Most Popular Recipes of April 2025 – Dishes Our Readers Loved Last Month

Our most popular recipes of April 2025 include recipes for a fragrant Cambodian noodle soup and richly spiced Burmese curry from our 14 years in Southeast Asia to aromatic rice with spices, dried fruit and nuts and authentic red pepper dip from our decade in the Middle East to my Russian-Ukrainian family recipes for dumplings and Stroganoff, and recipes dating to 2010 when we launched Grantourismo with a yearlong global adventure, from Moroccan lamb tagine to Cape Malay chicken curry.

I’m sharing our most popular recipes of April 2025 on Grantourismo in response to requests from readers who said they missed this series. According to the experts, Google isn’t a fan of these round-ups and doesn’t rank them well, but many readers tell us they love these recipe compilations, that they provide cooking inspiration. And we publish for our readers not the search engine giant.

Readers have also asked why we no longer publish our ‘what to cook this month’ series. It’s for the same reason. However, many of you have said you also find those recipe collections inspirational, that they unearth recipes you weren’t aware of, and are helpful because I include seasonal recipes. As Mexico’s Cinco de Mayo, Mother’s Day and Memorial Day in the USA are coming up, I’m going to share a May recipe collection.

In return, you could do us a favour. Grantourismo has been negatively impacted by generative AI tools that have cannibalised our content and Google’s updates which keep pushing our posts down in the rankings, including our most authoritative posts, such as our guide to Angkor Wat and Angkor Archaeological Park, easily the most up to date, comprehensive and insightful, to recipes that were the first of their kind on the internet, such as our many authentic Cambodian recipes.

If you’d like to help, you could subscribe to our newsletter and share it with friends; if you like a post, please share it on social media, email it to friends, and/or click on the heart on the right of the page to save it in a private account; and if you’ve cooked our recipes and enjoyed them, please rate them, leave feedback, a question, tip, or tweak you made in the comments, or just say hello. We reply to every reader comment.

And if you’re looking for more cooking inspiration, know that we have many hundreds of recipes from around the world from places that we’ve lived, travelled and loved. Browse our recipe archives or search for a recipe you love and try our version of it. Now let me tell you more about our most popular recipes of April 2025.

Most Popular Recipes of April 2025 – Recipes Our Readers Searched For Last Month

These were our most popular recipes of April 2025 – the recipes our readers searched for and hopefully cooked last month.

Gently Spiced Beef Stroganoff Recipe

One of my Russian-Ukrainian family recipes, my classic beef Stroganoff recipe was one of our most popular recipes of April 2025 on Grantourismo. No surprise, as it’s long been one of our top recipes. It’s one of my best Stroganoff recipes – I also have recipes for chicken Stroganoff, mushroom Stroganoff, meatball Stroganoff and pork Stroganoff.

An old aristocratic Russian dish with a long rich history, beef Stroganoff was democratised and popularised in canteens during the Soviet era, and travelled the world with Russian exiles, émigrés and World War 2 refugees like my Russian-Ukrainian grandparents, becoming popular everywhere from Australia to the Americas.

Pair the dish with classic Stroganoff sides: crunchy shoestring fries or mashed potatoes and a crisp garden salad, plus homemade dill pickles and sour cream. For a proper Sunday meal of the kind my baboushka prepared, serve it at the centre of a spread of dishes, with plates of piroshki, borscht, Russian pelmeni, Ukrainian vareniki, cabbage rolls, a beet potato salad, and chicken kotleti.

Russian Beef Stroganoff Recipe for a Retro Classic from a Palace Kitchen

Fragrant Nom Banh Chok Recipe

Nom banh chok, also written as nom banhchok, which is both the name of the fresh rice noodles made daily and the dish itself, is an ancient Khmer specialty that has influenced many other 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 authentic nom banh chok recipe for Cambodia’s beloved ‘Khmer Noodles’ makes nom banh chok samlor proher, a popular breakfast dish of the fresh rice noodles doused in a yellow-green coconut-based fish curry, garnished with fragrant herbs, seasonal vegetables, edible flowers, and wild herbs.

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, so I’m always delighted to see Cambodian dishes land on these lists and love that this one of our most popular recipes of April 2025.

