As a part of New England, Boston shares many culinary features with the region. This is visible in the large emphasis on seafood and dairy. You can’t pass through Boston without having a lobster roll or clam chowder. Cream is one of the ingredient often added to dishes. Potatoes are the traditional starch in New England, favored over rice. The whole region uses spices restrictively, mostly black pepper and sometimes sage & parsley.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
When it comes to cooking techniques, baked foods like turkey, beans, and pies are far more favored than fried ones, which is a reflection of the early Puritan settlers’ eating habits. Steaming and stewing are often deployed as well.
Let’s take a deep dive into Boston’s eating habits and favorite dishes.
Boston’s Most Popular Dishes
The city’s most signature dishes are:
– New England clam chowder
– Fish and chips, usually with cod or scrod
– Lobsters, the most popular type being the lobster roll, “because all the work is done for you”.
– Steamed and fried clams (Bostonians like to eat clams outdoors at a picnic table, no matter how messy it might get)
– Oysters, often eaten after work for cheap, especially during happy hours
– Baked beans (Note: Boston baked beans are not really a thing anymore and are mostly served in more touristic restaurants downtown)
– Boston Cream Pie
– Ice Cream (Boston, and New England as a whole, are one of the top per-capita ice cream consuming regions).
– Coffee (particularly frappe and iced coffee, usually from Dunkin Donuts)
– Beer (New England has many local lagers and ales. Notable examples include Samuel Adams of the Boston Beer Company in Boston)
– Raspberry Lime Rickey
Bostonians seem to have a great love for sandwiches. Here are the most popular ones:
– Hot roast beef sandwiches served on an onion roll and with a sweet barbecue sauce are popular in Boston’s surrounding area.
– Sub (short for ‘submarine sandwich’), is a sandwich consisting of a long bread bun filled with meats, cheese, and veggies. It is also known as spukie in Boston. The term is derived from the local Italian word spucadella, which translates as a “long roll.”
– Sausage and pepper sandwich composed of a long soft roll and filled with an Italian-style pork sausage, grilled sweet peppers, sweet onion, and a bit of olive oil, introduced by Italian immigrants who settled in Boston a century ago. The sandwich is only served in the spring and summer and is a staple at Fenway Park, home of the Boston Red Sox team.
Boston Eating Habits in Numbers
The portion of an average Boston household’s budget spend on food is 11.7 percent, which is below the U.S. average of 12.8. An average household spends $4,883 (62.8 %), of their food budget on food prepared at home and $2,895 (37.2%) on food prepared away from home. In comparison, the average U.S. household spends 59.5% of its food dollars on food prepared at home and 40.5% on food prepared away from home.
People in Boston spend an average of $359 (25%) monthly on food at supermarkets or grocery stores. They spend about $81 (5%) on food at other stores.
66% of Boston households consume ice cream, frozen juice bars, or frozen yogurt, whereas
67% of the 21+ Bostonians enjoy wine twice a week.
77% of Bostonians prefer to cook at home; on average, they do so 4.6 nights a week.
Cooking at home costs $60-70 per week for basic ingredients like chicken, pasta, and vegetables.
Eating Out in Boston
When it comes to eating out, Boston is quite contradictory. On the one hand, research has shown that people in Boston don’t tend to eat out because the restaurants’ prices are quite high. When they do decide to eat out, Bostonians order pizza, fast food, or Chinese, less expensive but also less healthy options. On the other hand, the city remains no. 9 on the list of 10 most restaurant-dense cities in the States, with a total of 766 full-service restaurants.
In addition, Boston is the home of the oldest operating restaurant in the United States, the Union Oyster House. The venue offers mostly seafood items, like oysters straight from an oyster bar, and clam chowder.
The restaurant scene in the city has been undergoing a Renaissance since the 1980’s. This is mostly due to popular chefs like Jasper White and Todd English, but also Julia Child, a long-time Cambridge resident and a culinary TV star.
If you happen to be in Boston, there are certain areas popular for serving certain types of good food:
– Classic dining options are located throughout the South End and Back Bay.
– Quincy Market, part of Faneuil Hall Marketplace, has a variety of restaurants, including one of the popular tourist dining spots, Cheers.
– The North End is known as “Little Italy” because of the wide variety of Italian restaurants and pizzerias. Mike’s Pastry on Hanover Street is very popular among the tourists, mostly for its cannolis.
– Boston’s Chinatown and Alliston are the places to go for Asian food. There are Chinese, Japanese, Vietnamese, Thai, and Korean restaurants, groceries, bakeries, as well as spice shops in this areas.
– Ethnic street cafes are mostly located on Newbury Street, while Copley Place is the home of a large number of restaurants, including Legal Sea Foods, a New England institution that offers gourmet seafood.
– Blue Hill Avenue is home to African-American, Caribbean, and soul food restaurants.
