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Bigos (pronounced bee-gohss) is a deeply flavored, hearty Polish stew made from a mix of fresh and fermented cabbage (sauerkraut), various cuts of meat (often pork, sausage, and bacon), and forest ingredients like wild mushrooms and juniper berries. It is famously better the next day, and often simmered over multiple days. Prep Time Cook Time…
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Pabellón Criollo is the national dish of Venezuela, a satisfying plate composed of four distinct, colorful elements: savory shredded beef (carne mechada), rice, stewed black beans (caraotas negras), and sweet fried plantain slices (tajadas). The quality of the dish lies in the individual preparation of each component. Prep Time Cook Time Serves 30 minutes 2…
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This lamb curry is made by slow cooking lamb shanks and chunks of lamb shoulder in a flavorful curry base with chopped apple, potatoes, onions, garlic, lemon, and raisins until it is fall apart tender. It’s so good! The apples, onions, and raisins give the lamb curry some sweetness, while a couple slices of lemon…
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Mole Poblano is one of Mexico’s most iconic and complex dishes. It is a dense, dark sauce that can include 20-30 different ingredients, including several types of chili peppers, nuts, seeds, spices, and a touch of unsweetened chocolate. The complexity comes from toasting and frying the ingredients to create deep flavor layers. Prep Time Cook…
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Sinigang is a Filipino sour and savory soup/stew, famous for its distinct tartness, traditionally derived from tamarind (sampalok). The flavor is a perfect balance of sour, savory, and a hint of heat. Prep Time Cook Time Serves 15 minutes 1 hour 15 minutes 6 Part A: Ingredients For the Soup For the Vegetables (Added in…
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Osso Buco, literally “bone with a hole,” refers to cross-cut veal shanks braised in a flavorful white wine and vegetable stock. The authentic Milanese version is notable for its gremolata finish and typically uses white wine, not tomato paste (though some modern versions include it). Prep Time Cook Time Serves 25 minutes 2 hours 15…
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This is not the thick, tomato-heavy American stew, but the traditional, paprika-rich soup/stew of Hungary, defined by the slow, gentle cooking of onions and high-quality Hungarian paprika. Prep Time Cook Time Serves 20 minutes 2 hours 30 minutes 6-8 Part A: Ingredients For the Goulash Part B: Instructions Step 1: Sear the Beef Step 2:…
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Bánh Xèo (pronounced bahn say-oh) is a savory, crispy Vietnamese crêpe filled with shrimp, pork, and bean sprouts. The name literally means “sizzling cake,” referring to the sound the rice batter makes when it hits the hot oil. The characteristic yellow color comes from turmeric, not egg. Prep Time Cook Time Serves 30 minutes 45…
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Baklava is a rich, sweet dessert pastry made of layers of phyllo dough filled with chopped nuts and sweetened with a syrup, usually flavored with honey, citrus, and spices. Ingredients Component Quantity Notes Phyllo Dough 1 lb package (18-24 sheets) Thawed overnight in the refrigerator. Unsalted Butter 1 cup (2 sticks) Melted. Walnuts (or Pistachios/Almonds)…
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Ossobuco (“bone with a hole”) is a classic Milanese dish of cross-cut veal shanks braised slowly in a savory white wine broth. It is traditionally finished with Gremolata, a vibrant, fresh topping, and served over saffron risotto (Risotto alla Milanese). Ingredients Component Quantity Notes Veal Shanks (Ossobuco) 4 (about 1.5 inches thick) Tie the shanks…