savory Pancake)
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 2 servings Country of Origin Japan Description A customizable savory cabbage pancake bound with egg batter, pan-fried, and smothered in rich okonomiyaki sauce and Japanese mayonnaise. Presentation & How It's Eaten Served hot off the griddle on a flat plate, cut into wedges using a spatula, and eaten with chopsticks. Ingredients 1 cup all-purpose flour 3/4 cup dashi stock 2 large eggs 3 cups cabbage,
Catalogue 195
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Our Best Recipes Collection
Ropa Vieja
Cuba | Prep: 20 min | Cook: 2 hr 30 min | Total: 2 hr 50 min | Serves: 6 About Ropa Vieja Ropa Vieja is Cuba's national dish, and the name — which means 'old clothes' in Spanish — refers to the dish's most distinctive quality: the beef is shredded into long, colourful strands that resemble rags. The dish arrived in Cuba with Spanish colonisers from the Canary Islands and transformed over centuries into something unmistakably Cuban: flank steak braised until it falls apart, th
Ackee and Saltfish
Description Ackee, the national fruit of Jamaica, is native to West Africa and arrived with enslaved people in the 18th century — its buttery, egg-like flesh turns golden when cooked and absorbs the surrounding flavours while maintaining a soft, yielding texture. Contry of Origin: Jamaica Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Servings: 4 servings Ingredients 300g salt cod (salted pollock or cod), soaked overnight in cold water (change water 2–3 ti
Tagine of Lamb with Prunes and Almonds
Description A light, tangy salad made from tender pads of prickly pear cactus (nopales). Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Servings: 6 servings Country of Origin: Morocco Presentation & How It's Eaten Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans. Ingredients For the lamb: 1.5 kg bone-in lamb shoulder, cut into large pieces 1 large onion grat
Bandeja Paisa
Description Originating in the Antioquia region around Medellín, it is the meal that fuelled generations of coffee farmers: a single plate piled with red beans in sofrito, white rice, seasoned ground beef, chicharrón, a fried egg, sweet fried plantain, creamy avocado, and a white arepa. Prep time: 45 minutes Cook time: 1 hour 30 minutes Total time: 2 hours 15 minutes Servings: 4 servings Contry of Origin: Columbia Presentation & How It's Eaten oienfonkfmslkmosndo Ingredients
Ceviche de Corvina
Description Ceviche is Peru's national dish, a preparation of raw fish cured in fresh lime juice — the acid cooking the flesh without heat — and one of the world's great raw fish preparations. Prep: 30 min Cook: 0 min (acid-cured) Total: 30 min Serves: 4 Country of Origin: Peru Presentation & How It's Eaten Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans. Ingredients For the c
Ghormeh Sabzi
Iran | Prep: 30 min | Cook: 2 hr 30 min | Total: 3 hr | Serves: 6 About Ghormeh Sabzi Ghormeh Sabzi is Iran's most beloved stew, and arguably one of the most complex flavour profiles of any dish in the world. A foundation of three fresh herbs — fenugreek, parsley, and dried fenugreek leaves — is slow-fried until dark and caramelised, then braised for hours with lamb, kidney beans, and dried Persian limes (limu omani), which contribute an extraordinary sour, slightly bitter de
Khachapuri (Adjarian Cheese Bread)
Georgia | Prep: 30 min | Cook: 20 min | Total: 50 min (plus 1 hr dough rest) | Serves: 4 About Khachapuri Khachapuri is Georgia's most iconic food, and the Adjarian version — a golden, boat-shaped bread cradling a pool of melted cheese, a raw egg cracked on top, and a knob of butter — is its most theatrical form. The bread is pulled apart at the table and used to stir the egg and butter into the molten cheese until everything becomes a rich, glossy, irresistible dip. Georgia
Sauerbraten
Germany | Prep: 30 min | Cook: 3 hr | Total: 3 hr 30 min (plus 3–5 days marinating) | Serves: 6
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Ropa Vieja
Cuba | Prep: 20 min | Cook: 2 hr 30 min | Total: 2 hr 50 min | Serves: 6 About Ropa Vieja Ropa Vieja is Cuba's national dish, and the name — which means 'old clothes' in Spanish — refers to the dish's most distinctive quality: the beef is shredded into long, colourful strands that resemble rags. The dish arrived in Cuba with Spanish colonisers from the Canary Islands and transformed over centuries into something unmistakably Cuban: flank steak braised until it falls apart, th
Ackee and Saltfish
