Roast Grapes / Sopa de Ajo {Garlic Soup} / Crispy Fried Tofu with Sweet Chile Sauce

Blog Post & Recipe: Roasted Grapes

Carefully toss grapes with olive oil, salt, pepper and thyme. Roast for 10 minutes

Blog Post & Recipe: Sopa de Ajo {Garlic Soup}

Place oil, onion, and garlic in a slow cooker. Cover and cook on LOW for ~6 hours or until garlic is golden and tender.

Blog Post & Recipe: Crispy Fried Tofu with Sweet Chille Sauce

The Tofu is beautifully crispy, thanks to that crunchy coating ,before melting into your mouth with its softness. And that sauce, for all its simplicity, is extremely addictive. Sweet with a mild heat to it and plays a perfect partner to these cubed beauties.

Browned Sardines / Roasted Cauliflower / Spanish Chilindron Stew

Blog Post & Recipe: Turning a humble can of sardines into an epicurean delight

I heat up the fish with a little butter then add sliced onions and minced garlic during the last 30 seconds (with no stirring so as not to break up the fish) so that the onion slices are still lightly crisp when the sardines are served.

Blog Post & Recipe: Roasted Cauliflower

Cut cauliflower cooks faster and there’s a lot more surface that gets browned (it’s what I do when I forget to start the whole cauliflower in time). But cooking it whole is easier, and it looks so cool while it’s roasting and does make a tantalizing presentation at the table.

Blog Post & Recipe: Spanish Chilindron Stew

It is rich, woodsy, and bright, a perfect combination of the “red food” many of us crave (spaghetti sauce, chili, etc – think about the colors in your favorite foods and you’ll find many of them are reddish) with the slightly austere, piney flavors that mark European wild game cooking ... As for what meat to use ... There is no reason you cannot toss in whatever you like.

Beetroot Tzatziki / Caramelised Cauliflower with Oranges, Olives & Saffroned Cous Cous / Catalan Tomato Bread

Blog Post & Recipe: Beet Tzatziki

4 small beets roasted until tender, 2ish cups of greek yogurt, one clove of garlic grated, juice of a lemon, salt and pepper, blend until delicious.

Blog Post & Recipe: Caramelized Cauliflower with Oranges, Olives and Saffroned Cous Cous

Last time cauliflower made an appearance on the blog, I cooked it like a steak for a bunch of vegans. Well the leftover cauliflower florets from that dinner were sitting in a bowl in my fridge last week and inspiration struck again. Here's what I did.

Blog Post & Recipe: Pan con tomate – Catalan tomato bread

Grill the slices of bread until golden, and rub each slice with the garlic pieces, which will wear down to nubbins as you go. Cut a tomato in half and rub it on a garlicky slice of bread, pushing as you go to make sure the juices and seeds are pressed into the piece of bread. Discard the pulp. Pour a generous slug of olive oil over each slice of tomato bread, and sprinkle with a little salt.

Çilbir (Turkish Poached Eggs on Yoghurt with Spiced Butter & Mint) / Puffy Tacos / Mushroom Escabeche

Blog Post & Recipe: Seriously Sloppy - Çilbir (Turkish Poached Eggs on Yogurt with Spiced Butter and Mint)

A traditional comfort food of the Ottoman Empire, çılbır pairs poached eggs with dense yogurt, topped with a simple sizzle of spiced butter followed by flecks of mint.

Blog Post & Slideshow: San Antonio: How to Make Puffy Tacos

The puffy taco starts with that fresh masa plus salt and water; but not too much water, otherwise the cornmeal putty will stick to your hands. Take about a golf ball's worth then smoosh it in the tortilla press until it's flat, but not too thin. Then into the deep-fryer it goes.

