103 recipes
Pickled okra (lady's fingers) marinated in vinegar then chilled with chopped tomatoes, red onion, and fresh ginger. A bright, tangy summer side.
Peele Aloo (Indian turmeric potatoes) boiled, cubed, and pan-fried with turmeric, green chilies, and salt. Golden, crispy-edged potatoes with earthy warmth and gentle heat.
Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.
Traditional Scottish skirlie made with oatmeal toasted in meat drippings alongside mushrooms and onions. A rustic side dish that doubles as a stuffing for roast lamb.
Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.
Three-bean lettuce wraps with chickpeas, black-eyed peas, and flageolet beans stir-fried in garlic herb dressing with red chili and chives. A quick vegetarian appetizer or light meal.
Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.