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Moussaka is a classic Greek casserole, featuring layers of sautéed eggplant, seasoned ground lamb (or beef) in a tomato sauce, and topped with a thick, creamy Béchamel sauce, then baked until golden. Ingredients Component Quantity Notes Eggplants (Aubergine) 3 large Sliced lengthwise into 1/2-inch thick slices. Ground Lamb (or Beef) 1 lb (450g) Tomato Sauce…
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Wiener Schnitzel (Viennese Cutlet) is an Austrian classic, featuring a thin slice of veal (traditional), pounded thin, breaded, and pan-fried until golden brown and crispy, with the crust slightly puffy. Ingredients Component Quantity Notes Veal Cutlets (Top Round) 4 (4-6 oz each) The authentic meat. Can substitute pork or chicken. All-Purpose Flour 1/2 cup Egg…
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Gulyás, or Goulash, is a famous Hungarian stew, rich in color and flavor due to generous amounts of paprika (preferably Hungarian sweet paprika). It is traditionally served as a hearty soup rather than a thick stew. Ingredients Component Quantity Notes Beef Chuck 2 lbs (about 1 kg) Cut into 1-inch cubes. Hungarian Sweet Paprika 3…
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Doro Wat is a rich, flavorful, and incredibly spicy Ethiopian chicken stew, slow-cooked in a complex sauce of caramelized onions, berbere spice blend, and clarified butter (niter kibbeh). It is traditionally eaten with injera bread. Ingredients Component Quantity Notes Chicken Drumsticks and Thighs 4-6 pieces Skin on or off, depending on preference. Hard-Boiled Eggs 4…
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Kimchi Jjigae is a fiery, satisfying, and staple Korean stew made with heavily fermented kimchi, tofu, and pork or beef, simmered in a rich broth seasoned with gochugaru (chili flakes) and gochujang (chili paste). Ingredients Component Quantity Notes Aged Kimchi (Cabbage) 2 cups Sliced. The sourer, the better! Pork Belly or Shoulder 4 oz (115g)…
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Irish Soda Bread is a quick bread that uses baking soda (bicarbonate of soda) as its leavening agent instead of yeast. It’s dense, rustic, and known for the distinct cross sliced into the top before baking. Ingredients Component Quantity Notes All-Purpose Flour 4 cups Baking Soda 1 tsp The leavening agent. Salt 1 tsp Buttermilk…
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Ceviche is a dish of raw fish marinated in citrus juices, common in coastal Latin America. Peruvian Ceviche Clásico is defined by its simple, fresh ingredients and the intense power of the lime marinade, known as leche de tigre (“tiger’s milk”).Ingredients Component Quantity Notes White Fleshed Fish 1 lb (450g) Skinless, boneless, firm fish (like…
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Tabbouleh is a refreshingly bright and herbaceous salad from the Levant, traditionally featuring a generous amount of finely chopped parsley, combined with tomatoes, mint, onion, and soaked bulgur wheat, all dressed in olive oil and lemon juice. Ingredients Component Quantity Notes Fresh Flat-Leaf Parsley 3 large bunches Finely chopped. Should be the main ingredient. Bulgur…
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Pasta alla Norma is a vegetarian Sicilian classic from Catania, featuring pasta (traditionally maccheroni) tossed with a rich tomato sauce, fried eggplant, and topped with salty, grated, aged ricotta cheese (Ricotta Salata). Ingredients Component Quantity Notes Eggplant (Melanzane) 2 large Cut into 1/2-inch cubes. Dried Pasta 1 lb (450g) Use Rigatoni or Maccheroni (tubular pasta).…
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A hallmark of American soul food and comfort cuisine, this recipe focuses on achieving a super-crispy crust and moist, tender meat using a double-dredging technique and the tenderizing power of buttermilk. Ingredients Component Quantity Notes Chicken Pieces 8 (Bone-in, skin-on thighs, drumsticks) Buttermilk 2 cups The acid tenderizes the chicken. All-Purpose Flour 2 cups Cornstarch…