Articles tagged “world cooking”
10 articles
The blog has 10 articles filed under “world cooking”. Those articles point to 65 recipes from 32 countries.
The articles
High-fibre vegetarian meals built on whole grains
High-fibre vegetarian meals built on a whole or cracked grain and a pulse, told through eight real dishes, from Kenyan githeri to Ethiopian injera.
DIY oat milk and the plant milks of the world
Valencian horchata, Chinese doujiang, medieval almond milk, coconut milk: where plant milks come from, and a method in grams for making DIY oat milk.
The chickpea, from one kitchen to the next
The chickpea’s four states — raw ground, cooked whole, puréed, milled to flour — what each one makes possible, and why a tin cannot stand in for them.
Cooking rice for the dish you actually want
Four methods cover almost every rice dish. Which grain to pick, whether to rinse, how much water, what heat, and why the resting time matters.
Vegetarian dinner in thirty minutes, from scratch
What actually saves time on a weeknight: a hot pan instead of an oven, rinsed tinned pulses, one loud aromatic, and a starch cooking while you work.
The tomato, three centuries to conquer the world
The tomato reached Europe in the sixteenth century and was distrusted for two hundred years. What each kitchen made of it, and the handling that matters.
Coconut milk, from Kerala to the Caribbean
What coconut milk does in each tropical kitchen, the difference between first and second pressing, and how to stop it splitting.
Pulses, the backbone of the world's kitchens
Which pulse each kitchen chose and why, how to cook them without guessing, and what turns a dry bag into a whole meal.
The aubergine, one vegetable and ten kitchens
How the aubergine travelled from India to the Mediterranean, what each kitchen made of it, and the techniques that decide the result.
Rice and beans, the dish everyone invented
Why the same rice and pulse pairing turns up on every continent, and what each kitchen added to it on its own.
Recipes these articles link to
- Chorba frikAlgeria
- KarantikaAlgeria
- Vegan feijoadaBrazil
- Chinese garlic aubergineChina
- Vegan mapo tofuChina
- Vegetable congeeChina
- Gallo pintoCosta Rica
- Moros y cristianosCuba
- KoshariEgypt
- InjeraEthiopia
- Misir wotEthiopia
- Timatim salataEthiopia
- Ratatouille niçoiseFrance
- SoccaFrance
- FasoladaGreece
- Imam bayildiGreece
- RevithiaGreece
- Baingan bhartaIndia
- Chana masalaIndia
- Dal tadkaIndia
- KhichdiIndia
- RajmaIndia
- Vegetable biryaniIndia
- Sayur lodehIndonesia
- Vegetarian nasi gorengIndonesia
- Mirza ghasemiIran
- CaponataItaly
- Mushroom and chickpea risottoItaly
- Pasta alla NormaItaly
- Tuscan Pappa al PomodoroItaly
- Ital stewJamaica
- Jamaican rice and peasJamaica
- SekihanJapan
- Vegetable onigiriJapan
- East African KachumbariKenya
- GitheriKenya
- Baba ganoushLebanon
- Classic hummusLebanon
- FalafelLebanon
- MujaddaraLebanon
- Vegetarian laksaMalaysia
- Mexican Tortilla Soup (Sopa Azteca)Mexico
- Vegan hariraMorocco
- ZaaloukMorocco
- Jollof riceNigeria
- Two-lentil carrot cariRéunion
- Fonio couscous with vegetablesSenegal
- Vegetable tiep riceSenegal
- PajeonSouth Korea
- Pan con tomateSpain
- Patatas bravasSpain
- SalmorejoSpain
- Vegetarian paellaSpain
- Sri Lankan dhal currySri Lanka
- Ärtsoppa, Swedish split pea soupSweden
- MakdousSyria
- Thai fried riceThailand
- Vegan green curryThailand
- Vegetarian tom khaThailand
- ChakchoukaTunisia
- LablebiTunisia
- KısırTurkey
- MenemenTurkey
- Red lentil köfte (mercimek köftesi)Turkey
- KapusniakUkraine