Cost of Eating Out in Boston
Bostonians spend an average of $143 (7.9%) on eating out, including cafeterias at work/school or on vending machines. They also spend $27 (1%) a month on take-out or delivery. The top 3 most popular food delivery services in Boston are YELP Eat24, GrubHub, and Foodler
Boston is one of the more expensive US cities, especially in the tourist area. On average, eating out costs about $15-$20 for a meal & drinks. Luckily, since Boston is a college town, there are cheap food places all around the city that serve sandwiches and pizza for about $5-8. Less pricey options can be found in the ethnic neighborhoods as well.
What you should know about Boston’s restaurant scene
The best restaurants in the city are usually crowded at the weekends so if you have no reservation, prepare to wait for up to an hour.
In Boston, there’s something for everyone, from college students to business people. However, there is no ‘happy hour’. This rule exists thanks to the Puritans and neighborhood associations who value late-night peace and quiet and extends to the whole state of Massachusetts.
Most restaurants close by 10 or 11 pm, even in college neighborhoods. Bars close at around 2 am but only for drinking; their kitchens are open until midnight. Chinatown is an exception, where some food places serve food up to 2 am or even later, as well as the South End, where kitchens are open until midnight. Almost all venues are 21+. Even the public transport system closes before 1 is during the week and after 2 am on the weekends.
Still, there are discounts on food; oyster happy hours are common in the after-work period when people can enjoy them for only a dollar.
Food Trucks in Boston
You can buy some of the best foods in Boston from food trucks. There are hundreds of trucks offering a wide variety of foods and cuisines, from the standard pizza and meat choices to exotic cuisines like Jamaican and Vietnamese, as well as vegan and vegetarian options. Recently, besides lunch items, some food trucks have expanded their offer to breakfast and dinner.
Food trucks are all around Boston, but the largest concentration is along the Greenway downtown, Copley Square in the Back Bay, SoWa market in the South End and Lawn on D in Southie. Trucks rotate locations annually, so if you find the one close to your heart, be sure not to lose it!
Tip: If you happen to be in Boston but can’t decide which truck to eat from, see where is the longest waiting line!
Shopping for Food in Boston
There are 180 grocery stores and 290 convenience stores in Boston. In addition, the city has a strong local food scene, with more than 25 open-air farmers’ markets and a number of active winter markets. Boston has been hosting a two-day-a-week open-air market known as Haymarket for decades, where fruit, vegetables, and fish are sold.
The two oldest markets in the city are Faneuil Hall and Quincy Market in downtown. Quincy Market offers a wide variety of local prepared foods like pastries, popcorn, candy, coffee, sandwiches, sushi, lobster and lobster rolls, Italian, Chinese, etc. Moreover, there are great food places at relatively low prices.
Bostonians mostly fill their refrigerators with condiments, followed by meat and seafood, frozen items, produce, and deli items. Only about 10% believe they have everything needed to make a fancy meal. On the other hand, 35% of Bostonians admit to having expired food in the fridge.
In general, people in Boston don’t like shopping for groceries, due to long lines, crowded aisles and not-fresh-enough produce. More than 70% of Bostonians report such grocery shopping frustrations preventing them from filling the fridge properly. Despite this fact, almost 30% of Bostonians spend Friday night in the supermarket.
Bostonians and Healthy Food
Boston is considered one of the healthiest cities in the States, with a healthy diet rate of 48,7%.
Almost 50% of Bostonians have stated that their diet is generally healthy. 44% of Bostonians do some moderate-intensity sports, such as fitness, cycling, swimming or golf for at least 10 minutes daily.
However, the city has a large portion of the population that is obese or overweight – more than 30%.
Research has shown that in Boston, black and Latina women and high-school girls are the most vulnerable categories. There is a number of factors for this. One of the main reasons for the increased percentage of overweight people is the fact that processed foods are cheaper and more widely available.
The above-mentioned categories are financially unstable and have no money for healthy foods. In addition, more and more people are spending time in front of their TVs or computers (on average 6 hours a day) at the same time consuming more calories like take-out foods (mostly pizza and fast food), “ready to eat” foods like soups, salads, sandwiches, chicken, and cooked vegetables, as well as frozen meals or frozen pizzas.
What do School Kids Eat?
The Child and Adult Care Food Program (CACFP), a government program administered at the Federal level by the Food and Nutrition Service (FNS), an agency of the USDA that provides nutritionally balanced, low-cost or free lunches to school kids across the States each day.
“Current regulations require schools to meet the Dietary Guidelines for Americans, which recommend that no more than 30 percent of an individual’s calories come from fat and less than 10 percent from saturated fat. Regulations also establish a standard for school meals to provide one-third of the Recommended Daily Allowances of Vitamin A and C, protein, iron, calcium, and calories.”
