Family Recipes
Simple, delicious dishes for everyday family meals
215 recipes
Bulgur Pilaf
Fluffy Turkish bulgur with golden onion, sweet pepper and tomato paste — a simple, hearty dish for a home-cooked meal.
Beet Kvass for Borscht
A naturally sweet-and-sour beet kvass made with rye bread — a traditional Ukrainian starter that gives borscht a deep ruby color and a delicate tang without a single drop of vinegar.
Bhuna Khichuri
A Bangladeshi rice and lentil dish with a nutty aroma from toasted mung dal, warm spices, and crispy caramelized onions.
Biang Biang Noodles
Wide, chewy hand-pulled noodles from Xi'an, scalded with fragrant hot chili oil, garlic and Sichuan pepper.
Waakye
Traditional Ghanaian waakye combines rice and black-eyed peas, cooked together in a rich wine-red broth made with sorghum leaves.
Vada Pav
A Mumbai street sandwich with a crispy potato vada tucked into a soft pav bun, served with green, tamarind and dry garlic chutneys.
Pierogi with Beans and Mushrooms
Meatless pierogi with a tender bean filling, sautéed mushrooms and onion — a hearty traditional dish for meatless days or a cozy family dinner.
Armenian Eech with Bulgur
A tangy Armenian bulgur salad made with fine bulgur, tomatoes, sweet peppers, lemon and fresh herbs, served chilled or at room temperature.
Vospapur
A thick Armenian lentil soup with sweet dried apricots, tomatoes and a hint of walnut — warming and rich, yet light.
Gaza-Style Dagga
A spicy, juicy salad of tomatoes, fresh dill, and chili, pounded Gaza-style in a mortar and dressed with lemon and olive oil.
Meatless Galayet Bandora
A Jordanian home-style dish made with juicy tomatoes, garlic, olive oil and hot green pepper, served hot with pita.
Gazpacho
A refreshing chilled soup made from ripe Andalusian tomatoes, cucumber, pepper, and onion, seasoned with garlic and sherry vinegar — a summer classic from southern Spain, served ice-cold with a garnish of finely diced vegetables.
Gemista
Juicy tomatoes and sweet bell peppers stuffed with fragrant rice, mint and parsley, baked in olive oil together with potato wedges until tender — a beloved summer dish of Greek cuisine.
Genfo
A thick Ethiopian porridge made from barley flour, served hot with spiced nitr kibbeh and berbere in a well at the center.
Gigantes Plaki
Large Greek white beans, slow-baked in a rich tomato sauce with onion, carrot, celery and herbs.
Githeri
A traditional Kenyan dish of soft corn and red kidney beans — simple, hearty and warming.
Gomen Wat
Tender Ethiopian braised collard greens with spiced niter kibbeh and a fragrant onion, garlic and ginger base.
Split Pea Porridge with Onion-Carrot Sauté
A tender, thick porridge made from well-cooked split peas, topped with a golden onion-carrot sauté.
Grenadier March
Grenadier march is a hearty Slovak dish made from boiled potatoes and pasta sautéed with onion and sweet paprika, dating back to the days of the Austro-Hungarian army.
Greek Lemon Potatoes
Potato wedges that are tender inside and golden at the edges, soaking up olive oil, garlic, oregano and fresh lemon juice.
Guacamole
Fresh Mexican guacamole — ripe avocado mashed to a texture with tender chunks, with juicy tomato, white onion, cilantro, hot chili, and lime juice.
Guacamole with Garlic
A classic Mexican dip made with ripe avocado, fresh lime, cilantro and hot chili pepper — creamy, flavorful and ready in just a few minutes.
Doubles
A Trinidadian street food classic: two thin, fluffy baras filled with spicy curried channa, cucumber, tamarind, and pepper sauce.
Jhal Muri
A crunchy Bengali street snack of puffed rice, fresh vegetables, peanuts, chickpeas and fiery mustard oil.
Jani me Fasule (Albanian White Bean Soup)
A hearty Albanian soup made with tender white beans, a tomato sofrito, and fresh herbs — a simple, warming dish with rich homemade flavor.
Djuvech with Rice
A juicy Serbian djuvech with bell peppers, tomatoes and fluffy rice — a simple, fragrant one-pot dish.
Zaru soba
Cold Japanese noodles with a springy texture, fragrant tsuyu dipping sauce, nori, scallions, and wasabi.
Dolmades with Rice and Herbs
Tender Greek grape leaves with lemon rice, dill and mint — a fragrant appetizer served warm or chilled.
Dolme Barg Mo
Tender grape leaves filled with a fragrant rice-and-split-pea filling, fresh herbs, and a bold sweet-and-sour sauce made with pomegranate molasses.
Eliopittes (Cypriot Olive Bread)
Soft individual Cypriot bread rolls with black olives, spring onion, cilantro and mint — a fragrant traditional bake for breakfast or meze.