Steps

Calabrian Chile Sauce
Mix chiles, oil, lemon zest, lemon juice, and garlic in a small bowl to combine.

Arancini

1. Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.
2. Heat 2 Tbsp. butter in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
3. Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through but toothsome and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter. Season risotto with salt.
4. Spread risotto in an even layer on a parchment-lined rimmed baking sheet. Chill at least 1 hour or up to 4 (cover risotto with plastic wrap after 1 hour so it doesn’t develop a skin).
5. Line another rimmed baking sheet with parchment. Scoop about ¼ cup risotto into your hands and form into a patty about 2½" in diameter (it doesn’t need to be perfect!). Place 2–3 pieces mozzarella in the center of patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a 2" ball. Your hands might get messy, and the balls may be slightly misshapen (they’ll firm up later). Place on prepared baking sheet. Repeat with remaining risotto and mozzarella. Freeze balls 10 minutes.
6. Meanwhile, pulse panko in a food processor or place in a ziptop plastic bag and crush with a rolling pin until finer crumbs form. Transfer to a shallow bowl. Place flour in another shallow bowl. Lightly beat eggs in a third shallow bowl to blend; season all bowls with salt and pepper. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip back into bowl. Coat with panko, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat oil.
7. Pour oil into a medium heavy pot fitted with thermometer to a depth of 2". Heat over medium until thermometer registers 350°. Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6–8 minutes. Transfer to paper towels to drain; season with salt. Repeat with remaining rice balls. Serve warm with sauce alongside

Steps

1. For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
2. Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you’re in a rush.
3. Sprinkle cornstarch over the marinated pork and mix well. Skewer the pork, and lay them flat on a tray. Pack them neatly on top of each other and it’ll help shape the skewers. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.
4. Grill over medium to medium high heat, 1.5 – 2 minutes per side. Serve with sticky rice

Steps

1. Proof the yeast by mixing it with the sugar and water in a cup, the yeast should foam and bubble if it doesn’t then it has gone bad and you need to replace it with new package.
2. In a bowl whisk together the flour and baking powder till combined
3. Add the oil and then rub it into the flour mix with your fingertips
4. Add the yogurt and the water yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, pick up the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy interior)
5. Cover a bowl with a little olive oil,place your dough it and cover the bowl with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes)
6. Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.
7. Roll each dough ball into an elongated oval shape
8. Fold one edge of the dough over and press it with your finger tips to seal it
9. Fold over the opposite side and tuck the dough under the pastry boat
10. Do the same with the opposite side.
11. Once you’re done shaping the pastry gently press the top folds to adhere the dough to the cheese..this helps to prevent the pastry boats from opening up when you bake them
12. I usually brush them with some milk but you can egg wash them or brush them with some olive oil to give them a beautiful golden color when they bake
13. Allow them to rest for 10-15 minutes after shaping before baking them
14. Bake on the middle rack in an oven that you have preheated to 200 C until the bottom is golden brown then place under the broiler until the tops are golden brown.

Steps

Soak glass noodles in room temperature water for 10 minutes. Drain, then cut into short pieces.

Mix ground pork with 1 tsp of the soy sauce, set aside.

In a wok or a large saute pan, add a little vegetable oil. Add garlic, black pepper, and white pepper; stir until garlic starts to turn colour slightly. Add pork and cook until the pork is no longer clumpy and is almost done. Add shiitake mushrooms, noodles, cabbage, carrots, mushrooms, cilantro stems, 1/2 tsp salt, 2 tsp soy sauce, and sugar. Toss until noodles are fully cooked and cabbage is wilted, adding a splash of water if noodles start sticking. Remove from heat, taste, and add more salt as needed. Put the filling into a bowl and let cool before wrapping.

While the filling is cooling, peel the wrappers apart so it’s easier when you wrap. (Spring roll wrappers tend to be hard to peel apart right out of the package, so I like to separate them before I start wrapping.)

To wrap, follow the instructions in the video. Use a heaping ¼ cup of filling per roll.

Heat 2-3 inches of oil in a pot to 350 F. Add spring rolls and fry until golden brown, about 5 minutes.