However, in Massachusetts, almost 50% of the school kids bring their own lunches, with more sandwiches, salty snacks, and sweet desserts at the expense of fruits, veggies, and proteins. This means that school lunches are much healthier than home-packed ones. When it comes to drinks, kids mostly bring water and sugar-sweetened beverages. Only a small percentage (3%) bring or buy milk.
What do Boston Millennials Eat?
Boston has the highest concentration of millennials in the States and is known as the “City of Millennials”. This is mostly due to a large number of college students that come to the city.
More than one-third (over 30%) of the population in Boston are millennials (between the ages of 18 and 34), with the highest concentration in the Fenway-Kenmore and Allston-Brighton areas.
Eating on campus
Students who live on campus have an opportunity to eat on campus. For instance, the offer on BU is quite diverse; they can choose from barbecued ribs, burritos, fettuccine Alfredo or chicken tikka masala. There are also health-conscious options approved by dieticians in the BU Sargent College nutrition program, as well as special culinary events.
There are dining rooms with traditional, eat-all-you-like food service, ten restaurants, and cafés, a kosher dining room, pizza delivery options, various food trucks, serving everything from falafel to fries.
A survey conducted in 2010 revealed a high rate of satisfaction with the food served on campus, with three out of four students said that Dining Services provided a “good to excellent dining experience.”
The most popular foods among students are Mexican, Italian, and BU Platter. Campus women like more bagels, whereas men favor Rhett’s burgers and Panda Express. Four times more women than men drink tea. Freshmen like Starbucks, while older students prefer Dunkin’ Donuts.
Nearly 9% of the students are vegetarian and 15% have some kind of food allergies (dairy allergies are most common).
Eating out of campus
Students who have decided to cook their own meals, name “university dining can get boring” and “meal plans at dining halls offer limited choice of food” as main reasons for doing so. There is also the question of cost. The average Boston-Newton-Cambridge student spends only $3,464 on food per year. That’s only $67 per week, or about 2.4 times less than the cheapest MIT freshman meal plan, which is making students cook more.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
There is a trend of cook-for-yourself communities that help students to connect and foster food-related traditions. The dorms’ kitchens have communal cooking appliances and utensils which makes the job even easier. Groceries are also available from the on-campus convenience stores.
Surveys have shown that millennials love to cook. Whether they actually do cook is another matter. Even though young foodies would like to make their own food, many don’t have or know what the basic kitchenware is. In addition, they don’t have enough time to do this on a daily basis.
One of the most delicious cuisines of the world, Moroccan food bursts with flavors, aromas, and spices paired in the most unexpected ways. Moroccan food is influenced by Arabic, Andalusian, and French cuisine which results in an incredible variety of exotic ingredients and combinations.
Staple Moroccan Foods
Morocco produces a great number of Mediterranean and tropical fruits & veggies. When it comes to meat, due to the predominant Muslim religion, pork is restricted (as is alcohol) but all other meats are used – beef, chicken, goat, mutton, and lamb, as well as seafood. Some traditional recipes also call for pigeon.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
Like all Mediterranean cuisines, Moroccan staples are wheat, which is used for making couscous and bread, olive oil, and grapes, which are eaten fresh, or in their dry form added to desserts and even to savory dishes.
The unique flavor combinations are made with the use of argan oil, olive oil, lemon pickle, and dried fruits, especially plums and raisins, as well as a wide array of fresh herbs and spices.
Spices are an indispensable feature of Moroccan food. Among those extensively used are saffron, cinnamon, clove, nutmeg, turmeric, ginger, cumin, pepper, paprika, sesame seeds, fennel, anise, oregano, cayenne pepper, etc. Furthermore, there is a wide selection of herbs such as mint, parsley, coriander, peppermint, marjoram, and sage.
A typical lunch in Marocco begins with salads, followed by a tagine. For special occasions, meat-based dishes are chosen, with lamb or chicken being favorite meat types, combined with vegetables and couscous. People in Morocco either eat with their hands or use standard utensils, depending on the dish.
Visiting this vibrant country is a great idea, but you don’t have to take a trip in order to enjoy amazing Moroccan foods. The recipes we’ve selected will allow you to indulge in the flavors of Morocco in the comfort of your own home!
Probably the most popular Moroccan food, couscous is prepared regularly throughout the country. Recently it has also conquered the States and Europe where it is often used as a rice substitute. Couscous is quite neutral in taste which allows you to combine it with virtually anything. Moroccan people usually cook it with seven vegetables and/or meat, usually lamb, chicken, or beef.
In our recipe, colorful bell peppers do double-duty in this fun dish—they are “baking cups” for a savory couscous blend as well as a sweet treat themselves.
Tagine is the clay pot with a conical lid that gives the name to a number of dishes. This Moroccan food is so popular, it is literally prepared everywhere, from roadside cafes to elegant restaurants.
