Tulum chef Coskun Uysal shares a traditional recipe for one-step Turkish yoghurt soup, with the option to add a modern spin with dill granita.
Eel chowder so good a Nobel Prize winner wrote a poem about it. A tiny town in Patagonia obsessed with Welsh afternoon tea. Uruguayan gnocchi that could make you rich. There’s more to these quirky South American dishes than what’s on the plate.
The lamb tagine that chef Rotem Papo serves at Golda restaurant is inspired by his grandmother’s original recipe.
Quick, easy and addictibeChef, cookbook author and cooking teacher Tony Tan shares his recipe for dry-fried green beans from Sichuan.
Chef Hamed Allahyari from Cafe Sunshine and SalamaTea Restaurant shares his sabzi polo recipe; fragrant herbed rice eaten during Nowruz (Persian New Year).
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