Cuban Vaca Frita

Cuban Vaca Frita

This popular Cuban dish is fresh and juicy. It’s very easy to cook, though it takes some patience. The key to vaca frita or "fried beef" is slow-cooked beef the Cuban way. You can prepare this step in advance. Quick frying is the second and last step in the preparation.
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Indonesian Nasi Goreng

Indonesian Nasi Goreng

Indonesian nasi goreng is second on the list of the world’s most delicious meals (voted by CNN readers). Because its original purpose was to use up leftovers, it’s best prepared with rice from the day before and you can be creative with your choice of ingredients. ...
Goan Vindaloo

Goan Vindaloo

Vindaloo is a worldwide popular dish from Goa, India. Its origin is the Portuguese dish "carne de vinho e alhos" (meat cooked in wine vinegar and garlic). The sour-spicy dish came to Goa with Portuguese explorers in the 15th century and was adapted to the local taste and ingredients. ...
North African Ras El Hanout

North African Ras El Hanout

When a spice shop owner in North Africa uses its magic to create an extraordinary spice blend, it is called Ras El Hanout, "head of the shop". The quantity and quality of the selected spices depend on the wealth of the customer. ...
Moroccan Couscous aux Sept Légumes

Moroccan Couscous aux Sept Légumes

'Couscous with seven vegetables' is a traditional dish in North African countries and much loved by its visitors. Saffron supports the rich flavor of plenty of fresh vegetables. Don't worry about the chopping! Luckily, the vegetables are used in a larger size for this dish. Couscous is also cooked with lamb or sheep. A typical topping is Tfaya, caramelized onions, raisins, and cinnamon.
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Chinese Sichuan Beef

Chinese Sichuan Beef

Sichuan, also known as Szechuan, is a province in China. It's the origin of Panda bears and Sichuan pepper. This spice is very common in Asian cuisine. It is not related to pepper and has a very special taste with a citrus note. Notably, Sichuan pepper creates a numbing sensation in your mouth. Try it sprinkled over your dish or use the remainder in a dish with beans or mushrooms. ...
Chinese Sichuan Hotpot

Chinese Sichuan Hotpot

Warming hotpot is one of the most popular dishes of the Chinese province Sichuan (aka Szechuan). The Sichuanese love to get together with family and friends spending hours sitting around the simmering pot, eating, and chatting. Optionally, use the Hotpot spices for one of our other recommended recipes.
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Turkish Biber Dolması

Turkish Biber Dolması

Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. For a vegetarian version combine raisin and pine nuts with rice. ...
Aruban Keshi Yena

Aruban Keshi Yena

Aruba, Bonaire, and Curaçao, also known as the ABC islands, are Dutch isles in the north of Venezuela. Keshi Yena is very popular in Aruba and Curaçao. It's said that slaves invented this dish. They filled the shell of a large Edam or Gouda cheese with whatever leftovers they could find.
If you are not a cheese fan, you can use less or no cheese. The filling is also delicious as a sauce with or without tomatoes for pasta or pizza.
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