Mocequa is a Brazilian fish stew, developed by enslaved peoples and named for the earthenware pot used to prepare it. As azeite de dendê (red palm oil) can be difficult […]
Mocequa
Tohogoshi Narin (Big Plate Chicken)
Tohogoshi Narin is a popular, easy-to-make Uyghur/Uighur dish also known as “Big Plate Chicken.” You can make it with boneless chicken but definitely try it with bone-in chicken. As the […]
Northeast Pumpkin Soup
Not all fresh pumpkins (gourds or squashes) are best for soup. Use a sugar pumpkin (aka pie pumpkin). You can also try buttercup, butternut, carnival, red kuri, or sweet dumpling […]
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 […]
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, […]
Onion Bhajis
At their best, onion bhajis (or bhajia or pakoras or vadai) are crispy and light; at their worst, they are stodgy and greasy. The trick lies in the batter. Too […]
Toshikoshi-Soba
Eating toshikoshi-soba, or year-end noodles, on the last night of the year is an 800-year-old tradition in Japan, which sees out the old year (an specifically any misfortunes that came […]