Stories of Ukrainian cooking from OdesaĀ
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āThis book was conceived as a gift to Odesa. I was born and grew up here, and like most Odesans, I am a fusion of different ethnicities: My background is a mix of Ukrainian and Greek. The idea to write the book came to me in 2014 when I moved from my hometown to London and suddenly saw the uniqueness of my city through the eyes of an outsider. I realized that the multicultural diversity of Odesan food is like a patchwork quilt, each element adding to the whole and creating something truly unique. I had been working on the book when, in 2022, the war gave me a new impetus.
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So, I found a hundred Odesan families, most of them based in Odesa along with some who have moved to twelve other cities, and collected their recipes and their storiesāsometimes difficult, sometimes happy, often both at the same time. I wanted to tell the world what was so special about Odesa and why everyone should visit it. Anyone whoās been here at least once will forever carry a small part of the city in their heart, along with the hope of returning to the shores of the bluest Black Sea in the world.ā Maria Kalenska
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Find food that tempts, and brings us into the heart of this region and its traditions. Try Roasted Eggplant āCaviarā a āholy dishā of this cuisine, or A Very Bright Chicken Borschāone from a chapter of appetising Borsch recipes. Sweet things are of the perfectly comforting variety, such as Felixās Favorite Curd Cheese Syrnikiāa recipe from Mariaās grandmother Marusya.
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Pictured above:Ā Pilaf with Mussels from Cuisines of Odesa: A Ukrainian Cookbook by Maria Kalenska
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Of Indian heritage, British-born food writer and broadcaster Mira Manek takes inspiration from her Gujarati heritage, updating recipes and our understanding of Indian cuisine, to showcase the health benefits of Indian eating as well as all those delicious flavors. Her debut book Saffron Soul: Healthy Vegetarian Heritage Recipes from India is newly added to ckbk, and is a beautifully photographed, spice-laden journey of discovery. As Mira puts it:
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āThe dishes you will find in this book are a mixture of traditional recipes with my own tweaks, and my own Indian-inspired creations, recipes full of spices, flavour and colour and bursting with nutritious goodness.(ā¦)I hope that you find the recipes in this book as tasty as I do. I hope they inspire you to experiment with spices and grains and greens, and I hope the recipes here make you realize that Indian food is so much more than most of us realize, and that you can use those wonderful aromatic spices every day and in all your dishes, not just when cooking Indian food.ā
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Find Masala Chana Chaatāa take on the globally popular dish chaatāand this Easy Mung Bean Salad. On the sweet side of things try Saffron Porridge with Jaggery, or this Lime & Saffron Vegan āCheesecakeā.
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If you havenāt tried Triple Umami Potatoes you havenāt lived, at least when it comes to potatoes. In the latest in our occasional series of features from subscribers, cook, and YouTuber Anthony Humpage brings us Tales from the Chopping Board: Triple Umami Potatoes.
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Influenced by Japanese cuisine, and in particular the Washoku principle of balanceācolor, flavor, texture, method and the sensesāhis feature is a deep dive into umami and dashi. He talks us through the creation of one of his favorite dishes, and raises the humble potato to untold heights. He includes two versions of the dish, one created in the US and one in the UK, each with ingredients available locally. Wherever you are, you will need to try them!
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IngredientĀ focus: scallions / spring onions
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Scallions (or spring onions) are the immature shoots of an onion plant, that if left would grow into a mature larger onion. They are among the first shoots to appear in the spring, and are now grown so they can be harvested all year round, so the name āspring onionsā has somewhat lost its meaning.
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Delicate in flavor and fine-textured, they are often eaten raw, in salads or dressings. They are also excellent in dishes with light or quick cooking, such as a stir-fry, and donāt need pre-cooking for addition in a quiche or tart.
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6 of the best recipes with breakfast cereal
Breakfast cereal neednāt just be for breakfast, why save it when there are lots more good things you can do with it? March 7 is National Cereal Day, so here are half a dozen recipes full of cereal goodness.
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from Bien Cuit: The Art of Bread by Zachary Golper
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from Vegetarian Heartland: Recipes for Life's Adventures by Shelly Westerhausen Worcel
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from Brunch with Brother Marcus by Tasos Gaitanos and Alex Large
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from Meat Manifesto by Andy Fenner
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from Dinner in One Take by Bo Corley
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from Bold: Big Flavour Twists to Classic Dishes by Nisha Katona
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