This authentic nom banh chok recipe for Cambodia’s beloved Khmer Noodles makes nom banh chok samlor proher, a popular breakfast dish of freshly-made rice noodles doused in a yellow-green coconut-based fish curry that at its best is richer and creamier than other iterations of this dish. It’s garnished with fragrant herbs, seasonal vegetables, edible flowers, … Read more
This eggs in purgatory recipe for uova al purgatorio in Italian makes the Calabrian rendition of this Southern Italian specialty. A centuries-old dish of eggs poached in a rich tomato sauce, it originated in Naples. The secret to this spicy iteration of that family favourite is ’nduja, the spreadable, spicy sausage from Calabria. Our recipe … Read more
The best meat thermometers or kitchen thermometers, because they are handy for measuring the temperatures of more than just a roast or steak, include the instant read meat thermometer, a good oven thermometer, a deep fry thermometer, an oven probe digital meat thermometer, and an infrared thermometer temperature gun. Tips from a kitchen thermometer collector … Read more
This chicken Kiev recipe makes the retro Russian classic that was once cooked for Russia’s tsars, that was democratised during the Soviet Union, and popularised outside the USSR in the 1970s. An iconic Russian dish of chicken breasts stuffed with parsley butter, coated in egg and bread crumbs and fried, it was another dish on … Read more
Our fried dumplings recipe for your Russian and Ukrainian pelmeni and vareniki leftovers shows you how to make the most of the dumplings you couldn’t finish, so that they’re so much more than just leftovers, by frying them up with bacon, onion and garlic, and serving them with fresh dill and sour cream. My fried … Read more