Authentic Nom Banh Chok Recipe for Cambodia’s Beloved Khmer Noodles

Middle Eastern Rice Recipe with Spices, Nuts and Dried Fruit

My quick and easy Middle Eastern rice recipe with spices, nuts and raisins will make you a fragrant spiced rice dish infused with Middle Eastern spices and textured with nuts and raisins. It’s fantastic with smoky kofta kebab or the garlicky chicken called shish tawook, Middle Eastern vegetable sides, such as these spicy potatoes from Lebanon, and salads such as fatoush and tabbouleh. It’s one of our best Middle Eastern recipes.

While my Middle Eastern rice recipe is authentic in taste – 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 I use is inauthentic. Instead of the pilaf method, I use the Asian stir-fry method to use up leftover rice.

The next day, I combine any leftover Middle Eastern spiced rice with kofta kebab meat or garlicky chicken leftovers, such as chicken shawarma, which I 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

Traditional Cambodian Fish Amok Recipe

One of our best Cambodian recipes, our authentic traditional fish amok recipe makes a steamed fish curry to a classic recipe from an older generation of cooks who believe that if it’s not properly steamed, then it’s not amok trei. ‘Amok’ means to steam in banana leaves and ‘trei’ means fish in Cambodia’s Khmer language.

While the dish is eaten by all Cambodians on all kinds of occasions – the firm consistency and banana leaf wrapping made it convenient for farmers to take it out to the rice paddies for a midday deal, while the sumptuous texture and rich taste made it a wedding party favourite – it’s thought that this refined dish is a Royal Khmer specialty dating as far back as the Khmer Empire.

Our traditional Cambodian fish amok recipe was one of our most popular recipes of April 2025 on Grantourismo, which thrills me no end, after spending so many years researching Cambodian cuisine and working on our epic Cambodian cookbook.

Cambodian Fish Amok Recipe for an Authentic Steamed Fish Curry in the Old Style

Russian Easter Cake Recipe

For obvious reasons, this Russian Easter cake recipe for kulich, a Russian Easter bread laced with dried fruit and topped with lemon icing that drips down the loaf, was one of our most popular recipes for April. Baked in tin cans, the cylindrical-shaped bread is similar to Italian panettone or French brioche.

In Russia, Ukraine and other Slavic countries, this Easter cake is typically baked on Easter Friday or Easter Saturday, is blessed by the Orthodox priest at church at Saturday’s midnight service, and is traditionally eaten on Easter Sunday and the period between Easter and Pentecost. And that’s exactly what my Russian-Ukrainian grandmother did when I was a child.

It only takes a couple of hours to make, most of which is resting, rising and baking time. If you like Italian panettone or French brioche then you’ll love this – especially with lashings of salted butter and a strong cup of tea.

Russian Easter Cake Recipe for Kulich and Happy Easter or Schastlivoy Paskhi

Salmon Potato Salad Recipe with Soft-Boiled Eggs

My Russian salmon potato salad recipe with soft-boiled eggs, capers, gherkins and dill makes my take on one of our Russian family recipes so it was wonderful to learn that it was another of our most popular April recipes.

It makes a filling salad that you can eat year-round. In the cool season, you can serve it with warm potatoes and seared salmon straight from the pan. Work quickly and combine the potatoes, pan-seared salmon and soft-boiled eggs while they’re still warm.

For warm weather meals, such as summer barbecues and spring picnics, simply refrigerate the salad until it’s chilled. However you serve it, you’ll need Terence’s guide to how to boil eggs perfectly every time from his Weekend Eggs series.

Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs, Gherkins, Capers and Dill

Buckwheat Kasha Recipe with Bacon, Eggs and Mushrooms

Despite the rustic appearance, this is perhaps the least traditional of all my Russian family recipes and it’s one of my favourite recipes. Although I have to confess that of all the Russian breakfasts my baboushka 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, and it wasn’t until I was a young adult that I finally became smitten with kasha.

This comforting Russian buckwheat kasha recipe with caramelised onions, bacon lardons, pan-fried mushrooms, and soft-boiled eggs makes my heartier take on my grandmother’s traditional Russian breakfast and it was another of our most popular recipes of April 2025 on Grantourismo.

The key ingredient of this savoury porridge (kasha) is buckwheat groats (grechka). While based on my Russian grandmother’s recipe, I’ve spiced things up. My baboushka kept things simple and sprinkled chopped-up hard-boiled eggs on top, whereas I use soft-boiled eggs, and also garnish it with diced gherkins, plenty of fresh fragrant dill, and a generous dollop of sour cream.

