Whats4Eats

Whats4Eats is a celebration of the various cuisines of the world. Cook your favorite ethnic foods with recipes from Algeria to Vietnam. Searchable by cuisine, recipe name, ingredient or method.

Hey Mon!

Enjoy flavor — Jamaica-style — with these awesome island favorites.

Jamaican Recipes »

Putting Together the Perfect Picnic

Old favorites from around the world for a meal en plein air.

Picnic Recipes »

African Cuisine

Explore the ancient cuisines of this enormous continent and its peoples.

African Recipes »

« 1 - Jamaica Recipes 2 - Picnics 3 - African Cuisine »

Latest Recipes

Kartoffelsalat

(German potato salad)

Two basic types of potato salad are made in Germany. In the north, the potatoes are held together with mayonnaise. In the southern regions of Swabia and Bavaria and in Austria, Kartoffelsalat is mixed with hot broth, oil and vinegar. This recipe is for the southern version, often called "German potato salad" in the U.S. For the mayonnaise version, see this recipe. Read more »

Hkatenkwan

(Ghanaian chicken and groundnut stew)

The marriage of tomatoes and ground peanuts in stews is popular in sub-Saharan African cooking. Hkatenkwan, or nkatenkwan, is a tasty version of the dish enjoyed in Ghana. Chicken, sometimes smoked fish, and vegetables simmer in a tomatoey broth. Towards the end of cooking, the broth is thickened with peanut butter. This rich, filling stew is traditionally served with hard-boiled eggs and various condiments to sprinkle over the top. Peanuts are known as groundnuts in Africa. Read more »

Alcapurrias

(Puerto Rican stuffed fritters)

Say the word "alcapurrias," and most Puerto Ricans think "beach food." These scrumptious fritters are usually made with a batter of taro (yautía) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster. Sold by vendors on the beach, they make a great snack for hungry stomachs after a long day in the sun. Read more »

Latest Blog Entries

Bitter Melon

Submitted by Melon Cauliflower on Wed, 07/01/2009 - 09:55.

These days Melon Cauliflower is turning into a Bitter Melon. My perpetual "sigh" is turning into an "ACCCCKKK!!!" It's this cooking thing. I do it, every day, every night (well almost every night) and I'm starting to really DESPISE it. Read more »

A Great Yogurt for Recipes

Submitted by chefbrad on Fri, 06/19/2009 - 12:44.

There are a lot of yogurts out there on the market. Quality plain yogurt should be just milk, live cultures and perhaps a pinch of salt. But so many brands out there have additives, stabilizers like gelatin and carageenan, or preservatives. Others are so spiked with sugar or high-fructose corn syrup that they have more carbs than a can of soda. I found a yogurt with none of that, but one that has all the thick, creamy texture of a great Greek yogurt. Read more »

Quick Mole Poblano: All the Flavor, A Fraction of the Time

Submitted by chefbrad on Mon, 06/01/2009 - 11:43.

I love mole poblano. The subtle heat of the ancho, pasilla and mulato peppers. The sauce, its flavor deepened with chocolate and thickened just enough to coat slices of turkey or chicken with a cocoa-velvet sheen. But all that wonderfulness can take a long, long time to make. I came up with this speedy version that—while not quite as ethereal as the hours-long stuff—can still make your heart sing and your tummy beg for más! Read more »

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