Steps

1. To prepare the farinata, place the chickpea flour (1) in a bowl and create the classic fountain shape; then pour the water at room temperature (2) a little at a time. Mix everything well, being careful not to form lumps, until you obtain a liquid and homogeneous mixture (3)
2. Cover with the film (4) and let the mixture stand out of the fridge from 4-5 hours up to 10 hours, stirring occasionally. After the necessary time, you will notice the foam on the surface: remove it with a skimmer (5) and mix (6)
3. Add to the mixture 50 g of oil (7) and salt (8) and mix again (9)
4. Grease 3 trays of 32 cm in diameter with the remaining amount of oil (tradition would provide copper or aluminum pans, but you can also use a simple non-stick pan), and with a ladle distribute the chickpea mixture (10). Uniform the thickness with the help of a fork (11) to ensure a uniform cooking, then bake in a preheated oven at 250 ° and cook in the lower part of the oven, in contact with the bottom, for the first 10 minutes  (if using ventilated oven keep it only for 7-8 minutes at a temperature of 220 ° and then continue normally). After this time move the pan in the upper part of the oven and cook for another 10-15 minutes depending on your oven, until the farinata is a beautiful golden hazelnut color. Remove the farinata (12) and enjoy it very hot

Steps

1. Chop the cabbage, add salt and set aside for a bit. Squeeze out the water
2. Mix all the ingredients very well and set aside for 1 hr
3. Fill the gyoza skins with the mixture, use water to seal the edges of the gyozas
4. Place the gyozas in non-stick skillet, add hot water (until half covered). Cover with a lid and steam until all the water evaporates
5. Add sesame oil to the skillet and fry the gyozas until their bottoms are browned

Steps

1. In a food processor fitted with a chopping blade, blend chickpeas, garlic, lemon juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula.
2. Add Greek yogurt, tahini paste, and extra-virgin olive oil and blend for 1 minute or until creamy and well combined.
3. Add mint leaves, and pulse for 30 seconds or until you see little specks of green mint throughout.
4. Serve, or refrigerate for up to 1 week.

Steps

In a high power blender place all the ingredients and process for 1-3 minutes. You may have to stop and scrape the sides a couple of times

Whisk or blend the tahini with the lemon juice until it becomes thick and pale, add the yogurt and olive oil, whisk or blend again then add the chickpeas and salt.

Steps

1. Peel the eggplants and slice them (each 3-4 slices) to either fry them or bake them. I prefer baking because it's healthier (less oil less mess) but frying is faster.
   To bake them just coat them with oil and then place on a baking sheet in high heat oven (350 F) and turn them every 10 min or so until they're golden brown. Once done, move to a bowl and mash with a potato masher.
2. Meanwhile, you can prepare the Onions, Garlic and Mint. You need to caramelize the onions so you need to fry them separately (because caramelizing is basically slowly frying them with a bit of oil until they turn brown otherwise they will burn). Once done, move to a dish and use the same frying pan with a bit of oil to fry the minced garlic and the dried mint just until the garlic starts turning golden (use low heat and don't over do it because garlic burns fast)
3. Once the garlic/mint mixture is ready, add the caramelized onions and the mashed eggplants and cook on low-medium heat for 10-15 min (add salt n pepper to taste)
4. While cooking the eggplant/onion/mint/garlic mix add the Kashk or Sour Cream a little bit at a time and taste to see how much you'd like to add (I haven't tried it with Sour Cream but even though it won't taste the same, people on the internet say it can be used as a substitute)
5. Finally add the minced walnuts (1 or 2 tbsp or to taste). If you don't like the walnuts just skip this step

