Main Courses
This simple soup is sensual and aromatic, bursting with Middle Eastern flavors of eggplant, chickpeas, cumin, nutmeg and tahini.
An easily prepared fish dish that is both healthy and delicious.
Tamara Novacoviç with step by step photos of how to make the traditional Croatian dish called strukli.
A quick and simple fish dish, healthy enough for the post holiday season, and poetic enough to inspire appetite.
Risotto with Radicchio, Ubriaco Cheese and Chestnuts – classic regional ingredients from Treviso province in Italy.
Let the mish-mash of beans and legumes combine with nutrient-dense winter greens and smoky-porky bits to tempt you into the kitchen.
Grillades and grits are one of the two most wonderful things to eat for brunch in New Orleans.
Cochinita Pibil (ko-chi-knee-ta pee-beel) is slow roasted pork from the Yucatan peninsula.
A great meatless burger featuring lentils and topped with tzatziki.
A hearty and creamy soup made with corn and potatoes, flavored with a bit of bacon.
Gu Jeol Pan, or nine separate dishes, is a traditional food for Korean kings.
This easy, do-it-yourself recipe can be altered any way you like.
Once you try this delicious salad you’ll find yourself craving it again and again. It’s bright, fresh and beyond versatile.
Sawsan Abu Farha combines the classic Lebanese Manousheh with Naan for a comforting Mid Eastern breakfast dish.
Chef David Diaz from Brasserie Beaumarchais in New York City serves a flavorful lamb loin recipe.
Koshari is a mixture of rice, macaroni, lentils, chickpeas, fried onions, tomato sauce, chili sauce, and a liquid combination of vinegar and finely minced garlic.
Everything you need for your own pizza party: a great dough recipe and three tasty toppings.
A comforting dish of bacalhau smothered in mashed potatoes that is typical of a Brazilian holiday meal.
A hearty and rich winter soup made of mutton, rounded off with lots of fresh mint.
This is a bright salad full of texture and flavour contrasts. The addition of barley rusks means that it can stand alone as a perfect hot weather meal.
Carly DeFilippo knows exactly what do do with all that “lost bread”. Meet Pain Perdu.
Fragrant lamb skewers marinated in chilli, cumin and Szechuan peppercorns. Completely addictive.
One of the best uses for bottled pasta sauce, this Chicken Puttanesca is a great way to use pantry staples such as capers and olives.
A poetic warm and creamy pasta on a bed of fresh crunchy red cabbage, a great mix.
A sweet and spicy soup featuring sweet potatoes, apples, and chipotle peppers that’ll keep you warm this winter.
This is an extremely easy but very tasty goat curry where the meat is cooked to perfection with some basic five spices on slow heat.
If you think all pizzas are already invented, you haven’t talked to Chris Scheuer.
By tossing wheat berries with cranberries and pecans, this dish is a standout crowd pleaser for the holiday season.
Tamara Novacoviç serves a flavorful combination perfectly suited for the holiday season.
Anamika Arun about the similarities between baking cakes and making great curries.
A simple pasta dish featuring bacon, cauliflower, and parmesan cheese.
National Geographic’s Andrew Evans went to New Orleans to find the secret to making the perfect Jambalaya.
This slow-cooking technique produces perfectly cooked salmon fillets every time.
A hearty soup that is quick to prepare, and a treat for the tastebuds. Garnish with sour cream, avocado and cilantro.
This is an elegant and sumptuous dish to serve on a very special occasion. Here prepared in a wood-burning oven, it can of course be done in a traditional home oven.
Johanna Kindvall on the Swedish tradition of eating Yellow Pea Soup every Thursday.
Combining two awesome things isn’t always a recipe for success. But here, it definitely is.
Indian meat spices can also easily be used to create delicious vegetarian dishes.
Spicy shrimp, smoky bacon, and creamy goat cheese, all smashed together in one heavenly sandwich.
Do you like tea? How about thinking outside the cup? Tea is good for so much more than drinking.
Crunchy peppery arugula is a match made in heaven with creamy eggplant and a tangy dressing.
Nandita Nataraj reveals her grandmother’s secret recipe for Hara Moong Masala.
Albuquerqueans tend to like their enchiladas rolled. Rebecca Orchant has discovered that in a home kitchen, this is unnecessarily messy.
A festive and filling quiche that can be served throughout the holiday season.
Sara Clevering relives memories of Sarajevo with this homemade burek-inspired savory pie.
Beef Wellington is a classic English dish, comprised of a tenderloin filet of beef covered in duxelles and wrapped in puff pastry.
Chicken Soup made in less than 45 minutes with two variations – Chicken Soup with Rice and Chili Chicken Soup with Beans.
“If you’re going to eat lobster, you might as well poach it in butter,” says Matthew Tropeano, Executive Chef of La Silhouette in New York.
A cheesy layered torte full of squash, sweet potato, and kale.
Chef Alain Allegretti reveals the recipe for one of his restaurant’s signature dishes.
Jerri Green with a great idea for the vegetarians at your thanksgiving dinner.
Pizza inspired by the Middle East with zaatar, tomatoes and feta cheese. Served with a garlic-mint sauce.
Sweet wild-caught Georgia white shrimp pair with stone ground grits for a traditional southern shrimp and grits.
Navratan korma is a simple but delicious medley of nine different ingredients slowly simmered in a rich sauce.
There isn’t much better than cheese fondue on a blistering winter evening. This recipe uses brandy and cider instead of white wine.
Sweet, spicy and spiked boneless pork chops. Perfect and easy enough for tonight’s dinner.
A vegetarian dish that keep pleasing your meat eaters years from now.
A tangy and crunchy take on the classic Caesar salad – packed with healthy cruciferous vegetables.