Arroz con pollo

Literally “rice with chicken” this Spanish and Mexican dish is made with rice, chicken, tomatoes, green peppers, seasonings and, sometimes, saffron. RECIPE: Ingredients: 2-3 pounds chicken breasts and thighs 1 medium yellow onion, quartered, plus ½ yellow onion, thinly sliced 1 cup homemade or canned low-sodium chicken broth (240 ml) 1 cup beer (240 ml) […]

Arroz con leche (Rice pudding)

Arroz con leche A Spanish pudding made from rice that’s cooked in milk with various flavorings such as vanilla, lemon and cinnamon. RECIPE: Ingredients: 1 cup long-grain rice 1 cinnamon stick 1/4 teaspoon salt 3 cups water 4 cups milk 1/2 cup raisins (optional) 1 cup sugar Ground cinnamon (for garnish) Directions: In medium saucepan, […]

Risotto Milanese

Risotto is an Italian rice specialty made by stirring hot stock into a mixture of rice (and often chopped onions) that has been sauteed in butter. The stock is added 1/2 cup at a time and the mixture is stirred continually while it cooks until all the liquid is absorbed before more stock is added. […]

Osso buco

Osso buco [aw-soh boo-koh; oh-soh boo-koh] An Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery and lemon peel. Traditionally, osso buco is garnished with GREMOLATA and served accompanied by RISOTTO. In Italian, OSSO BUCO means “pierced bone”. RECIPE:   Ingredients: 6 pcs Veal osso […]

Pot au feu

Pot-au-feu, Pot au feu [poh-toh-feuh] “Pot on fire” is the literal translation of this French phrase. Culinarily it refers to a French dish of meat and vegetables slowly cooked in water. The resulting rich broth is served with croutons as a first course. followed by an entree of the meat and vegetables. Any combination of […]

German potato salad

A salad of cooked, diced or cubed potatoes mixed with other ingredients such as chopped onion, green peppers, celery, hard-cooked eggs, seasonings and a mayonnaise- or sour cream- based dressing. German potato salad, often served hot, is bound with a vinegar-bacon fat dressing. GERMAN POTATO SALAD RECIPE: Ingredients: 2 pounds Yukon Gold or yellow potatoes, […]


Korokke (Japanese: コロッケ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this […]

Tonkatsu sauce

Tonkatsu Sauce is served with Tonkatsu (deep fried pork cutlet) and often used for other deep fried dishes like Ebi Fry and Korokke. Tonkatsu Sauce mainly consists of vegetables and fruits such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery. It also includes more than 10 kinds of spices along with soy […]


Tonkatsu (豚カツ, とんかつ or トンカツ, [tonꜜkatsɯ]) pork cutlet, is a Japanese dish which consists of a breaded, deep-fried pork cutlet. There are two main types, fillet and loin. It is often served with shredded cabbage. In Korea, tonkatsu is known as don-gaseu (돈가스) or don-kkaseu (돈까스), which derived from a transliteration of the Japanese word. RECIPE: Ingredients: 2 ½”-thick lean boneless pork loin chops (at least […]

Blue Hawaiian Cocktail

Blue Hawaiian Cocktail It is also known as the Swimming Pool cocktail. RECIPE: Ingredients: 1 fluid ounce light rum 1 fluid ounce blue Curacao liqueur 2 fluid ounces pineapple juice 1 fluid ounce cream of coconut 1 cup crushed ice 1 pineapple slice 1 maraschino cherry Method: Combine rum, blue Curacao, pineapple juice, cream of […]

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