Recipes from Around the World

Kanelbulle is a Swedish sweet cinnamon bun prepared using flour, cinnamon, sugar and butter. The dish is known by several other names, such as cinnamon roll, cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail. In Denmark, it is referred to as kanelsnegl; in Norway, it is called kanelbolle, skillingsbolle or kanelsnurr; in Finland, it …

Bistec Empanizado, also known as breaded steak, is a popular Cuban dish consisting of a seasoned, thin steak (usually beef or chicken) marinated in a tangy marinade and covered in cracker meal. It is then fried until it turns golden brown. The dish is generally accompanied by lime wedges, fries, green salad, onion rings, tostones, …

Tequeños are Venezuelan bread sticks that consist of queso blanco (fresh cheese) in the middle, and are fried till they become crispy. A popular meal or snack in Venezuela, they can be eaten for breakfast, as a side appetizer or as a snack food. They are also commonly served at parties and weddings. There are …

Chicken souse is a broth consisting of chicken, vinegar, potatoes, vegetables and seasonings such as bay leaves and all spice, popular in The Bahamas. The most important step for making a traditional souse is boiling the chicken at least twice. This is because the first boil extracts fat from the chicken which can be seen …

Natillas is a traditional egg custard dessert from Spain. The custard is made by whisking hot milk into an egg and cornstarch mixture. The mixture is then cooked in a pot until it is thick. The flavorings are added at various stages. After cooking, the custard is chilled for several hours to be served cold, …

Joumou soup, or “Soupe Joumou” is a traditional pumpkin soup from Haiti. Besides fresh pumpkin, the soup also contains meat, citrus juice, vegetables and hot peppers. The pumpkin is cooked until it becomes tender then it is pureed. The meat which has been cleaned and marinated is cooked in a separate pot in which the …

Knafeh is a Palestinian dessert made of phyllo pastry filled with cream cheese and topped with a sweet syrup.  Akawi cheese is traditionally used to fill knafeh, this is a popular cheese in the Middle East with a consistency similar to mozzarella. The akawi is soaked in water before the dessert is made to remove …

Chicharrón is a Spanish pork dish made by frying pieces of pork skin or pork belly until they turn golden brown and crispy. While frying is the traditional and preferred method of cooking, chicharrón can also be made by baking. Besides being the name of the dish, Chicharrón also means crackling in Spanish. The plural …

Mitmita is a traditional Ethiopian spice blend consisting of spices like ginger, cumin, cardamom and cloves to name a few. The spices used vary by recipe but every Mitmita blend contains African bird’s eye chili peppers. African bird’s eye chili pepper is related to regular bird’s eye chili pepper often called piri piri or peri …

Gondi is a Persian stew consisting of dumplings made from chicken and chickpeas which are served in chicken broth or soup. To make the dumplings, chickpea flour or ground chickpeas, ground chicken, onions and spices are mixed into a dough. The dough is allowed to rest while the broth is prepared. The dough is divided …

Croquetas de Pollo, or chicken croquettes, is a dish of breaded then deep-fried chicken pieces. To make the croquettes, chicken is first cooked then cut into small pieces. The chicken is mixed into a bechamel sauce. The mixture is molded into small finger shaped logs which are dipped into eggs then rolled into breadcrumbs and …

Sahlab, also spelled sahlep or salep, is a flour prepared using the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). Sahlab is served in several drinks and sweet dishes, particularly in the cuisines of the former Ottoman Empire, especially in the Levant, where it is a traditional winter drink. However, …

Cremas, also spelled Kremas or cremasse, is a popular beverage in Haiti, frequently served at social events and during the holidays (typically during Christmas). It is most often accompanied by a sweet pastry of some kind. The drink has a creamy consistency just like a thick milkshake or egg nog, and varies in colour from …

Chicharrones de Pollo is a Puerto Rican style fried chicken dish. Pieces of chicken are marinated in a mixture of spices, citrus juice and seasonings. After marinating, the chicken is coated with flour then fried. In addition to the spices, the flour coating typically contains sazon which gives the chicken more flavor and makes it …

Puchero is a kind of Spanish-originating stew consisting of a wide range of vegetables, the exact ingredients of which vary by region. The dish is also very popular in Yucatán, Mexico, Argentina, Paraguay, Uruguay, the Philippines, and the independent communities of Andalusia and the Canary Islands. Puchero is basically similar to the Spanish cocido but …

Papitas are a Bolivian delicacy consisting of quinoa stuffed with tuna. To make papitas, quinoa grains are cooked until soft. It’s then combined with bread which has been soaked in milk and eggs. They are mixed into a paste and formed into balls. The balls are stuffed with a tuna mixture, flattened slightly and fried. …

Nuegados de Yuca are a deep-fried dough made with cassava and cheese, popular in El Salvador. Finely ground cassava, shredded cheese and eggs are some of the ingredients used to make the dough which is divided into smaller pieces, shaped then deep fried. After the dough is fried it is drizzled with panela honey. Panela …

A Spritz Veneziano, also known as an Aperol spritz, is a wine-based cocktail generally consumed in Northeast Italy. The drink is prepared using prosecco, digestive bitters, and sparkling mineral water (typically club soda). It is commonly served as an aperitif, a drink that helps with the stimulation of one’s appetite prior to a meal. Spritz …