The most popular recipes in March 2026 included our best Irish recipes for St Patrick’s Day and my Russian-Ukrainian family recipes and our Greek recipes as readers began searching for Orthodox Easter recipes. Despite the northern hemisphere winter ending, our recipes for warming soups and stews were the most-visited – perhaps because autumn is starting in the southern hemisphere. Our recipes for Southeast Asia curries and noodles remained favourites while broccoli was the most searched-for ingredient.
It’s Lara here in Australia, back at the desk after taking a mental health break following mum’s heartbreaking diagnosis of early dementia. After two years supporting my mum through everything from lung cancer treatment to suspected colon cancer, not to mention 18 months fighting eviction notices, it was tough news to receive for so many reasons I won’t go into. I just wanted to explain my absence and dearth of posts.
On top of that, things in our adopted home Cambodia haven’t been great: our crazy black Cambodian cat, Pepper fell four floors from our apartment and Terence developed a very serious case of heat stroke looking for her, from which he’s still recovering. Pepper is currently at the vets in Siem Reap, where she’s having surgery tomorrow for a dislocated hip. (If you’re an animal lover, I started a Go Fund Me for Pepper.)
As we have a huge back-log of posts neither of us got around to sharing and I have other work I need to get done, I thought I’d start to publish those posts first, even though a couple are very late to go up, including this one. I’m nonetheless sharing it, as readers have often told us they find these round-ups as fascinating as we do. But I’ve also got lots of new recipes from recent months that I’ll schedule as well.
But don’t forget: if you’re looking for more cooking inspiration, do dig into our recipe archives, which are brimming with many hundreds of recipes we’ve cooked, created and collected from around the world, from places we’ve lived, worked, travelled, and loved. And remember: when you find recipes you love, you can save them in a private account by clicking on the heart on the right of every post.
And before you scroll down to our most popular recipes in March 2026, we have a favour to ask. Grantourismo is reader supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo by buying a handcrafted KROK, the best mortar and pestle ever; booking a cooking class or meal with locals on EatWith; or buying something on Amazon, such as one of these best new cookbooks of 2025. Now let’s tell you about the most popular March recipes.
Most Popular Recipes in March 2026 – Recipes Readers Loved Last Month
If you’re looking for cooking inspiration, these were the most popular recipes in March 2026 – the recipes readers searched for, spent most of their time on, and hopefully cooked in March.
Richly Spiced Russian Beef Stroganoff Recipe
Yet again my classic beef Stroganoff recipe landed at the top of our list of most popular recipes in March 2026. It’s no surprise, as it was the most popular recipe last year and tops these lists month after month. This recipe makes my spin on one of my Russian-Ukrainian family recipes. It differs a little to mum’s Strog recipe from the Seventies, in that it’s more richly spiced. It also includes an unusual ingredient that often shocks readers, but makes sense.
An old aristocratic Russian dish with a long history, beef Stroganoff was popularised in early Soviet canteens before travelling the world with Russian émigrés, exiles and World War 2 refugees like my Russian-Ukrainian grandparents. It’s now popular around the globe, everywhere from Brazil to Bendigo, where I’m staying with mum, and where I’ve never seen so many forms of Stroganoff in a supermarket, from seasonings to pre-prepared meals.
But nothing beats homemade Stroganoff and this beef Stroganoff recipe is one of our best Stroganoff recipes. We also have recipes for mushroom, chicken, meatball, and pork Stroganoff. We love to serve beef Stroganoff with classic sides, such as crunchy shoestring fries or mashed potatoes, a crisp garden salad, dill pickles, and sour cream.
For a proper family meal of the kind my adorable rosy-cheeked baboushka made, serve it as part of a spread of dishes, including bowls of borscht with piroshki, a pink beet potato salad and garden salad, casserole pots full of Russian pelmeni and Ukrainian vareniki, cabbage rolls, and perhaps some chicken kotleti.
Russian Beef Stroganoff Recipe for a Retro Classic from a Palace Kitchen
Best Irish Stew Recipe for a Deeply Flavoured Traditional Irish Beef Stew
This Irish stew recipe makes one of our best stew recipes and best Irish recipes for St Patricks Day, so it’s no surprise to see that it was one of the most popular March recipes. While Terence is the one with Irish ancestry and Irish stews were part of his mother’s repertoire, I love to take on Irish stew duties as I grew up eating stews and have to confess to having a thing about stews. Have you made my Russian beef stew?
If you’re also a stew lover, you’ll enjoy this Irish stew recipe, arguably Ireland’s national dish. It makes an incredibly rich Irish stew that’s deeply flavoured thanks to slow-cooking, half a bottle of Shiraz and an easy roux – melted butter and flour whisked with the stew juices to create a flavourful gravy that’s stirred into the stew. A roux is an essential component of a classic Irish stew, and indeed many stews.
We’ve got lots more Irish recipes. One of my favourites is Terence’s divine crispy salmon fillet with Irish colcannon with prawns. It’s based on a dish by Irish chef Liam Tomlin, who helmed Banc, which was one of our favourite Sydney restaurants before its closure, and it’s one of our favourite dishes. Terence has been making it for many years.
We love to use a Dutch oven for this Irish stew, and any stew. We recommend either a Le Creuset Dutch oven if you can afford it or a more affordable Lodge Dutch oven. We love our Dutch oven as you can make so many dishes with Dutch ovens. (We have Dutch oven recipes here.)
If you’re a fellow stew lover, do browse our best stew recipes, which include this deeply flavoured old-fashioned chicken stew, the Russian beef stew called Solyanka, a Spanish rabo de toro oxtail stew, a French cassoulet, a tomato bredie, a classic Cape Town stew, an Irish beef and Guinness stew with dumplings, the Hungarian stew porkolt (often confused with goulash), a Cambodian pork stew with star anise and ginger, and my chorizo, cabbage and three bean stew (a spicy take on kapusniak).
