Vitel toné, also called ternera atunada, is a Christmas classic recipe that is originally from Italy where it’s called vitello tonnato. It is composed of slices of veal that are served with a creamy anchovy and tuna-based creamy sauce. Vitello tonnato started to appear in cookbooks in the northern region […]
Visually similar to a pizza, uttapam is a South Indian dish consisting of a batter (based on rice and lentils) that is fried and topped with chopped vegetables such as onions, tomatoes, carrots, chiles, and corn. There is also a version of the dish called mini uttapam, usually served in […]
Stir-fried octopus is a classic Korean banchan (side dish). It is usually prepared with a small-sized octopus that is sliced and then fried in a flavorful combination of garlic, ginger, and gochujang chili paste, while other additions include sliced vegetables such as onions, scallions, cucumbers, chili peppers, or zucchinis. The […]
Hoedeopbap is a Korean rice bowl that is topped with raw fish and slices of fresh vegetables. Although similar to the Japanese kaisendon, this Korean version is finished off with the addition of a sweet and spicy sauce that usually combines gochujang (chili paste), vinegar, garlic, and sugar. The most […]
Andong jjimdak is a South Korean dish consisting of braised chicken that is doused in a sweet and subtly spicy sauce which is infused with honey and soy sauce. Other ingredients typically include cellophane noodles, garlic, onions, chili peppers, shiitake mushrooms, potatoes, and various vegetables. As the name suggests, the […]
Mayak is a popular variety of South Korean rice rolls (gimbap). These mini versions of the standard roll consist of rice, toasted seaweed, and fillings that traditionally include carrots, pickled radish, and spinach. Unlike the traditional gimbap, mayak is never sliced. The rolls are sprinkled with sesame seeds, while soy […]
Yukhoe is the Korean version of steak tartare, consisting of thinly sliced beef marinated in soy sauce, sesame oil, garlic, and sugar. The concoction is then seasoned with salt and pepper. The dish is always served with a raw egg yolk on top, while thinly sliced Korean pear is an […]
Tender and light gyeran jjim is a dish that is best described as South Korean steamed eggs. It is prepared with a combination of lightly beaten eggs, water, which is often enriched with anchovy, shrimps, or kelp, and various optional ingredients such as sliced scallions or other vegetables, as well […]
Although food historians can’t really agree on who made the first chow mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably originated in Northern China. And even though there are as many varieties of chow mein in China […]
A staple of westernized Chinese cuisine and one of the favorite dishes of foreigners in China, kung pao chicken is a spicy stir-fry dish made with diced chicken, vegetables, peanuts, and Sichuan peppercorns. It was invented in the Sichuan Province and has a unique, interesting origin story. In the 19th […]