Blog Post & Recipe: School of tapas: Mushroom escabeche

Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages. In Spain it usually consists in cooking the food in a mixture of vinegar, white wine and olive oil, seasoned with bay leaves and black pepper, among other spices, and most of the times accompanied by some vegetables like carrots and onion. This method, used for fish and meat alike, easy and versatile as it can get, allows for the food to last at least a couple of weeks in the fridge.

Ancient Roman Olive Paste / Perfect Hollandaise Sauce / Gambas Al Ajillo

Blog Post & Recipe: Classical Cooking

Cato’s recipe for this olive paste is included in “The Classical Cookbook,” a book of recipes from ancient Greece and Rome

Blog Post & Recipe: How to make perfect hollandaise sauce

The trick, according to food science god Harold McGee, is "heat the egg yolks enough to obtain the desired thickness, but not so much that the yolk proteins coagulate into little solid curds and the sauce separates".

Blog Post & Recipe: Gambas Al Ajillo

But while present, the aroma of garlic wasn’t overpowering. That’s because the garlic wasn’t grated, the bits were more like pungent punctuation marks rather than a blanket of overwhelming stink. This allowed room for the sweet, briny flavor of the shrimp to come through, which was complimented by the earthy sweetness of the peppers.

Suquet de Peix / How to Clean a Gizzard & Corned Gizzards & Cabbage / Vegetable Tamarind Soup

Blog Post & Recipe: SUQUET DE PEIX, a Mediterranean flavours Ode

Check all the ingredients of the recipe and see how healthy this dish is! We've got Olive oil, ripe tomatoes, fresh rock fish, some fresh seafood, garlic and onion, nuts ...

Blog Post & Video: How to Clean a Gizzard and Corned Gizzards and Cabbage

One of the more unloved giblets, gizzards are dense nuggets of deep burgundy meat. That’s right, I said meat. Even though a gizzard is an internal organ, it is made of muscle, just like the breast or thigh meat

Blog Post & Recipe: vegetable tamarind soup, sayur asam

I think almost all South East Asian countries have their own version of tamarind-based soup, slightly spicy with loads of soft vegetables. Malaysians with their laksa soup, Filipinos with sinigang, Thais with tom yam. Sourish tamarind deserves much more credits than it already has. It is one of the ingredients that made our cuisine as exotic as it now is.

Our tamarind soup uses sliced tamarind (asam potong) and salam leaves with vegetables that can nicely soak up all the beautiful flavors from tamarind, bay leaves, lemongrass, palm sugar (gula merah) and chilies.

Sweet Potato, Apple & Lentil Soup / Spanish Lentil & Butternut Pumpkin Stew with Roast Garlic / Sautéed Fermented Soybean Waste with Black Nightshade

Blog Post & Recipe: Sweet Potato, Apple and Lentil Soup

The combination of sweet potatoes and apples is a natural, and using tart apples helps to ensure that the soup isn’t cloyingly sweet. Lentils add a a subtle yet mysterious heartiness.

Blog Post & Recipe: Spanish Lentil and Squash Stew with Roasted Garlic

This is a lovely, hearty stew that is both savoury but still slightly sweet. Lentils fill the stew as its base, and the butternut squash and red peppers add colour and sweetness. A head of roasted garlic brings a mellow sweetness as well. The peppers are both boiled and pan-fried for a contrast in flavour and texture (but I feel like this step could be skipped if you are pressed for time).

Blog Post & Recipe: WHB #278: Tumis Oncom dan Leunca (Sautéed Fermented Soybean Waste with Black Nightshade)

Most Indonesian cooking books written in English referred oncom as fermented soybean waste.

Indeed it considered to be closely related to tempeh (fermented soybean). But instead of soybean, oncom is actually made from natural by-products of other foods. For example, soy bean tailings from bean curd making, peanut presscake from peanut oil making, cassava tailings from the starch extraction or coconut presscake remnants after the milk squeezed out. These wastes are then fermented using molds.