Best Irish Stew Recipe for a Deeply Flavoured Traditional Irish Beef Stew
Middle Eastern Rice with Spices, Dried Fruit and Nuts
I loved seeing that my quick and easy Middle Eastern rice recipe with spices, nuts and raisins was another of the most popular recipes in March 2026. Like the beef Strog, it was another one of our most popular recipes last year, too. My recipe will make you a fragrant rice dish infused with Middle Eastern spices and textured with nuts and raisins, and it’s one of our best Middle Eastern recipes.
But while my Middle Eastern rice recipe is authentic in taste and texture – there are few more quintessential Middle Eastern spice blends than the ‘seven spice’ mix known as ‘baharat’, and nuts such as pistachios and cashews – the technique she uses is inauthentic. Instead of the pilaf method of cooking rice, she uses the Asian stir-fry method to use up leftover rice.
This spiced rice is fantastic with smoky kofta kebab, the garlicky chicken called shish tawook, chicken shawarma, Middle Eastern vegetable sides, such as these spicy potatoes from Lebanon, and salads like fatoush and tabbouleh. We combine any leftover rice with leftover meat, which we break up into bite-sized pieces and quickly stir-fry again. The result is a wonderful rice dish that makes an easy yet comforting meal for a filling lunch or casual dinner.
Middle Eastern Rice Recipe with Spices, Pistachios, Cashews and Raisins
Russian Ukrainian Recipes for Orthodox Easter from Kulich to Cabbage Rolls
Although Orthodox Easter is in April, visitors were already browsing my family’s traditional Russian Ukrainian recipes in March, when they were some of the most popular posts on the site. My family recipes make an appearance every Orthodox Easter when I can normally be found in our Siem Reap kitchen baking kulich or paska, making cabbage rolls, rolling out dough for pelmeni and vareniki, and preparing my baboushka’s pink beetroot potato salad.
This year I cooked an Easter feast for my mother in Australia – which I served on my grandparents table. It was a bittersweet holiday, as mum was recently diagnosed with early stage dementia. As I said in the intro to this round-up, I couldn’t help but wonder if it would be the last Easter meal my mother would remember, so I made it as special as I could.
If you’re a fan of the hearty cuisines, I’ve got a full collection of traditional Russian and Ukrainian recipes that includes everything from my Russian chicken noodle soup with chicken meatballs to chicken Kiev, Russian pelmeni and Ukrainian vareniki, and my modern take on the mimosa salad. This shorter compilation focuses on recipes for dishes my baboushka typically cooked for Orthodox Easter, as well as Orthodox Christmas.
Russian Ukrainian Recipes for Orthodox Easter from Kulich to Cabbage Rolls
How to Boil Eggs Perfectly Every Time
Not so much a recipe, but rather a guide to how to boil eggs perfectly every time, this was another of our most popular recipes in March 2026. Terence first shared his perfect boiled eggs guide in his Weekend Eggs recipes series on breakfast egg dishes from around the world, which he started way back in January 2010 when we launched Grantourismo.
Even if you’re not a breakfast eggs person and prefer to slurp a noodle soup or tuck into a plate of pancakes, it’s still handy to learn how to boil eggs perfectly. We use soft-boiled eggs in our creamy curried egg sandwiches and semi hard-boiled eggs in our ohn no khao swe recipe for the wonderful Burmese chicken coconut noodle soup.
Terence’s top tips include everything from starting with room temperature eggs and beginning boiling the eggs in boiling water to using old eggs rather than fresh eggs. There are lots more tips in the post. If you’re a lover of boiled eggs, we have lots more boiled eggs recipes.
How to Boil Eggs Perfectly Every Time for Perfect Soft and Hard Boiled Eggs
Cambodian Nom Banh Chok Recipe for Khmer Noodles
Cambodian food has such a special place in our hearts, having lived in Siem Reap since 2013, researching and writing our epic Cambodian cookbook and culinary history, which we still hope to publish one day. So we love seeing readers searching for our Cambodian recipes and were thrilled to see this nom banh chok recipe high on the list of our most popular recipes in March 2026 once again.
Nom banh chok, also written as nom banhchok, is both the name of the fresh daily-made rice noodles and the noodle soup itself. Nom banh chok is thought to be an ancient Khmer dish that has influenced many other noodle soup dishes around Southeast Asia, from Thailand’s khanom jeen to a Southern Vietnam Khmer dish from the Mekong Delta called bún kèn.
There are a handful of types of nom banh chok, but our traditional nom banh chok recipe for Cambodia’s beloved ‘Khmer Noodles’ will make you nom banh chok samlor proher, a popular Siem Reap breakfast of the rice noodles served with a yellow-green coconut-based fish curry, fragrant with fresh herbs, seasonal greens, edible flowers, and foraged herbs. It’s one of our favourite noodle soups.
Authentic Nom Banh Chok Recipe for Cambodia’s Beloved Khmer Noodles
Creamy Cauliflower and Cabbage Potato Soup Recipe
One of our most popular winter soup recipes, one of our best potato soup recipes, and one of our favourite cabbage recipes, my easy cauliflower cabbage potato soup recipe makes a creamy vegetable soup that’s incredibly rich and comforting. It was another of our most popular recipes in March 2026 on Grantourismo.
This creamy cauliflower cabbage potato soup recipe will make you a comforting vegetable soup textured with homemade croutons that tastes so rich and creamy you’d think there was cream in it (there isn’t!) and while you could happily tuck into a bowl on the sofa in your PJs, you could also make it a bit fancy.
