Family Recipes
Simple, delicious dishes for everyday family meals
215 recipes
Mujadara
A hearty Levantine lentil and rice dish, topped with sweet caramelized onions and a fresh lemon-sumac dressing.
Mujaddara Mesafhaa
A thick, tender dish of well-cooked lentils and rice, finished with sweet golden onions and a light hint of lemon.
Mujaddara with Bulgur
A hearty Palestinian dish of fluffy bulgur and lentils, generously topped with sweet caramelized onions.
Eggplant Moutabal
A smoky Levantine dip made from tender roasted eggplant, tahini, garlic, and fresh lemon juice.
Muhammara
A smoky Levantine dip made with roasted red peppers, walnuts, pomegranate molasses, and a touch of heat.
Mhajeb
Thin, elastic semolina flatbreads folded envelope-style around a juicy tomato-onion filling with the mild heat of harissa.
Mshosh
Armenian mshosh is a hearty, spiced dish made from green lentils, sweet dried apricots, sautéed onion, and crunchy walnuts.
Nasi Uduk
Fragrant Indonesian coconut rice, simmered in coconut milk with lemongrass, pandan and warm spices.
German White Radish Salad
Crisp white radish becomes softer and especially juicy after a brief salting, dressed in a simple vinaigrette of oil, vinegar, and chives.
Sevillian-Style Chickpeas with Spinach
A hearty Andalusian tapa of tender chickpeas and spinach in a fragrant bread-and-garlic sauce, where sweet paprika and cumin are balanced by a splash of wine vinegar.
Vegetable Ghiveci
Romanian ghiveci is a thick, fragrant vegetable stew in tomato sauce, where each vegetable keeps its own texture.
Quinoa Vegetable Soup
A hearty vegetable soup from the Peruvian Andes: quinoa, potatoes, carrots, corn and beans simmer slowly in a spiced broth with a garlic-tomato sauté, cumin and fresh cilantro.
Hogao (Colombian Tomato and Scallion Sauce)
A thick, fragrant sauce made from ripe tomatoes and scallions that gives Colombian dishes a rich, homemade flavor.
Oi Muchim (Spicy Korean Cucumber Salad)
Crisp cucumbers with fiery gochugaru, garlic, sesame and a soy dressing — a light Korean banchan to serve with rice or barbecue.
Vegetable Pakora
Crispy Indian vegetable pakoras made with chickpea flour, onion, potato and spices — a wonderful hot snack to serve with tea.
Pan con tomate
Crispy toasted bread rubbed with ripe juicy tomato, garlic, olive oil and salt — a simple Catalan appetizer bursting with flavor.
Panta Bhat
A refreshing Bengali dish of soft rice fermented overnight in water and served with onion, green chili, lime, and mustard oil.
Panzanella
Classic Tuscan panzanella combines softened stale bread with juicy tomatoes, crisp cucumber, red onion and fresh basil.
Pap and Sheba
Thick South African pap made from white maize meal, served with a slightly sweet tomato-and-onion sheba slow-cooked into a glossy sauce.
Pappa al Pomodoro
A thick Tuscan dish made with bread, tomatoes, garlic and basil — a simple peasant classic with rich flavor and a silky texture.
Pasta e Fagioli
A hearty, warming Italian dish where tender beans and small pasta come together with tomatoes and a fragrant vegetable base.
Pasta e Ceci
Italian pasta e ceci — a thick, silky dish with short pasta and chickpeas, infused with garlic, rosemary, and olive oil.
Patacones with Hogao
Crispy, twice-fried slices of green plantain topped with a warm hogao sauce of tomatoes, scallions and garlic — a classic Colombian snack, best served hot.
Pearl Barley with Vegetable Gravy
Soft, fluffy pearl barley topped with a rich tomato gravy, sweet carrots and bell pepper — a simple, hearty dish in the Ukrainian home-cooking style.
Pesarattu
Thin, crispy crepes made from whole green mung beans with pungent ginger and green chilli — a traditional Andhra Pradesh breakfast dish.
Pikliz
A spicy Haitian pikliz of crunchy cabbage, carrot and peppers in a vibrant vinegar-lime marinade — the perfect condiment for fried meats and plantains.
Pindjur
A traditional Macedonian relish of roasted peppers, tomatoes and eggplant, with a smoky aroma and a chunky vegetable texture.
Taro Poi
Delicate Hawaiian poi — a smooth taro purée with a soft, starchy texture, traditionally served as a base for dishes in Native Hawaiian cuisine.
Pol Roti (Coconut Roti)
Sri Lankan flatbreads, moist inside and browned at the edges, made with grated coconut, onion and green chili.
Polish cwikla with horseradish
A sweet-and-spicy Polish relish made from tender beets, fresh horseradish and apple, that pairs wonderfully with meat dishes.