Comforting Russian Buckwheat Kasha Recipe with Bacon, Caramelised Onions, Mushrooms and Eggs

Cauliflower Cabbage Potato Soup Recipe

One of our best potato soup recipes, and one of our favourite cabbage recipes, our easy cauliflower cabbage potato soup recipe makes a creamy vegetable soup that’s incredibly rich and comforting and it was another of our most popular recipes of April 2025 on Grantourismo.

You could enjoyably slurp it as is on a chilly autumn or fall evening, dunking toast into the silky broth, or add texture and make it a bit fancy by sprinkling crushed croutons, fresh fragrant dill sprigs, and cracked black pepper on top.

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.

Cauliflower Cabbage Potato Soup Recipe for a Comforting Creamy Vegetable Soup

Classic Burmese Chicken Curry Recipe

Our authentic Burmese chicken curry recipe makes a fragrant gently-spiced curry that is 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 I’ve adapted from my favourite Burmese cookbook, Mi Mi Khaing’s Cook and Entertain the Burmese Way, dating to 1978. It’s a delightful little booklet I bought in a dusty bookshop near the Strand Hotel, where we stayed 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

Spicy Italian Sausage Pasta Recipe

I was so chuffed to see that this spicy Italian sausage pasta recipe was another one of the most popular recipes in April 2025, 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, which you can read more about 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 our ’nduja pizza made in a Dutch oven.

Spicy Italian Sausage Pasta Recipe from Calabria in Southern Italy

Cambodian Green Papaya Salad Recipe

Our recipe makes bok lahong or nhoam lahong, Cambodia’s famous green papaya salad, a fragrant, crunchy salad that’s a little funky, a little spicy, a bit sour and salty, and a tad sweet. Eaten for lunch or an afternoon snack, this bespoke salad is made to order, and has cousins in Laos (Tum Som), Thailand (Som Tum), and Vietnam (Gỏi Đủ Đủ).

Here in Cambodia, there are papaya salad stalls at markets, vendors make bok lahong to order from mobile carts they park on the roadside, and you can order the salad at restaurants, but we like to make at home. It’s not only scrummy, it’s a cinch to prepare.

A wooden mortar and pestle is best for pounding salads such as these, as you want to soften them or bruise them, you don’t want to pound them to a paste. If you don’t have a wooden martar and pestle, you can use the stone or granite mortar and pestle used for making curry pastes and Cambodian kroeungs, the herb and spice pastes that form the basis for so many Cambodian dishes.

This is a fantastic salad for a Cambodian or Southeast Asian style picnic or barbecue, and we have lots of Cambodian barbecue recipes to go with it, along with more Cambodian salad recipes, such as this Cambodian minced pork larb, an aromatic grilled beef salad, and, one of my favourites, a light and tasty pork and jicama salad.

Cambodian Green Papaya Salad Recipe for Cambodia’s Bok Lahong

Cambodian Chicken Rice Porridge Recipe

This Cambodian chicken rice porridge recipe for borbor sach moan, a Cambodian congee, was another of our most popular recipes of April 2025, and it’s no surprise. It makes an incredibly comforting dish that’s super easy to make and is one of my favourite Southeast Asian breakfast dishes.

During our nearly ten years in Cambodia we’ve observed Cambodians tuck into big bowls of borbor for breakfast, brunch, lunch, an afternoon snack, dinner (particularly if feeling unwell), and late night supper (i.e. hangover cure).

We like to use local Cambodian fish sauces for Cambodian dishes, but you’re unlikely to find those outside Cambodia. We recommend the Thai fish sauce brand Megachef, although we know that our American readers love the American-Vietnamese brand Red Boat.

Cambodian Chicken Rice Porridge Recipe for Borbor Sach Moan, Cambodia’s Congee

Russian Devilled Eggs Recipe

My Russian devilled eggs recipe will make you a Russian retro-classic which, like chicken Kiev and beef Stroganoff, spread like wildfire around the world, featuring on formica trays of hors d’oeuvres at every swinging soirée from Sydney to San Francisco in the 1960s and 1970s.

Devilled eggs were a feature of Russian imperial cuisine, laid out on the elaborate spreads of zakuski or hors d’oeuvres on buffet tables overflowing with trays of snacks and small plates. See Terence’s guide to boiling eggs if you need help in that area.

