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Lavash (Armenian Flatbread)

Andrew Janjigian After choreg, the bread Armenians consider most fundamental is lavash. This paper-thin, blanket-sized bread is one of the most ancient breads still being made today. The very first breads humans invented were likely cooked directly on hot embers; later, they were baked on the surface of heated flat stones. In order to be …

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How to Make Aloo Samosa

Andrew Janjigian Samosas, the triangular parcels of fried, flaky dough wrapped around fillings of all kinds, are a very popular treat in South Asia. Everyone loves them, just like everyone loves to eat dumplings, empanadas, and pierogi—there’s something universally appealing about stuffing delicious things into dough. While they’re commonly associated with the countries in the …

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How to Cut Up a Rabbit

Viocky Wasik If you’re an avid cook who eats meat and fish, you’ve probably heard more than a few people go on about the virtues of whole-animal butchery. “It’s a money-saver!” “You’ll become a more independent and resourceful cook.” “It gives you a deeper level of respect for the life that was taken to feed …

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Batter-Fried Chicken Recipe

Vicky Wasik Batter-fried chicken is something of a rarity. Due to tradition or cultural preference, battering isn’t the go-to method, and dry-dredged Southern fried chicken reigns supreme. And yet, while you can’t go wrong with the classic dry-dredge, I’d argue that batter-fried chicken is cleaner, faster, and requires less effort to make. Batter also has …