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Kimchi Fried NoodlesBy PeterThe origins of kimchi fried noodles can be traced back to the early 20th century when Chinese immigrants settled in Korea and brought with them their traditional dishes. Over time, these dishes were adapted to the local palate and ingredients, giving rise to Korean-Chinese cuisine. Kimchi fried noodles became particularly popular in the 1960s and 1970s when Korean-Chinese restaurants began to appear in cities throughout Korea. This dish is variation of dish known as "jjajangmyeon" in Korean, is a popular Korean-Chinese dish that combines the spicy and tangy flavor of kimchi with the savory flavor of stir-fried noodles.
Kimchi Cheese ToastBy PeterKimchi cheese toast is a popular fusion dish that combines the Korean staple food, kimchi, with Western-style cheese toast. The exact origin of this dish is unclear, but it is believed to have emerged in South Korea in the 2000s as part of the growing trend of Korean fusion cuisine. Kimchi cheese toast has become a popular snack or light meal in South Korea, and has also gained popularity in other parts of the world, particularly in areas with a large Korean population or a strong interest in Korean cuisine. It is often served in cafes, restaurants, or street food stalls, and is also easy to make at home.
Chocolate CookiesBy JúliaEarliest recorded instances of cookies dates back to Persia in the 7th century AD, where they were often served to guests with tea. Cookies eventually made their way to Europe through the Muslim conquests, and by the Middle Ages, various types of cookies were being made throughout the continent. The modern cookie, as we know it today, is thought to have originated in the United States in the 18th century, where Dutch settlers brought their tradition of making "koekjes," or small cakes, to New Amsterdam (now known as New York City). Over time, these "koekjes" evolved into the cookies we know and love today, with countless variations and flavors.
Korean KimchiBy PeterKimchi is a traditional fermented dish from Korea that has been consumed for over a thousand years. It is made by fermenting vegetables such as napa cabbage, radish, scallions, or cucumbers, along with spices, salt, and other ingredients. The origins of kimchi can be traced back to ancient times, when people in Korea used to preserve vegetables by salting them and storing them in earthenware jars. Over time, this process evolved into the fermentation of vegetables with spices, which created a delicious and healthy food. Kimchi was an important part of the Korean diet, particularly during the winter months, when fresh vegetables were scarce. It was also considered a medicinal food, believed to help prevent illness and improve digestion. In the 16th century, kimchi became even more popular in Korea after the introduction of chili peppers, which added a spicy kick to the dish. The use of chili peppers also had health benefits, as it helped to increase circulation and improve digestion.
Sichuan Mapo TofuBy PeterThe history of Sichuan Mapo Tofu dates back to the Qing Dynasty in the late 1800s. The dish was created by a woman named Chen Mapo, who was the owner of a small restaurant in the Sichuan province. Chen Mapo was known for her delicious tofu dishes, and she created Sichuan Mapo Tofu as a way to use up leftover ingredients and satisfy her customers. The name "Mapo" comes from Chen Mapo's nickname, which means "pockmarked old woman" in Sichuanese dialect. Legend has it that Chen Mapo was known for her pockmarked face, but her tofu dishes were so delicious that people continued to flock to her restaurant despite her appearance.
Short Rib TacosBy PeterInvention of corn flat bread is ancient and dates back to the Olmec culture back in 1,500 BC into Aztec empire. The word "taco" is however very new, it originates from Mexican silver miners in the 18th century. Gunpowder was wrapped in a paper like a “taquito” and inserted into rocks before detonation. By this time, tacos were known as the food of the working class, which included miners. This resulted in their portable street food being called “tacos de minero“, also known as “miner’s tacos”. It was a corn tortilla with a spicy filling consisting of cheap offcuts and organs. This daily staple was filling, delicious, and affordable.
Garlic BreadBy PeterYou can make this with white bread, baguette or any other slice of bread. Even stale bread will do well as it get reheated in oven.
Cannelloni Di CarneBy PeterThe first written record about cannelloni is mentioned by Gio Batta Magi from Arezzo, who mentioned it among his Tuscan recipes. However, it is said that their birth occurred shortly afterwards in Campania, more or less in the first half of the nineteenth century. At the time the Neapolitan cook Vincenzo Corrado mentioned in his book "The Cook Galante" the recipe for a large pacchero , first boiled and then filled with a stuffing made with meat and truffles and then covered with a meat sauce and baked. Although the invention of the cannelloni remains uncertain and although there are few writings and cookbooks of the time that referred to it, it is assumed that this was initially a poor dish and a collection of leftovers , consumed especially during the holidays.
Homemade GranolaBy PeterWhy spending fortune of granola bars or granola mix if you can make one for fraction of a price? Hardest part of baking granola is knowing when the granola is done. Using a low oven temperature helps dry out the granola without over-baking it, but keep in mind that the granola won’t be dry right out of the oven, it will dry as it cools, so take it out of the oven when it looks lightly toasted and smells like cooked honey. We’re going for a toasty smell here.
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