Yangnyeom chicken is a fairly new dish, originating in Korea during the 1970s to 80s when fried chicken became popular. When fried chicken was commercialized in Korea, it was seen on nearly every restaurant menu, and restaurant owner Yoon Jonggye thought the crispy coating on the chicken would taste better
Every time I’m at my favorite Chinese restaurant, I have to order a delicious plate of lo mein. It works well as a pairing to the main course, or with added protein it becomes the main course itself! The dish originated in China and has been around for over 2000
Chicken Katsu is a simple dish that originated in Japan, but it has also become widely popular in Hawaii, California, Australia and London! The deep fried, breaded chicken cutlet is topped with a delicious tonkatsu sauce it’s one of the crispiest chicken dishes you’ll ever taste. All you really need
Every time I go to a Mexican restaurant, I have to order enchiladas. Not only does this dish come in many different styles, but it is also customizable depending on the person. You can add any toppings you’d like, and the fillings are endless! Enchiladas originated in Mexico and dates
Originating from northern India, malai kofta is a deep fried dough made of veggies and paneer coated in a creamy tomato base sauce mixed with delicious cream. It is a popular dish amongst many restaurants around the world, and is a delicacy in Mughlai cuisine, which dates back to the
the recipe consists of black pepper and freshly grated pecorino romano. The creamy sauce is made by adding a bit of warm pasta water to the other ingredients which helps to bind the cheese.
To this day, Irish Stew is beloved by many and is considered the staple dish of the country. If you want to learn how to make this delicious stew yourself, follow the recipe below!
Ingredients 1.2 lb boneless rib eye 2 tbsp vegetable oil , divided 1 large onion, sliced 10 oz mushrooms, sliced 3 tbsp butter 2 tbsp flour 2 cups beef broth 1 tbsp Dijon mustard 2/3 cup sour cream Salt and pepper, to taste
Ingredients 1 pound lamb shoulder or beef (cut into chunks) Kosher salt and black pepper extra virgin olive oil 2 large onions (finely chopped) 4 garlic cloves (minced) 1 cup red wine 1 teaspoon dry oregano 1 teaspoon paprika ½ teaspoon ground cinnamon ½ teaspoon nutmeg 1 bay leaf 28 ounces
Cuban Picadillo has been around since the 19th century, but did not begin as the modernized version we see today.
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