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.
Ingredients Marinade 1 lb bone-in chicken 1/4 tsp ground tumeric 3 tbsp plain yogurt 1 tbsp ginger garlic paste 1 tsp garam masala 1 tsp red chili powder 1/4 tsp salt To saute and blend 1-1/2 tbsp ghee 2 green cardamoms 6 cashews 4 almonds 1/4 cup plain yogurt 1
Thanksgiving is around the corner, and along with the delicious main course comes a variety of side dishes that make perfect pairings. Potato salad is a common dish seen in a lot of cultures, but everyone has their own twist on how they make it. The dish is said to
Kung Pao Chicken is a part of Sichuan cuisine located in the Sichuan province in South West China and has been around for centuries.
Ingredients Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for
Pierogi ruskie is a traditional Polish dumpling dish filled with potatoes, onions and quark cheese topped with fried onions and fresh herbs.
It is very common to find Mongolian beef on the menu of Americanized Chinese restaurants and is served alongside steamed rice or crispy cellophane noodles
Fufu is one of the most popular swallow foods eaten in West Africa due to its simple recipe, and satisfying starchy taste.
The dish is quite popular amongst locals and foreigners that visit Malta and it is considered a must-try recipe for anyone looking to visit.
Subscribe to our weekly newsletter. We don’t send any spam email ever!
From Hudson County, New Jersey to around the globe, get your slice of culture.
© 2024 Slice of Culture. All rights reserved.