You could pipe the mix into the egg white using a piping bag, but unless you dice your gherkins and purple shallots super-finely, which you should anyway, the mix will get stuck in the bag. If you’re looking for a fancier devilled eggs, try this one with caviar and smoked salmon.

Russian Devilled Eggs Recipe for a Zakuski Table Fit for a Russian Emperor

Traditional Russian Beef Stew Recipe for Solyanka

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.

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 my favourite beef 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

Richly Spiced Cape Malay Chicken Curry Recipe

This Cape Malay chicken curry recipe makes a richly spiced curry from Cape Town. The recipe was inspired by the fragrant chicken curry we learnt to make in a Cape Malay cooking class in colourful Bo-Kaap, the heart of Cape Malay culture.

The gently spiced chicken curry is a cousin of the classic Cape Town tomato bredie, above. They’re dishes that locals here in Southeast Asia would describe as ‘same same but different’, sharing a lot of similar spices.

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 Curry from Cape Town, South Africa

Chebureki Recipe for a Beach Holiday Treat

This recipe for traditional chebureki (чебуреки) makes deliciously-crunchy fried pastries filled with savoury minced beef and onions. They are so big you need to hold them in two hands but I also have a recipe for mini chebureki that are a little spicier.

My Russian-Ukrainian grandmother had fond memories of summer holidays on the Black Sea and cheburkei have long been a beloved Black Sea beach holiday snack. Now a popular street food in Russia, Ukraine and other Eastern European and Central Asian countries, its origins are in Crimean Tatar cuisine.

This chebureki recipe was another of our most popular recipes of April 2025 on Grantourismo. My chebureki recipes will definitely be going in the Russian-Ukrainian cookbook and family memoir I’m developing, so I’m always delighted to see our readers landing on these recipes.

Chebureki Recipe for a Crimean Beach Holiday Treat That Became a Popular Russian Street Food Snack

Cambodia’s Rich Saraman Curry Recipe

Cambodia’s Saraman curry or cari Saramann is the richest of the Cambodian curries and the most complex, and it’s one of our best curry recipes. A cousin of Thailand’s Massaman curry and Malaysia’s beef Rendang, its time-consuming nature makes it a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia.

The similarity between Cambodia‘s Saraman curry and Thailand’s Massaman curry (also written as Mussaman curry) lies in the base curry paste with just a few ingredients setting the Saraman curry apart. That’s the use of star anise, sometimes turmeric, dry roasted grated coconut, and roasted peanuts – which makes this one of our best recipes with nuts.

The dry roasted coconut is what the Saraman curry has in common with Malaysia’s beef Rendang, helping to give the curry that beautiful rich, thick gravy that has you adding yet another spoonful of rice to your bowl just to mix it with the sauce.

Cambodia’s Rich and Spicy Saraman Curry Recipe for Cambodia Cari Saramann

Cambodian Fried Rice Recipe

As you’d expect of a Southeast Asian country with a long history of Chinese trade and migration, Cambodia has no shortage of fried rice recipes, but this Cambodian fried rice recipe makes a particularly delicious Cambodian bai cha (fried rice).

It’s a lighter style of fried rice and is essentially the Cambodian take on the classic Chinese fried rice, and it’s another of our best rice recipes. Bai cha is simply ‘fried rice’ – ‘bai’ is rice and ‘cha’ is to stir-fry – and it’s distinguished by two typical Cambodian breakfast ingredients, sausage and eggs.

The sausage in question is Siem Reap sausage, the local take on lap cheong, the smoked, sweetened, red Chinese sausage. Sometimes it’s served with a fried egg on top in addition to the scrambled egg through the rice. This Cambodian shrimp fried rice is another favourite I recommend you try.

Cambodian Fried Rice Recipe – How to Make the Best Bai Cha

Khmer Yellow Kroeung Paste Recipe

The Khmer yellow kroeung paste is the basic kroeung or freshly-pounded herb and spice paste in Cambodian cooking. The other four are the green kroeung (kroeung prâhoeur), the red kroeung (kroeung samlor kari), ‘k’tis kroeung’ (kroeung samlor k’tis), 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 the sublime fish amok (amok trei) and hearty soups such as samlor machou kroeung sach ko, a sour beef soup with morning glory, which is why the paste is commonly called kroeung samlor machou.

