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Daily Recipes for: 2010

Daily Recipe for World Cuisine

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Cajun Style Blackened Snapper

Fillets of red snapper are coated with a mixture of pepper and herbs, then cooked at high heat until the coating blackens. Spicy and delicious!

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African More Daily Recipes »

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Sweet and Nutty Moroccan Couscous

Submitted by: Christina S.

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Asian More Daily Recipes »

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Mahallebi

Submitted by: GATOULA

This is a cool, cream-based dessert of Lebanese origin that is perfect for those hot summer days.

Australia and New Zealand More Daily Recipes »

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Blueberry Walnut Salad

Submitted by: MARASADIE

An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!

European More Daily Recipes »

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These meat-mixture filled rolls make a great main dish, and are also great as a snack. They reheat well, so leftovers are also great! Sauerkraut can be used in place of the cabbage for more of a 'kraut flavor'.

Indian Recipes More Daily Recipes »

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Bombay Chicken and Rice

Submitted by: Christine Johnson

Living In: Eureka, California, USA

Chicken parts are brushed with a butter and curry mixture and baked in a mixture of rice, seasonings and dried fruit.

Middle Eastern More Daily Recipes »

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Company Couscous

Submitted by: Nancy Trempe

Savory couscous flavored with garlic, red bell pepper, scallions, tomatoes and basil, and topped with parmesan cheese.

Latin American More Daily Recipes »

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Tostones (Fried Plantains)

Submitted by: Melanie

A Puerto Rican side, usually served with rice and beans in our family.

Canadian More Daily Recipes »

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Split Pea Soup

Submitted by: bluebayou

This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram.

Curry More Daily Recipes »

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Cholay (Curried Chickpeas)

Submitted by: SHAMMI EDWARDS

This is a very flavourful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavour comes from doing it the hard way!

Jewish Recipes

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