When it comes to tagines, combinations are endless, but the most famous representative is probably the slow-cooked stew. When making this Moroccan food, the ingredients are arranged in a conical shape and left to cook until tender. When done, the tagine is served with Moroccan bread called khobz which is used for scooping directly from the pot.
Although it is not the easiest dish to make, Harira is the most beloved Moroccan soup. In fact, it is the first meal people in Morocco have to end the daily fasting during the month of Ramadan. This Moroccan food appears in a great number of variations, but the most common one is the tomato-based version which also includes beef or lamb stock, chickpeas and lentils. Noodles or rice can also be added. Serve it with chopped coriander and a drizzle of lemon juice.
Pastilla is a traditional Spanish Andalusian dish popularized in Marocco by Andalusian people who migrated to Fez. Nowadays, pastilla is said to be uniquely Moroccan. It is known for its intricate ingredient combinations and rich taste. The name of this Moroccan food comes from the Spanish word meaning ‘small pastry’. Pastilla is a pie traditionally made of squab (pigeons), whereas modern versions opt for chicken and sometimes fish or offal. It is often served as an entrée.
Chermoula is a traditional Moroccan marinade made of a mixture of herbs, lemon juice, oil, garlic, pickled lemons, cumin, and salt. Some versions also include onions, ground chili peppers, fresh coriander, or saffron. Chermoula is usually used to flavor seafood and fish, but it can also be used on other meats, as well as vegetables.
Shakshouka is a staple food in Arab and Israeli cuisines served in a tajine or a cast iron pan, with bread on the side. Its name translates as “mixture” and that is just what it is – a combination of eggs poached in a tomato sauce, onions, and chili peppers. The most commonly used spice is cumin.
- Chicken Bake
Chicken is one of the favorite meat choices in Morocco and it is found in a large variety of dishes. Our recipe, which is perfect for special occasion and family gatherings, reflects the contrasts of Moroccan cuisine. The chicken is baked with couscous, raisins, green olives, and spices. You can vary the amount of ground cumin to taste but don’t omit it; it gives this Moroccan food its authentic nutty taste.
The waters along Morocco’s coastline abound in sardines, which means that these small, delicious, and healthy fish are amply used in Moroccan cousine. For a quick fix, you can grill or bake them. However, the most popular version is stuffed and fried fillets, served with charmoula or pickled lemons. We offer a healthy, paleo salad that will satisfy your huger without compromising your well-being!
Moroccan style baklava is usually made with almonds, the nut ingenious to the country. They are used to prepare a nutty filling that is placed between layers of very thin pastry. The sweet-and-sticky syrup is flavored with orange flower water. Instead of the syrup used in the recipe above, try this one. Boil 1 cup granulated sugar in a cup of water until the sugar is melted. Add 1 teaspoon vanilla extract and ½ cup honey. Simmer for 20 minutes, then spoon over the baked baklava. Let it soak in, about 2 hours.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
- Mint Tea
Moroccan mint tea (also known as Moorish tea) is green tea mixed with spearmint leaves, sugar, and boiled water. It is traditional to a great part of the Maghreb region (Morocco, Tunisia, Algeria, Libya, and Mauritania). Mint tea is an integral part of the social life in Morocco and is consumed throughout the day. Traditionally, when a guest arrives, the head male of the house prepares and serves it in a ceremonial form. Nowadays, as a result of cuisine globalization, mint tea appears in a number of refreshing beverages and cocktails like our sweet mint tea juleps.
Malaysian food is influenced by Chinese, Thai, Indian, and Indonesian cuisine. This is reflected in the way spices are combined, as well as in the use of wok pans.
Just like in other Asian cuisines, rice is the main staple food. The most common type is local or Thai rice, as well as Indian basmati rice. Noodles are another staple, as are breads originating in India such as idli, dosa, and puri, which are usually served for breakfast.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
Malaysian food is quite spicy, with chili being one of the main spices, followed by cumin, and cardamom. A hot spicy sauce called sambal is served with almost every dish in the country. In addition, there is a plethora of herbs like coriander, lemongrass, kaffir lime leaves, and fenugreek, all of which make Malaysian food very fragrant.
Nasi lemak translates as ‘fatty rice’ or ‘rice in cream’. It is a dish of steamed rice combined with coconut milk and complemented with dried anchovies, hard-boiled eggs, peanuts, cucumber, dried shrimp, and spiced with sambal. Nasi lemak is considered Malaysia’s national dish and is eaten throughout the whole day. It is often served along with curries or rendang stew (beef cooked in coconut milk & spices).
The spicy noodle soup laksa has two main types – curry laksa and asam laksa. Curry laksa is the richer variety due to the usage of coconut, combined with a spice paste called rempah. This paste contains ginger, turmeric, chilis, lemongrass, and belacan (shrimp paste or shrimp sauce). Then, noodles are added and topped with shrimp, tofu, eggs, fish balls, and cucumber.
