Green tea cake

by GAITRI PAGRACH-CHANDRA

Powdered green tea, or matcha (the tea used for the Japanese tea ceremony), makes an excellent flavouring for ...

Meat-filled griddle pasties (saç börek)

by GAITRI PAGRACH-CHANDRA

Börek is literally defined as “flaky pastry pie.” It’s actually an umbrella name for a myriad of savoury ...

Dolma from Baghdad (Dolma Baghdadia)

by LAMEES IBRAHIM

For the stuffing 1 lb. (500 g) ground meat 1-1½ c. (250-375 ml) rice a small bunch of ...

Rice with carrots (Timmen jizar)

by LAMEES IBRAHIM

2 c. (500 ml) rice, washed and drained 1 lb. (500 g) ground meat 1 large onion, chopped ...

Short pastry filled with dates and nuts (Klaicha)

by LAMEES IBRAHIM

Klaicha is the sign of Eid. On the first day of Eid al-fitr and Eid al-adha, klaicha is ...

Cannelloni al Radicchio

by DOMENICA MARCHETTI

Radicchio's signature bitterness melts away into a sweet nuttiness and its texture turns velvety when cooked. 2 Tbsp. ...

Gemelli with Fresh Herbs and Chopped Olives

by DOMENICA MARCHETTI

You can choose your favorite mix of herbs in this sauce or even a single herb that you ...

Minestra di Pasta e Piselli

by DOMENICA MARCHETTI

Soups are always a good way to introduce children to vegetables. Best of all, this classic soup is ...

Coconut Vegetable Curry

by MEERU DHALWALA & VIKRAM VIJ

The velvety coconut and light spicing are a perfect background for any vegetable combination

Tilapia in Yogurt and Ginger Curry

by MEERU DHALWALA & VIKRAM VIJ

Yogurt is bold enough to carry a curry, so, make this dish if if you want a change from regular onion-based curries

Almond cakes (kransekage)

Scandinavia’s traditional almond cakes are eaten on special occasions like New Year’s Eve when they’re served at midnight ...

Chicken in horseradish and chervil sauce

Horseradish has a very sharp, peppery taste that is highly versatile. It can be used in sauces and ...

Rye bread

The traditional bread of Scandinavia, a loaf of rye is made using a sourdough starter. You only have to make the starter once if you remember to save a bit of dough for next time.

Grilled Banana Satay

by ANDREW SCHLOSS AND DAVID JOACHIM

4 bamboo skewers, soaked in water for 30 minutes ¼ tsp. (1.25 ml) ground cinnamon Pinch of salt ...