Description Ackee, the national fruit of Jamaica, is native to West Africa and arrived with enslaved people in the 18th century — its buttery, egg-like flesh turns golden when cooked and absorbs the surrounding flavours while maintaining a soft, yielding texture. Contry of Origin: Jamaica Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Servings: 4 servings Ingredients 300g salt cod (salted pollock or cod), soaked overnight in cold water (change water 2–3 ti
Tagine of Lamb with Prunes and Almonds
Description A light, tangy salad made from tender pads of prickly pear cactus (nopales). Prep time: 20 minutes Cook time: 15 minutes Total time: 35 minutes Servings: 6 servings Country of Origin: Morocco Presentation & How It's Eaten Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans. Ingredients For the lamb: 1.5 kg bone-in lamb shoulder, cut into large pieces 1 large onion grat
Bandeja Paisa
Description Originating in the Antioquia region around Medellín, it is the meal that fuelled generations of coffee farmers: a single plate piled with red beans in sofrito, white rice, seasoned ground beef, chicharrón, a fried egg, sweet fried plantain, creamy avocado, and a white arepa. Prep time: 45 minutes Cook time: 1 hour 30 minutes Total time: 2 hours 15 minutes Servings: 4 servings Contry of Origin: Columbia Presentation & How It's Eaten oienfonkfmslkmosndo Ingredients
The Latest
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Agedashi Tofu
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 4 servings Country of Origin Japan Description Crispy deep-fried blocks of potato-starch-dusted firm tofu served floating in a warm, umami-rich tsuyu broth. Presentation & How It's Eaten Served immediately in individual shallow bowls with hot broth poured around base, topped with grated ginger and chopped green onions. Ingredients 1 block (14 oz) firm or medium-firm tofu 1/2 cup potato starch (or cor
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Browse through an our ever expanding library of recipes
Our Favorites from Japan
Agedashi Tofu
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 4 servings Country of Origin Japan Description Crispy deep-fried blocks of potato-starch-dusted firm tofu served floating in a warm, umami-rich tsuyu broth. Presentation & How It's Eaten Served immediately in individual shallow bowls with hot broth poured around base, topped with grated ginger and chopped green onions. Ingredients 1 block (14 oz) firm or medium-firm tofu 1/2 cup potato starch (or cor
Salmon Shioyaki (Salt-Salted Grilled Salmon)
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 2 servings Country of Origin Japan Description Crispy-skinned, flaky salmon fillets seasoned heavily with sea salt to draw out natural moisture and intensify seafood flavor. Presentation & How It's Eaten Served hot alongside a mound of grated daikon radish drizzled with soy sauce, served with steamed rice and miso soup. Ingredients 2 skin-on salmon fillets (about 6 oz each) 1 tsp coarse sea salt 1/2
Chawanmushi (Savory Egg Custard)
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 4 servings Country of Origin Japan Description A silky, delicate, steamed egg custard flavored with dashi, soy sauce, and mirin, containing hidden treasures of chicken, shrimp, and mushrooms. Presentation & How It's Eaten Served hot or warm in individual covered teacups or ramekins, eaten delicately with a small spoon. Ingredients 3 large eggs 1.5 cups dashi stock (cooled) 1 tsp light soy sauce 1 tsp
Okonomiyaki (Osaka-Style Savory Pancake)
Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 2 servings Country of Origin Japan Description A customizable savory cabbage pancake bound with egg batter, pan-fried, and smothered in rich okonomiyaki sauce and Japanese mayonnaise. Presentation & How It's Eaten Served hot off the griddle on a flat plate, cut into wedges using a spatula, and eaten with chopsticks. Ingredients 1 cup all-purpose flour 3/4 cup dashi stock 2 large eggs 3 cups cabbage,
Our Favorites from Mexico
Arroz Rojo (Mexican Red Rice)
Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Servings: 6 servings Country of Origin Mexico Description Arroz Rojo is a essential staple of Mexican home cooking. Long-grain white rice is toasted in oil until nutty and golden, then simmered in a savory, blended tomato and garlic broth until fluffy and fragrant. Presentation & How It's Eaten Served piping hot in a mound alongside main dishes like enchiladas, mole, or carne asada. It is eaten with a fork, of
Fajitas de Res y Pollo
