Gluten-free
13 recipes
Shirokuma: Kagoshima Shaved Ice with Condensed Milk and Fruit
Shirokuma is Kagoshima's shaved ice under condensed milk, fruit and sweet red beans. Learn the assembly order, how to keep it from melting, and what to buy.
Bún Ốc: Vietnamese Snail and Tomato Rice Noodle Soup
How to make bún ốc, the Vietnamese rice noodle soup with snails and a hot tomato broth. This home-style version adapts Vicky Pham's recipe, with an added 5-minute boil for frozen snail meat, plus the hot and cold forms linked to Hà Nội, buying notes, safety, allergies and leftovers.
Khao Kan Chin: Northern Thai Rice and Pork Blood Steamed in Banana Leaf (ข้าวกั๊นจิ๊น)
How to make khao kan chin, the northern Thai dish of cooked rice, minced pork and pork blood steamed in banana leaf. Covers food-grade blood, hygienic handling, mixing and wrapping, center-temperature checks, classic accompaniments and the dish's regional background.
Kakigōri: Japanese Fruit Shaved Ice with Cooked Azuki (かき氷)
How to make one bowl of Japanese fruit kakigōri: finely shaved ice layered with a condensed milk and clear mizore syrup mixture, cooked azuki at the bottom, mandarin, watermelon, kiwi, chunky pineapple sauce and a cherry on top. Covers one-serving amounts, the assembly order, safe use of a shaved-ice machine, ice texture, variations, and the story of ice houses and shaved ice in Japan.
Caldo de Costilla: Colombian Beef Rib and Potato Soup
Caldo de costilla, Colombian beef rib broth with potatoes and cilantro, made in a deep pot with a blended onion, scallion and garlic base. Serve with arepa.
Nacatamal Recipe (Nacatamales): Nicaraguan Pork Tamal
Nacatamales recipe: Nicaraguan pork, potato, and rice wrapped in annatto corn masa and steamed in banana leaves, with wrapping, steaming, and storage.
Attiéké: Côte d'Ivoire's Cassava Couscous with Grilled Fish
Attiéké (also spelled atieke) is the fermented cassava couscous of Côte d'Ivoire. A home version from tapioca starch with pan-seared fish and a tomato salad.
Hineksa' Aga'ga': Chamorro Red Rice Recipe from Guam
Hineksa' aga'ga' is Chamorro red rice from Guam, cooked in annatto (achote) seed water with bacon, onion, garlic and green peas. A fiesta table staple.
Injera: Ethiopian Fermented Flatbread, With or Without Teff
Injera is the staple flatbread of Ethiopia. Recipe with a buckwheat-and-rice-flour substitute for teff, a three-day ferment, absit and eating with gursha.
Charquicán Chileno: Squash and Potato Stew with Ground Beef
Charquicán, the Chilean winter stew: coarsely mashed potatoes and squash with onion and ground beef, topped with a fried egg, plus its drover-food history.
Muamba de Galinha (Chicken Muamba): Angolan Chicken Stew
Chicken muamba, Angola's chicken stew in red palm oil with okra, garlic and gindungo chili, served with funge or rice. Covers substitutes and moambe.
Pepián: Guatemalan Chicken Stew in Toasted Seed Sauce
Pepian, Guatemala's national dish: chicken and vegetables in a sauce of toasted pumpkin seeds, sesame, charred tomatoes and dried chiles. With substitutes.
Puto: Filipino Steamed Rice Cakes with Cheese and Salted Egg
How to make puto, the Filipino steamed rice cake, with rice flour and coconut milk. Topped with cheese and salted egg, plus tips to keep drips off the tops.