In Israel stuffed vegetables like these are a culinary treasure.
Chow mein made from scratch using all fresh ingredients, including frying up my own crispy noodles.
Bricklayer get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime.
In Vietnam we like the soft texture of celery leaves more than the crunchy stalks, which we rarely eat. But this UK- and North America-friendly recipe uses the stalks.
A quick stint on the grill and a rub of brightly flavored gremolata make this steak an easy and flavorful weeknight dinner option.
This recipe is down and dirty and our new go-to summertime quick and easy dinner.
Ragù di carne (bolognese)
(Bolognese meat sauce)
Macanese Minchi is one of the most prized dishes of Macau and has as many variations as there are cooks that make it. Minchi derives its name from the English word "minced" indicating that the dish may have been introduced to Macau by the Anglophone community in Hong Kong, though other histories place its origins in Goa, another Portuguese province. Traditionally minchi is made with beef or pork (or a combination of the two) but it can also be made with chicken, fish, shrimp or vegetables like bitter melon or wood ear mushrooms. The best minchi is supposedly made by chopping the meat by hand using two cleavers (or parangs). The common practice of adding an egg on top may have its roots in Roman Catholicism, with the bright yellow yolk and egg white representing the color contrast of the Holy See coat of arms.
This dish is great for a dinner party. Each guest puts a helping of each ingredient into a hollow lettuce leaf and eats it with their fingers. Serve with a bowl of hoisin sauce.