Steps

Steps

1. Bring water to boil in a large pot; add 1 tablespoon salt and bean sprouts. Blanch bean sprouts for 1 minute. Remove bean sprouts, rinse under cold water, and drain. Squeeze out excess water and roughly chop.
2. In the same boiling water, add glass noodles and cook to package instructions. Drain and roughly chop.
3. In a mixing bowl, combine bean sprouts, noodles and the rest of the filling ingredients. Mix well with a spatula.
4. Line a baking sheet with parchment paper or plastic wrap. Place one dumpling wrapper on your palm and wet edge slightly with water. 
5. Place 1 - 1 ½ tablespoons of the filling in the middle, then fold, bringing opposite points toward each other and pressing edges together. Repeat with remaining wrappers until no filling is left.
6. Heat a skillet over medium-high heat. Add 1 tablespoon oil and arrange dumplings seam-side up. Pour in 3 tablespoons of water and cover. Steam for 5-7 minutes.
7. Meanwhile, make dipping sauce by mixing soy sauce, vinegar, and green onion.
8. Uncover and continue to cook until all of the moisture evaporates completely. Serve with dipping sauce. Enjoy!

Steps

First of all, prepare the filling:

Heat oil in a big skillet and cook ground meat, stirring occasionally, and breaking down any lumps with the back of a spoon. When moisture almost evaporates, add onion and stir until transparent, 10 to 15 minutes, total. Add the rest of the ingredients in the last five minutes of cooking, and fold gently. Set aside to cool off.

Now, prepare the rice dough:

1. Bring water to a boil in a medium pot. Add the drained rice along with salt, saffron or turmeric, and cinnamon. Give the pot a good stir, and bring it back to a boil. Reduce heat to medium, and let the rice boil gently in the partially covered pot, gently stirring twice or thrice. The rice grains should be cooked in about 15 minutes. Start testing after the first 10 minutes of cooking. Take a few grains and eat them, they should be cooked but still intact, not chewy, and not mushy. Do not let rice overcook.   
2. Strain rice in a metal colander. Put the colander with the rice back into the pot and cover it with the lid, and set it aside until it is cool enough to handle.
3. Transfer rice to a big bowl, and discard the cinnamon stick if used. Sprinkle cornstarch on rice and knead with slightly moistened hands until mixture is combined into dough.  
4. Have a bowl of cold water nearby. Handling with slightly moistened hands, take a small amount of dough, size of a small lemon, and shape it as follows (like the American football or rugby ball): 
Hold the ball of dough in one hand and hollow it with the thumb of the other hand until you get an elongated oval shell about ¼ in. thick and 3 in. long, it does not have to be perfect. Fill and close the opening, and roll it gently between the palms to make it look like an egg with two pointed ends. Moisten your fingers whenever dough feels sticky. Put the finished ones on a big tray in one layer.
5. Fry the filled kubba in 1-inch deep hot oil, turning once, until golden all around, about 7 minutes per batch. Put the fried pieces in a large colander lined with white paper towels, and let them cool off a little before serving. Alternatively, you may spread the paper towels on a rack and put the fried kubbas in one layer to cool off. This way you prevent the kubba from getting soggy.

Steps

1. Using a pestle and mortar, crush the peppercorns and garlic together until the peppercorns are all cracked. 
2. Add the coriander and continue grinding until nearing a paste like consistency. 
3. Remove the mixture from the mortar and place into a large mixing bowl. 
4. Add the palm sugar (best to warm to a semi liquid state in a microwave first) and liquid ingredients before stirring well. 
5. Add the pork cubes to the mixture, cover, place in fridge, and marinate overnight.
6. Cut into cubes of about 1” and cook slowly in a pan, constantly turning. Cook until the pork is cooked through and the juices has reduced down and are sticky and caramelised.
7. Serve alongside a homemade Nam Jim Jaew sauce and some sticky rice or simply on some skewers.

