How to make traditional Mexican huaraches

How to make traditional Mexican huaraches

Historically, corn was an important source of food in Mexico. Together with beans, chili and Nopal cactus, corn was a stable in the majority of Mexican diets. Huarache (meaning ‘sandal,’ because of its shape) is a traditional dish in Mexico. The story began in 1895 when Mexico City was once...

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How to make Uzbek plov

How to make Uzbek plov

Plov is the most classic dish of Uzbekistan, consisting of rice, onion, carrots and meat, all cooked slowly in layers in a traditional cast-iron kazan (essentially, a cauldron). If you don’t have a kazan lying around, you can sub it for a cast-iron casserole dish. For Uzbeks, plov represents hospitality...

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How to make Venetian-style sardines

How to make Venetian-style sardines

Reasonably priced and plentiful at the local fish market, sardines are a staple ingredient in Italian cuisine. A popular way to serve sardines is Neapolitan style, with fresh tomato and basil, or sarde in soar (sweet and sour sardines). In this dish, wine marries with the sweet taste of white onions, and...

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How to make fried pumpkin fritters (buñuelos de calabaza)

How to make fried pumpkin fritters (buñuelos de calabaza)

Buñuelos de calabaza, or fried pumpkins fritters, are shaped like doughnuts and usually served with a generous dusting of sugar. The best ones are piping hot, giving you that satisfying crunch on your first bite, and crescendos in taste if you dip them in a cuppa hot chocolate, too. This...

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How to make Indian masala chai from scratch

How to make Indian masala chai from scratch

When Indians refer to chai, they are referring to normal black tea. But masala chai refers to the aromatic spiced tea that most of us think of when we think of Indian tea. “Masala” refers to a mix of spices, specifically cardamom, cinnamon, pepper, cloves and ginger. Together, these spices...

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Local kitchen: Two-day beef and beer goulash

Local kitchen: Two-day beef and beer goulash

Czech cuisine is one of the heartiest cuisines out there, and this beef and beer goulash recipe, inspired by our Urban Adventures team in Prague, will certainly stick to your ribs. Perfect for cold nights in with friends, it pairs well with good wine and good conversation. For best results,...

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How to make Greek orange pie

How to make Greek orange pie

Orange pie is a staple in every Greek household during the spring and summer season — and if you’ve found yourself in Athens or on Crete during this time of year, you’ve probably enjoyed a plate or two (with a shot of raki to wash it down). It is easy to...

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How to make Turkish ezogelin soup

How to make Turkish ezogelin soup

Made with red lentils and bulgur, ezogelin soup is one of the best-loved dishes in Turkey. In fact, we don’t think you can find a lokanta (restaurant) or kebapçı (kebab house) in Turkey that won’t have it on the menu. It is the perfect start to any Turkish meal. In...

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How to make ayam masak merah (Malaysian spicy tomato chicken)

How to make ayam masak merah (Malaysian spicy tomato chicken)

In Malaysia, the breaking of the Ramadan fast is called berbuka puasa (you probably know it as iftar), and in Kuala Lumpur, the mosques around the city put out berbuka puasa spreads. They’ll normally have something simple, like a sweet drink, and maybe some dates and kuih, which are Malaysian...

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How to make bubur lambuk (Malaysian spiced congee)

How to make bubur lambuk (Malaysian spiced congee)

The month of Ramadan can be a testing period. With fasting from dawn to dusk, it’s a time of sacrifice, says Farah, our local guide in Kuala Lumpur. “You feel what hunger is like, what thirst is like. It’s reminding you that there are lots of people around the world who...

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