Mutabal is a popular dish native to the Middle East in which eggplant is the base. This is a simple but very tasty dip or appetizer, perfect with warm lavash…
In the Philippines, this dish is traditionally made with pork, most often pork belly, resulting in a fatty, rich and very flavorful dish. The chicken version offers a lighter alternative,…
by Alex Bayev
The history of banana bread goes back to the 1930s, during the Great Depression in the United States. During this time, it was necessary to utilize all foods and not…
by Alex Bayev
Thai iced tea is a classic, non-alcoholic Pan-Asian drink. In Thailand it is served in restaurants and also sold as a takeaway, often poured into a plastic bag instead of…
by Alex Bayev
I managed to try a lot of different lemonades. From classic to where lemon juice is squeezed into a glass, a couple of spoons of sugar are thrown in, and…
by Alex Bayev
Lentil Tabbouleh is a wonderfully bright and refreshing dish that comes to us from the rich traditions of Middle Eastern cuisine, particularly the Lebanese culinary repertoire. Traditionally, tabbouleh is a…
by Alex Bayev
Chickpea tagine is a sumptuous, hearty dish rooted in the culinary traditions of North Africa, particularly Morocco. The term “tagine” refers to both the conical clay pot in which the…
by Alex Bayev
A hearty potato soup is a versatile, delicious, and filling dish that can be adapted to vegan and vegetarian preferences by omitting cheddar and bacon. This soup is perfect for…
by Alex Bayev
Chickpea tagine is a sumptuous, hearty dish rooted in the culinary traditions of North Africa, particularly Morocco. The term “tagine” refers to both the conical clay pot in which the…
by Alex Bayev
Mexican Pasta is a delicious and filling dish that combines the best of Italian and Mexican cuisines. Its versatility and numerous variations allow it to be adapted to various preferences.…
by Alex Bayev
This brownie version has the perfect balance between the coffee bitterness of espresso and the sweetness of dark chocolate. Each bite envelops the palate with a velvety texture and leaves…
by Alex Bayev