Turnip, Bacon & Aspall Cyder Gratin / Cook Patatas Bravas / Ossobuco with Prunes, Apricots & Saffron

Blog Post & Recipe: Turnip, Bacon and Aspall Cyder Gratin

Mixing horseradish, Aspall Cyder, bacon, cream and turnips together with a bit of seasoning and baking it in the oven makes a rather delicious side dish. It’s rather rich, so serving and enjoying it in small quantities is advisable.

Blog Post & Recipe: How to cook perfect patatas bravas

I've never really got patatas bravas. Spuds in tomato sauce will never set my world on fire like crisp calamares fritos, or delicious morsels of morcilla, yet they're as inevitable an order in tapas bars as egg fried rice in a Chinese

Blog Post & Recipe: Fusion Food: Ossobuco with Prunes, Apricots and Saffron

This ossobuco is braised in vermouth and veal stock, while dried apricots and prunes add a fruity note to it, and a pinch of saffron gives it an extravagant highlight. Rounding it off is the wonderfully zesty gremolata with pine nuts, lemon, garlic and lots of fresh parsley.

Elizabeth David Recipes / Using Nuts and Seeds / Dried Worms in Pho

Blog Post & Recipes: Elizabeth David

At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom

Chicken with Tarragon ... Tarte à l'oignon ... Lettuce Soup ... Ratatouille ... more

Article & Recipes: Nuts and seeds

Here’s a roundup of eight delicious ways from around the globe to get the most from nuts and seeds.

Cashew Cream ... Pomegranate Khoresh with Chicken ... Boiled Peanuts (Stovetop Method) ... Three Sisters Black Mole ... Romesco ... Horchata ... Dukkah ... Picada

Blog Post: Pho Secret Ingredients: Dried Earthworms (Sa Sung)

If you read Saveur magazine, you may have seen the northern pho (pho Bac) article that I wrote for the March 2011 issue. One of the ingredients that I mentioned in the story was sa sung (Sipunculans), dried peanut earthworms that add a unique savory sweetness to the broth

15 Ways to Make Bread / Baby Octopus & Fried Eggs / 6 Recipes from the Super Natural Every Day Cookbook

Blog Post: Can I Make Bread Without a Stand Mixer?

Here are 15 tutorials on doing everything from mixing to kneading to shaping bread:

• How to Shape a Loaf of Bread: 15 Bread-Making Tutorials

And of course there is always No-Knead Bread!

Readers, do you have any good resources or cookbooks for baking bread that don't assume that you have a mixer?

Blog Post & Recipe: Incongruity, Thy Name is Baby Octopus & Fried Eggs

Catalan culinary tradition pairs mar y muntanya often in the chicken and shrimp stews of the region of Girona, and baby octopus with fried eggs loosely follows the same line of thinking, just focusing unapologetically on the infantile and gestational end of the spectrum of life.

Blog Post & Recipes: Super Natural Every Day: Six Recipe Sampler

You can download the recipe sampler PDF here. The file is quite small, just 2MB. It is twenty pages in length, and includes six of my favorite recipes from the new book. It also includes a number of photo out takes that didn't make it into the final book. In short, a little teaser of the book to come.

Carrot & Fennel Soup / A Guide to Spanish Cured Meats / Stewed Pork Intestine

Blog Post & Recipe: Carrot and Fennel Soup Recipe

... it's easy to make a meal of this by serving it topped with a poached egg

Article & Pictures: A Guide to Spanish Cured Meats

The Spanish charcuterie board is a thing of porky magnificence: from the omnipresent chorizo, to the sweet and soft butifarra, to that king of hams, the rare and pricey jamón ibérico de bellota ...

Blog Post & Recipe: Stewed Pork Intestine

After an initial soak in water and vinegar, parboil them, then simmer them in water flavored with aromatics. You can take the pan-Asian route and add ginger, soy sauce, rice wine, and star anise to your pot, or stick to some version of aromatics and herbs like this recipe.

