This shredded pork salad gets its crunch and freshness from julienned veggies, mint, and a dressing made with fish sauce, cooking wine, and soy sauce.

The recipe calls for it over rice noodles, but you can serve it in lettuce wraps or eat it straight with a fork. Get the recipe for Thai pork larb here. This traditional Moroccan recipe is named for the vessel in which it's cooked, but even if you don't have a tagine at home, you can make this sweet and savory slow-cooked lamb in a Dutch oven or casserole dish.

Get the recipe for lamb tagine with dates and apricots here. These pan-fried corn flour cakes are a popular food throughout Latin America. You can make them at home with just pre-cooked corn meal, salt, water, and oil for frying. Then, get creative and add your favorite toppings from shredded pork to cheese and guacamole.

Get the recipe for homemade arepas here. Boneless ribeye streak is marinated in soy sauce, sesame oil, garlic, ginger and spicy chili paste.

Then, it's cooked in a sizzling pan and garnished with scallions. Try serving it on a bed or rice or, if you're feeling fancy, in bibimbap. Get the recipe for beef bulgogi here. This fluffy, delectable focaccia comes together with just a few basic ingredients: Sugar, flour, yeast, olive oil, and salt.

Then, get creative and top it with any of your favorite herbs. Get the recipe for homemade focaccia here. In case you've never heard of bobotie before, imagine a frittata mixed with shepherd's pie.

This super comforting dish is made with minced lamb or beef cooked in lots of spices and baked under a layer of egg custard.

Get the recipe for South African bobotie with yellow rice here. This classic French recipe is easily one of the most delicious ways to prepare chicken. Thighs and drumsticks get cooked with vegetables and bacon in a fragrant broth of chicken stock, brandy, and tomato paste for that special je ne sais quoi.

Get the recipe for coq au vin here. There's an unlikely ingredient in this Spanish chilled soup: slightly stale bread. It adds a creaminess and luscious texture to this tomato-based dish.

Get the recipe for Spanish gazpacho here. This Provençal dish is made up of tender veggies — zucchini, eggplant, bell pepper, and tomato — stewed in a tomato-based sauce.

It's totally meatless, yet surprisingly filling. Get the recipe for ratatouille here. There's nothing fancy or difficult about this meal: Chicken is marinated in olive oil, lemon juice, garlic, shallot, and lots of spices, then grilled and paired with pita or rice.

Serve it with a salad of fresh tomatoes, cucumber, and feta. Get the recipe for Greek chicken skewers here. This Japanese dish features pork loin steaks that get coated in egg and panko breadcrumbs, pan-fried until golden brown, and served over shredded cabbage with a drizzle of tonkatsu sauce, which you can make from scratch or buy pre-bottled.

Get the recipe for crispy pork katsu curry here. This creamy Italian risotto comes together with mostly kitchen staples: Arborio rice, tomato paste, vegetable stock, heavy cream, and a few other basic ingredients.

Get the recipe for creamy tomato risotto here. Transport yourself to Dublin with a cozy bowl of mashed potatoes topped with sausage and veggies in a rich chicken stock.

This meal pairs best with a big pint of Guinness. Get the recipe for roasted bangers and mash here. This eggplant is so tender it literally melts in your mouth, but the star of the show is the spicy glaze made of chili paste, Szechuan peppercorns, sesame oil, rice vinegar, and sugar.

Get the recipe for Chinese eggplant with spicy Szechuan sauce here. If you like mac 'n' cheese, you'll love this cheesy noodle dish.

Instead of macaroni, it's made with tiny little dumplings, which get fried in butter until delightfully crispy-on-the-outside and doughy-on-the-inside.

Get the recipe for German spaetzle here. This dish of baked eggs in tomato sauce is similar to Israeli Shakshuka or Italian baked eggs in purgatory. The best part is that it's perfectly appropriate any time of day from breakfast to dinner. Get the recipe for Turkish menemen here. This classic Malaysian recipe is made with chicken drumsticks and vermicelli noodles in a broth made with lemongrass, chicken broth, coconut milk, bird's eye chillis, and ginger.