Prep time: 20 minutes (plus 30 minutes marinating) Cook time: 15 minutes Total time: 35 minutes (excluding marinating) Servings: 4 servings Country of Origin Mexico / Tex-Mex (Rio Grande Valley) Description Fajitas feature strips of marinated beef skirt steak or chicken breast seared rapidly alongside sliced bell peppers and onions in a flaming hot skillet. Originating among Mexican ranch workers in Texas, it has become a staple dish across Mexican and Tex-Mex restaurants wor
Carne Asada
Prep time: 15 minutes (plus 2 hours marinating) Cook time: 10 minutes Total time: 1 hour 25 minutes (excluding marinating) Servings: 4–6 servings Country of Origin Mexico (Northern Mexico) Description Carne Asada is thin skirt or flank steak marinated in citrus juice, garlic, cilantro, and warm spices, grilled over high heat until charred and tender, then sliced thin across the grain. It is a staple of northern Mexican food culture and outdoor gatherings (carne asada Sundays)
Flautas de Pollo
Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes Servings: 4 servings (12 flautas) Country of Origin Mexico Description Flautas (meaning "flutes") are long, thin Mexican rolled tacos made by tightly rolling seasoned shredded chicken or beef inside thin corn or flour tortillas and deep-frying them until golden and shatteringly crisp. Presentation & How It's Eaten Arranged side by side on a plate, smothered in shredded lettuce, drizzled with green salsa and Me
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Agedashi Tofu
Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Servings: 4 servings Country of Origin Japan Description Crispy deep-fried blocks of potato-starch-dusted firm tofu served floating in a warm, umami-rich tsuyu broth. Presentation & How It's Eaten Served immediately in individual shallow bowls with hot broth poured around base, topped with grated ginger and chopped green onions. Ingredients 1 block (14 oz) firm or medium-firm tofu 1/2 cup potato starch (or cor
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
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Our Favorites from Madagascar
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Varanga (Crispy Shredded Beef)
Prep time: 15 minutes Cook time: 2 hours 15 minutes Total time: 2 hours 30 minutes Servings: 4 servings Country of Origin Madagascar Description Slow-braised beef roast seasoned simply with salt and garlic, pulled into delicate strands and pan-fried until crisped. Presentation & How It's Eaten Served hot over plain boiled rice alongside a small bowl of spicy tomato-ginger relish. Ingredients 2 lbs beef chuck roast or brisket 5 cloves garlic, crushed 2 tbsp vegetable oil or la
Koba Akondro (Banana & Peanut Cake in Banana Leaves)
Prep time: 30 minutes Cook time: 1 hour 30 minutes Total time: 2 hours Servings: 8 servings Country of Origin Madagascar Description A dense, sweet traditional street treat made from mashed bananas, ground roasted peanuts, and rice flour wrapped in banana leaves and steamed. Presentation & How It's Eaten Unwrapped from banana leaves, sliced into thick rounds, and eaten warm or at room temperature as a snack or dessert. Ingredients 4 ripe bananas, thoroughly mashed 1.5 cups ro
Masikita (Malagasy Beef Skewers)
Prep time: 20 minutes (plus 2 hours marinade time) Cook time: 10 minutes Total time: 2 hours 30 minutes Servings: 4 servings Country of Origin: Madagascar Description Street-food beef skewers marinated in garlic, ginger, and citrus before being grilled over open charcoal flames. Presentation & How It's Eaten Served piping hot on wooden skewers as street food or appetizers, served alongside spicy achard or tomato relish. Ingredients 1.5 lbs beef flank or sirloin, cut into 3/4-
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Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
Sambos (Malagasy Samosas)
Prep time: 30 minutes Cook time: 20 minutes Total time: 50 minutes Servings: 6 servings (makes 12-15 sambos) Country of Origin Madagascar Description Crispy, triangular fried pastries stuffed with spiced ground beef, garlic, scallions, and warm aromatic spices. Presentation & How It's Eaten Served hot as popular street snacks or appetizers alongside lemon wedges and fiery sakay hot sauce. Ingredients 1 lb lean ground beef 1 yellow onion, finely diced 4 green onions, finely ch
No posts published in this language yet
Once posts are published, you’ll see them here.
No posts published in this language yet
Once posts are published, you’ll see them here.
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