Make these once and you will think twice before throwing an orange peel away again. Ingredients 4 oranges 2 cups granulated sugar, plus more for coating 2 cups water 1 teaspoon salt 1/4 lemon Dark chocolate, melted (optional) Method Scrub the oranges well — you are eating the skin, so start with clean fruit. Unwaxed […]
Noodle dishes are everywhere in Thai cooking, and there are as many versions as there are cooks. This is a vegetable one — quick, bright, and easy to vary. Throw in yellow pepper, snow peas, whatever is in the drawer. Serves 2 to 3 Ingredients 7 oz rice stick noodles 1 red onion 1 small […]
This is a börek worth making for guests. The dough is rolled, folded and rolled again, which is what gives it its layers — laminated by hand, no butter blocks involved. I shape these as triangles. You can just as easily roll the dough larger and make long rolls instead. Makes about 20 triangles Ingredients […]
Tayland mutfağında sıkça tercih edilen noodle tariflerinin birçok farklı yapılışı mevcut. Biz bu yazımızda sizlerle harika bir Sebzeli noodle tarifi paylaşıyoruz. Pratik yapılışlı ve bol lezzetli Sebzeli Noodle Tarifini beğeneceğinizi umuyoruz. Dilerseniz içerisine sarı biber gibi farklı sebzeler de ekleyerek, zenginleştirebilirsiniz. Daha fazla lafı uzatmadan Tayland Usulü Sebzeli Noodle tarifimizin önce malzemelerinden sonra da yapılışından […]
Fajitas come out of Mexican cooking, and they sit comfortably on almost any table. Few ingredients, a lot of flavor, and the whole thing comes together in one pan. The colored peppers do most of the visual work — this is a dish that looks like effort without being one. Serve it with warm tortillas […]
Black and white, spiraled together — these look like more work than they are. Two doughs from one base, rolled up and sliced. They keep well and they photograph well, which makes them the right thing to have in the tin when people come over. Makes about 30 cookies Ingredients 2 cups all-purpose flour 1 […]
Every country has its wedding food. This one comes from Italy — though the name is a mistranslation. Minestra maritata means “married soup,” and it refers to the marriage of greens and meat in the bowl, not to any wedding. Either way, it is made from things you probably already have. Serves 6 Ingredients For […]
Vindaloo came to India with the Portuguese. The original was carne de vinha d’alhos — meat in wine and garlic — and when it landed in Goa the wine became palm vinegar and the garlic met the local chilies. The name survives the journey: vinha and alhos. Two things make it vindaloo rather than just […]
Chicken tikka masala is Indian in spirit and British in birth — it came out of curry-house kitchens in the UK, built on Punjabi tandoori chicken and finished with a tomato cream sauce. It is now one of the most ordered dishes in the English-speaking world, and for good reason. The method is two-part: marinate […]
Dal makhani is the dish that made Punjabi cooking famous outside India. Black lentils and kidney beans, cooked down slowly with butter and cream until they turn silky. The name says it: makhani means buttery. There is no shortcut version. What makes it is time — in restaurants the pot sits on low heat overnight. […]