Garnish it with anything from chopped cilantro to fried onions. Get the recipe for spicy coconut laska here. There's no beating around the bush: This dish is time-consuming, but almost all of it is a waiting game.

Throw the ingredients — chicken, yogurt, tomato purée, and loads of spices — into the slow cooker and wait for this rich and fragrant recipe to cook itself. Get the recipe for slow cooker tikka masala here. This garlicky shrimp is so simple. It comes together with shrimp fresh or frozen , olive oil, garlic, red pepper flakes, and sherry or whatever dry white wine you have on hand.

Serve it with some crusty bread for dipping in the garlic sauce. Get the recipe for gambas al ajillo here. Making gnocchi from scratch isn't rocket science. In fact, it's pretty easy. Just make the dough using boiled, grated potatoes, flour, ricotta, and egg. Then, shape it into little dumplings, boil them in water, and toss with your favorite pasta sauce.

Get the recipe for homemade gnocchi here. Even those who don't love seafood will have a hard time denying that this buttery, flaky fish coated in a sticky sweet miso glaze is absolutely delicious.

Get the recipe for miso glazed black cod here. Food · Posted on Apr 16, by Hannah Loewentheil BuzzFeed Staff. Thai Chicken Spring Rolls. Tuscan Ribollita Soup. Veggie Thai Green Curry. Grilled Jamaican Jerk Chicken.

Dan Dan Noodles. Slow Cooker Pork Carnitas. Okonomiyaki Japanese Cabbage Pancake. Garlic Butter Shrimp Pad Thai. Swedish Meatballs. African Chicken and Peanut Stew.

Spicy Korean Fried Chicken. Filipino Noodles With Pork and Shrimp Pancit. Stuffed Cabbage Rolls. Sabich Pita Sandwiches With Spiced Chickpeas. Homemade Pork Dumplings. Beef Bourguignon. Serve them as wraps with lavash and plenty of fresh herbs. Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in hummus made from dried beans.

Serve the fork-tender meat with rice and whatever greens you have in the fridge. Frying the paneer in a little oil before stirring it through the masala not only makes it crispy—it also adds loads of flavor. This one-pot dish, called khichdi in some regions, is made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter.

The lentils and rice cook together, making for a creamy, rich bowl of comfort food. Serve these classic Japanese noodles family-style, in a pool of ice water. Dip the noodles in a sauce made with dashi, rice vinegar, and soy sauce, or fill a bowl with noodles and scatter the sauce on top.

Flattening pork chops with the dull edge of a cleaver or heavy knife gives the surface an almost fluffy texture and helps the potato starch coating adhere.

A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers. This particular version of shakshuka is our go-to in summer and early autumn.

Potatoes are used during the winter and eggplants in spring. A gingery fish sauce vinaigrette brightens every bite of these crunchy, creamy, vibrant tostadas. This recipe from Chicken Tikka Masala comes from cooking instructor and cookbook author Julie Sahni.

According to Sahni, the dish originated in Amritsar, a city in Punjab in the northwestern part of India. Let this pork cook low and slow for a few hours, then it will be ready to crisp in a pan for tacos. This is the kind of dish you'll want to braise in a big batch, then freeze or serve over the course of several easy weeknight dinners.

Made with just a few ingredients, this Roman pasta is simple but so delicious. If you can't find guanciale, sub in a little bacon.

Squash blossoms have a sweetness that's even more pronounced when you pair them with Oaxacan cheese or fresh mozzarella in these quesadillas. Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice.

You can pan-fry, steam, boil, or deep-fry these gyoza, or simply add a couple to your noodle soup. These dumplings also freeze well for future easy dinners. Grated lemon zest and freshly shelled peas gives this creamy, Italian-inspired classic a hit of bright flavor and a little added flair.

Fried rice is one of the fastest, easiest meals you can make, and a great way to use up leftovers. This vegetable-packed version calls for freshly cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover vegetables and protein.

Crispy on the edges, with an airy softness in the middle, these are really more blini than crepe. Top with jam or fruit or go savory with an egg on top. Start a tradition of baking this braided bread with family, and you might find that you go through it fast.

It's delicious as a base for French toast, grilled cheese, and croutons. A tomato-free version of the North African poached egg dish, shakshuka, is creamy, cheesy, and pretty. In this recipe, juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery sauce.

