Recipe Garden Salad

Garden salad

A garden salad (also green salad or tossed salad) is a salad consisting mostly of fresh vegetables. The base for the salad are greens such as lettuce or mesclun.

Recipe Atchara Form Philippines

Atchara

Atchara (also spelled Achara or Atsara), is a pickling made from unripe papaya popular in the Philippines. This dish is often served as a side dish for fried or grilled foods such as pork barbecue.

Acar in Indonesia

Acar

Acar is a type of pickling made in Indonesia, Malaysia, and Singapore. It is a localised version of the Mughlai Achar. 

Recipe Tarakjuk

Tarakjuk 

Tarakjuk is a variety of juk , or Korean porridge, made by boiling a mixture of milk and finely ground rice soaked in water. It is also called uyujuk, both terms meaning "milk porridge".

Recipe Mochi

Mochi 

Mochi is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. Mochi is called môa-chî in Taiwan.

Recipe Zosui

Zosui

Zosui (which is also called ojiya, a name considered to have originated from the Spanish word Olla) and Okayu, while similar, are two separate dishes. While the two dishes both contain rice, and both are traditionally eaten when people are feeling unwell, okayu is a kind of porridge (similar to oatmeal), while zosui is akin to a vegetable soup with lots of rice.

Recipe Paella

Paella

Paella is a Valencian rice dish that originated in its modern form in the mid-19th century near lake Albufera, a lagoon in Valencia, on the east coast of Spain.

Recipe Arròs Negre

Arròs Negre

Arròs negre is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some mistakenly call it paella negra ("black paella" in Spanish), however it is traditionally not called a paella even though it is prepared in the same manner.

Recipe Pilaf Rice

Pilaf Rice

Pilaf Rice is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, and (dried) fruits.

Recipe Jollof Rice

Jollof Rice

Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone and Liberia.

Recipe Kedgeree

Kedgeree

Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, or kitchiri) is a dish consisting of cooked, flaked fish (sometimes smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream and occasionally sultanas.

Recipe Loco Moco

Loco Moco

Loco moco is a traditional meal in the cuisine of Hawaii. There are many variations, but the essential loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy.

Recipe Dirty rice

Dirty rice

Dirty rice is a traditional Cajun dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, onion and spices cayenne and black pepper.

Recipe Pao cai

Pao cai

Pao cai (pao tsai) is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Szechuan cuisine. It is most common to northern and western China; however, there is also a unique form of pao cai, called suan cai, which is prominent in Northeast China.

Recipe Panzanella from Itali

Panzanella

Panzanella or panmolle is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. It is also popular in other parts of central Italy.

Recipe Karedok From West Java

Karedok

Karedok is a raw vegetable salad in peanut sauce from West Java, Indonesia. It is one of the Sundanese signature dish. 

Recipe Israeli salad

Israeli salad

Israeli salad is a chopped salad of finely diced tomato and cucumber. "Distinguished by the tiny diced tomatoes and cucumbers," it is described as the "most well-known national dish of Israel.

Recipe Fiambre From Guatemala

Fiambre

Fiambre is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate the Day of the Dead (Día de los Muertos) and the All Saints Day (Día de Todos los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients.

Recipe Jatjuk

Jatjuk

Jatjuk or jaht jook is a variety of juk, or Korean porridge, made by boiling finely ground pine nuts and rice flour or soaked rice in water. It is seasoned with salt and garnished with pine nuts and sliced jujubes.

Recipe Kimbap

Kimbap

kimbap is a popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. kimbap is often eaten during picnics or outdoor events, or as a light lunch, served with danmuji or kimchi.