5 Second Rule (2)
Aayi's Recipes (1)
A pita sandwich of griddled spiced meats and onions, this is one of Jerusalem’s most beloved street foods.
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
These collard greens are simmered in chicken broth and gewürztraminer, a slightly sweet white wine, to deepen their flavor.
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
Buttermilk and Tabasco sauce add tang and spice to this fried okra, while cornmeal gives it a pleasant crunchiness.
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
Stuffed with sweet crab and delicate shrimp, these Vietnamese spring rolls are a nice variation on the traditional roll.
This dish is a spicy trip through India by way of China.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
These fritters are best sprinkled with grated pecorino romano while hot, allowing the cheese to melt over the crunchy exterior.
This is not your ordinary burger!
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.