Lebanese Manakish Zaatar with Olive Oil, Sumac and Warm Flatbread
In a stand mixer with the dough hook (or by hand), combine flour, yeast, salt and sugar. Add the warm water and 2 tbsp of the olive oil an...
Category
Appetizers Recipes
Moldovan Placinte cu Branza with Flaky Cheese-Filled Pastry Turnovers
Make the dough: dissolve the sugar and salt in the warm water. Mound the flour in a bowl, add the water and the 3 tablespoons of oil, and ...
Bulgarian Banitsa with Crispy Phyllo Coils, Tangy Sirene Cheese, Yogurt-Egg Custard and Black Caraway
Preheat the oven to 200°C (390°F). Generously butter a 26cm (10-inch) round springform or copper banitsa pan. Bulgarian families tradition...
Brazilian Coxinha with Teardrop Chicken Croquettes, Catupiry Cream Cheese Center and Crispy Cassava Crumb
Poach the chicken: place chicken thighs, onion halves, smashed garlic, bay leaf and parsley in a saucepan with the cold water. Add a gener...
Portuguese Bolinhos de Bacalhau with Salt Cod Fritters, Crushed Yukon Potato, Parsley and Smoked Paprika Aioli
De-salt the cod: this is the most important step. After 24-36 hours of soaking with regular water changes, taste a small piece — it should...
Swiss Raclette with Melted Alpine Cheese, Boiled Fingerling Potatoes, Cornichons and Smoked Pickled Onions
Pickle the onions ahead: combine vinegar, water, sugar, smoked salt, peppercorns, bay leaves and thyme in a small saucepan. Bring to a sim...
Venezuelan Tequeños with Warm Cheese-Stuffed Dough Fritters and Guasacaca Avocado Dipping Sauce
Make the guasacaca: combine all guasacaca ingredients in a blender. Blend until very smooth and bright green. Unlike Mexican guacamole (wh...
Swedish Gravlax with Dill-Cured Salmon, Honey Mustard Sauce, Rye Crispbread and Capers
Cure the salmon — this takes 36-48 hours: combine sea salt, sugar, and cracked white pepper. Spread half the torn dill over the bottom of ...
Japanese Gyoza with Crispy Pan-Seared Pork and Cabbage Dumplings, Ponzu and Chili Rayu
Make the dough (if making from scratch): combine flour and just-boiled water. Mix with chopsticks until shaggy, then knead by hand for 5-7...
New Orleans Charbroiled Oysters with Garlic Herb Butter, Parmesan, Lemon and Crusty Bread
Make the garlic herb butter: combine all butter ingredients in a bowl and beat with a fork or electric mixer until completely uniform and ...
Adjarian Khachapuri with Molten Sulguni Cheese, Butter-Enriched Egg Yolk and Fresh Herb Crust
Make the dough: combine flour, yeast, salt, and sugar in a large bowl. Add warm milk and oil. Mix until a shaggy dough forms, then knead o...
Lebanese Baba Ganoush with Flame-Charred Eggplant, Tahini, Pomegranate Molasses and Toasted Pine Nuts
Char the eggplants: this step cannot be shortcut. The smoke is the flavor. Place whole eggplants directly on a gas flame over high heat — ...
Korean Haemul Pajeon with Shrimp, Squid, Green Onion Batter, Gochujang Dipping Sauce
Make the dipping sauce: whisk all sauce ingredients together until the sugar dissolves. Taste — it should be a balance of salty, sour, sli...
Greek Spanakopita Triangles with Spinach, Feta, Dill, Pine Nuts and Crispy Phyllo
Prepare the spinach: if using fresh, blanch in boiling water for 1 minute. Drain and immediately plunge into ice water. Wring out every dr...
Spanish Pan con Tomate with Grated Tomato, Garlic, Serrano Ham, Manchego and Arbequina Olive Oil
Prepare the tomato: cut the tomatoes in half equatorially. Using the large holes of a box grater, grate the cut side of each tomato half o...
Lebanese Hummus with Roasted Garlic, Tahini, Warm Chickpeas, Olive Oil and Za'atar
Roast the garlic: wrap 2 unpeeled garlic cloves in foil with a drizzle of olive oil and roast at 400°F (200°C) for 25 minutes until comple...
Spanish Patatas Bravas with Crispy Fried Potatoes, Smoky Tomato Sauce and Saffron Aioli
Parboil the potatoes: place potato chunks in cold salted water, bring to a boil, and cook just 8 minutes until barely tender but still hol...
Lebanese Muhammara Roasted Red Pepper Walnut Dip with Pomegranate Molasses, Cumin and Flatbread
Roast the peppers: place whole red peppers directly over a gas flame or under a broiler. Char all sides thoroughly — the skin should be bl...
Greek Spanakopita Triangles with Wilted Spinach, Feta, Dill and Crispy Phyllo Pastry
Ingredients For the filling: 1.5 lbs fresh spinach (or 16 oz frozen, thawed and squeezed very dry) 1 lb good-quality feta cheese, crumble...
Spanish Patatas Bravas with Double Sauce: Smoky Tomato Brava and Garlic Aioli
Ingredients For the potatoes: 2 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch irregular chunks 4 cups neutral oil for frying (or ...