Wszystkie przepisy

Camarones al Mojo de Ajo

A classic coastal Mexican dish featuring succulent shrimp sautéed in a rich, buttery sauce infused with an abundance of fragrant garlic and a hint of dried chili. This recipe is quick, flavorful, and perfect for a weeknight meal or an impressive appetizer.

Camarones en Salsa de Coco

Succulent shrimp simmered in a rich, creamy coconut milk sauce infused with aromatic spices, bell peppers, and onions. This dish offers a delightful taste of the Dominican coast, perfect served with white rice.

Camarones Guisados con Sofrito

A flavorful Puerto Rican stew of tender shrimp simmered in a rich tomato-based sauce infused with sofrito, garlic, and cilantro. This dish is a staple in Puerto Rican households, offering a comforting and aromatic experience.

Cambodian Banana Blossom Salad

A refreshing and vibrant salad featuring thinly sliced banana blossoms, fresh herbs, crunchy peanuts, and a tangy-sweet dressing. It's a celebration of textures and balanced flavors, embodying the essence of Khmer cuisine.

Cambodian Coconut Pork Skewers

Tender pork marinated in a fragrant blend of lemongrass, coconut, garlic, and spices, then grilled to perfection. These skewers offer a delightful balance of savory, sweet, and aromatic notes, making them a popular choice for gatherings.

Cambodian Grilled Pork Neck

Kor Moo Yang

Tender and flavorful pork neck marinated in a savory blend of coconut milk, garlic, soy sauce, and palm sugar, then grilled to a perfect caramelization. This dish is a popular street food and a beloved classic in Cambodian cuisine.

Canadian Pemmican Energy Bars

A nutrient-dense, traditional Indigenous energy bar made from dried meat, fat, and berries, providing sustained energy for long journeys.

Canard à l'Orange

Duck with Orange Sauce

A classic French dish featuring a whole roasted duck served with a rich, glossy sauce made from oranges, sugar, vinegar, duck stock, and a touch of Grand Marnier. This recipe emphasizes the traditional preparation and the balance of sweet and bitter notes.

Cancha Serrana

Peruvian Toasted Corn

Cancha Serrana is a popular Peruvian snack made from large, dried corn kernels that are toasted until they are puffed, crunchy, and golden brown. It's an essential accompaniment to ceviche and a delicious standalone snack.

Canelazo de Canela y Aguardiente

A warm, spiced alcoholic beverage popular in Ecuador, especially during colder months and festive occasions. It's made with aguardiente (sugarcane spirit), cinnamon, sugar, and naranjilla or fruit juice.

Canelazo Ecuatoriano

A warm, spiced alcoholic beverage traditionally enjoyed in the Ecuadorian highlands, especially during colder months and festive occasions. It's made with aguardiente (sugarcane liquor), naranjilla juice, cinnamon, and panela (unrefined whole cane sugar).

Canelé

Bordeaux fluted cakes - rum and vanilla custard cakes with a deeply caramelized, crisp crust and a tender, custardy interior. A signature sweet from the Bordeaux region.

Cangrejada Ecuatoriana

A traditional coastal Ecuadorian dish, Cangrejada features fresh mangrove crabs cooked in a flavorful broth with beer, herbs, and spices. It's often served with boiled green and ripe plantains, and accompanied by various salsas, making it a communal and celebratory meal.

Canh Chua

Vietnamese Sour Soup

A vibrant and flavorful Vietnamese sour soup (Canh Chua) featuring a tamarind-based broth, tender fish, sweet pineapple, and crisp vegetables. This soup beautifully balances sweet, sour, and savory notes, making it a comforting and refreshing dish, especially popular in Southern Vietnamese cuisine.

Canh Khổ Qua

Vietnamese Stuffed Bitter Melon Soup

A traditional Vietnamese soup featuring tender bitter melon halves or rings stuffed with a savory mixture of ground pork, wood ear mushrooms, and glass noodles, simmered in a clear, flavorful broth. This dish is often enjoyed for its perceived cooling properties and health benefits.

Canja de Galinha

Cape Verdean Chicken and Rice Soup

A comforting and nourishing chicken and rice soup, considered a staple in Cape Verdean cuisine. It's often prepared for special occasions or when someone is feeling unwell.

Canjica

Brazilian White Corn Pudding

A creamy and comforting Brazilian dessert made from hominy corn simmered in sweetened coconut milk, infused with warm spices. Traditionally enjoyed during the June Festivals (Festa Junina).

Cannoli Siciliani

Authentic Sicilian pastry tubes featuring crisp, golden shells filled with a luxuriously sweet and creamy ricotta filling, often studded with candied fruits and chocolate chips.

Cantonese Borscht Soup

A hearty and comforting tomato-based soup adapted from Eastern European borscht, this Hong Kong café staple features a rich broth with tender vegetables and a slightly sweet and savory flavor profile. It's a unique fusion dish that highlights the adaptability of Cantonese cuisine.

Cantonese Roast Pigeon

A classic Cantonese delicacy, this roast pigeon is known for its incredibly crispy skin and tender, juicy meat. Marinated with a blend of soy sauce, five-spice powder, and honey, it offers a rich, savory, and slightly sweet flavor profile.

Cantonese Steamed Chicken with Shiitake Mushrooms

A classic home-style Cantonese dish featuring tender chicken pieces steamed with fragrant shiitake mushrooms, ginger, and scallions. It's a simple yet flavorful preparation that highlights the natural taste of the ingredients.

Cantonese Steamed Chicken with Shiitake Mushrooms and Goji Berries

A nourishing and flavorful steamed chicken dish, this Cantonese classic features tender chicken marinated and steamed with rehydrated shiitake mushrooms and sweet goji berries. It's a comforting dish often prepared for family meals and believed to have restorative properties.

Cantonese Steamed Sponge Cake

Ma Lai Gao

A light, airy, and moist steamed cake with a subtly sweet flavor, often enjoyed as a dim sum treat or a delightful afternoon snack. Its fluffy texture comes from the careful steaming process and a well-aerated batter.

Cao Lầu

Cao Lầu is a signature noodle dish from Hoi An, Vietnam, characterized by its unique chewy, thick yellow noodles, tender braised pork, fresh herbs, and crunchy toppings. Traditionally, the noodles are made with water from a specific local well, which contributes to their distinct texture and color. This recipe aims to replicate the authentic flavors and textures as closely as possible outside of Hoi An.