We have already described our favourite dal of all, Dal Makhani, here, and it is prepared with whole urad beans (‘maa ki dal’). If you read something about urid instead of urad, this is just another name for the same…
Lohikeitto
Finnish cuisine is simple and straightforward. Lohikeitto, a soup made with salmon, is no exception. It’s all about the ingredients, each of which must be clearly discernible, resulting in something truly special. Not loud, but quiet. Lohikeitto is the perfect…
Fregola ai frutti di mare
Fregola is a small, pearl-like pasta made from durum wheat semolina, about the size of peppercorns, and a Sardinian speciality. It is often sold as ‘Fregula Tostata’ in well-stocked Italian food shops. It is called this because this type of…
Djuvec
Djuvec (pronounced Joo-vetch) is a staple in many Balkan cuisines. It is a rice dish that can be served with or without meat and can be eaten as a main meal or a side dish. The name is derived from…
Lao Gan Ma Fried Rice
Fried rice is always a delicious dish, with endless variations. It’s no surprise that it’s a staple in so many national and regional cuisines. We can only shake our heads at all the fuss that was made about it on…
Yakisoba
Yakisoba is not an old dish, but became popular after the Second World War when inexpensive, filling meals were urgently needed. It is related to chow mein from China and mie goreng from Indonesia. Literally translated, yakisoba means ‘fried noodles’,…
Gyros Pita
Gyros (pronounced “Yiros”) – from the Greek word “γύρος” (spinning top, round) – originally refers to the movement of a rotating skewer. The idea of cooking meat on a rotisserie is common in many cultures, such as döner kebab in…
Paella de verduras
We have already explained the basics of what makes a paella and the techniques used to prepare it both here and here for a paella with mushrooms. We recommend reading that first and then applying the same techniques again and…
Pasta alla Genovese
Neapolitan cuisine has a character all its own, as can be seen in dishes such as pasta e patate. That’s right, pasta with potatoes. It tastes divine. Outside Italy, however, this cuisine often seems to be less well known. While…
Dublin Coddle
There hasn’t been a recipe from Ireland yet, so let’s change that. Dublin Coddle is a traditional Irish dish made with root vegetables, bacon, and sausages, slowly cooked (“to coddle” means “to simmer gently”) in broth or water. It’s a…