You could enjoyably slurp it as it is on a chilly winter or autumn/fall evening, dunking toast into the silky broth. Or you could add texture to the soup by sprinkling on those crushed croutons, fresh fragrant dill sprigs, and cracked black pepper on top. For a dinner party you could serve small portions in shot glasses or an espresso cup and sauce with toast fingers as an amuse bouche or starter.
Cauliflower Cabbage Potato Soup Recipe for a Comforting Creamy Vegetable Soup
Korean Coleslaw Recipe for a Classic Side
This Korean coleslaw recipe makes a zingy Korean cabbage salad that we first shared as part of a series of Korean small plate dishes we love – Korean street food, Korean sides called banchan, and Korean dishes served as drinking food called anju – which included recipes for Korean corn cheese, Korean meatballs, Korean potato salad, and Korean cucumber salad.
If you’re a lover of cabbage dishes, especially coleslaw and cabbage salads, such as our colourful coleslaw made with purple cabbage and pickled pink shallots, this Burmese raw cabbage salad, and this Japanese style cabbage and cucumber salad, you’re also going to enjoy this classic Korean cabbage salad recipe for Korean coleslaw.
We love to serve this Korean slaw as a side to Korean fried chicken – or any fried chicken for that matter! – with Korean-style burgers (or this Japanese chicken katsu burger) or tucked into a Korean-inspired gourmet hotdog.
If you’re a fan of Korean food and have made and enjoyed our Korean recipes for Korean spicy udon noodles, Korean japchae (glass noodles), and bokkeumbap (kimchi fried rice), you will love this Korean coleslaw. It was another of our most popular recipes in March 2026.
Classic Korean Coleslaw Recipe for a Korean Cabbage Salad Side Dish
Egg Foo Young with Gravy Recipe for Chinese American Crispy Omelettes
Readers have long enjoyed Terence’s recipe for the original Cantonese-style egg foo young – or egg foo yung, egg fu yung or the Cantonese fu yong dan or fuyong dan – a delightfully crispy omelette filled with flavourful pork, fresh spring onions and crunchy bean sprouts. With provenance in Southern China dating back to the 18th century Ching Dynasty, it’s one of our best Chinese egg dishes and one of our best omelette recipes.
So for his Weekend Eggs series Terence also shared a Chinese American egg foo young with gravy recipe, which makes a popular Chinese takeout dish that originated in Chinese American restaurants in the 19th or 20th century. There are numerous origin stories. Similar egg foo young iterations exist in Chinese diasporas around the world, each with their own tweaks, and they’re all delicious.
If you love a good omelette, also try Terence’s recipes for a luxurious Southeast Asian crab omelette, the puffy Thai omelette kai jiaw, Thai fried egg salad for yam khai dao, our herby Cambodian sa’om omelette, two classic omelettes, and my Russian sour cream omelette with broccoli and bacon.
Egg Foo Young with Gravy Recipe for Chinese American Crispy Omelettes
Best Greek Recipes from Homemade Taramasalata to Herby Meatballs
Terence and I used to spend a lot of time in Greece, for both pleasure and ‘work’, which was updating guidebooks, one of the most satisfying jobs in the world. On our first holiday in Greece over 26 years ago we divided the month between island hopping, to a mix of the most enigmatic islands and more elusive isles, and road tripping on the mainland.
On later visits, we explored everywhere from remote parts of northern Greece near the Macedonian border (so pristine!) to every bit of the ruggedly beautiful Peloponnese, updating the Lonely Planet Greece guidebook (twice!).One of our favourite things to do in Greece, no matter where we were or what time of year it was, was leisurely grazing on a spread of home-style Greek food.
Whether it was at a welcoming ouzerie with a fireplace on a stormy night during winter in Crete or at a sunny seaside taverna within splashing distance of the sea in summer on Simi, we have so many wonderful memories of taking into comforting Greek fare. So whenever we’re in the mood for reminiscing about our travels in Greece, we’ve cooked Greek food at ‘home’, wherever that happened to be in the world.
Our best Greek recipes include recipes for everything from homemade taramosalata to the herby meatballs called keftedes and smoky char-grilled chicken skewers, souvlaki. We’ve also got recipes for tzatziki, the cucumber yoghurt dip; melitzanosalata, the eggplant salad; and horiatiki, the famous traditional Greek salad made with feta, tomatoes, cucumbers, capsicums, onions, and Kalamata olives.
Best Greek Recipes from Homemade Taramasalata to Herby Meatballs
Baboushka’s Russian-Ukrainian Borscht Recipe
One of our most popular soup recipes, this borscht recipe makes the hearty home-cooked soup of my childhood that my Russian-Ukrainian grandmother used to make. I loved that Terence wrote last month how he felt lucky to know my baboushka and papa, and get to tuck into bowls of baba’s borscht and that my take came very close.
While borscht has its provenance in Ukraine, it was cooked all over Russia, the former Soviet states, Poland, and parts of Eastern Europe. My baboushka’s beetroot-driven vegetable soup was always served with sour cream and fresh dill and was a filling meal in itself; sometimes baba served piroshki (hand pies) alongside the soup, then reheated the broth for breakfast the next day.
Borscht would also get served as a starter before the weekend family feasts we used to enjoy, along with this beet potato salad, Olivier potato salad, a classic garden salad, Russian pelmeni, Ukrainian varenyki (mashed potato with caramelised onion filled dumplings), stuffed cabbage rolls, and chicken kotleti (pan fried meat patties).
Russian Borscht Recipe for the Hearty Home-Cooked Soup of my Childhood
Buckwheat Kasha with Bacon, Eggs and Mushrooms
Despite the rustic appearance, this is perhaps the least traditional of my Russian-Ukrainian family recipes. Although of all the Russian breakfasts that baba used to make – French toast, blini, potato cakes, and buckwheat pancakes – kasha was my least favourite breakfast as a child. The nutty flavour and strong smell put me off.
