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How to make Greek orange pie
Orange pie is a staple in every Greek household during the spring and summer season — and if you’ve found yourself in Athens or on Crete during this time of year, you’ve probably enjoyed a plate or...
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Local kitchen: Two-day beef and beer goulash
Czech cuisine is one of the heartiest cuisines out there, and this beef and beer goulash recipe, inspired by our Urban Adventures team in Prague, will certainly stick to your ribs. Perfect for cold...
View ArticleHow to make Indian masala chai from scratch
When Indians refer to chai, they are referring to normal black tea. But masala chai refers to the aromatic spiced tea that most of us think of when we think of Indian tea. “Masala” refers to a mix of...
View ArticleHow to make fried pumpkin fritters (buñuelos de calabaza)
Buñuelos de calabaza, or fried pumpkins fritters, are shaped like doughnuts and usually served with a generous dusting of sugar. The best ones are piping hot, giving you that satisfying crunch on your...
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How to make Venetian-style sardines
Reasonably priced and plentiful at the local fish market, sardines are a staple ingredient in Italian cuisine. A popular way to serve sardines is Neapolitan style, with fresh tomato and basil, or sarde...
View ArticleHow to make Uzbek plov
Plov is the most classic dish of Uzbekistan, consisting of rice, onion, carrots and meat, all cooked slowly in layers in a traditional cast-iron kazan (essentially, a cauldron). If you don’t have a...
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How to make traditional Mexican huaraches
Historically, corn was an important source of food in Mexico. Together with beans, chili and Nopal cactus, corn was a stable in the majority of Mexican diets. Huarache (meaning ‘sandal,’ because of its...
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How to tell good paella from bad: Tips from a Mallorca chef
Not all paellas are created the same. We asked local Mallorca paella chef Ramón Cifuentes, who leads our Making Paella: From Market to Mouth tour, how to tell the awesome from the awful. If you’re...
View ArticleHow to make Romanian saramura de peste
Saramura de peste is a traditional dish of fishermen along the Danube River. It might be Romanian, Bulgarian, Serbian or Lipovian — nobody knows its origins — but the taste is genuine and exquisite,...
View ArticleHow to make Turkish ezogelin soup
Made with red lentils and bulgur, ezogelin soup is one of the best-loved dishes in Turkey. In fact, we don’t think you can find a lokanta (restaurant) or kebapçı (kebab house) in Turkey that won’t have...
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