This iconic Hawaiian appetizer is a raw fish salad -- it originated when local fishermen were looking for use for the cut-offs from their catches. The fish is seasoned in different ways -- so it's a delicious but also healthy dish. The meal has now spread to the mainland -- and across the globe. Flaky pastry smothered in butter, a pile of raspberry jam smeared over the top and a soft, giving bite as you sink in your teeth; there's nothing not to love about this fatty, sweet breakfast food that must be married to a cup of strong coffee.
A corn-dough patty that provides a savory canvas onto which you can paint any number of delicious toppings: cheese, shredded chicken, crisped pork skin, perico, beef, tomato, avocado. Despite the name, no rabbits are harmed in the making of one of South Africa's best-loved street foods. Bunny chow is hollowed-out half- or quarter-loaves of white bread filled with super-spicy curry. The dish originated in Durban's Indian community. It's as if sunny Sunday afternoons were created just for sizzlers. Pick your meat, shove a stick through it, grill. These cubes of deliciousness -- most often lamb, but also beef, swordfish and chicken -- are enjoyed with rice and vegetables and are the perfect addition to your summer barbecue.
Mujaddara (Lentils and Rice with Caramelized Onions)
Every summer, lobsterman Tom Martin shares his love of the sea with visitors to Maine. Forget all your fancy, contrived lobster dishes deployed by showoff chefs eager for Michelin endorsement. When you have a best food as naturally delicious as these little fellas, keep it simple. The best way to enjoy lobster is simply to boil it and serve with a side of melted butter and slice of lemon. Pastel de natas are perhaps the world's tastiest laundry by-product. Legend has it that Portuguese nuns and monks, having used egg whites to starch their religious clothing, used the leftover yolks to make pastries, including these sinfully delicious custard tarts.
There are dumplings, and then there are Polish dumplings.
- DOOMS RECALL...Piercing?
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Pierogi are parcels of deliciousness that can be filled with everything from potato to sauerkraut to meat to cheese and to fruit, and often topped with melted butter, sour cream or fried onions. They're traditionally boiled, although fried pierogi are becoming more common. These all-American fried wheels of dough need no introduction, but we will say one thing: the delicious guilt of snacking on these addictive calorie bombs makes them taste even better.
If that's possible. God probably created corn just to have an excuse to invent melted butter. There's something about biting down on a cob of corn -- it's a delicate enough operation to require concentration but primal enough to make you feel like the caveman you always wanted to be. Great food is caveman food. The South African restaurant chain Nando's has made Mozambican-Portuguese piri-piri chicken loved around the world.
But for the original dish, head to Maputo, capital of Mozambique. Rendang tastes even better the next day -- if it lasts that long. Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew for a few hours to create this dish of tender, flavorful bovine goodness.
Tasting it fresh out of the kitchen will send your stomach into overdrive, but many people think it gets even better when left overnight. A bastardized Western version of this delectable Gabonese dish swamps everything in peanut butter. Oh, the insanity. The proper recipe calls for chicken, hot chili, garlic, tomato, pepper, salt, okra and palm butter, an artery-clogging African butter that will force you into a second helping and a promise to start using your gym membership. This is how Llewellyn Clarke makes coconut ice cream on the island of Nevis. Here's a hint You may have just gorged yourself to eruption point, but somehow there's always room for a tooth-rotting pile of ice cream with nuts, marshmallows and chocolate sauce.
Thank God for extra long spoons that allow you get at the real weight-gain stuff all mixed up and melted at the bottom of the glass. This best food Thai masterpiece teems with shrimp, mushrooms, tomatoes, lemongrass, galangal and kaffir lime leaves. Usually loaded with coconut milk and cream, the hearty soup unifies a host of favorite Thai tastes: sour, salty, spicy and sweet.
Best of all is the price: cheap. Poached, flaked mackerel, tamarind, chili, mint, lemongrass, onion, pineapple McDonald's may not offer the best burgers, but that's the point -- it doesn't have to. The bread-meat-salad combination is so good that entire countries have ravaged their eco-systems just to produce more cows. Obsessed with Peking duck? Duck de Chine offers one of Beijing's most memorable dining experiences. The maltose-syrup glaze coating the skin is the secret.
Best rice recipes: 10 easy dishes for your weekday rotation | Australia's Best Recipes
Slow roasted in an oven, the crispy, syrup-coated skin is so good that authentic eateries will serve more skin than meat, and bring it with pancakes, onions and hoisin or sweet bean sauce. Other than flying or floating, this is the only way you want your duck. We meet up with Yumi Chiba to find out how she became one of the most renowned female sushi chefs in Japan. When Japan wants to build something right, it builds it really right. Brand giants such as Toyota, Nintendo, Sony, Nikon and Yamaha may have been created by people fueled by nothing more complicated than raw fish and rice, but it's how the fish and rice is put together that makes this a global first-date favorite.
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The Japanese don't live practically forever for no reason -- they want to keep eating this stuff. House Fried Rice. Loaded with shrimp, ham, chicken, and veggies, just like in your favorite Chinese restaurant. This fried rice is delicious and an excellent use of leftovers! By LMFB Butternut Squash Risotto.
If you like the natural sweet flavor of butternut squash, you'll love this risotto! It is so creamy and full of flavor! Great as a side dish or main course. By Andrea Longo Policella. Easy Paella. In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron threads, garlic, onions, red pepper flakes, paprika, and bay leaf.
Healthy Vegetable Fried Rice
By mls. Fried Rice I. White rice is fried with eggs, bacon, soy sauce, green peas and green onions. By homemaker. Shrimp Fried Rice II.
Fried rice with shrimp, green onions, egg, soy sauce and bean sprouts. Works well with left-over cooked rice. Easy Red Beans and Rice. This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. By Paula. Roasted Chicken with Risotto and Caramelized Onions. Moist roasted chicken gets the royal treatment with caramelized onions, balsamic vinegar and creamy risotto. You may choose to roast your own chicken or purchase a rotisserie chicken from a grocery store.
A little grated cheese such as Parmesan or Pecorino Romano before serving is also a nice touch. By Michele O'Sullivan. Harvest Rice Dish. Wild rice, brown rice, slivered almonds, fresh mushrooms, and dried cranberries are simmered in seasoned chicken broth in this delicious rice pilaf. This dish always makes me think of the heady ocean-infused perfume that rises when cockles or clams and parsley are mixed together.
Salty and clean is the only way to describe it. Because fish is never eaten without parsley and is rarely eaten with anything more than that, parsley comes courtesy of the fishmonger. Some versions contain spinach or aubergine. A good, thick tahdig is the distinctive feature of this rice; to obtain that, traditionally the rice is mixed with egg in addition to yogurt.
Forbidden rice is always beautiful, but this one is especially so, flecked with bright green cilantro leaves and golden peanuts. I love the way this dish elevates an easy stir-fry of vegetables, tofu, or fish to a special meal. I may never how to make authentic Singaporean chicken rice, so I decided to create a contemporary spin on the ubiquitous Singaporean dish by fusing it with one of my favorite all-American applications: the chicken wing. This dish seems so wrong and dirty in the most delicious way possible: a cookie-crusted, deep-fried pork chop over fried rice, covered in a rich sauce and melted cheese.
When you add something to the pan, you drop the temperature.