The other variety, asam laksa, is based on a tamarind broth and is cooked with white fish. Noodles are a must, accompanied by cucumber and pineapple, and spiced with ginger.
If you thought this dish was Thai, don’t be confused. Thailand, Indonesia, and Malaysia all have their own versions of satay. Malaysian satay characterizes with a sweet-and-spicy peanut sauce and meat marinated in local spices. Speaking of spices, turmeric is always used to add the signature yellow color. Serve it with onions, cucumber slices, and ketupat (rice cakes).
Popiah are fried spring rolls that are a popular snack with almost every ethnic group in Malaysia. The ingredients used in this crispy appetizer are quite versatile. They are often filled with shredded yams, shrimp or pork, and carrots. They can also have tofu, beans, or mushrooms. No matter what they’re stuffed with, the one thing that is constant for all popiah varieties is their side dish – chili sauce for dipping.
The Malaysian version of this popular dish is based on the spicy & aromatic paste rempah, and almost always includes the omnipresent coconut milk. Curry in Malaysian is served with a bowl of rice or, for dryer versions, on a banana leaf.
Roti jala are pancakes very unlike the American ones. In appearance, they are very thin and netlike, resembling French crepes. In terms of ingredients, they use coconut milk (of course!) and turmeric. In terms of cooking, the batter is rapidly drizzled in concentric circles to form a delicate shape.
This Malaysian food is almost always accompanied by a savory dish like curry but who’s stopping you from smearing them with Nutella or smothering them in maple syrup?
One of our favorite Malaysian foods, stir-fried noodles, which appear in a number of forms. The most common one is yellow noodles quickly cooked in a wok pan with garlic, soy, chilis, and shallots. Chicken, beef, shrimp, and various veggies can also be added. Mee Goreng is a very popular street food; street vendors often cook it over a charcoal fire that impairs a characteristic smoky flavor.
This Malaysian food is considered one of the most complicated to make. Like many Malay foods, it has many versions, all sharing one ingredient – noodles. Other than that, the ingredients are varying depending on the region. In the capital, Kuala Lumpur, the dish is drier, composed of stir-fried noodles combined with pork and squid, dark soy sauce, plus some pork lard.
In the northwest state of Penang, on the other hand, rice noodles form the base, along with hard-boiled eggs, shrimp stock, prawns, bean sprouts fried shallots, and sambal that build a very intense salty, acidic & fishy flavor.
Sweet Malaysian Foods
Sweet Malaysian foods are incredibly creative & colorful. During the colonial occupation by the British, teatime used to be a very important meal. The ritual was often accompanied by traditional British cookies, scones, and cakes but soon, Malaysian sweet foods were introduced. After the country became independent, the teatime tradition was kept.
Sweet Malaysian foods can be divided into two broad categories – fried desserts, which include pancakes and shaved ice, and kuihs, desserts made from glutinous rice.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
Here are some authentic Malaysian sweets you can serve with your tea.
Bahulu is a traditional sponge cake especially loved by kids. That is why it is often made in fun shapes, for instance, fish or buttons. Main ingredients are flour, sugar, and eggs. When the cake is baked, it becomes golden, soft, and crusty at the same time. It is often served along with coffee or tea.
These coconut cream cookies are the go-to choice during festive seasons like Hari Raya (literally ‘celebration day’, the day that marks the end of Ramadan). The main reason for their popularity is the sweet coconut flavor but also the fact that they literally crumble and melt in your mouth.
And in order to achieve that effect, the moisture from the flour has to be removed. The use of high-quality coconut cream is also very important in order to get that authentic taste. One more thing to take into consideration when making these cookies is they need to be white so be careful not to brown them while baking. Not only will they change the color, but they’ll also crack. We think these cookies will be perfect for Christmas!
What better way to bring summer to your dining room than by cooking Hawaiian food? Just think of the long white sand beaches, palm trees, and endless sunshine.
Although the first association of Hawaiian food might be Hawaiian pizza, the Aloha State has so much more to offer. If you are following food trends, you must know that poke, the authentic seasoned raw seafood salad, is one of the hottest foods in the world right now.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
A Short History of Hawaiian Food
Thanks to the islands’ diverse history of settlers, the cuisine reflects influences from various cultures including Japanese, Polynesian, American, Portuguese, and Korean. All these culinary traditions complement Hawaii’s tasty local fish, seafood, and plants like coconut, taro, breadfruit, and sweet potatoes resulting in an incredibly rich fusion cuisine.
Besides fish, people in Hawaii also like chicken and pork combined with mashed taro root (poi) or fruit and cooked over hot coals. Chinese, Japanese, and Korean immigrants in the 19th century brought their own traditional foods like kimchi and noodle soups and adjusted them to the local ingredients.
After the WW ll, American soldier introduced Spam to the islands, which remains very popular to date and is often included in Asian-influenced dishes like fried rice and musubi. American influence is best seen in local varieties of dishes like burgers and pizzas.
