Some advance work is required, here. You need to have cooked and cooled jasmine rice and plain cooked ground pork before you start making this crispy rice salad. When you’re […]
Nam khao
World Of Food
Salam de biscuiţi
This biscuit salami is part of the family of chocolate salamis found in Europe and South America. It’s important to to keep some of the biscuits’ crunchy texture. There are […]
Risalamande
This rich, lightly sweet rice pudding is topped with a warmed tart cherry sauce and served on Christmas Eve in Danish homes. According to tradition, the pudding is made to […]
Bigos
Bigos, also known as Polish hunter’s stew, is a hearty autumn and winter dish made with various bits of chopped meats cooked with sauerkraut and fresh cabbage. The sauerkraut’s sharpness […]
Shish taouk
These are quick and easy Syrian chicken kebabs, but the meat needs time to absorb the marinade’s flavours. It’s the yoghurt that makes the meat its succulence, but don’t let […]
Mocequa
Moqueca 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 […]
Tohogoshi Narin
Tohogoshi Narin is a popular, easy-to-make dish also known as “Big Plate Chicken.” You can make it with boneless chicken but definitely try it with bone-in chicken. As the dish […]
Northeast Pumpkin Soup
Not all fresh pumpkins (gourds or squashes) are best for soup. Use a sugar pumpkin (also known as a pie pumpkin), otherwise you can try one of the following squashes: […]
Toshikoshi-Soba
Eating toshikosh-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 […]