Photo by Romeo Delshad Prep time 30 minutes Cook time 1 hour Serves 6 + leftovers Author Notes Koshary is the second most popular street food in Egypt, second only to falafel. Popular cafeteria-style restaurants serve this dish in every neighborhood, in every city, town and municipality across the country. What is Koshary? Koshary is
Kris Yenbamroong, the chef at L.A.’s Night + Market and Night + Market Song, calls this “mall pasta” because it reminds him of the spaghetti available in the ’90s-era Italian restaurants in Bangkok’s shopping plazas—places where you could find spaghetti stir-fried with ketchup on the menu. He says that the holy trinity in this dish
The Spruce Eats / Christine Ma This hot chocolate mix recipe is one of those great homemade food gifts that are perfect for almost anyone on your list, from teachers to school bus drivers to delivery persons. Or you can just give as gifts to friends—especially kids. When placed in a cute jar tied with
Makes 750 mL Author Notes I started making my own vanilla extract several years ago. I didn’t do it to save money or make a better product. I did it because it’s just what you do when someone in your family suddenly has food allergies. Well, it’s not the first thing. But after you’ve taken
Spinach and artichoke dip may have Mediterranean-inspired ingredients, but most of the recipes out there are American through-and-through. Frozen spinach? Thank you, Clarence Birdseye! Mayonnaise, cream cheese, and sour cream? You betcha. It appeals to our love of the hot and gooey, and I’ll be the first to say it’s great stuff. But I wanted
Photo by anka Prep time 10 minutes Cook time 30 minutes Serves 6-8 or more Author Notes Traditional food in some eastern European countries for Easter is egg cheese called Hrutka, Sirecz or Cirok. It can be prepared sweet or savoury. I prefer savoury; it cud be plain or it cud have some seasoning added
Serves 4-6 Author Notes Carrots and peas are kind of a 1950’s cliche–right? I mean, who hasn’t seen packages of frozen carrots–hard orange square chunks–paired with peas–the big green starchy ones. If your family is like mine, this was considered healthy food when you were growing up. “Eat every carrot and pea on your plate,”
Make the red chile chutney Heat sunflower oil in a medium saucepan over medium-high; add garlic, and cook, stirring often, 1 minute. Add tomatoes, soy sauce, chiles, sugar, and salt. Cook, stirring occasionally, until tomatoes are mashed, 8 to 10 minutes. Let cool 30 minutes. Place in a mini food processor, and process until smooth.
Barbara Rolek With this recipe, you can make a homemade version of the classic Vegeta Gourmet Seasoning, produced by the Croatia-based Podravka company. It’s a very popular ingredient in many Eastern European recipes and adds a savory kick to a variety of foods. While the seasoning mix is incredibly useful, it contains monosodium glutamate (MSG), which some
It’s rare not to see flan, sopapillas (puffy pillows of fried flour tortillas drizzled with cinnamon and honey), and pecan pralines on Tex-Mex restaurant menus. Relatively flat, hard to the touch, and with both a creamy and crispy texture, these pralines melt away on your palate. These crystalline candies set up as they cool, resulting