Recipes
These recipes have been translated from our Japanese originals. More are added as translation continues.
Draw Soup: Nigerian Okra Soup with Red Palm Oil and Seafood
A home-kitchen recipe for Nigerian draw soup made with okra: how to cut the okra, using red palm oil and ground dried shrimp, eating it with fufu or eba, fixing a soup that won't draw, adjusting the heat, and storage.
Chicken Chow Mein: Cantonese High-Heat Stir-Fried Noodles
How to make Cantonese-style chow mein at home: parboiling and drying the noodles, marinating the chicken, substitutes for dark soy and oyster sauce, heat control that keeps vegetables from going watery, common failures and storage.
Chakhokhbili: Georgian Chicken Braised in Tomatoes and Herbs
Chakhokhbili (ჩახოხბილი) is Georgia's chicken and tomato stew, once made with pheasant. Learn how to brown the chicken, manage the moisture from onions and tomatoes, substitute for khmeli suneli, reduce canned tomatoes, add the herbs at the right moment, make it ahead and mop up the sauce with bread.
Shashlik: Caucasian Charcoal-Grilled Skewers in the Georgian Mtsvadi Style
How to make shashlik through the lens of Georgian mtsvadi: pork shoulder marinated in grated onion, salt and pomegranate juice, grilled over glowing coals. Covers heat control on a grill, broiler, oven or skillet, substitutes, sides, storage, common mistakes and food safety.
Shkmeruli: Georgian Chicken in Garlic Milk Sauce
Shkmeruli is a Georgian dish from the Racha region: seared chicken simmered briefly in a garlicky milk sauce. This recipe uses boneless thighs and covers milk vs. sour cream, keeping the garlic from burning, a safe internal temperature, storage, skillet swaps and how to fix a split sauce.
Medovik: Russian Layered Honey Cake with Sour Cream Filling
Medovik (Медовик) is a Russian honey cake of thin baked honey layers stacked with sour cream. Step-by-step photos cover the double-boiler dough temperature, layer thickness, why it rests overnight, a small 12 cm version, substitutes, storage, common mistakes and serving it with tea.
Cassoulet: Southwest French White Bean Stew with Pork and Sausage
Cassoulet from Languedoc in southwest France, made at home: how to cook white beans without breaking them, layer pork and sausage, and build the crust in the oven, plus how Castelnaudary, Toulouse and Carcassonne differ, meat swaps, storage and fixes.
Neapolitan Pizza at Home: Dough and Baking in a Home Oven
Make Neapolitan Margherita and Marinara with 00 or bread flour, a hand-shaped rim, crushed tomatoes and a home-oven baking plan. The 485°C, 60–90 second wood-oven standard, judging fermentation, fixes for problems and storage.
Tortellini in Brodo: Bologna's Little Filled Pasta
How to make tortellini, the tiny filled pasta of Bologna: a thin egg dough, a pork, prosciutto and mortadella filling, why they're served in broth, how to fold them, heat control, storage, common failures and mortadella substitutes.
Carcamusas: Toledo's Pork, Chorizo and Pea Stew
How to make carcamusas, the Toledo tavern stew of pork, chorizo and green peas in tomato sauce: browning the pork, reducing the white wine, getting the sauce thick enough for bread, substitutes, fixes for a watery sauce, storage and how it's served in small dishes.
Mandi: Yemeni Spiced Chicken and Rice with a Hint of Smoke
Yemeni mandi from Hadramaut, made at home with basmati rice, chicken, hawaij and a brief, safe touch of charcoal smoke. Covers how it differs from kabsa and machboos, zahawiq, a no-charcoal option, fixing soggy rice, storage and reheating.
Birria de Res: Mexican Red Chile Braised Beef and Quesabirria
How to make birria de res, Mexico's beef braised in a dried-chile adobo, at home: guajillo and ancho substitutes, choosing shank and chuck, a slow simmer until the meat falls apart, quesabirria tacos, heat control, storage, troubleshooting and what to do with leftover consomé.
Tinga de Pollo: Mexican Shredded Chicken in Smoky Chipotle-Tomato Sauce
Tinga de pollo is shredded chicken simmered with tomato and chipotle, a Mexican classic with roots in Puebla. This recipe for 4 covers adjusting the heat, keeping chicken breast moist, chipotle substitutes, building tostadas, the dish's history and regional variations, plus storage and next-day ideas.
Coxinha: Brazilian Teardrop Chicken Croquettes
How to make coxinha, Brazil's favorite snack-bar croquette, at home with chicken breast and cream cheese: a dough cooked in the poaching broth, a moist chicken filling, a Catupiry stand-in, the teardrop shape, frying at 180°C, freezing, and fixes for common failures.
Momo: Nepali Steamed Dumplings with Tomato-Sesame Achar
A home recipe for Nepali momo, steamed chicken dumplings with a roasted tomato and sesame achar. Covers folding, a juicy filling, jhol momo, store-bought wrappers, freezing, why dumplings tear, steaming without a bamboo steamer and substitutes for timur.
Bubur Ayam: Indonesia's Javanese Chicken Rice Porridge
How to make bubur ayam, Indonesian chicken congee, at home: porridge cooked from raw rice, a yellow turmeric chicken broth, fried shallots, sambal and kecap manis. Cianjur-style serving, substitutes, common failures and storage.
Mok Pa: Lao Herb-Steamed Fish in Banana Leaves
Mok pa is Lao fish steamed with dill, lemongrass and makrut lime leaves inside banana leaves. This recipe covers the coarse herb paste, how to wrap the parcels, how to tell when the fish is done, padaek substitutes, regional differences and eating it with sticky rice.
Filipino Spaghetti: Sweet Banana Ketchup Sauce with Red Hot Dogs
Filipino spaghetti layers the sweet tang of banana ketchup over tomato sauce, then adds red hot dogs and cheese for a celebration platter. Covers browning the meat, reducing the sauce, pasta texture, substitutes, storage and reheating, with precise quantities.
Kare-Kare: Filipino Oxtail Stew in Peanut Sauce
Kare-kare is the Philippines' oxtail and peanut stew. This home-kitchen recipe covers choosing oxtail or beef shank, unsweetened peanut butter, annatto, bagoong and its substitutes, cooking the vegetables separately, storage and reheating, and what to serve with it.
Kinilaw: Filipino Raw Fish Dressed in Coconut Vinegar and Citrus
How to make Filipino kinilaw at home: sashimi-grade white fish dressed with coconut vinegar, calamansi or lime, ginger and red onion. Covers how long the acid should work on the fish, regional styles, a coconut milk version, safe handling and substitutes.
Monggo (Ginisang Munggo): Filipino Mung Bean Soup with Pork
How to make monggo, the Filipino mung bean soup: rinsing dried mung beans, sautéing pork with garlic and tomato, seasoning with patis, substitutes for malunggay, timing the greens, chicharon, pressure-cooker shortcuts, reheating and storage.
Pancit Bihon: Filipino Celebration Rice Noodles with Shrimp and Chicken
A 4-serving pancit bihon guisado made with thin dried rice vermicelli. Learn the order for letting the noodles absorb broth, what patis and calamansi do, heat control that keeps the noodles from breaking, substitutes, storage, and why long noodles appear at Filipino birthdays.
Hủ Tiếu: Southern Vietnamese Rice Noodle Soup with a Clear Pork Broth
A home-kitchen recipe for southern Vietnam's hủ tiếu: a clear broth of pork bones, dried shrimp and dried squid, the story of hủ tiếu Nam Vang, soaking rice noodles, a dry-style version, substitutes and storage, plus how its gentle southern sweetness differs from phở.