What sits on an ofrenda and what each thing is for
A pan de muerto recipe built around orange blossom water, plus what actually sits on an ofrenda, what each dish is for, and when to bake it for November 1.
12 min read
Category: World Cuisine
Everyone cooks at the table and rice closes the pot
A japanese hot pot nabe recipe for the table: four broths, the cooking order that keeps the pot clean, and the rice course that closes the meal.
11 min read
Bigos gets better every time you cool it down
A bigos recipe built around the reheating: the cabbage ratio, three meats, dried mushrooms, and how to cool a deep pot repeatedly without taking any risks.
14 min read
Four pounds of onions cook dry before any fat goes in
A doro wat recipe timed from the onions: four pounds cooked dry, then niter kibbeh and berbere, plus where to buy the blend and which injera substitutes work.
13 min read
Harira opens the evening in Morocco, and the herb quantity surprises people
A harira soup recipe for eight: tomato, lentils and chickpeas on two clocks, four bunches of herbs, and the flour tadouira that thickens it at the end.
13 min read
One is a soup and one is not
Goulash vs porkolt: one is a soup and one is a stew. The paprika grades, the onion ratio, and the moment the pot leaves the heat before the paprika goes in.
13 min read
Kale, potato, chourico, and twenty minutes of actual work
A caldo verde recipe from northern Portugal: the hair-thin greens, the potato that thickens without flour, and why the sausage is browned in a separate pan.
13 min read
Aji amarillo, bread, and walnuts make the yellow chicken of Lima
An aji de gallina recipe for six: the yellow sauce thickened with bread instead of flour, where to find aji amarillo paste, and the walnuts that stay in.
15 min read
Adobo starts an argument about vinegar and soy in every province
A Filipino adobo recipe in three versions: adobong puti with no soy at all, the Bicol pot finished in coconut milk, the Manila standard, and the no-stir rule.
14 min read
The Georgian bread boat with an egg cracked into the middle
A khachapuri recipe for the Adjarian boat: the slack enriched dough, a cheese blend that stands in for sulguni, the rim that holds, and when the yolk goes in.
13 min read