It wasn’t until I was an adult that I became smitten with kasha. This comforting Russian buckwheat kasha recipe with caramelised onions, bacon lardons, pan-fried mushrooms, and soft-boiled eggs makes a heartier take on my grandmother’s traditional Russian breakfast and it was another of our most popular recipes in March 2026 on Grantourismo.
The key ingredient of this savoury porridge (kasha) is buckwheat groats (grechka). While based on baba’s recipe, I spiced things up. Baba kept things simple and sprinkled chopped hard-boiled eggs on top, whereas I use soft-boiled eggs, and garnish with diced gherkins, loads of fresh fragrant dill, and a dollop of sour cream. If you enjoy this, try my spiced pumpkin kasha rcipe for cossack comfort food.
Russian Buckwheat Kasha Recipe with Bacon, Caramelised Onions, Mushrooms and Eggs
Authentic Khmer Fish Amok Recipe
One of our favourite Cambodian recipes, this classic Cambodian fish amok recipe for a traditional steamed fish curry is based on the recipe of a respected family of elderly cooks whose mothers, grandmothers and great grandmothers made the dish during a time when Cambodian women thought nothing of spending a full day preparing a family feast – and we did just that with the ladies when we met them soon after moving to Siem Reap way back in 2013.
Our fish amok recipe makes an authentic steamed fish curry made to a recipe from an older generation of cooks who believe that if it’s not properly steamed, it’s not amok trei, a steamed fish curry. ‘Amok’ means to steam in banana leaves in Khmer and many Cambodians believe this refined dish is a Royal Khmer specialty dating back to the Khmer Empire. Although the banana leaf packaging and firm-ish texture also made it easy for farmers to transport to the rice fields for lunch.
Our recipe doesn’t make the watery fish amok style curry or sloppy fish amok you might have eaten in Siem Reap tourist restaurants, which can be made in minutes in a wok. To make this authentic steamed fish curry from scratch, including pounding your own Khmer yellow kroeung (a herb and spice paste), you’ll need to allow at least an hour. It’s worth it! Want to learn more about fish amok? Read Terence’s engaging story on ‘ruining amok’.
Cambodian Fish Amok Recipe for an Authentic Steamed Fish Curry in the Old Style
Calabrian Spicy Italian Sausage Pasta Recipe
We were thrilled to see that this spicy Italian sausage pasta recipe was another of the most popular recipes in March 2026, as it’s one of our best pasta recipes. We fell in love with this pasta dish many years ago, on one of our most memorable culinary adventures, a months-long road trip criss-crossing Calabria, Italy’s southernmost mainland region, researching and writing the first English-language Calabria travel guidebook.
It was on that Calabria trip that we fell in love with Calabrian cuisine, some of Italy’s spiciest food, courtesy of Peperoncino Calabrese or Calabrian chilli used in everything from bomba Calabrese, a spicy chilli relish, and Calabrian soppressata, a spicy salami, to Calabria’s fiery spreadable chilli pepper and pork sausage, ’nduja. You can read more about that in our guide to ’nduja and how to use it.
Traditionally, this recipe calls for ’nduja, although you’ll also find Southern Italian pastas made with Italian sausage at restaurants in Calabria, especially the mushroom capital of Camigliatello Silano, that don’t feature ’nduja, such as my mushroom and sausage pasta recipe.
These days it’s easy to buy ’nduja online and if you are a fan, see our recipes for Calabria’s version of eggs in purgatory; an easy nduja bruschetta with goat’s cheese and sweet red capsicum, which makes a perfect snack, brunch, lunch or finger food; our take on Australian chef Christine Manfield’s legendary eggplant ‘sandwich’ with ’nduja (instead of basil pesto); and my ’nduja pizza made in a Dutch oven.
Spicy Italian Sausage Pasta Recipe from Calabria in Southern Italy
Authentic Burmese Chicken Curry Recipe
One of our favourite curry recipes, this authentic Burmese chicken curry recipe makes a fragrant gently-spiced curry perfumed with turmeric, ginger, garlic, chilli, and lemongrass. A rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s soaked up by coconut rice, it’s meant to be served with zingy salads, such as this Burmese raw cabbage salad, Burmese potato salad and Shan tomato salad, and a relish or two.
This classic Burmese chicken curry recipe, and this Burmese Indian style chicken curry recipe, are recipes we adapted from our favourite Burmese cookbook, Mi Mi Khaing’s Cook and Entertain the Burmese Way, dating to 1978. It’s a delightful little booklet that I bought in a dusty bookshop near the Strand Hotel in Yangon that is as much a historical document as it is a practical cookbook.
If you’re a lover of curries, you’re going to adore these Burmese curries. And if you do, make sure to browse some of our other Myanmar recipes, including Mi Mi Khaing’s recipe for homemade curry powder, and these recipes for Burmese street food-style fried chicken and Burmese coconut rice.
Classic Burmese Chicken Curry Recipe for an Aromatic Tomato Based Curry
Japanese Style Cabbage Cucumber Salad Recipe
Another one of the most popular recipes in March 2026, this Japanese style cabbage and cucumber salad recipe calls for quintessential Japanese ingredients such as sliced roasted seaweed or nori sheets, some black sesame seeds and white sesame seeds.
The sesame seeds give it a nutty flavour as well as fantastic texture, while the dressing, made with Shichimi Togarashi Japanese Seven Spice (we recommend the S&B brand), Japanese sesame oil, Japanese soy sauce, Japanese rice vinegar, and mirin give the salad a gentle spice, nuttiness, and delightful tartness and zing.
This salad is the perfect side to my recipes for Japanese fried chicken, as well as juicy pork tonkatsu, or katsu burgers, or any Japanese comfort food dish. This Japanese potato salad recipe also makes a great side if you’re preparing a Japanese spread.
