Try This: Global Cooking Styles You Can Master
From Asia to Spain, we’ve included the best meal preparations to add to your weekly repertoire. With a little practice you’ll find these ideas are an easy and fun way to try something new in the kitchen.
Salt Baking is an excellent cooking method for moist and flavorful meat and seafood. The classic salt crust also creates a dramatic presentation — crack apart to release a puff of steam and find a perfectly cooked entree inside.
Big cuts of meat work best since the salt slowly penetrates as it cooks. Grab a loin, tenderloin or whole fish and completely cover in a mixture of egg whites, salt, herbs and spices so it forms a formidable crust. Bake in your favorite roasting pan and before you know it, you’ll have a beautiful main course in it’s own little package.
Ceviche is cooking without the cooking. Much like no-bake desserts the genius of ceviche is that it’s not just delicious but also fairly hands off. Using lime juice as a marinade “cooks” seafood without sacrificing its tender texture.
This popular dish is a staple in parts of Mexico, Spain and South America where fresh fish are plentiful. For a traditional ceviche serve marinated white fish garnished with salt, chiles, onion and cilantro. It pairs perfectly with ripe avocados and crisp tortilla chips.
Frittatas are Italy’s answer to an omelet. They tend to be thicker and heartier, yet airier, than traditional omelets. Think quiche without the crust. Unlike omelets, there’s no delicate folding, trying to perfectly seal ingredients into a fragile egg purse.
Simply scramble up your eggs, add ingredients and pour it into a hot pan on medium heat. If you have a cast iron pan, this is the perfect time to use it. Once the bottom of the frittata is set, flip the whole thing over like a giant pancake.
Feel like skipping the spatula? Have your broiler on the ready and slide the skillet inside to cook the rest of the way.
Ramen made from scratch will have you wondering why you didn’t graduate from microwave cups ages ago. This Japanese export originally came about when Japanese noodle-makers took a few tips from Chinese methods of noodle-making. Now ramen is everywhere.
Two of the most famous ramen soups are miso-based and curry-based. Mix miso or curry powder into your favorite broth or stock, then bring to a boil with the your choice of vegetables or meat. Lower the broth to a simmer as you boil ramen noodles in a pot of unsalted water. Strain the noodles, add the broth and garnish with fresh green onion.
Go traditional with toppings like bean sprouts and nori (seaweed), or spice it up with your go-to hot sauce.
Gazpacho is a tomato and cucumber based soup originating from the Andalusia region of Spain. Traditionally served cold, it is a summer staple throughout Europe. It gets better after a few hours in the fridge, when the flavors have a chance to develop.
Making this special soup is as easy as chopping ingredients and blending until liquid. It’s a great way to sneak lots of vegetables into a family meal since the familiar flavor of tomato packs a powerful punch.
Fried Rice is a brilliant way to use leftover rice. Chopped vegetables and a few simple flavors will make a one-skillet meal for the whole family. Try soy sauce and rice vinegar, cajun seasoning and scallion, or even lemon juice and black pepper.
Fried rice is also the perfect home for leftover chicken or steak. Adding scrambled eggs, sesame seeds or shelled edamame can boost the protein factor. It’s a delicious way to clean out the fridge.
Coq au vin
Coq au vin, literally “chicken with wine,” is a hearty French chicken stew—one of the world’s first one-pot meals. The flavors of bacon, mushrooms and red wine combine in an earthy broth to make chicken extra tender and delicious.
Most recipes call for bone-in, skin-on breasts and thighs for rich flavor your taste buds will appreciate. Plus, it makes the whole house smell good!