The yellow kroeung 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. It was fantastic to see it was another of our most popular April recipes.

Khmer Yellow Kroeung Recipe for Kroeung Samlor Machou, Cambodia’s Essential Spice Paste

Tomato Bredie Recipe for a Classic Cape Town Stew

This tomato bredie recipe, which makes a classic Cape Town stew was another of our most popular recipes of April 2025 on Grantourismo. A ‘bredie’, which is an Afrikaans word meaning ‘stew’, is a slow-cooked mutton and tomato stew, and it’s as Cape Town as Table Mountain.

The variety of bredies and amount of spices used have an infinite variety of permeations. This is Terence’s version, cooked during our two weeks in Cape Town way back in 2010. After sampling the dish in a number of Cape Town restaurants during our stay, and testing the recipe several times in our Cape Town kitchen, just a stones throw from beautiful Camps Bay, Terence found the sweet spot with this recipe. He’s been making it ever since.

It’s a good mix of lamb pieces cooked for at least a couple of hours. It gets a good rest overnight before reheating, and then you add the potatoes. Garnish with fragrant coriander and serve this tomato bredie recipe with some aromatic rice, and roti if possible, and a good South African Shiraz or some ice cold beer.

Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa

Russian-Ukrainian Potato Vareniki Recipe for Mash and Caramelised Onion Filled Dumplings

Delicious Hummus with Spiced Ground Beef Recipe

Our hummus with spiced beef recipe for hummus bil lahme will make you an addictively delicious hummus that’s drizzled with extra virgin olive oil, sprinkled with cumin powder, and topped with a generous layer of aromatic, 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 tabbouli, 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!

Delicious Hummus with Spiced Ground Beef Recipe for Hummus bil Lahme

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

One of our favourite recipes with chorizo, this classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack. Bite into the light crispy shell and you’ll find creamy mashed potatoes flecked with spicy pieces of chorizo.

A beloved tapas bar snack in Spain and abroad, croquettes are so popular that some bars even specialise in croquettes offering a diverse array of fillings. This is one of our best Spanish tapas recipes, so make a big batch as they’re addictive.

We shared this as part of a series of Spanish tapas bar recipes that included this meatballs recipe for albondigas, a chorizo in red wine for chorizo al vino tinto, a garlic shrimp for gambas al ajillo, and calamari al plancha for smoky squid cooked on a griddle. If you’re a fan of small plates, also try our Basque pintxos recipes.

Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo

Half Boiled Eggs Recipe for Classic Kopitiam Eggs

This half-boiled eggs recipe was the result of us craving the quintessential kopitiam breakfast in Singapore and Malaysia. We’d been missing the experience of lingering over a long, slow, weekend breakfast or brunch at a local cafe or coffee shop and whatever that entails wherever we are in the world.

This Weekend Eggs recipe makes the classic kopitiam eggs tailor-made for having with kaya toast in a Malaysian or Singaporean coffee shop and it was another of our most popular recipes of April 2025. The just-set, still runny yolks and milky whites are perfect for dipping toast ‘soldiers’ into.

The secret is getting perfectly soft eggs every time and Terence’s technique is flawless for achieving the perfect soft boiled eggs every time. See Terence’s guide to how to boil eggs perfectly every time.

Half Boiled Eggs Recipe for Classic Kopitiam Eggs to Go With Your Kaya Toast

Authentic Muhammara Recipe for Syrian Walnut Roasted Red Pepper Dip

Our authentic muhammara recipe makes the delicious Syrian walnut roasted red pepper dip from Aleppo. A traditional muhammara is a smoky, savoury, sweet, and subtly spiced dip that’s served as part of a spread of mezze or appetisers eaten with warm pita-style flatbread. While muhammara hails from the Northern Syria city of Aleppo, it’s made right across the Middle East.

We fell in love with muhammara on our first trip to Syria way back in 1999. On subsequent trips to Syria, muhammara was the first thing we’d order soon after landing in Damascus. It’s one of our favourite Middle Eastern recipes. Our recipe is based on the official Aleppo muhammara recipe from the Academie Syrienne Gastronomie (Academy of Syrian Gastronomy), with just a couple of tweaks.

If you haven’t tasted muhammara, it’s a deliciously smoky, savoury, sweet, and subtly spiced dip, traditionally served as one of an array of Arabic mezze or starters typically eaten with warmed flatbread and enjoyed alongside plates of mains, such as grilled meats and kebabs.