Japanese Style Cabbage and Cucumber Salad Recipe with Sesame Seeds
Aromatic Khmer Yellow Kroeung Herb and Spice Paste
This Khmer yellow kroeung recipe makes the Cambodian herb and spice paste called kroeung, which is an irreplaceable ingredient in Khmer cooking. The yellow kroeung is the foundational kroeung and the most versatile of the five main herb and spice pastes used in many classic Cambodian dishes, especially soups such as samlor machou kroeung sach ko.
The Khmer yellow kroeung paste is the basic kroeung or freshly-pounded herb and spice paste in Cambodian cooking. The other main four pastes are the green kroeung (kroeung prâhoeur), the red kroeung (kroeung samlor kari), ‘k’tis kroeung’ (kroeung samlor k’tis; k’tis is coconut cream/milk in Khmer), and the saraman kroeung (kroeung samlor saraman), used to make the Cambodian Saraman curry.
The yellow kroeung is used for many classic Khmer and Cambodian dishes, including fish amok (amok trei), a steamed fish curry, and soups such as samlor machou kroeung sach ko, sour beef soup with morning glory, which is why the paste is commonly called kroeung samlor machou.
The Khmer yellow paste is also used as a marinade for the popular street food snack, charcoal-grilled beef skewers, and in prahok k’tis, the ubiquitous Khmer dip made with prahok (fermented fish), minced pork, coconut milk, and pea eggplants that is eaten with crunchy vegetable crudites. This was another of our most popular recipes in March 2026.
Khmer Yellow Kroeung Recipe for Kroeung Samlor Machou, Cambodia’s Essential Spice Paste
Genuine Mexican Guacamole Recipe for Guacamole Like A Mexican Grandma Makes
This authentic Mexican guacamole recipe makes a genuine Mexican guacamole of the kind a Mexican abuela (grandma) makes – the kind that’s made table-side at good restaurants in Mexico. It’s all about the creamy luscious texture, bright green colour and full flavour of perfectly ripe avocados.
And it’s one of the best things to make with a mortar and pestle. Although even Mexicans can’t agree on that. Chef Martha Ortiz of Dulce Patria in Mexico City said it was essential to make guacamole with a molcajete, a Mexican mortar and pestle, while Marilau, who we did a Mexican cooking class with in San Miguel de Allende, was adamant that a molcajete wasn’t necessary. She said it’s only used for dry not wet ingredients.
I’ve been making this genuine Mexican guacamole for over 30 years, since we tasted our first proper Mexican guacamole in Mexico City on our inaugural trip to Mexico in the mid-1990s. We became so smitten with this sublime guacamole that was simpler yet far superior to the guacamole we’d been making for a decade or longer, that upon our return to Sydney, Australia, we established a weekend guacamole ritual.
This guacamole is best served with fresh tortilla chips and washed down with classic margaritas or micheladas. You can also top a nachos or big old bowl of chili con carne with a few dollops of this wonderful avocado dip. If you’re making a Mexican feast, fill your table with dishes of guacamole and our easy red tomato salsa, bowls of tortilla soup and plates of tacos al pastor, char-grilled corn on the cobs, a grilled corn salad, nachos, and quesadillas.
Authentic Mexican Guacamole Recipe Like A Mexican Abuela Would Make
Moroccan Lamb Tagine with Prunes and Almonds Recipe
Terence learnt to make this traditional Moroccan lamb tagine with prunes and almonds recipe – one of our best recipes with nuts – from the lovely Jamila, the cook at the Marrakech riad we settled into for two weeks in Marrakech way back in February 2010, when we launched Grantourismo.
Morocco was the first stop on that year-long grand tour of the world aimed at inspiring you all to travel more slowly, locally and experientially, forms of travel we’d long believed were more immersive, engaging and interactive, and therefore more meaningful and more memorable. Cooking food, and slow food, was a big part of that project.
This Moroccan tagine has been one of our most popular recipes since we published it, and one of our favourite tagine recipes, along with this classic chicken tagine with preserved lemons and olives. If you’re making a full Moroccan meal, kick it off with bowls of my spiced Moroccan chickpea soup, which Terence also learnt to make from Jamila, or my hearty Moroccan harrira made with lentils.
For dessert, you could try my take on a sweet Moroccan orange salad with cinnamon, mint, pomegranate and pistachios. And for breakfast, try Terence’s Moroccan version of chakchouka, which he shared for his Moroccan edition of Weekend Eggs.
Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech
Comforting Cambodian Chicken Rice Porridge Recipe
One of our best breakfast rice recipes, one of our best Asian breakfast recipes, and one our favourite Cambodian recipes, this Cambodian chicken rice porridge recipe for borbor sach moan makes a Cambodian congee that we’ve been making since we first moved to Cambodia‘s Siem Reap way back in 2013. If you enjoy this, you’ll also love this borbor sor with pork meatballs.
The Cambodian take on Chinese congee or jok is a classic Cambodian food favourite that’s eaten at any time of day these days. Cambodians tuck into big bowls of borbor for breakfast, brunch, lunch, an afternoon snack, dinner (particularly if someone isn’t feeling well), and a late night supper (it’s a great hangover cure).
Called borbor sach moan in Khmer, this chicken congee is thought to be a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish. But whatever its provenance, over many centuries it’s become a comfort food staple for all Cambodians – as well as Cambodian residents, including ourselves.
Cambodians have really made the classic Chinese rice porridge their own. In Siem Reap you’ll find anything from chicken, pork, fish, dried fish, seafood, snails, and frog legs in borbor and you’ll also see an array of condiments, from dried fish floss and pickled vegetables to the condiments we love to use: fish sauce, chilli flakes, chilli oil, and fresh fragrant herbs.
