The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
Our best coleslaw recipe is made with purple cabbage and pickled pink shallots and has more colour, texture and tang than the average coleslaw thanks to the crunchy cabbage and zingy pickles. This colourful coleslaw is a feast for the eyes and is as delicious as it looks. It’s a fantastic side to schnitzel, burgers … Read more
This German potato salad recipe makes a warm potato salad – also called a hot German potato salad – with a dressing of fried celery, scallions or spring onions, and bacon. Time things right and you can deliver it hot to the table in winter or autumn-fall or serve warm or at room temperature in … Read more
For What to Cook this Week we’re inviting you to try your hand at cooking five incredibly delicious Cambodian dishes for our Cambodian Food Week. Haven’t cooked Cambodian food before? Here’s your chance to try. You cook it all the time? Then forward this post to friends who haven’t and get them onto Cambodian food. … Read more
Our suggestions for what to cook this weekend include everything from a Japanese okonomiyaki pancake for breakfast and mini chebureki for lunch – the fried pastries were a favourite Black Sea holiday snack of my grandmother’s when she was a child – to a long list of ideas for election night parties on Saturday night … Read more
This Russian meatballs recipe for tefteli makes some of the juiciest meatballs you’ll ever taste. Made with ground beef and minced pork, grated carrot and cooked rice, these incredibly delicious meatballs are coated in flour, fried until brown to lock in their juices, and simmered in a rich, creamy tomato sauce to finish cooking and … Read more