These pancakes get their light texture from a batter made with club soda. Pressing hard on them when frying makes them crisp. Another example of ancient Greece's ingenuity: Cheesy hand pies that kids will eat by the dozen.

This Sri Lankan rice dish is enriched with coconut milk, then pressed into a platter and cut into diamond shapes. For this quick and easy dinner recipe, cornstarch helps the chicken get a delightfully crisp crust. This gallery has been updated as a part of our archive repair project.

Anna Stockwell. Get This Recipe. Photo and Food Styling by Joseph De Leo. Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton.

Why not eat finger food for dinner? These little bites bring in classic German flavors. Photo by Aubrie Pick. Luscious salmon glazed in a mixture of sake, mirin, and soy sauce. Photo by Joseph De Leo, Food Styling by Anna Stockwell. Photo by Alex Lau, Prop Styling by Beatrice Chastka, Food Styling by Lillian Chou.

Photo by John Lee. Christopher Testani. Photo by Chelsea Kyle, Food Styling by Anna Stockwell. Photo by Ed Anderson. Photo by Martin Poole.

It has been updated with new information. Recipes from Priya Krisha's cookbook likely show up in your Instagram feed on a recurring basis. All of the dishes, inspired by the meals she grew up eating, thanks to Indian parents and a childhood spent in Texas, are packed with flavor yet easy to make with ingredients you might already have on hand.

The Indian-ish nachos are a go-to for me—that mix of oozing cheddar, spicy chutney, and tamarind never disappoints. There's nothing like a steaming bowl of pozole on a cold day. It's such a satisfying combo— from hearty chili-infused broth and juicy pieces of pork to the white hominy corn and biting fresh radishes and lime on top.

I just throw it all in a pot in the morning, and let it roll for a few hours for the perfect work-from-home lunch. Get the recipe: delish. I ate scallion pancakes all the time while growing up in Taiwan, but I've never made them from scratch. After regrowing my scallions and seeing an Instagram Story on Bon Appétit , I finally found the courage to attempt them.

They're flaky pancakes filled with scallions—I added ramps this time—and bring me right back to my childhood. I like to make them with egg, to add a bit of protein, and so it feels like a full breakfast. com Get the recipe: seriouseats. I've never been to Israel, but boy do I want to go.

Plus, as a vegetarian, the culinary delights beckon. Until I can book that inevitable trip, I travel there through my taste buds, and there's no better sensory experience than this homemade hummus. I go heavy on the garlic and drizzle liberally with my imported olive oil, but you can't go wrong with its creamy, melty texture.

Pro tip: Definitely add the fried chickpeas, hot smoked Spanish paprika, and chopped parsley. com Get the recipe: bonappetit. Whenever I'm in Mexico, usually a couple times a year, chilaquiles are my weakness. The hearty breakfast dish is fairly simple—just a plate of tortilla chips smothered in red enchilada-like sauce and topped with crumbled cheese, crema, avocado, and, importantly, fried eggs—but there's nothing quite like it, especially after a late night and one too many sips of mezcal.

The key to making chilaquiles at home is really in nailing the sauce, and getting creative with garnishes canned pickled jalapeños are my favorite add-on right now. It's also a great way to repurpose extra tortilla chips.

Get the recipe: thekitchn. I suppose I've always taken it for granted that everyone in my family keeps a container of Pawleys Island pimento cheese in the fridge at all times—it's our collective family snack. But since I reside in New York, beyond the distribution reaches of the South Carolina spread, I have to make my own.

No matter, it's insanely easy and reliably delicious, built on a few key ingredients, including—and this part is critical—a tablespoon of Vidalia onion, hand grated. I don't know why, but that's the magic thing that takes it from good to great.

Mix it all together and refrigerate a few hours, so the flavors can meld, before diving in. No matter what, it always makes me feel like I'm home.

Get the recipe: gardenandgun. Last Christmas I served this as the warm-up to the traditional pan of festive lasagne again, Italian-American, it is what we do.

