These rye rolls have a delicious rye flavor that is off-set with just enough white flour to make them soft and fluffy. You can top them with more caraway or other seeds for an extra crunch as well. I love them with soups and stews or even as a great breakfast roll that you break in half and add some butter and jam or cold cuts and cheese. They take a fairly short amount of time to come together and they freeze really well both before and after baking.
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Pide is often called a “turkish pizza” but I actually think of it more as a thin khachapuri. It comes together really easily and you can freeze or prepare the dough well ahead of time and fill it with whatever you like as well. This variety has cheese, spinach, and an egg which feels very simply and classic. The only thing to remember is not to overload the filling or it will make the dough soggy. When these are made on the street the vendor pulls the ends of the dough to make them thinner and longer so they crisp even more but my oven isn’t that wide so I made a stouter home version.
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This is a surprisingly simple one pot chicken dish that comes out creamy and super satisfying. Packed with whatever vegetables you have on hand cut into large chunks and then cooked until they just start to fall apart in the sauce. This can be served with anything from the traditional nokedli [the Hungarian version of spätzle] to rice, bread, or even with just a salad or other greens to complete the meal.
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These dumplings are traditionally filled with just spiced meat but of course you can fill them with anything your heart desires. The dough is made from water, flour, and egg which you probably have in your kitchen right now. If you simply seal them in half moons without any fancy folding these can be made relatively quickly but they can also be made ahead of time in bulk and frozen. They can be eaten plain or in broth or even fried after boiling so they’re very versatile!
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A staple of most of the Asian world, congee is basically just rice boiled down until its texture becomes soft and pudding-like. Congee can be sweet or savory, served with almost anything and at almost any meal time. It’s often eaten for breakfast or when sick or during hard times but it can also be quite celebratory and topped with everything from vegetable and bread sticks to whole fish, this version is a pretty simple chicken base that I topped with marinated mushrooms and jammy boiled eggs.
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This super simple fish dish is really flavorful and easy to make thanks to its long simmered sauce. You can add chilies or other pops of flavor to it as well and the prep on it is basically none. Pair this with a good crusty bread or spiced rice and vegetables to make it a full meal.
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If you have shredded chicken on hand and you don’t have a plan for what to do with it this recipe is a very way to use it up. This is a pretty flexible recipe where you can add whatever beans, vegetables, and cheese you have on hand to dress it up anyway you like. Personally I’m a big fan of adding those last bits of crushed chips to the top of the bowl but anything from jalapenos to olives could conceivably be put on top.
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This is an absolutely delicious Nigerian stew made usually with beef or tripe and a kind of green called ẹ̀fọ́ tẹ̀tẹ̀ (hence the name) but unfortunately we made do with what we have so mine is made in the same spirit but with spinach and kale and some chicken thighs. This is a great week night meal because it comes together very quickly and is delicious and filling. Do not skip the scotch bonnets they give this stew a really distinct and lovely flavor and heat. They are hot but you can adjust how much you use to taste.
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Hearty and comforting split pea soup is generally made with smoked ham but I found some smoked chicken to use instead and now it’s one of my favorite fall/winter recipes. This soup is thick and rich with a little bit of bite and spice. Great with a good rye or black bread and it even freezes well for cold nights when you don’t feel like cooking but want something to warm you up.
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This is one of those recipes I really hesitate to post because it seems so simple that no one really need a recipe for it but it was just so delicious that it’s worth sharing. I always think of French food as this completely over the top cooking experience that is frustrating to make and challenging to eat but this French inspired food is so simple and so delicious. I served this with a crusty homemade loaf of bread and it made a wonderful date night meal but this is actually easy enough that it could be made on a weeknight if you were feeling a little adventurous.
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