How to make Polish pierogis

How to make Polish pierogis

Without a doubt, pierogis are the most famous Polish dish. In many restaurants they’re often called Polish dumplings as an English translation, but, to be honest, it’s difficult to compare them to anything else. The best way to explain, is that pierogis are pierogis – and nothing else. Pierogis are...

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How to make Puerto Rican rice and beans

How to make Puerto Rican rice and beans

Many New Yorkers identify by their ethnicity first, as a New Yorker second, the borough they come from (Brooklyn, Queens, etc.), and then, maybe, American after that.  So I can’t say I cook anything particularly “American.”  I cook Italian, Mediterranean, a little Egyptian lately, and most often, Puerto Rican. My...

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How to make Romanian saramura de peste

How to make Romanian saramura de peste

Saramura de peste is a traditional dish of fishermen along the Danube River. It might be Romanian, Bulgarian, Serbian or Lipovian — nobody knows its origins — but the taste is genuine and exquisite, and loved by our local tour guides in Bucharest and Brasov. In most cases, carp is...

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How to make feijoada

How to make feijoada

(Our Urban Adventures tour, Hidden Feijoada, offers a new, unexpected take on the feijoada — check out the video above for a sneak peek!) If you know Brazilian food, you’ve probably heard of feijoada, the country’s national dish. One of the most typical foods in Brazil, it is a black...

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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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