Homemade Doughnuts / Spanish Omelette / Tacos de Carnitas with Salsa Verde

Article & Recipe: The Quest to Best Krispy Kremes

What all of these doughnut shops have in common is the light yeasty dough that defines their doughnuts as perfect doughnuts.

Recipe: Homemade Doughnuts

Blog Post & Recipe: The perfect Spanish omelette

On the face of it, this simple frittata-style recipe should present fewer issues than the classic French version: it's an altogether more rustic affair, which scorns the delicate jiggling and rolling practised across the border.

Blog Post & Recipe: The Food Lab: Make Crisp, Juicy Carnitas—Without a Bucket of Lard

So the key to great carnitas (and French confit, for that matter) is to heat the meat to a specific temperature, and try and keep it there long enough for the collagen to break down, while minimizing the amount of moisture lost.

No-Waste Tacos de Carnitas with Salsa Verde

Shuck an Oyster / Whipped Horseradish Cream / Salmorejo

Blog Post & Video: Knife Skills: How to Shuck an Oyster

The key is knowing how to select them, and how to open them. You'll definitely need an oyster knife, a special dull-pointed, thick-bladed knife that is used to pry the back hinge open and separate the body from the shell.

Blog Post & Recipe: Left Over

The book says that vinegar helps stabilize the volatile oil that gives horseradish its kick. I guess the cider vinegar here does two things, then: it keeps the horseradish pungent and it balances the honey’s sweetness.

Whipped Horseradish Cream

Blog Post & Recipe: Salmorejo

This is a simple creamy and cold raw tomato soup from Cordoba in Spain.The basic ingredients are tomato,bread,garlic,vinegar and olive oil which are blended together.This is not gazpacho as it differs in the amount of bread used it seems.

Hash Browns / Chickpea Flatbread with Pork Souvlaki / Womadelaide Recipes

Article & Recipes: The Cheat: The Upper (and Lower) Crust

There are two ways to flip hash browns.

Henrietta’s Hash Browns ... Scrambled Eggs With Trout Roe

Blog Post & Recipe: Chickpea “Flatbreads” with Pork Souvlaki

I really want to focus on the chickpea flatbread. The idea for this came from an old Jamie Oliver cooking show I was watching on t.v. one afternoon. The “trick”-if you want to call it that-was placing half a can of chickpeas into the flour mixture along with a number of spices.

Recipes: Taste the World

Taste the World has introduced hungry WOMADelaideans to mouth-watering and intriguing recipes from a kaleidoscopic array of countries and cultures ... Here are some of the recipes from Taste the World 2010

BABYLON CIRCUS 'Skate Wings with Camembert Gratin' ... KAMEL EL HARRACHI 'Algerian Chorba' ... MARIEM HASSAN 'Mefrisa' ... NICKODEMUS 'Basque Stew' ... NORTEC COLLECTIVE 'Fish Taco' ... OJOS DE BRUJO 'Tortilla de Patates' ... UNIFIED GECKO 'Saksuka' ... YAMATO, THE DRUMMERS OF JAPAN 'Makizushi (Sushi Roll)' ... PUBLIC OPINION AFRO ORCHESTRA 'Ghanaian style Corned Beef & Rice' ... POH LING YEOW 'Kuih Koci with Salty Coconut Custard' ... SIMON BRYANT 'Passionfruit Marshmallow' ... KIDS COOKING 'Pasta'

Wild Mushroom and Goat Cheese Quesadillas w. Cranberry-Pecan Salsa / Chickpea Flour Pizza / Empanada Gallega de Atun

Blog Post & Recipe: Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa

Cranberry salsa! It’s a tiny revelation, like tasting strawberries with balsamic vinegar for the first time.

Blog Post & Recipe: Chickpea Flour Pizza – South Beach Diet Friendly

I am not sure whether to call this a pizza or a flat bread or a pancake with toppings. But I am going to go with pizza as that sounds the best. Feel free to call it whatever you like.