Steps

sauté onions with olive oil and salt until translucent
meanwhile, poach the chicken and break into morcels
add sumac to the onions + 1 tbsp dibs rimman and cook a bit
add the chicken and cook a bit
slice the bread (markouk) into 8ths, fill with chicken mixture and use oil to seal the pieces
bake under the grill to brown the tops

Steps

1. Preheat a grill top or a grill to medium heat.
2. Place red bell peppers on the grill, and cook on all sides for about 20 minutes or until charred. Immediately place peppers on a plate, cover with plastic wrap, let cool for 10 minutes.
3. Preheat the oven to 450ºF.
4. When peppers are cool enough to handle, peel off skin. (It's okay if it doesn't all come off.) Remove stalks and seeds.
5. Spread walnuts evenly on a baking sheet, and bake for 7 minutes or until they're lightly toasted. Be sure not to burn them.
6. In a food processor fitted with a chopping blade, blend roasted red bell peppers, toasted walnuts, breadcrumbs, crushed red pepper flakes, garlic, lemon juice, pomegranate molasses, paprika, cumin, salt, black pepper, and extra-virgin olive oil for 2 minutes or until well combined, intermittently scraping down the sides of the food processor bowl with a rubber spatula.
7. Serve cold or at room temperature.

Steps

Make dibis flaifleh (pepper molasses)
1.Wash the capsicum and pepper if using, cut it in half, remove the seeds
2.Arrange them on a sheet lined with parchment paper
3. Sun dry for 3 days or Dehydrate in the oven at 150 for 3 hours
4. cut into strips and grind in your meat grinder with 1/4 teaspoon salt or process in the food processor

Your dibis flaifleh is ready, you can store it in the fridge for a week or in the freezer for up to three months

To make the muhammara
1.Add three tablespoons of your dibis flaifleh to a bowl
2.Add breadcrumbs, cumin, pomegranate molasses and oil then mix together. You can mix by hand or in a stand mixer  or food processor for a smoother result. Add the water gradually to achieve your desired consistency
3.Chop or grind the walnuts then add them to the Muhammara mixture.The texture is up to you, roughly chop them for a chunky muhammara or finely grind them for a smooth one
4.Taste Muhammarah and adjust by adding sugar and pomegranate molasses according to preference.
5.Preferably store in the fridge for 24 hours before serving to allow the flavors to develop
6. Serve along side all types of Kebbeh and BBQ, or with Hummus and Arabic “pita” bread.

Steps

1. Grind dried chilies in a coffee grinder until fine.
2. If using an immersion blender, blend all curry paste ingredients together until fine.
3. If using a mortar and pestle, grind lemongrass, galangal, turmeric and kaffir lime zest (if using) first until fine, adding the dried chilies in once the mixture starts to feel wet. Then add garlic and shallots and pound until fine. Add shrimp paste and pound to mix. Stir fish sauce in at the very end.
4. Using your hands, and I recommend wearing latex gloves for this part, knead together the pork and the curry paste until thoroughly mixed. Then add cilantro, green onion and kaffir lime leaves and knead it in just until combined.
5. follow the wrapping method shown in the video and allow the sausages to rest in the fridge for at least 2 hours or preferably overnight. Then gently unpack them onto a foil-lined tray and cook the sausages on the top rack under the broiler until browned on one side, about 4-5 minutes. Then flip the sausage and brown the other side. After this point, there should be a lot of liquid on the pan, so I like to transfer them onto a rack to finish the broiling so the sausages come out dry and well caramelized.
6. serve this with fresh crunchy vegetables and sticky rice

Steps

1. Preheat oven to 180 C / Gas 4. Grease and flour a baking tray.
2. Bring the milk, oil and salt to the boil in a medium saucepan.
3. As soon as it starts boiling, add the tapioca flour all at once. Stir constantly until it forms a dough that pulls away from the sides of the pan.
4. Remove from heat and let the dough cool.
5. Mix in eggs one at a time, and then mix in all of the cheese.
6. With greased hands, shape small balls and place on the prepared baking tray, leaving some space between them.
7. Bake for about 25 minutes, or until puffed and golden. Serve warm.

