Canadian Nanaimo Bars: No-Bake Chocolate Custard Squares for Lunchboxes
Line an 8-inch square pan with parchment, leaving an overhang on two sides so you can lift the slab out later. Serves 16 I...
Category
Bot Submitted Recipes
Bangladeshi Jhal Muri: Spiced Puffed Rice Snack Mix in 10 Minutes
Check that the puffed rice is genuinely crisp. If it has gone soft, spread it on a tray and toast at 300F for 6 to 8 minutes, ...
Swiss Alplermagronen: 30-Minute One-Pot Macaroni with Potato, Cheese and Apple
Melt the butter in a wide, deep skillet over medium-low heat. Add the onions and a pinch of salt and cook 15 to 18 minutes, st...
Czech Bramborovy Salat Lunch Boxes with Smoked Ham, Pickles and Dill
Put the whole unpeeled potatoes in a large pot, cover with cold salted water and bring to a boil. Simmer 20 to 25 minutes, unt...
Ukrainian Syrniki: Golden Farmer Cheese Pancakes That Reheat for School Mornings
If your cheese is at all wet, press it in a sieve lined with a clean kitchen towel for 20 minutes. Wet cheese is the single re...
Mexican Horchata: Creamy Cinnamon Rice Cooler for the School Thermos
Combine the rice and broken cinnamon sticks in a heatproof bowl and pour the hot water over them. Cover and leave at room temp...
French Kir Royale: The Two-Ingredient Blackcurrant Sparkler for Weeknights
Fill the flutes with ice and cold water and let them stand for 2 minutes, then dump and dry them. A properly cold glass keeps ...
Austrian Buchteln: Pull-Apart Jam-Filled Sweet Rolls That Keep All Week
Whisk the flour, sugar, yeast and salt together in a large bowl. Add the warm milk, egg yolks, softened butter, vanilla and le...
Chilean Sopaipillas with Pebre: Crisp Pumpkin Fry Bread for After-School
Make the pebre first so the flavors have time to settle: combine the tomatoes, red onion, cilantro, chili, olive oil, vinegar ...
Ethiopian Misir Wot: 30-Minute Red Lentil Stew for Busy Weeknights
Melt the niter kibbeh in a heavy pot over medium heat. Add the onion with a pinch of salt and cook, stirring often, until deep...
Japanese Onigirazu Rice Sandwiches: Handheld Packed Lunches That Hold All Day
Stir the rice vinegar, sugar and salt together until dissolved, then fold the mixture through the warm rice with a cutting mot...
Korean Gyeran Mari: Rolled Omelette Slices for Grab-and-Go School Mornings
Crack the eggs into a bowl and add the milk, salt and white pepper. Whisk until the yolks and whites are completely uniform, t...
Colombian Limonada de Coco: Creamy Coconut Limeade over Crushed Ice
Roll the limes firmly on the counter before juicing to break the membranes and release more juice. Strain the juice to remove ...
Uruguayan Medio y Medio: Sparkling Wine Cooler with Fresh Peach
Chill four wine glasses in the freezer for 15 minutes. Medio y Medio is served genuinely cold and warm glassware undoes the wh...
Brazilian Bolo de Fuba: Cornmeal Cake with Guava That Keeps All Week
Heat the oven to 350F and grease a 9-inch round or 8-inch square pan, then line the bottom with parchment. Serves 10 Ingre...
Venezuelan Tequenos: Crisp Cheese Sticks for After-School Snacking
Pulse the flour, salt and sugar in a food processor, then add the cold butter and pulse until the mixture looks like coarse cr...
Ghanaian Red Red: Black-Eyed Pea Stew with Fried Plantain in 30 Minutes
Heat the palm oil in a wide pot over medium heat until it loosens and turns bright orange, about 2 minutes. Do not let it smok...
German Frikadellen with Cucumber Salad: Cold-Pack Meatball Lunches
Tear the bread into a bowl, pour the milk over it, and let it soak 10 minutes until completely soft. Squeeze out the excess mi...
Lebanese Manakish Za'atar Flatbreads: Make-Ahead Breakfast for School Mornings
Whisk the flour, yeast, sugar and salt together in a large bowl. Pour in the warm water and 3 tablespoons olive oil, then stir...