Cambodian Chicken Rice Porridge Recipe for Borbor Sach Moan, Cambodia’s Congee
Hummus with Spiced Beef Recipe for Hummus bil Lahme
Our hummus with spiced beef recipe for hummus bil lahme makes an addictively delicious hummus drizzled with extra virgin olive oil, sprinkled with cumin powder, and topped with a generous layer of richly-spiced ground beef and roasted pine nuts. It’s one of our favourite Middle Eastern dishes and one of our best hummus recipes.
You can tuck into a plate of hummus bil lahme on its own, scooping it up with crispy homemade pita chips – which are a cinch to make in the oven from rounds of pita bread (recipe on previous link) – or serve with pickles and olives and an array of Arabic mezze or starters, such as baba ghanoush and muhammara.
Hummus bil lahme also makes a fantastic side dish to beef kofta, mixed grilled meats, roasted chicken, grilled lamb chops, Arabic sausages, and salads, such as fattoush and tabbouleh, if you’re cooking up a Middle Eastern feast for a group of friends or family. And if you are, please send us an invitation!
Old Fashioned Russian Beef Stew Recipe for Solyanka
Another of our most popular recipes in March 2026, this traditional Russian beef stew recipe makes solyanka, a delicious hearty stew or heavy soup that’s a little sour, a little sweet, and was a whole lot saltier back in its day when it was a staple dish during the medieval period.
First mentioned in print in the 15th century, solyanka is an ancient dish made for modern times: it’s a one-pot dish that is filling and comforting. Based on my baboushka’s recipe, which I grew up eating in the 1970s and 1980s, it’s one of our best stew recipes.
Solyanka has long been thought to have been invented to use up leftovers, which explains all the bits and pieces, and why some solyanka recipes call for several kinds of meats and sausages, and ingredients such as dill pickle juice.
Traditional Russian Beef Stew Recipe for Solyanka, a Medieval Dish for Modern Times
Traditional Burmese Egg Curry Recipe for a Myanmar Breakfast Favourite
We adapted this classic Burmese egg curry recipe from the very precious and modestly-printed Burmese cookbook Cook and Entertain the Burmese Way (1978) by Mi Mi Khaing, which was one of the first Burmese cookbooks – indeed, one of the first books – that we bought on our first trip to Myanmar many years ago. It’s a delight to read and is full of insights into the culinary culture as much as the cuisine.
The cuisines of Myanmar, particularly Burmese cuisine and Shan cuisine, are some of our favourite Southeast Asian cuisines, yet we haven’t written nearly enough about Myanmar and the food of Myanmar here on Grantourismo, despite having travelled to Myanmar to do stories and extensively updated a Myanmar travel guidebook. We’ll be sharing more recipes from Myanmar from time to time.
This traditional Burmese egg curry recipe makes one of our favourite dishes from Myanmar – another is ohn no khao swe, a Burmese chicken coconut noodle soup, for which we do have a recipe – it’s another favourite of our’s and one we also recommend you try.
Traditional Burmese Egg Curry Recipe for a Myanmar Breakfast Favourite
Classic Cambodian Chicken Curry Recipe
This classic Cambodian chicken curry recipe makes one of Southeast Asia’s most comforting chicken curries and along with a Saraman curry is one of our favourite curries. While the curry has a depth of flavour that comes from dried spices and fresh aromatic ingredients, it has a richness thanks to a liberal use of coconut cream and milk, and a gentleness due to the mild red chillies.
This chicken curry was originally adapted from Authentic Cambodian Recipes From Mother to Daughter by Sorey Long and Kanika Linden, although I’ve tweaked the recipe over the years. We highly recommend the book if you’re new to Cambodian cooking, and if you can get hold of the book the recipe is called Chicken Curry or Samlar Can Moan.
A ‘samlar’ or ‘samlor’ is a stew or soup, which often stumps foreigners unfamiliar with Cambodian food, who have been known to question the consistency of a dish served at a restaurant if they’ve sampled one or the other.
‘Cari’ is curry and ‘moan’ is chicken, which our Cambodian friends often charmingly translate to ‘kitchen’. We can’t tell you how many times Cambodian real estate agents have said “Let me show you the chicken (meaning ‘kitchen’)… ” then break out into giggles when they realise their mistake.
Cambodian Chicken Curry Recipe for a Gentle Comforting Southeast Asian Curry
Ohn No Khao Swe Recipe for Burmese Chicken Coconut Noodle Soup
One of our best Asian street food recipes, our ohn no khao swe recipe for Myanmar’s much-loved coconut chicken noodle soup – probably the most popular dish alongside mohinga – combines the best of the many renditions we sampled on our Myanmar travels, starting with the first ohn no khao swe we savoured at Yangon’s grand old hotel, The Strand.
Ohn no khao swe – more correctly, ohn no khao swè, but you’ll also see it written as ohn no khauk sway, on no khauk swe, ohn no khau sway, and ohn no khau swe – consists of egg noodles in an aromatic chicken curry soup with a coconut milk base, typically garnished with crunchy fried noodles, boiled eggs, shallots, fried garlic, dried chilli, lime, coriander (cilantro), and sometimes fried chickpea fritters.
In Cook and Entertain the Burmese Way, published in 1978, author Mi Mi Khaing includes her ohn no khao swe recipe in a chapter titled Eating Out and One-Dish Meals. Khaing, who was of the Mon ethnic group, married a royal from the Shan States, and was one of the first scholars and authors to write in English about her culture and cuisine.
In the chapter introduction she describes how “from sleek cars drawn up at roadside counters, dainty and bejewelled women get out to eat”, and how dishes were “sold in streets by male hawkers with shoulder poles and two loads. One load holds the fire and main pot; the other, some accompaniments, dishes, and a wash basin” and “female hawkers carrying food more gracefully on their heads”.