While it is true that Hawaiian food is best eaten on the beach, for now, we’ll have to settle for our dining rooms. Don’t forget to put some Hawaiian music on!
Spam Fried Rice
Spam is a shortened version of “spiced ham” and refers to canned pre-cooked meat. You can add this popular US food to fried eggs, noodles, and sandwiches, but this recipe unites spam with Chinese-style fried rice – spam cubes, mixed veggies, rice, and eggs. And while we’re all aware that spam is not the healthiest of ingredients, this Hawaiian food is appealing for many reasons – it is easy to make, filling, and very tasty. Why not enjoy a guilty pleasure once in a while?
What began with fishermen seasoning the cut-offs from their catch to serve as a snack is now the most popular Hawaiian food on the planet! Poke is actually a raw fish salad (no cooking involved!) served as an appetizer at parties and potlucks or as a main course.
Traditional forms are aku (oily tuna), he’e (octopus), and ahi (yellowfin tuna). Adaptations may feature raw salmon (like the recipe we offer) or various shellfish combined with the common poke seasonings. Traditional poke seasonings are influenced by Asian cuisines and include soy sauce, green onions, sesame oil, dried or fresh chili pepper, seaweed, sea salt, wasabi, etc.
Kālua is a traditional Hawaiian cooking method that uses an underground oven called ‘imu’. The process of preparation of Kālua pig is so authentic & unique that it is considered a tourist attraction on the Aloha Islands.
Luckily, modern varieties of this Hawaiian food don’t require having an underground oven in your backyard. The dish can be easily made in a gas or electric stove with an addition of artificial liquid smoke. You need only three ingredients (it’s quite inexpensive) and lots of patience (5-7 hours). Serve it with rice and fresh pineapple slices for an authentic flavor. If you have any leftovers, they can be frozen and reheated later for sandwiches, enchiladas, etc.
Loco moco is a classic comfort Hawaiian food, sold all around the islands, from hole-in-the-wall eateries to elegant restaurants. A typical loco moco is composed of white rice topped with a hamburger patty & fried eggs and covered in a rich gravy. Variations may include ham, bacon, spam, teriyaki chicken, teriyaki beef, kalua pork, mahi-mahi, oysters, shrimp, and other types of meat plus an addition of chili.
This Hawaiian food is often eaten for breakfast (real fans/teenagers eat it any time of the day) and it is known for its ability to make you eat so much you’ll need a nap afterward.
Hawaiian pizza is a pizza topped with tomato sauce, cheese, Canadian bacon or ham, and pineapple. Some versions may include peppers, bacon, or mushrooms. This is probably the most controversial Hawaiian food because the use of pineapple as a pizza topping has been sparking debates and discussions since it was first created in Canada in 1962 (yes, it is a Canadian invention).
People either love it or hate it, there is no in-between. On the one hand, it was the most popular pizza variety in Australia in 1999; on the other hand, pineapple was voted one of the three least favorite pizza toppings in the US in 2016. The president of Island has even stated he would ban it if he could!
Nevertheless, try a taste of the tropics in your home this weekend. Our recipe calls for ham, bell pepper, and pineapple for a sunny burst of ﬂavor to a traditional recipe. Don’t forget to chop any leftover pineapple slices and add them to tropical fruit smoothies for dessert!
Sweet Hawaiian Foods
This iconic Hawaiian food has its origins in the 7th century – China and was brought to Hawaii by Japanese immigrants. Shave ice is made by shaving a block of ice to produce a very fine snow-like ice. Flavored syrups such as pineapple, guava, coconut cream, lychee, passion fruit, mango, and kiwi are added for the ice to absorb.
Hawaiian shave ice is traditionally served in a plastic cup or conical paper, with an addition of adzuki bean paste or vanilla ice cream at the bottom of the cup. Sweetened condensed milk is often drizzled over the top (“snow cap”).
Modern versions of this refreshing over-the-top Hawaiian food can be seen on Instagram in various colors. However, the millennials’ influences have made shave ice a part of the good food movements so today, it is easy to get a cup of shaved ice covered in locally sourced syrups.
Hawaiian Bread Pudding
DISCOVER GREAT RECIPES, TIPS & IDEAS!
Fresh fruit from the Aloha Islands, macadamia nuts, and sweet rum ﬂavoring give the traditional bread pudding an extreme tropical makeover. Frozen tropical fruit mix can be used in place of the fresh fruit; just thaw and gently pat out the excess moisture before using.