Blog Post & Recipe: Empanada Gallega de Atun

Basically, it's a yeast pastry (tinged slightly red with the help of the very special and wonderful smoked Spanish paprika powder, Pimentón de la Vera) that's encasing a moist and flavoursome tuna, egg and tomato filling.

Thyme-Rubbed Lamb. Three Pumpkin Recipes. Ensaimadas.

Blog Post & Recipe: Thyme-Rubbed Lamb Loin Chops

A couple years ago, we read an interview with a chef [...] discussing which one ingredient was the most important in the kitchen. Whoever it was responded without hesitation (and of course we're paraphrasing): "Thyme ..."

Article & Recipes: Smashing pumpkins

PUMPKIN lovers will know that when the flesh softens around the stalk, it needs to be used quick smart.

Pumpkin and vegetable lasagne ... Cherry tomato and celery salad ... Pumpkin cake with glace ginger ... Pumpkin soup with celery and tomato

Blog Post & Recipe: Ensaimadas

One of the most frequent questions I've answered concerning my book and blog is about the source of my inspiration. "Everywhere" as an answer is the slightly boring, *yawn*, yet it hits the nail on the head ...

[...] soft and flaky, slightly sweet pastry, made from long fermented yeast dough, lots of powdered sugar and greasy fingers from the used lard ... ENSAIMADAS!!!

Weird Meat. Wrinkly Potatoes. Dandelion with Lamb.

Blog: Weird Meat

WeirdMeat.com, a travel and food blog. Documents experiences eating strange foods around the world. What is weird to one, is normal to another.

Blog Post & Recipe: Canary Wrinkly Potatoes (Papas Arrugadas)

When I encountered this dish for the first time in a Spanish restaurant, I thought they used a special kind of potatoes as the insides were soft, almost mashed, encased in salty, slightly chewy skin. Apparently, it’s a classic Canarian dish for ordinary new potatoes.

Blog Post & Recipe: Dandelion with Lamb

Scroll down to get to the English version.

This recipe is not from mainstream Turkish cuisine - as far as I know -, I inspired with this Cretan recipe, adapted to my turkish taste. I have no chance to find spiny chicory - stamnagathi here so I used dandelions as she advised, then omitted the lemon-egg (terbiye) sauce and added fresh tomatoes.

Pan Tumaca. Salmon Burgers. Korean Style Tacos.

Blog Post & Recipe: Korean Style Tacos with Kogi BBQ Sauce

This is a great way to use your leftover pulled pork or roasted chicken. [...] You can add use kimchi (spicy pickled Korean cabbage) to top the tacos, or make a quick cucumber pickle like I have.

Blog Post & Recipe: Pan Tumaca

Translated from Catalan, pan tumaca, literally means bread with tomato. [...] It’s a traditional recipe from the Catalan region of Spain, and is pretty much a staple with almost ever meal served over there. People like to eat it for breakfast or as a snack with cured ham (jamon Serrano) or as an accompaniment to dinner ...

Blog Post & Recipe: Dinner Tonight: Salmon Burgers

Saddled with a craving recently, I set out to find a recipe. I ended up with this Mark Bittman recipe on Bitten, which solves the problem of holding the meat together by totally pureeing 1/4 of the meat into a paste which holds the larger chunks of salmon together. While some recipes call for mayonnaise or an egg to keep the patties intact, I liked this purer salmon-only approach.

Gnocci. Strength Soup. Mushrooms. Hamburgers.

Article/Recipe: A word of difference.

Includes recipes for lemon gnocchi with pecorino and radicchio, eroleves or strength soup, and Catalan mushrooms.

Article: For the classic American meal, chefs keep it simple.

A number of chefs talk about their favourite ways of preparing hamburgers.

He uses only coarse sea salt and black pepper. "I season it aggressively, like a coating," says the chef. Then the burgers go onto a gas grill.