Ohn No Khao Swe Recipe for Burmese Chicken Coconut Noodle Soup
Hearty Penne Pasta with Sausage, Potatoes and Peppers Recipe
If you made and enjoyed my recipe for ‘poor man’s potatoes’ – a traditional dish from Southern Spain of fried potatoes, capsicums and onions cooked in olive oil and garlic, seasoned with little else but good quality sea salt and cracked black pepper, and showered with fresh flat-leaf parsley; one of those dishes that make even better leftovers – you’re going to love this soul-nourishing pasta dish.
Like a lot of recipes I create and share here, this penne pasta with sausage, potatoes and peppers was the result of getting creative with leftovers – in this case leftover ‘poor man’s potatoes’. Now I make that rustic dish just so I can make this penne pasta with sausage, potatoes, capsicums, and onions.
It’s not only one of our best pasta recipes, it’s one of our best recipes with potatoes. It’s a recipe that makes a deliciously hearty vegetarian pasta if you leave out the sausages. Although juicy fatty sausages really make the dish, you can use whatever sausages you have in the fridge. I love herby Italian-style sausages, but a fat Spanish chorizo gives the pasta a nice kick of heat.
I shared this recipe as part of a series on easy pastas, which included recipes for canned tuna pasta with scallions, capers and fresh herbs, asparagus, mushrooms and bacon gnocchi, a creamy tomato pasta sauce with gnocchi, my cherry tomato feta pasta recipe, a canned sardine pasta with gremolata and pangrattato, mac and cheese with caramelised shallots and crispy bacon, and bacon and mushroom pasta.
Hearty Penne Pasta with Sausage, Potatoes and Peppers Recipe
Cambodian Green Papaya Salad Recipe for Cambodia’s Bok Lahong
One of Cambodia’s favourite salads, our Cambodian green papaya salad recipe makes nhoam lahong or bok lahong, a fresh, aromatic, crunchy papaya salad that is a little funky, a little spicy, a little sour, a little salty, and a little sweet. It’s not only scrummy, it’s a cinch to prepare.
It’s a well-balanced salad and this is arguably what sets it apart from its bolder cousins in Laos (where pounded salads are called Tum Som), Thailand (Som Tam), and Vietnam (Gỏi Đủ Đủ), which are, respectively, a lot funkier, more fiery, and more fragrant.
Typically bought from a papaya salad stall at a market or on the street and eaten as a late afternoon snack, green papaya salads are also eaten in restaurants and made at home. Big wooden mortar and pestles are typically used for pounded salads such as these, as well as dips and relishes, as you want to soften or bruise the ingredients, you don’t want to pound them to a paste.
We recommend buying the biggest wooden mortar and pestle you can find. Even if you don’t pound all the ingredients in it, you’ll need the size if you’re feeding more than one person. Never used a mortar and pestle? We have some tips.
We shared this Cambodian green papaya salad recipe as part of a series on classic Cambodian salads that we’re recipe testing for our Cambodian cookbook, which included recipes for an addictive Cambodian minced pork larb, aromatic grilled beef salad, a light and tasty pork and jicama salad, a wonderful Cambodian banana flower chicken salad, and a green mango and smoked fish salad.
Cambodian Green Papaya Salad Recipe for Cambodia’s Bok Lahong
Cambodian Fried Spring Rolls Recipe for Crispy Deep-Fried Egg Rolls
Our Cambodian fried spring rolls recipe makes a traditional crispy deep-fried spring roll – or egg roll, as our American readers call them – of the kind you’ll find sold in markets and street food stalls as a snack and served in restaurants as an appetiser here in Cambodia.
This classic Cambodian fried spring rolls is a crunchy deep-fried spring roll filled with minced pork, dried shrimp, carrot, garlic, and daikon radish or taro, seasoned with fish sauce, Kampot pepper, sea salt, and palm sugar. We also have a tangy Cambodian fried spring roll dipping sauce recipe that you can make to serve with them.
Easy to make, once you get the hang of the rolling technique, these Cambodian fried spring rolls are a classic, but by all means can be adapted to your taste. While the origin of the spring roll is Chinese, and in Cambodia specifically its provenance is the Chinese-Cambodian community, these fried spring rolls are eaten by everyone these days. When you taste them you’ll realise why!
Cambodian Fried Spring Rolls Recipe for Crispy Deep-Fried Egg Rolls
Classic Cape Malay Chicken Curry Recipe
This wonderful Cape Malay chicken curry recipe makes a richly spiced tomato-based curry from South Africa, inspired by the aromatic chicken curry we learnt to make in a Cape Malay cooking class in colourful Bo-Kaap, the heart of Cape Malay culture, during what easily goes down as one of the world’s best cooking classes.
We were in Cape Town for two weeks during the yearlong global grand tour that launched Grantourismo way back in 2010, staying in a beautiful holiday house with a fabulous kitchen, just a block from breathtaking Camps Bay beach and boasting gob-smacking views of Table Mountain.
Terence ended up cooking a tomato bredie, a classic Cape Town stew for his series called The Dish on the quintessential dishes of places we settled into on that trip. Had there have been time to cook and publish a second recipe, it would have been the bredie’s close cousin, this Cape Malay chicken curry recipe.
This Cape Malay chicken curry recipe makes a richly spiced curry that’s typically eaten with aromatic Cape Malay yellow rice, buttery roti, and simple tomato, onion and cucumber sambals. It’s an incredibly delicious curry that you’ll be sorry to finish. Our advice: make double the amount, as it tastes even better as leftovers the next day.
Cape Malay Chicken Curry Recipe for a Richly Spiced Cape Town Curry
Crispy Pan Fried Gnocchi Recipe with Broccoli and Crunchy Bacon
This recipe for crispy pan fried gnocchi with broccoli and bacon makes an addictively delicious pasta with store-bought gnocchi that comes together in minutes. Pan frying shelf-stable gnocchi results in a golden-brown exterior and soft spongy interior, while the just-cooked broccoli provides a freshness that contrasts nicely with the crunch and umami of the bacon.