Why wait for St. Patrick’s Day to enjoy delicious Irish food? Bring the hearty tradition to your home by preparing authentic stews, corned beef, pies, cakes and more comforting Irish foods this winter. Potatoes are, of course, a must any time of the year! Irish food is simple, comforting, and perfect for family cooking.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
#1 Irish Stew
This liquid Irish food is a combination of meat and veggies native to Ireland. In the past, mutton meat was favored because it is fattier and more flavorful and the dish was cooked in a cauldron, a large metal pot with a lid and handle, used for cooking over an open fire. Today, lamb and beef are usually used, as well as kid goat, slowly cooked for hours until tender. As far as vegetables are concerned, potatoes & onions are a must, sometimes complemented with carrots. Herbs like parsley, thyme & bay leaves are also added for extra flavor.
#2 Boxty Potato Pancakes
The term ‘boxty’ can refer to potato pancakes, dumplings, and bread. It originates from the Irish phrase ‘arán bocht tí’, which means “poor-house bread”. The most popular version of this Irish food is made with finely grated raw potato combined with mashed potato, flour, baking soda, salt, buttermilk, and sometimes egg. The mixture is fried in a pan on each side, just like a standard pancake. However, traditional alternatives include using only raw potatoes, boiling it as a dumpling or baking it as a loaf in the oven. Whichever version you decide to make, you can serve it with almost anything you like – ham, bacon, eggs, tzatziki or crème fraîche.
Potatoes were introduced to the Emerald Island from the New World in the 16th century. Back then, they were a cheap and plentiful source that transformed the Irish diet, especially among poor people. Potatoes are still a staple Irish food which appears in a number of varieties – Colcannon is one of them, a classic, cozy potato mash with cabbage or kale, onions, garlic, and butter or cream.
#4 Soda Bread
Soda bread is a variety of quick bread traditionally made with baking soda as a leavening agent instead of yeast, added to a mixture of flour, buttermilk, and salt. The lactic acid in the reacts with the baking soda to form tiny bubbles of carbon dioxide and make the bread soft & fluffy. In Ireland, the flour is typically made from soft wheat which has lower levels. Also, in some recipes, the buttermilk is replaced with yogurt. Every family on the Emerald Island has its own recipe for soda bread. Some like it sweet and add egg, butter, nuts, raisins, or other dried fruits.
Others prefer it savory and add seeds or oats for extra healthiness, or even Guinness beer for extra fluffiness!
#5 Cottage Pie
The recipe for Cottage Pie has been around since the 1700’s and was first created with the intention to use up Sunday roast leftover beef combined with the new crop brought from the New World, potatoes. Its name originated from the category of people who used to make this practical and cheap dish most frequently – the poor farmers who lived in cottages.
Cottage Pie is pretty much Shepherd’s Pie only made with beef instead of lamb or mutton, cooked in a gravy with onions and vegetables like carrots, peas, or celery and topped with mashed potato. More modern versions also call for a grated cheese on top of the mashed potato topping.
#6 Corned Beef with Cabbage
Not many of us know that this traditional St. Patrick’s Day Irish food is rarely eaten in Ireland. In fact, some people are unsure whether it’s actually Irish at all. Corned beef is considered more of a New World dish favored by Irish Americans. Nevertheless, the dish is delicious and deserves to find its way to your table, at least for St. Paddy’s Day!
#7 Bangers and Mash
Bangers are actually sausages made of pork and veal, often seasoned with ginger or caraway. Bangers and mash, also known as sausages and mash, is a traditional dish of the British Isles, including Ireland. The dish is especially popular as a pub grub, which suggests that it is very quick and easy to make.
This Irish food is sometimes served with fried onions, onion gravy, or peas. For a vegetarian mashed potato casserole, omit the bratwurst and add a cup of cooked peas and a cup of cooked carrots to the skillet.
#8 Irish Cream Cake
Chocolate layers and spread with fluffy Irish cream filling plus tangy apricot jam and almond brittle tops for a crunchy finish. This beautiful cake is just one example of the plethora of sweet Irish foods made with Irish cream. You can also add it to brownies, pies, ice cream, cheesecake, and more!
Irish cream is a cream liqueur based on Irish whiskey, cream, and other ingredients such as coffee. It typically has 15 to 20% alcohol by volume but as far as these desserts are concerned, feel free to serve them to your little ones. Most recipes call for an addition of up to a ¼ cup of Irish cream which is not much when distributed throughout the mixture. Besides, most of the alcohol content evaporates during cooking.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
#9 Irish Coffee
Irish coffee is a cocktail consisting of hot coffee, Irish whiskey, and sugar, topped with thick cream. The original recipe calls for non-whipped cream, although there are varieties made with whipped cream as well.
Irish cream can also be added as an alcoholic substitute for milk or cream and sugar in hot coffee, with or without whipped cream on top.
Fresh herbs and a plethora of spices – this is the phrase that summarizes Indonesian food best. Indonesian cuisine is truly bursting with flavors. The process of selecting the best dishes from the country that offers a delicious array of fried curries, noodles, and vegetable salads with exotic peanut dressings was not easy at all. So, this list might lack some of the very popular Indonesian foods but contains gems like our favorite dessert Kek Lapis.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
The term ‘satay’ refers to meat skewers not only in Indonesia but in all the countries in Southeast Asia. However, history tells us that the streets of Indonesia are the place where this food originated and was later popularized by Arab traders.