Authentic Muhammara Recipe for Syrian Walnut Roasted Red Pepper Dip from Aleppo

Russian Cabbage Rolls Recipe for a Petite Version of Baba’s Golubtsi

One of our best cabbage recipes, my easy Russian cabbage rolls recipe for golubtsi (голубцы) makes a more petite version of my baboushka’s bigger cabbage rolls – one cabbage roll was a meal in itself! – while still retaining the flavour of her golubtsi, so I was thrilled that this was another of our most popular April recipes.

I adore my baboushka’s golubtsi (голубцы) – cabbage rolls stuffed with a savoury minced pork, beef, carrot, and rice filling, and cloaked in a rich homemade tomato sauce – but they were huge. My recipe is ever so slightly different.

I cook the savoury pork, beef, carrot, and rice filling before stuffing the cabbage rolls, as they bake much faster than the larger golubtsy filled with a raw meat mixture, yet they’re equally delicious. I also make my cabbage rolls smaller.

Easy Russian Cabbage Rolls Recipe for a Petite Version of Baboushka’s Golubtsi

Egg Foo Young with Gravy Recipe for the Chinese American Crispy Omelette

This egg foo young with gravy recipe makes the Chinese American restaurant specialty of crispy omelettes doused in gravy and sprinkled with scallions, sesame seeds and bean sprouts. Served with steamed rice, the fantastic and filling omelette can be eaten for breakfast, brunch, lunch, or dinner and is just as delicious as the Cantonese original.

The original Cantonese-style egg foo young, also called Cantonese fu yong dan or fuyong dan, is a delightfully crispy omelette filled with pork, spring onions and bean sprouts, with provenance in Southern China dating back to the 18th century Ching Dynasty.

Now if you love a good omelette, try our recipes for two classic omelettes, ourThai omelette recipe, my Russian sour cream omelette with broccoli and bacon, Terence’s luxurious Southeast Asian crab omelette, or our herby Cambodian sa’om omelette, or just browse our collection of best omelette recipes.

Egg Foo Young with Gravy Recipe for the Chinese American Crispy Omelette

Moroccan Lamb Tagine with Prunes and Almonds

Back in 2010, Marrakech in Morocco was the first stop on the yearlong global grand tour which launched Grantourismo, with the aim of inspiring you all to travel more slowly, locally and experientially, forms of travel we’d long believed were more immersive, engaging and interactive. Learning to cook local food and slow food were big parts of that project.

Terence learnt to make this Moroccan lamb tagine recipe from Jamila, the lovely cook at our Marrakech riad. In the Moroccan edition of Weekend Eggs he wrote about the many different versions of chakchouka, but that was nothing compared to the variations of tagine. You won’t find two cooks who’ll agree on exactly what should go into a tagine.

This Moroccan lamb tagine with prunes and almonds was another of our most popular recipes of April 2025 on Grantourismo. It’s also one of our best recipes with nuts and one of my favourite tagine recipes, along with this classic chicken tagine with preserved lemons and olives.

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech

Ukrainian Sweet Varenyky Recipe for Dumplings with Berries and Sour Cream

This Ukrainian sweet varenyky recipe with summer berries and sour cream makes delicious boiled dumplings filled with ‘farmers cheese’ (ricotta cheese works) and berries served with a sweet sauce of raspberries, blackberries, blueberries, and red currants, and dolloped with sour cream. Also eaten in Russia, where they’re called vareniki, and Poland, where they’re pierogi, varenyky originated in Ukraine.

For our Sunday family meals and holiday feasts, my Russian-Ukrainian grandmother mainly made savoury dumplings – Russian pelmeni stuffed with peppery beef and pork mince, garlic and onion, mashed potato and caramelised onion filled vareniki, and Ukrainian cabbage filled varenyky – but occasionally she made sweet varenyky, as she knew they were a favourite of mine.

If you can’t source fresh fruit, you can use frozen berries, which are fantastic for this sweet varenyky recipe, as you’re going to stew some of the berries to create a syrupy jam-like sauce called pyatiminutka (five-minute jam) to drizzle on the dumplings. Traditionally, we spoon on dollops of sour cream, but you could use whipped cream or even Greek style yoghurt.

Ukrainian Sweet Varenyky Recipe for Dumplings with Summer Berries and Sour Cream

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