Beef with Ashwe Leaves and Tomato Chiles
Introduction Beef with Ashwe leaves and tomato chiles is a quick pot dish built on blended…
Chicken and Yellow Rice with Tomatoes and Peas
Introduction The rice cooks in chicken stock with diced tomatoes, paprika, and saffron, so you get…
Valencian Rice with Squid and Squid Ink
Introduction Squid ink gives this Valencian rice its black color and a deep briny edge, while…
Chicken and Oats with Ginger Garlic Ghee
Introduction You cook two young chickens with red onion, ginger, garlic, cardamom, cloves, and cinnamon, then…
Autumn | Dinner Recipes | Lunch | Winter
Apple Parsnip Soup with Carrot and Lemon
Introduction Apple, parsnip, and carrot cook for an hour with nutmeg and lemon juice, then get…
Anchovy and Mixed Herb Sauce
Introduction Minced anchovy fillets disappear into ½ cup of olive oil, while parsley, rosemary, thyme, and…
Parmesan Cream Sauce with Butter and Nutmeg
Introduction Heavy cream, butter, and grated Parmesan cook into a dense, glossy sauce, with a pinch…
Cooked Yam Flour Dough
Introduction Cooked yam flour dough uses 1 liter of water and 2 milk tins of yam…
Appetizers | Dinner Recipes | Lunch | Snacks
Potatoes with Chile Coriander and Mango Powder
Introduction These potatoes are fried twice: first over low heat until tender, then again after flattening…
Beef Stew with Berbere and Turmeric
Introduction Berbere, turmeric, ginger, and tomato paste give this beef stew a deep, spiced broth without…