Today, satay is considered a national dish in the country. These meat skewers can be made with different types of meat, with chicken and goat being most popular ones. Mutton and rabbit are also commonly used, whereas westernized versions also include beef or pork.
The ‘secret ingredient’ that makes this Indonesian food so unique is the marinade. Well, to be more precise, marinades. Some recipes require marinating the meat in a turmeric-based mixture, whereas others call for sweet kecap manis soy sauce. Then, the meat is skewered and grilled over very hot & smoky charcoal. Finally, it is covered in a rich peanut sauce.
Soto is a traditional meat soup. The only constant in this Indonesian food is the broth, whereas the rest of the ingredients vary depending on the region. The most commonly used meat types are chicken, goat, and beef. Soto Betawi is the most popular version of this soup. It originated in Jakarta and it is well-loved for its creamy, coconut-milk base. It is usually topped with fried garlic & shallots, then seasoned with sambal.
We decided to make the Soto Ayam version, a spicy chicken soup combined with either compressed rice cut into small cakes or noodles. This liquid Indonesian food is seasoned with turmeric which gives the signature yellow color. Sometimes Soto Ayam is served with hard-boiled eggs, fried potato slices, fried shallots, or celery leaves.
#3 Nasi Goreng
Another national dish, Nasi Goreng is a simple but very flavorful Indonesian food. The fact that it is also very cheap makes it popular throughout the country. The rice is fried in a wok pan with some oil or margarine. Its sweet twist and uniqueness come from the thick soy sauce called kecap. After it is cooked, the rice is complemented with a salty seasoning and garnished with crushed chili sambal, garlic, and acar (pickled carrots and cucumbers). Varieties of Nasi Goreng can include meat slices or beans combined with a fried egg.
#4 Tahu Bakar
In Indonesia, tofu is considered a poor man’s snack, which automatically means it is a very common ingredient. Tahu Bakar are pockets of crispy fried tofu that look like small pockets. They have a distinct golden color and bright flavor and are best when served with sweet soy sauce & chili.
#5 Ayam Pelalah
Аyam Pelalah is an authentic Balinese dish. It is comprised of shredded chicken which is first grilled and then seasoned with a number of spices. Ayam Pelalah is usually served along with Nasi Campur (mixed rice).
Even though Indonesian food coming from Bali, like Ayam Pelalah, is generally time-consuming, people in Indonesia consider it to be worth the effort since they believe food is a sacred offering to God. Top this Indonesian food with some juice of limau lime, a fruit commonly used in Balinese cooking to enhance the flavor.
The term gado-gado translates to ‘mix-mix’ and refers to a Jakartan peanut sauce salad. Its base is comprised of compressed rice cakes, eggs, and vegetables like boiled long beans, bean sprouts, potato, spinach, and corn. Besides that, tofu, tempe, and cucumber are often added.
This combination of ingredients makes gado-gado a very fulfilling salad which can be eaten as a main dish. No wonder it is one of the most popular street foods in Indonesia. People in the capital like covering their gado-gado with a peanut or cashew sauce but as you move eastwards throughout Indonesia, the dish gets sweeter. Actually, the nut sauce is the first item of the salad that the vendors will mix up and the one that gives gado-gado its richness and heartiness.
Rendang is the dish that ended up on top of CNN’s world’s best foods list! Those who have tried it, agree that the position is completely deserved. Rendang is a truly remarkable Indonesian food. This curry-like dish originated in the island of Sumatra but is widely popular throughout Indonesia, Singapore, and Malaysia.
There are two main variations of rending – one that is drier and is considered to be the original version, and another that contains more gravy. Both versions, however, are usually made with beef, cooked together with shallots and garlic and accompanied by lots of spices like cinnamon, cardamom, star anise, and dry chilies. The ingredient that distinguishes this Indonesian food from curries is desiccated coconut, which contributes grainy texture to the dish.
#8 Kek Lapis
Kek Lapis is Indonesian layer cake which certainly looks beautiful but is rather difficult to prepare. The batter for each layer of the cake needs to be precisely measured. When baking, you need to pay close attention and remove the layer (yes, Kek Lapis is baked one layer at a time!) just when it gets light brown.
DISCOVER GREAT RECIPES, TIPS & IDEAS!
However, if you get this cake right, you will realize that it is worth the effort. This sweet Indonesian food is based on butter and eggs (some versions call for yolks only, while others include whites as well). Then, spices are added to obtain the distinct exotic flavor and beautiful aroma. Kek Lapis is very rich and filling and therefore served in small pieces. It is one of the favorite holiday & special occasion desserts in Indonesia.