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Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a very hot spice mixture called Jamaican jerk spice. The heat comes primarily from Scotch Bonnet peppers, balanced by aromatic allspice and thyme. Ingredients Component Quantity Notes Chicken Pieces 4 lbs (1.8 kg) Bone-in, skin-on thighs and drumsticks…
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The Dosa is a thin, savory crepe originating from South India. Made from a fermented batter of rice and lentils, it is often served crispy, rolled around a spicy filling of mashed potatoes (Masala), and accompanied by coconut chutney and Sambar (vegetable stew). Ingredients Component Quantity Notes Dosa Batter Ready-made or homemade Rice and lentil…
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Lamingtons are a simple yet iconic Australian cake. They consist of squares of sponge cake dipped in a thin chocolate sauce, rolled in desiccated coconut, and often sandwiched together with a layer of cream or jam. Ingredients Component Quantity Notes Sponge Cake 1 (9×13 inch) sheet Cubed into 1.5-inch squares. Icing Sugar (Powdered Sugar) 4…
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Cochinita Pibil is a traditional slow-roasted pork dish from the Yucatán Peninsula. The pork is marinated in a highly acidic citrus juice (sour orange is traditional) and annatto paste, giving it a bright red-orange color and distinct earthy flavor. Ingredients Component Quantity Notes Pork Shoulder 3 lbs (1.4 kg) Cut into large chunks. Achiote Paste…
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Borsch is a hearty, deeply flavored sour soup and a staple across Eastern Europe. Its signature deep red color comes from beets, and it is rich with vegetables and sometimes meat, often served with a dollop of sour cream. Ingredients Component Quantity Notes Beef or Vegetable Broth 8 cups Beets 3 medium Peeled and shredded…
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This is a smooth, simple, and comforting Turkish red lentil soup, often served with a drizzle of spicy melted butter (nane yağı) and a squeeze of lemon juice. It’s a staple in Turkish cuisine, known for its mild, earthy flavor. Ingredients Component Quantity Notes Red Lentils 1 cup Rinsed well. Yellow Onion 1 large Chopped.…
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Poutine is Canada’s famous dish originating from Quebec, a simple combination of French fries, cheese curds, and a rich brown gravy. The key is using squeaky, fresh cheese curds that slightly melt when hit with hot gravy. Ingredients Component Quantity Notes French Fries (Thick Cut) 4 large servings Homemade or high-quality frozen. Fresh Cheese Curds…
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Gazpacho is a refreshing, uncooked, puréed vegetable soup, traditionally eaten chilled during the hot summers of southern Spain. It’s a simple celebration of ripe tomatoes, garlic, and high-quality olive oil. Ingredients Component Quantity Notes Ripe Red Tomatoes 2 lbs (about 4 large) Roughly chopped (Maturity is key). Cucumber 1/2 large Peeled and roughly chopped. Green…
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Cacio e Pepe (“Cheese and Pepper”) is one of Rome’s most beloved and seemingly simple pasta dishes. Its perfection relies on technique: creating a creamy emulsion with hot pasta water, grated Pecorino Romano cheese, and freshly cracked black pepper. Ingredients Component Quantity Notes Spaghetti or Tonnarelli 8 oz (225g) Long, thin pasta. Pecorino Romano Cheese…
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Vindaloo is a Portuguese-inspired Goan curry, famous for its intense heat and tangy-sour flavor, derived from vinegar, chiles, and bold spices. It is traditionally made with pork, but often chicken or beef is substituted. Ingredients Component Quantity Notes Pork Shoulder (or Chicken) 2 lbs (1 kg) Cubed. White Wine Vinegar 1/2 cup The source of…