viaggiandomangiando
Ethnic cooking and world travel blog.
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Low-Temperature NY Striploin
NY Striploin cooked at low temperature, sous vide, in a constant water temperature of 126°F…
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Pork Rib Ragù with Slow Cooker
Pork rib ragù with slow cooker, Neapolitan style, with slow cooking thanks to the Crockpot.
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Sous Vide Pork Belly
Sous vide pork belly, the first recipe of the Slow Cooking Menu: cooked for 10…
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Sweet Pizza
Sweet Pizza, or Cream and Sour Cherry Pizza, is a recipe that comes from the…
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Palitaw (Philippines)
Palitaw is a sweet made from glutinous rice flour, grated coconut, sesame seeds, and sugar…
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Gers Ogaily (Kuwait)
Gers Ogaily is a Kuwaiti dessert characterized by the flavor of cardamom, saffron, and toasted…
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Churros (Mexico)
Churros are “frutas de sartén,” which are fried preparations in boiling oil, made with water,…
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Chocolate, Hazelnut, and Peanut Butter Bread Pudding (United States)
Bread pudding is a bread-based dessert popular in many cuisines. This chocolate version is inspired…
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Paskha (Russia and Finland)
Paskha is a Slavic festive dish prepared in Eastern Orthodox countries during Holy Week to…
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Crème brûlée sous vide (France)
Crème brûlée is a custard made from a base of cooked English cream, here sous…