Pide is a Turkish flatbread formed into a boat-like shape. It’s addictively good, anytime of the day — breakfast, lunch or dinner. Check out this vegetarian version made with eggplant and more.
Once you know how to make smoked duck, you can put the tender, juicy meat in pasta, tortillas, on a salad and so much more. It makes for such an elegant main dish.
This beautifully-spiced sumac lamb is best served with a simple tomato-cucumber salad, pita and hummus for a beautiful Middle Eastern feast.
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This cool, no-bake dessert is a sweet treat made with tahini, dates, and whipped cream. Simple, satisfying and beautiful.
Use up that day-old bread you have on your counter and make a decadent dessert by soaking it in porter beer, coffee and chocolate. This chocolate bread pudding topped with a dollop of whipped cream is a perfect dessert.
Hailing from Sicily, this lasagna bread, also known as Scaccia Ragusana, is layered with sauce, cheese, herbs and even eggplant. We’re in love with it and you will be too.
Use leftover rice and quick-cooking ingredeints to make this beautiful, cozy shrimp and kimchi fried rice on the busiest of days.
This earthy Thai green curry fish soup is loaded with warm flavors and is best served with rice and fresh herbs.
These savory falafel waffles can be loaded with a tomato and cucumber salad, harissa, tahini sauce and more.
Rubbed in a common Middle Eastern spices, this stunning smoked chicken is perfect to smoke outside on a day when it’s too warm to cook inside. Serve with cool tabbouleh, tahini sauce and zhoug.
There’s something special about making pasta by hand. It truly is a labor of love.
This beet-cured gravlax is made with horseradish and dill to give the salmon a stunning hue that is a perfect transition food with the root vegetables of winter and into the bright colors of spring.
Adjaruli (Acharuli) Khachapuri is a traditional Georgian (the country, that is), canoe-shaped bread filled with a generous amount of cheese and topped with an egg.
After a few months of stews and heavier fare, here is something light and refreshing.
There’s something incredibly comforting this time of year (or anytime for that matter) about a warming bowl of dal. The combination of herbs and spices (asafoetida, turmeric, chile powder, cumin seeds, garam masala, and curry leaves) along with fresh ingredients (onions, tomatoes, fresh ginger, and garlic) make this dish come alive.
Use this recipe to make flavorful broth that is perfect to float cappelletti pasta in or even use the same parmesan rind method in your next red sauce.
Simple is the name of the game for Roman Style Pizza. Simple, yet delicious. Fresh ingredients make this dish pop!
Taralli are a typical southern Italian snack that play host to many flavors. They’re “breadsticks” that are a blank canvas for anything you can imagine.
Sweet currants play off of salty sardines in this Sicilian pasta with fresh fennel.
It’s never to late too enjoy the flavors of the season. Spelt Orecchiette with Spring Peas combines the fresh taste of peas with a healthy take on pasta.
Ramps pack a pungent, garlicky flavor that makes for a great pesto. They pair well with the natural sweetness of Razor Clams to round off a delicious pizza.
Turn rich braised oxtail into light pillows of agnolotti, a type of pasta from the Piedmont region of Italy.
Let’s enjoy the spring bounty by dressing it with this classic french tarragon and shallot vinaigrette.
Spring has almost sprung! Get in the spirit with refreshing ingredients to create a stunning spring cheese board complete with pickled fennel.
Make this interesting green pasta mixed with ground nori and topped with buttery sea urchin for big umami flavor.
Think of this recipe as your introduction to the wonderful world of moles. Drizzle it over chicken, with a stuffed poblano, or simply with eggs or beans.
Slow cooked lamb doused in a scrumptious sauce, that has been reduced is served over fregola sarda to soak up the flavors and brightened with lemon slices.
These are light, delicate pillows of devilish goodness. With a smoky filling and herbed pesto the striped pasta is fun to make and even better to eat.