Latkes

According to some, latkes originated in Eastern Europe, while others claim they evolved from Italian ricotta pancakes. Regardless, these potato fritters are made by home cooks for Hanukah in Israel […]

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Banh Chung

Banh Chung

Banh chung, a sticky rice cake filled with creamy yellow split mung beans and pork, is a traditional dish served during Tet, the Vietnamese lunar new year. The result is […]

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Sakkarai Pongal

During the four-day harvest festival of Pongal, celebrated by Tamil Hindu community of south India, Sakkarai pongal or sweet pongal is made. Flavoured with cardamom, this creamy pudding is made […]

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Hummus

The trick to making hummus that’s as smooth as silk is removing the skins from the chickpeas. Admittedly, while I find it mindless, it can take a while to do. […]

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Toshikoshi-Soba

Eating toshikosh-soba, or year-end noodles,  on the last night of the year is an 800-year-old tradition in Japan, and is eaten as seeing the old year (an specifically any misfortunes […]

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Soo Jae Bi

Soo jae bi (or sujebi) is a popular, and simple and economical Korean noodle soup, which is also called “hand torn noodle soup.” It is flavourful with a light-coloured (almost […]

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Beef Suqaar

Beef suqaar is a quick and versatile beef and vegetable dish that’s a cross between a stew and a stir-fry. “Suqaar” comes from an Arabic word, meaning “small ones.” Here, […]

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Onion Bhajis

At their best, onion bhajis (or pakoras or vadai) are crispy and light; at their worst, they are stodgy and greasy. The trick lies in the batter. Too thick, the […]

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