Spanish Potato Omelet (Tortilla de Patatas)
Learn the history and simple techniques behind Tortilla de Patatas, Spain’s iconic potato omelet. A beginner-friendly recipe full of flavor.
Maccheroni al Pettine al Ragù
This traditional pasta dish from Emilia-Romagna features hand-rolled maccheroni al pettine paired with a hearty meat ragù from Chef Ilaria Bertinelli. It’s a delicious highlight of our Let’s Eat Parma tour.
Zanzibari Mix (Urojo)
Zanzibar’s Urojo Soup (Zanzibar Mix) is a tangy, flour-thickened broth enriched with coconut milk and raw mango, poured over crispy bhajia, potatoes, and chutneys — pure street food comfort in a bowl.
Nigerian Party Jollof Rice
This classic Nigerian dish features smoky, flavorful rice cooked in a rich tomato stew. Perfect for celebrations, this recipe yields enough to serve a party of 12. If somehow the rice didn’t get eaten up at the party, it tastes even better the next day.
Piadina (Italian Flatbread)
Piadina is a traditional Italian flatbread that is quick and easy to make. This versatile bread can be enjoyed with a variety of fillings, making it perfect for a light meal or snack. The dough is simply mixed, kneaded, and rolled out before being cooked on a skillet until slightly browned and puffy. Enjoy piadina warm with your favorite fillings for a delightful and satisfying treat.
Authentic Paella Valenciana
Unveil the secrets of paella, from its humble origins in Valencia to mastering the perfect socarrat. Join us on a Let’s Eat Seville culinary tour and learn from Chef Sam how to make this iconic dish.
Satsivi – Georgian Chicken and Walnut Stew
Indulge in our Chicken and Walnut Stew (Satsivi) recipe – a Georgian winter delight blending rich walnuts and tender chicken with unique spices.
The Day of Kings – Brioche des Rois vs Galette des Rois
The 6th of January marks the Epiphany – the day of kings, three kings day and what’s a holiday without food in France . . . certainly not French. Today and throughout the month of January, we enjoy galettes and its Southern cousin, the brioche des rois. Find out how to celebrate this day and pick up Chef Eric’s brioche recipe.
Bouillabaisse – From Cast off to Gourmet
This delicious fish soup is a classic in the Mediterranean region of France – particularly in Marseille & Sète. But this kingly soup has not always had a royal past. Read on
Gold Medal Winners of Taste – Les Terres d’Uzès
At Les Terres d’Uzès, Pascal and Catherine Roger craft award-winning organic jams, spreads, and syrups. Their dedication to sustainable agriculture and flavor-rich products shines through at their popular market stand. The couple embraces organic practices to enhance both community wellbeing and environmental health.