I make mine with mini chicken meatballs, started in the oven then finished off in the simmer of the soup, made with ground chicken and crumbled chicken sausage, orzo pasta, chicken broth, soffritto, hunks of Parmesan, and heaping handfuls of spinach thrown in at the end.

I find it to be one of the tastiest and lightest soups out there. Get the recipe: foodnetwork. When I want a dish that's bold in flavor, produce-forward, and healthy, this is my go-to.

If you close your eyes, you can let the smell of the grilled scallions in soy sauce and ginger transport you far away—plus, pre-plan your night by picking up a few Tsingtao beers in advance and you can truly double down on the cheapest vacation to Asia you'll ever take. Paris Wilson. Chris Dong.

Megan Spurrell. Meaghan Kenny. The mushrooms are black and only used for the stock they produce after being boiled, which is where the rice gets its coloring from. The most important part when creating this dish is adding in a good amount of seasoning as well as lima beans or green peas.

It is usually served with meats or seafood, but tastes great by itself, too. Get the recipe: caribbeangreenliving. I got the Momofuku cookbook as a gift several years ago and immediately flipped to the page for pork buns.

They look like, and most certainly are, a project, but a project worth taking on with the extra time we have to spend in the kitchen. There is something meditative about individually forming the little balls and rolling it out, and, of course, the melt-away pork belly that goes inside each one is delicious.

com Get the recipe: epicurious. Living in a tiny Manhattan apartment, I keep a barebones kitchen. One time, I used it to test my French cooking skills and make a meal for my whole family.

I felt like going all out, so I chose a tedious Julia Child-style French recipe, coq au vin, which translates to rooster with wine. As someone who do not live on a farm, I used dark chicken legs instead.

I marinated the bird in Burgundy, browned it in bacon fat, chopped and sizzled so many vegetables, braised the chicken even longer in the pot, and all the while the smells of reducing red wine, thyme, garlic, and pearl onions floated through the air. After much more sweat and turmoil—and griddling up some quick homemade croutons—dinner was served.

com Get the recipe: cooking. I've been trying to expand my Instant Pot repertoire, and this super-easy butter chicken totally fit the bill. It's fantastic for a weekend dinner, since it takes up to five hours to cook, but if you're really organized, you could start it around lunchtime on a weekday to have it ready in time for dinner.

We adjusted the spices to make it spicier, and used chicken thighs because I much prefer dark meat. It's as simple as it gets—prep the sauce of softened onions, tomato paste, and spices in a pan, and then add it to the chicken in a slow cooker with coconut milk and chicken stock.

When there's a snowstorm brewing and I really want to treat myself with a decadently cozy day at home, it's Momofuku's Bo Ssam for me. The signature dish is shockingly easy to make—you basically throw a pork shoulder in the oven for eight hours—and once you have the basics for the accompanying sauces easy to find at HMart or some Whole Foods , you can recreate this meal time and time again.

When it's finally time to tuck in, the pork wraps feel like the kind of thing I would typically travel very, very far for. Get the recipe: cooking. Spices galore! I interpreted it as a command from the universe to make Moroccan tagine for the first time that very night.

sigh , but as it relates to the stay-at-home life, Thai food is my favorite takeout, and Pad Thai one of my favorite dishes. Nearly a year into the pandemic, my boyfriend and I set out to make it.

We settled for watering it down by a fraction, to get it as close as possible to what his YouTube cooking video called for. com Recipe: youtube. There might not be a dish more associated with its city than hot chicken and Nashville.

The messy, crispy fireball that is a hot chicken thigh is the only thing you really can't leave Nashville without eating and you should eat it at Prince's.

Making it at home, though, is a perfect project right now. Our friends at Bon Appétit have a stellar recipe. Just do yourself a favor and make sure you have a deep fry thermometer on hand—nothing screws up fried chicken like cooking in oil that's too hot or too cold.

Málà Project is one of my favorite spots to grab a casual dinner in New York City. Pre-pandemic, I'd often catch up with friends over their fiery dry pots, which include a choose-your-own adventure mix of meat, seafood, and veggies tossed with a burst of spices like numbing Szechuan peppercorns.

Since I live too far for delivery or pickup these days, I found a recipe online, then hit up my local imported spice shop to recreate the meal at home. I usually toss in sliced rice cakes, lotus root, bok choy, and as many kinds of mushrooms as I can find—it's the next best thing to being back at Málà Project.

