Recette Magazine

If you’re versed in the colorful world of Peruvian cuisine, then you’ve probably heard of huacatay or black mint. But if you haven’t had the..

When we see the clusters of bright red hawthorn berries across the hedgerows, we instantly know it’s the fall season. Besides being aesthetically pleasing, hawthorn..

Bursting with eye-catching colors, strong aromas, perfectly balanced curry flavors coupled with nicely cooked rice, biryani truly represents the food culture in the Indian subcontinent…

Calamari, the Italian word for “squid” for those of you who haven’t had the pleasure of tasting it, is a delectable appetizer made of squid..

With tender stalks and large edible leaves, chard is a workhorse in the kitchen. From soups to stews to sautes to salads, chard can be..

The word Sopparessata in Italian literally means “suppressed”. It is a kind of dry Italian salami, which traditionally was made by putting minced pork under..

Despite being classified as an endangered species by the International Union for Conservation of Nature and Natural Resources (IUCN), sturgeon is still eaten all over..

Tagine is a Moroccan word with a dual meaning. The word is used to describe a conical, earthen cooking vessel and the word is also..

From the delicate process of making pulque to the colorful murals that adorn the walls of pulquerias, this beloved alcoholic drink is a reflection of..

A must-have ingredient for Peruvian desserts, this golden fruit with a rich caramel flavor is considered the “last gold of the Incas” and is the..