The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Jump to Recipe ↓ Gubadia is a closed, round pie from Tatarstan, and its filling is built, not mixed. Rice, kort, chopped hard-boiled egg, more rice and dried fruit go in one layer at a time, with melted butter poured…
This Albanian kifle recipe turns simple pantry staples into soft, golden crescent rolls filled with salty feta. These rolls are popular in Albania and Kosovo, and you can serve them warm or cold with tea or a glass of milk.…
5-Minute Garlic Butter Noodles need only thin noodles, butter, and garlic. The sauce is made in the skillet while the noodles boil, so nothing needs blending or simmering. The 5 minutes refers to the cooking time once your water is…
This is the butter chicken to start with if you’ve never made it: one pan, everyday spices, and about 45 minutes on the stove once the chicken has marinated. The chicken stays juicy, while the tomato sauce turns creamy, buttery,…
The dough for this Ras Malai comes together with ras malai mix, egg and a little cooking oil or ghee. I made it at home by shaping the dough into small round or oval pieces and cooking them in sweetened…
What Are Crispy Fried Onions? Cooks around the world fry onions until they become crisp and golden. South Asian kitchens know them as birista, a classic layer in biryani and pulao. In the United States, shoppers find them in cans…
What Is Leivasupp? Leivasupp means “bread soup” in Estonian. In Estonian cooking it is a dessert, not a starter or a main course. Estonian recipe sources describe it as a classic Estonian dessert. The dish makes sense in a country…
Jump to Recipe↓ Petulla are Albania’s version of fried dough, a thick batter dropped into hot oil until it puffs up golden and crisp outside, soft and slightly chewy inside. This Albanian petulla recipe covers a yeasted batter, the consistency…
Jump to Recipe ↓ Tatar peremech is a small fried meat pie from Russia’s Volga Tatar and Bashkir kitchens. What sets it apart from every other stuffed pastry is a small open “window” at the top, left there on purpose,…
Hurmasice (hurmašice) are small oval cookies from Bosnia and the wider Balkans. They are baked until golden, then soaked in a sugar syrup called agda. The ridged pattern on top comes from pressing the dough against a box grater. This…
