Select a country to explore their traditional dishes
Welcome to the Global Kitchen
If Ratatouille can do it, so can you!
Algeria
Tagine · Chermoula · Shakshuka
Italy
Carbonara · Pizza · Alfredo
South Korea
Jjajangmyeon · Tteokbokki · Fried Chicken
Algerian Cuisine
Interactive Recipe Guide
North African cuisine, often referred to as Maghrebi cuisine, is a rich culinary tapestry woven from centuries of history. Influenced by Berber, Arab, Mediterranean, and Andalusian cultures, the food of this region is famous for its bold, earthy flavors and vibrant colors. It heavily features complex spice blends like Ras el Hanout, alongside staples such as couscous, slow-cooked tagines, and fiery harissa.
طاجين لحم
Classic Lamb Tagine
0 of 7 prepped
Ingredients Checklist
2 lbs lamb shoulder, cubed
1 large yellow onion, grated
3 cloves garlic, minced
2 tbsp olive oil
2 cups beef or vegetable broth
Spices: Ginger, Cumin, Cinnamon, Paprika, Saffron
1/2 cup dried apricots & prunes
Cooking Instructions
Sear the Meat: Heat olive oil and sear the lamb until browned.
Sauté Aromatics: Sauté grated onion and garlic until translucent.
Bloom Spices: Stir in all spices and cook for 1 minute until fragrant.
Simmer: Return lamb, add broth, and simmer on low for 1.5 hours.
Finish: Add apricots and prunes; simmer for another 30 minutes.
شرمولة
Zesty Chermoula Marinade
0 of 5 prepped
Ingredients Checklist
Cilantro & flat-leaf parsley
4 cloves garlic, minced
1/3 cup extra virgin olive oil
3 tbsp fresh lemon juice
Spices: Cumin, Paprika, Cayenne, Salt
Cooking Instructions
Prep Herbs: Finely chop the cilantro and parsley leaves.
Mash Garlic: Crush garlic with salt into a smooth paste.
Mix Spices: Stir in cumin, paprika, and cayenne.
Combine: Transfer to a bowl and add the chopped herbs.
Emulsify: Slowly pour in olive oil and lemon juice while stirring.
شكشوكة
Sizzling Shakshuka
0 of 8 prepped
Ingredients Checklist
2 tbsp olive oil
1 yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
Spices: Cumin, Paprika, Cayenne
4 to 6 large eggs
Cilantro & feta cheese
Cooking Instructions
Sauté: Heat oil and cook onion and bell pepper for 5-7 minutes.
Season: Add garlic and spices; stir for 1 minute.
Simmer: Pour in tomatoes and simmer for 10-15 minutes.
Poach: Make wells and crack an egg into each.
Garnish: Top with herbs and feta. Serve with bread.
Knowledge Check
Italian Cuisine
Interactive Recipe Guide
Pasta alla Carbonara
Pasta Carbonara
0 of 6 prepped
Ingredients
1 pound spaghetti
4 oz guanciale or pancetta, diced
3 large eggs
1 cup Pecorino Romano cheese
1 teaspoon black pepper
Salt for pasta water
Instructions
Cook spaghetti in salted boiling water until al dente.
While pasta cooks, fry guanciale until crispy.
Whisk eggs and cheese together with black pepper.
Reserve 1 cup of pasta water before draining.
Remove pan from heat, add pasta to guanciale.
Pour egg mixture over pasta and toss quickly, adding pasta water until creamy.
Pizza Margherita
Margherita Pizza
0 of 6 prepped
Ingredients
1 pound pizza dough
½ cup San Marzano tomato sauce
8 oz fresh mozzarella, sliced
Fresh basil leaves
2 tablespoons olive oil
Salt and pepper to taste
Instructions
Preheat oven to 500°F with a pizza stone inside.
Stretch dough into a 12 inch round.
Spread tomato sauce evenly leaving a border.
Add mozzarella slices across the pizza.
Bake for 10-12 minutes until crust is golden.
Top with fresh basil leaves immediately.
Fettuccine all'Alfredo
Chicken Alfredo
0 of 8 prepped
Ingredients
1 pound fettuccine pasta
2 chicken breasts
2 cups heavy cream
1½ cups Parmesan cheese grated
4 tablespoons butter
4 cloves garlic minced
Salt and pepper
Fresh parsley
Instructions
Cook fettuccine in salted water and drain.
Cook seasoned chicken in a pan for 6-7 mins per side. Slice.
In the same pan melt butter and sauté garlic.
Pour in heavy cream and bring to a simmer.
Add Parmesan cheese and stir until sauce thickens.
Toss in pasta. Top with chicken and parsley.
Korean Cuisine
Interactive Recipe Guide
South Korea is home to many popular East Asian dishes. Some of the most popular include Jjajangmyeon, a Korean-Chinese noodle dish featuring thick, chewy noodles topped with a savory, dark sauce made from chunjang (fermented black bean paste); Tteokbokki, a beloved street dish made of chewy, cylinder-shaped rice cakes simmered in a spicy, sweet gochujang sauce; and Korean Fried Chicken, which is typically double-fried for extra crunch and tossed in dynamic flavors.
짜장면
Jjajangmyeon
0 of 12 prepped
Ingredients
½ lb pork belly
1 cup radish, zucchini, & potato
¼ cup black bean paste
1 cup zucchini
Jjajangmyeon noodles
1 cup potato
1½ cups onion chunks
3 tablespoons vegetable oil
2 tbsp potato starch slurry
1 teaspoon toasted sesame oil
½ cup cucumber
Water
Instructions
Stir-fry pork belly in a pan until lightly browned.
Add radish, potato, and onion. Cook until translucent.
Clear the center of the pan, add oil, and fry the black bean paste for 1 minute.
Mix everything together, add water, and simmer until potatoes are soft.
Stir in the potato starch slurry to thicken the sauce.
Boil the noodles separately, drain, and top with the black bean sauce and cucumber.
떡볶이
Tteokbokki
0 of 10 prepped
Ingredients
1 lb cylinder rice cakes (tteok)
⅓ cup gochujang & 1 tbsp gochugaru
Anchovies & kelp for broth
4 cups of water
6 x 8 inch dried kelp
1 tbsp hot pepper flakes
1 tablespoon of sugar
3 green onions (scallions)
2 hard boiled eggs, shelled
½ pound fish cakes
Instructions
Add water, dried anchovies, and kelp to a pot. Boil for 15 minutes to make broth.
Combine gochujang, gochugaru, and sugar in a small bowl.
Remove anchovies and kelp. Add rice cakes, spice mixture, green onions, and fish cakes.
Simmer and stir gently until rice cakes are soft and sauce thickens (10-15 minutes).
Remove from heat and serve hot.
치킨
Korean Fried Chicken
0 of 12 prepped
Ingredients
3½ lbs wings
Salt & black pepper
1 teaspoon minced ginger
⅔ cup corn starch
⅓ cup peanuts (optional)
4 minced garlic cloves
Dried red chili peppers
¼ cup soy sauce
½ cup corn syrup
1 tbsp white vinegar
1 tbsp brown sugar
Cooking oil for frying
Instructions
Mix chicken wings with salt, ginger, and black pepper. Coat evenly in corn starch.
Heat oil. Fry chicken for 12-13 minutes, then remove and drain.
Reheat the oil and fry the wings a second time for 12-15 minutes until extra crunchy.
In a separate pan, sauté garlic and dried chili peppers.
Add soy sauce, corn syrup, vinegar, and brown sugar to the pan. Let bubble to form a glaze.
Toss the double-fried chicken in the sauce. Serve immediately.
