Showing 12 Result(s)
Balkan The Balkan Cookbook

Hungarian Goulash

One of the most well known European dishes of all time, goulash. Dating back all the way to the 9th century, this rustic shepherd dish is derived from the eponymous ‘gulyas’ or herdsman that would prepare it. It wasn’t until the 16th century however, that this dish would come to be known synonymously with the …

Chinese The Chinese Cook Book

Beef Curry

Simple enough to execute, Asian curries like this one are just great comfort food. I’ve come across beef and potato curry recipes like this one in many Chinese, Japanese, Korean, etc restaurants and they all share a certain commonality that distinguishes them from the heavy ghee and coconut milk curries of India. This recipe from …

Chinese The Chinese Cook Book

Beef with Broccoli

The evolution of how Western broccoli infiltrated itself into Chinese-American cuisine as a replacement for ‘Gai Lan’ or Chinese broccoli is a well regarded example of how early Chinese cooks adapted traditional Cantonese dishes with the ingredients on hand in the West. Considering the unabashed abundance of rare, specialized ingredients used throughout Wallace Yee Hong’s …

Poland Polish Cookery

Tenderloin a la Krejcik

I am somewhat cloudy on the exact origins of this dish, listed in Polish Cookery (1958), as “Tenderloin a la Krejcik.” Krejcik is a Czech surname and doesn’t seem to have any direct connection to food that I can discern. Perhaps, it is a figurative way of implying that this recipe Czech in origin. Perhaps, …