Get the recipe: tastingtable. I know that enchiladas verde has many iterations, and that Tex-Mex is rightfully defined as its own cuisine, so it was fun to dive into this version from Homesick Texan, which is inspired by the now-closed restaurant Amalia's.

To me, the crux of the recipe hinges on the salsa—in this case, made with tomatillo, onion, garlic, cilantro, and serranos.

Expend most of your effort there, and the rest is assembly. At this time of year, I love nothing more than a good casserole-style recipe, but this one's bright flavors and color made me feel I was living in a much sunnier and warmer place.

com Get the recipe: homesicktexan. This is my family's go-to holiday morning brunch. We serve it with tortillas, avocado, fresh tomatoes, refried beans, and gin fizzes. It's by no means the lightest breakfast out there, but it is delicious; the salty chorizo makes your scrambled eggs a million times more flavorful than usual.

Be sure to get a soft crumbly chorizo, like Cacique's beef chorizo. com Get the recipe: chilipeppermadness. But it was during my college semester studying in Florence when I went really wild for the dough. I lived with a woman named Loretta who would often cook big dinners for herself, my roommate, and me to enjoy together.

A regular item on the table was tagliatelle that she picked up fresh from a market down the street. com Get the recipe: saltfatacidheat.

This pesto was the good stuff. The pine nuts crunched with each twirled-fork bite. The crushed raw garlic zinged. The crisp basil cooled it all down. And the olive oil slicked up each and every tagliatella Italian lesson: the singular form!

for heavenly sauce-to-strand ratios. It tasted like a spring garden swing dancing with carbs. ACX Audiobook Publishing Made Easy.

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Amazon Photos Unlimited Photo Storage Free With Prime. Prime Video Direct Video Distribution Made Easy. In the evening, shawarma shops teem with people tucking in at tables or queueing for bargain-priced takeaway orders.

Find a street-corner kiosk and you may be able to purchase these tasty little parcels for just 60 pesos. Pad thai ,a tempting stir-fried noodle dish, is one of the best-value options. It is even said to have promoted unity in the country in the 20th century, when the then-Prime Minister Plaek Phibunsongkhram used it to encourage patriotism by hailing pad thai a national dish.

Cooked over an open fire, the spiced, marinated chicken or pork or even fish is at its best flaking off the bone, eaten as the sun goes down. Or, for a street feast, try pan chicken. Fired in the same marinade over coal in an ex-oil barrel, it pops up on street corners on weekend evenings. Using fava beans rather than chickpeas makes it moister and arguably more flavoursome than its Middle Eastern cousin.

Indeed, it turns out that Egypt was probably the first to create these balls of veggie goodness, as evidence of the recipe has apparently been found as early as years ago, during the time of the pharaohs. Stay off the beaten track for the very best.

If that's tantaliised your tastebuds, and you're into trying local flavours, you might want to discover weird food from around the world. The best cheap eats around the world. Tailor-made Travel. Book your individual trip , stress-free with local travel experts I WANT TO TRAVEL IN:.

plan my trip. com blog the-best-cheap-eats-from-around-the-world. written by Freya Godfrey updated Kaiten-zushi, Japan 2. Nasi goreng, Indonesia 3. Bunny chow, South Africa 4.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory glaze. We like to turn leftover tofu into tacos, for some Japanese-Mexican fusion. Toss roasted sweet potato wedges in a sweet and nutty tahini dressing for this quick vegetarian weeknight dinner.

And no, it will not break the bank. This budget meal is about turning leftover side dishes into something totally new.

Nearly any roasted vegetable or cooked grain could be worked into a frittata using this method. This looks like something that took hours in a crockpot to make, but in reality, the black-eyed peas soak up the flavors of an onion- and tomato-based gravy in under 30 minutes. Tuna salad deserves to be considered a dinner dish, not just a sandwich filling.

Let the pan-fried chickpeas and red endive in this recipe convince you. Pan-crisped and glazed sweet potatoes. With hearty, almost meaty lentils.