You’ll love this recipe, one of our best broccoli recipes, if you’re a lover of fried gnocchi (or even fried dumplings such as potstickers and fried pelmeni and vareniki) and a fan of the broccoli-bacon pairing. It’s a great flavour match in the way melon and prosciutto or tomato and mozzarella are. If you are a fan, try my Russian sour cream omelette with broccoli and bacon.
If you’ve travelled in Northern Italy, especially to Italy‘s romantic Verona, the ‘city of gnocchi’, or the Italian Alps, where warming rich pastas are appreciated in the colder climate, the pan fried gnocchi you’ve probably tried is gnocchi burro bruno e salvia or gnocchi with brown butter and sage. That dish is made with fresh gnocchi scooped out of a pot of boiling water and finished in a pan of brown butter sauce and sage.
You could certainly make this pan fried gnocchi with boiled fresh gnocchi – Italians fry up their leftover boiled pasta the next day – but you’d need to leave it overnight in the fridge, in the same way we make fried rice with leftover rice that’s been refrigerated. Use shelf-stable gnocchi and you won’t need to wait a day, plus the dumplings will be crispier and more golden-brown.
Crispy Pan Fried Gnocchi Recipe with Broccoli and Crunchy Bacon
French Style Braised Chicken Recipe with Lemon, Garlic and Chicken Jus
This easy French-style braised chicken recipe makes the juiciest chicken with crispy skin from just seven ingredients – stock, olive oil, lemon, garlic, a homemade chicken seasoning, and butter. It’s a foolproof dish with little work required other than basting. Whether you cook it on high, go low and slow, or reheat it, the chicken remains succulent. Serve with chicken jus and sides of vegetables.
Our easy French-style braised chicken recipe couldn’t be easier – those seven ingredients, plus it’s made in less than an hour – yet it makes one of our best chicken recipes: incredibly succulent chicken legs with crispy skin and full of so much flavour. If you enjoyed our Spanish style braised chicken with olives and capers or Italian roast chicken recipe with peppers and leeks, you’ll love this.
When we don’t have a lot of time to cook, we serve our braised chicken legs with easy vegetable sides such as these caramelised Brussels sprouts, blistered green beans or creamy mashed potatoes. With more time, we’ll make crunchy Hassleback potatoes. In warm weather, a simple fragrant herb salad or this radish cucumber salad with feta, rucola and fresh herbs.
French Style Braised Chicken Recipe with Lemon, Garlic and Chicken Jus
Creamy Leek and Bacon Gnocchi Recipe with Parsley and Parmesan
Our creamy leek and bacon gnocchi recipe makes a quick and easy pasta that comes together in half an hour. It’s nothing if not versatile: you could skip the cream in warm weather, and drizzle on plenty of good extra virgin olive oil. Serve at the centre of the table for a casual meal with dishes of grated Parmigiano Reggiano and chopped flat leaf parsley for guests to help themselves, and a simple tomato salad and crusty sourdough for mopping up the creamy sauce.
Like prosciutto and melon, tomato and buffalo mozzarella and broccoli and bacon, leek and potato is one of those classic ingredient couplings that’s so good they work together in virtually any form, from fritters, frittatas and pies to soups, stews and pastas. Add crunchy bacon (or bacon cooked however you like) or even crispy pancetta or prosciutto, and you’ve got a sublime combo of flavours and textures.
You’ll love this creamy leek and bacon gnocchi recipe if you’re a fan of quick and easy pasta recipes that you can dish up in 30 minutes or less, and you’re a lover of creamy pastas, especially plump pillowy gnocchi swimming in creamy sauces that you can mop up with crusty sourdough. Lighten the dish up with a tomato salad on the side. In summer I’ll skip the cream, add a splash of white wine to braise the leaks, and drizzle lots of extra virgin olive oil over the gnocchi.
If you are a gnocchi lover, try this crispy pan fried gnocchi with broccoli and bacon, my pan fried pumpkin gnocchi with brown butter sage sauce, our creamy tomato pasta sauce with gnocchi recipe, this spinach ricotta gnocchi recipe with creamy pesto, asparagus, broccolini and dukkah and my basil pesto with gnocchi recipe.
Creamy Leek and Bacon Gnocchi Recipe with Parsley and Parmesan
Roast Broccoli Recipe with Zucchini, Beans and Sesame
If you’re a lover of broccoli, you need to make my broccoli soup with cheddar, potato, crispy bacon and crunchy croutons, which we’re completely addicted to, but you should also enjoy this easy roast broccoli recipe. Broccoli, zucchini and green beans are quickly roasted on high heat in seasoned extra virgin olive oil, piled onto a creamy butter bean spread, and showered with sesame seeds. We like to sprinkle on some chilli flakes.
We love to serve this with succulent braised chicken with olives and capers and a salad, such as this radish cucumber salad with feta, rucola and fresh herbs or sides of roasted cauliflower on hummus with crispy chickpeas and pickled shallots, and either Hassleback potatoes or creamy mashed potatoes.
This roast broccoli recipe is nothing if not versatile and if you’re reluctant to go East-West and prefer more European flavours, use ground paprika instead of chilli flakes, skip the sesame seeds, and sprinkle the vegetables with crispy bacon, toasted breadcrumbs or homemade croutons, and even a little grated Parmigiano Reggiano.
Roasted Broccoli Recipe with Zucchini, Green Beans and Sesame Seeds
Please do let us know if you make any of our most popular recipes in March 2026, as we’d love to know how they turn out for you. And don’t hesitate to ask questions in the comments below if you need help or ideas. Or share your feedback, tips and tweaks.
