Recipes
Tortilla de patatas faller fra hverandre når potetene stekes sprø. De skal mykne i olivenolje uten å få farge.
Poke er et hawaiisk verb som betyr å skjære. Den opprinnelige poken hadde verken ris eller soyasaus.
Argentinske empanadas de carne, og hvorfor mønsteret i kanten forteller hvilket fyll som ligger inni.
Ekte napolitansk pizzadeig har verken fett eller sukker, og nesten ingen gjær. Slik gjør du det hjemme.
Korean japchae with dangmyeon, vegetables fried separately, and the reason the noodles have to be oiled before they are mixed.
Japanese chicken skewers with tare and shio, and the reason the sauce must never go on before grilling.
Cold Andalusian gazpacho with bread and olive oil as the base, and the reason the bread belongs in the recipe.
Polish pierogi from scratch, with the dough, two classic fillings and an explanation of what ruskie actually means.
Cooling and reheating is not a leftovers method in bigos. It is the second half of the recipe, and it takes two days.
Two moves decide whether the baklava turns out crisp or soggy: that it is cut up before it goes in the oven, and that the syrup is cold when it goes on.
The starch on the outside of the grain is the whole creaminess. Rinse the rice and you wash the dish away before you have begun.