And pistachios. Purchase lasagna noodles, mushrooms, mozzarella, and Parmesan. The rest of the ingredients for this cheap dinner recipe are already in your fridge or pantry. One style of cheap meals: recipes chosen with their leftovers in mind , making two meals out of one. For example, these ground beef meatballs and their tomato sauce make for a great hoagie filling the next day.

If you've already got miso in your fridge and don't want to spend on something new, you could use that in this stew recipe instead of gochujang. It will be a whole different vibe, but a vibe nonetheless. Serve it with a poached egg and a slice of bread for a good cheap meal.

Easy homemade tomato soup is an upgrade to the canned stuff, but we don't judge. Try pouring the soup directly over the sliced sandwich for an irresistible comfort food. Consider this roast chicken your Sunday dinner. And then your Monday lunch, too.

You can turn the leftover meat into pulled chicken sandwiches or a chicken noodle salad. Do not underestimate the potential of the often underrated legume, the lentil, a key ingredient when it comes to filling but cheap meals. Our creamy, almost Alfredo pasta -looking stovetop mac and cheese is about as easy as opening one of those little boxes of shells and powdered sauce —but a lot more delicious.

Freeze half of these burgers to pull out during those times when you get the craving for fast food. Just add heat; you already paid. Here are our favorite ways to prove that a cheap meal can also be the best meal. Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness.

View Recipe. Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Marina Bevilacqua. Photo by Emma Fishman, Food Styling by Susie Theodorou. Photo by Emma Fishman. Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Marina Bevilacqua.

Photo by Alex Lau, styling by Sean Dooley. Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Nicole Louie. Photograph by Isa Zapata, Food Styling by Mieko Takahashi. Photograph by Isa Zapata, food styling by Pearl Jones and Thu Buser, prop styling by Sean Dooley. Photograph by Elizabeth Coetzee, Prop Styling by Emma Ringness, Food Styling by Emilie Fosnocht.

Photography by Isa Zapata, food styling by Thu Buser, prop styling by Christina Allen. Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Emma Fishman.

Photograph by Isa Zapata, Prop Styling by Tim Ferro, Food Styling Sean Dooley. Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen. Photo by Laura Murray, Food Styling by Pearl Jones.

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen. Photograph by Julian Cousins, Food styling by Adriana Paschen. Photo by Chelsie Craig, Food Styling by Pearl Jones.

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio. Photo by Chelsie Craig, food styling by Anna Billingskog. Photo by Emma Fishman, Food Styling by Yekaterina Boytsova. Photo by Laura Murray, food styling by Susie Theodorou.

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene. Alex Lau. Photo by Emma Fishman, Food Styling by D'mytrek Brown, Props by Meilen Ceramics.

Photograph by Heami Lee, food styling by Maggie Ruggiero, prop styling by Sophia Pappas. Photo by Heami Lee, food styling by Judy Haubert, prop styling by Rebecca Bartoshesky. Photo by Alex Lau. Food styling by Susie Theodorou.

Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie. Photo by Chelsie Craig, Food Styling by Kat Boytsova. Photo and Food Styling by Emma Fishman. Photo by Laura Murray, Food Styling by Micah Morton.

Photograph by Emma Fishman. Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime. Photo by Chelsie Craig, styling by Molly Baz. Photo by Emma Fishman, Food Styling by D'mytrek Brown. Looking to try something new this week? I found a cheat sheet on flavors from 36 regions of the world which also includes recipes.

Here are a few really easy dishes that caught my eye:. First Name:. I agree to receive email updates and promotions. Plan Your Meals for the Next Week.

How to Slash Your Food Bill in Half and Save Serious Time! The Lifesaver You Need in Your Kitchen Besides a Crockpot! Previous Post: The Lifesaver You Need in Your Kitchen Besides a Crockpot! Next Post: How to Slash Your Food Bill in Half and Save Serious Time!

SE Main Nav. Turns out I was wrong on both counts. Though I'm no chef, I've expanded my skills and recipes enough that cooking is kind of fun. International Cusine on the Cheap We still go out from time to time and we love discovering new cuisines.

Hope you enjoy! Stock Your Pantry Right It all starts with ingredients. You may even find some deals on Amazon, like Justin has with curry paste!

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