Chef Tawfik Shehata, of Vertical Restaurant in Toronto, shares this Egyptian-style falafel, which uses fava beans instead of chickpeas. It's one he enjoyed throughout his childhood.
Koftas are spiced meatballs with origins in the Middle East and Southeast Asia, grilled and served on skewers. This milder, Tested Till Perfect recipe means you can try making koftas at home too!
Çilbir (pronounced "chilber") is a traditional Turkish dish made with poached eggs and yogurt. Here, we've transformed it into elegant dinner tartines.
There's no shame in buying "cheater" ingredients to save time! Premade hummus brings this Middle-Eastern dish together and makes prep a cinch.
Chili is a favourite in Joan's household, where a chili ingredient battle rages constantly. Joan prefers a mix of kidney and black beans, but Corey and the kids constantly lobby for canned pork and beans instead. On special days she relents, and you can, too, replacing one of the cans below with pork and beans. No matter which beans you use, any leftovers are even more delicious reheated the next day. A batch of this chili can also be the base of a mouth-watering Mexican Lasagna.
Nasi goreng is Indonesia's version of fried rice. It is made hundreds of ways, with the main components being rice and kecap manis, a sweet and syrupy soy sauce condiment. If you can't find it in the Asian section of grocery stores, substitute 3 tbsp sodium-reduced soy sauce mixed with 3 tbsp liquid honey.
Just like pastel de choclo, a popular dish from Chile, this pie is loaded with raisins, olives and hard-cooked eggs. With puréed corn and cornmeal, it has a double-corn topping. Serve with fresh tomato salsa or a squeeze of lime.
Chef Andrew Nicholson of Government House in Prince Edward Island serves this incredible cream soup at official functions. He garnishes the soup with deep-fried parsnip chips, but for a lower-fat decoration, we use chopped fresh parsley. The convection oven gives roasted vegetables a crisp exterior and enhances their natural sweetness.
