Kulchas are a type of leavened Punjabi bread made with maida (white flour) and cooked in a tandoor or on a tawa (flat griddle). While kulchas were historically leavened with old kulcha dough (basically a sourdough starter), you’ll now see recipes that use yeast or baking powder and/or baking soda. Kulchas are puffed and tender, like naan, and are also often prepared with fillings. Here, that filling is a bright, tangy mixture of paneer flavored with herbs, onion, chiles, and spice that gets distributed into every bite. Cooked until charred and brushed with seasoned ghee, they beg to be torn apart and dipped into raita or dal makhani.
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PREP
1 hr
BAKE
20 to 28 mins
TOTAL
2 hrs
This fluffy potato-encrusted focaccia resembles a latke in both looks and taste. By baking the dough in a shell of shredded potatoes (we use frozen hash browns for ultimate ease and efficiency), you get the best of both worlds: a fluffy, almost creamy bread and a crispy, salty, oniony potato layer in every bite. This potato focaccia is a joyful celebration for Hanukkah, of course, but it will also satisfy anyone who revels in the combination of carb-on-carb, whether that’s in the form of potato pizza, vada pav, or Sichuan stir-fried potatoes over rice.
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PREP
25 mins
BAKE
38 to 45 mins
TOTAL
These pull-apart clover rolls are infused with the flavors of the classic Italian pasta dish cacio e pepe (which literally means “cheese and pepper”). The dough is flavored with Pecorino Romano and black pepper, then coated in more cheese and pepper both before and after baking for an umami-rich cheesiness and a tingle of heat in each bite. Eat these rolls alongside any meal — they pair especially well with pasta or a warm bowl of soup.
With a decorative shape (known as épis de blé) that emulates sheaves of wheat, these crusty, fall-flavored loaves are the perfect centerpiece for a dinner table. Nutty sunflower seeds lend a hearty texture to the interior of the bread and coat the exterior for extra crisp and crunch. The warm, savory spices in the dough and the crust make this bread irresistible on its own yet subtle enough to accompany nearly any meal. Note: For help fitting this bread into your schedule, use the suggested timeline in the “tips,” below.
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Use for Chicken Gyros, Big fat Greek tacos or Pita pizzas.
It’s slightly thinner and a bit softer than the naan (so it bends easier) and has a completely different taste than the soft wrap bread (since the soft wrap bread has a potato base).
Prep 1:20 hours cook 6 min total 1:26 hours
You might be tempted to alter this recipe with other fruits, juices, or even alcohol, but I think it’s perfect as-is. If you want to spice it up, I would add some fresh orange zest. (I’ve tried substituting fresh orange juice for the water, but it is too tart and requires much more sugar.)
"This is a slightly adapted version of a recipe from the mom of one my friends. She is from the state of Gujarat in India. If you have or can find dhana zeeru, you can use that in place of the ground cumin and coriander. Thank you to Mia for including this in her best of 2017!"
Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.
A great way to enjoy one sadly overlooked vegetable. The Eggplant. Add your favorite protein for a great one dish meal! This is my version of my friend Mayumi's recipe. I prefer the long and thin Japanese or Chinese eggplant. They taste less acidic.
Balsamic and herb marinaded on eggplant cut so it grills on 3 sides and won't fall through the grates of the grill. Enjoy this recipe as is or cube and add to a pasta salad, sprinkle grated cheese over it while still hot.
"This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.
My Dad mailed me this sometime in the 80’s along with a story about the grumpiest man in the club restaurant he managed falling in love with this dish. I have modified his recipe some.
This is very similar to a dish I enjoy at a fabulous Toronto restaurant, Jerusalem -- but the restaurant's version doesn't use raw garlic. I love the taste of this dish. If you're the only eggplant lover in your household (like I am), use a smaller eggplant, cut the sauce ingredients in half, and enjoy this yourself.
Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.
"This rich and delicious soup is chock full of veggies! The recipe is from an old, yellowed, well-worn newspaper clipping we found when cleaning out one of my mom's kitchen cabinets."
Saw this on FoodTV's Cooking Thin show. This was easy to make and tasty. It was voted a hit in my house. Serve it with crackers or pita bread. It can be made ahead of time.
"A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2."
"A great appetizer. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day."
"This dish bursts with flavors from a combination of sweet, spicy, and savory followed by the refreshing crunch of fresh water chestnuts and scallions."
"Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like."
"Crook's Corner is a restaurant in Chapel Hill, NC. This is a dish served at the restaurant and I found the recipe in the latest Southern Living magazine. I made this last night for dinner and my husband and I went nuts for it, it's the ultimate comfort food. Don't let the long list of ingredients throw you off, this goes together quickly and easily."
"A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)"