Steps

1. Cut each plantain in half and place them in a pot with boiling water (no added salt to the water)
2. Leave to cook for 15 minutes, or until the plantains are very soft
3. Remove the plantains from the water and leave to cool down without removing the skins.
4. Once they are cool remove the skins and place the flesh in a bowl.
5. Once all the halves have been peeled rice them with a potato ricer as to create a plantain mash.
6. If you feel the mash is very "mushy" you can add a couple of tbsp of flour to stiffen the mash a bit.
7. Start to make each ball making a deep indentation in middle for the filling.
8. fill with a mixture of beans and cheese.
9. Once all the balls are made, pass them through beaten egg and breadcrumbs
10. Fry the balls in enough oil until they are golden brown

Steps

1. In a food processor, add all the ingredients and process into a fairly smooth paste (but not too smooth). Transfer into a bowl and pop in the fridge for a at least an hour
2. Sprinkle some panko on a wide plate, spoon equal portions of the mixture on top of that and use the bread crumbs to help is form these patties (balls if you want to deep fry)
3. Cook over medium-high heat in a frying pan with a thin layer of vegetable oil for about 2 min per side, until they're golden brown and spring back to the touch. Take them out and let them drain on a paper towl
4. Serve with a cucumber salad as well as a sweet and spicy thai chili sauce

Steps

1. Ground the prawns in a food processor into a fine paste. Mix with the pork paste until well-combined. 
2. Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)
3. To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as an handle. Repeat until finish. 
4. There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.
5. Arrange the sugarcane prawn skewers on a plate wit fresh greens and garnish with scallion oil and crushed peanuts.

Steps

For the dipping sauce: Place both chilies, garlic, vinegar, water, sugar and salt in a blender and blend just until there are no more chunks. I like to use low speed to blend so I still have chili seeds seeds and chili pieces for a nicer visual.

Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

For the fish cakes: Combine the fish, curry paste, egg yolk and sugar in a food processor. Process until fine, scraping the sides as needed. Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned (see video). If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness. If you just want more saltiness, add a little fish sauce. 

Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil and kaffir lime leaves; stir until well combined.

(At this point you can deep fry the fish cakes like we traditionally do, or you can pan fry them as per instructions below)

Get your station ready by having a bowl of cold water and some paper towel (for your hands) by the stove.  Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands. Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go. 

Steps

To make the filling

1. Chop the onions.
2. Cook the onions: two methods can be used. You can either cook them in two tablespoons of water until translucent, or you can fry them  in clarified butter or oil till  golden. At this point, you can either not cook them further, or cook them until they caramelize. I chose to fry them until caramelized.
3. Add the spices, the currants and the nuts. Add enough tahini to make a nice and moist filling. If you cooked them in butter, reduce the tahini to one or two tablespoon. If you cooked them in water, add more tahini, up to 3/4 cup.

To make the shells

1. Soak the chick peas in 6 cups of water for one  full day (24 hours)
2. Drain the water. Add fresh water and boil them for about  30 minutes. Remove the pot from the heat and place in the sink and add a bowl of ice cubes on top. With your fingertips rub the chick peas and remove their skins and discard; (getting rid of the skins helps make a smooth dough)
3. Boil the potato and peel.
4. Place the chick-peas and potato in a food mill (or processor),  add  white pepper and salt,  the tahini, mix till mashed and doughy. Set aside. (I added turmeric as well)

To make the topig

1. Weigh the dough and divide into 4 equal balls. Divide the cheesecloth into 4  12-inch squares.
2. Place the cheesecloth on a work surface. Put the topig in the middle of the cheesecloth. Flatten with your hands to form an even 9  inch circle. (you can use a piece of plastic wrap on top to help roll it out)
3. Place the filling in the middle of the dough. Lift the corners of  the cheesecloth underneath to help close it up and seal it well, forming a round ball of dough.
4. Tie the topig with a piece of kitchen string. Repeat with the 3 others.
5. Boil about 2 quarts of water with a teaspoon of salt. Drop the topigs in the water and let them simmer gently for about 10 minutes. Remove from the water, drain for a few minutes  and let them cool in the fridge for a few hours and up to 24 hours. Remove the cloth.
6. Serve by covering each topig with olive oil and some lemon slices. Sprinkle cinnamon or paprika lightly over the topig. Cut the topig in half, then in individual slices.
7. Pass extra lemon juice and olive oil in small decanters or make a quick dressing and pour over the topig. Provide extra lemon quarters or garnish with lemon slices.