25 Most Popular Recipes of 2025 – Recipes Readers Loved — beragampengetahuan Travels – Beragampengetahuan

The 25 most popular recipes of 2025 were a real mix of long-time reader favourites like my Russian beef Stroganoff, aromatic Cambodian nom banh chok and spiced Middle Eastern style rice, some of the most popular recipes month after month last year; recipes from our many years living in Southeast Asia, such as our Saraman curry, fish amok and Burmese chicken curry; my Russian-Ukrainian family recipes; and recipes from places we’ve travelled, like our Moroccan lamb tagine and spicy Calabrian pasta.

If you’re a regular reader, you’ll know it’s that time of the year when we look at last year’s stats to see which posts visitors searched for and where they spent their time. As we have many thousands of posts on the site, it’s a fascinating exercise. As readers have told us they find these compilations inspiring, every January we share the results. So far, we’ve published our 25 most popular travel posts and 25 most popular food posts of 2025.

This round-up of the 25 most popular recipes of 2025 includes a real mix of recipes once again, but while our Christmas recipe collections and New Year’s Eve food ideas were some of the most popular recipes on the site in December, as they are every year, they weren’t able to knock these old favourites off the top of the list.

Next up, I’m going to share the most popular culinary travel posts, as amongst the recipes, food stories, itineraries, and hotel guides were loads of foodie travel posts, from reviews of cooking classes and street food tours to guides to local markets, dishes to seek out, and edible souvenirs to take home.

Now before you scroll down to our 25 most popular recipes of 2025, I have a favour to ask. beragampengetahuan is reader-supported. If you’ve enjoyed our recipes, please consider supporting beragampengetahuan: you could buy a handcrafted KROK, the best mortar and pestle ever; book a cooking class or a meal with locals on EatWith; or buy something on Amazon, such as these cookbooks for culinary travellers or classic cookbooks for serious cooks.

Looking for more cooking inspiration? Our archives are brimming with many hundreds of recipes from around the world from places we’ve lived, worked, travelled, and loved. And you can save your favourite recipes in a private account by clicking on the heart on the right of any post. Now let me tell you more about the 25 most popular recipes of 2025.

25 Most Popular Recipes of 2025 – Recipes Readers Loved Most

These were our 25 most popular recipes of 2025 – the recipes that readers searched for, spent time on, hopefully cooked last year, and, we assume, loved, as they were the top 25 recipe posts of thousands of posts on the site.

Russian Beef Stroganoff Recipe

Our most searched-for recipe on the site, my classic beef Stroganoff recipe, one of my Russian-Ukrainian family recipes, topped our list of the 25 most popular recipes of 2025. My recipe differs a little to my mother’s, in that it’s more richly spiced and includes an unusual ingredient that actually makes sense.

It’s one of my best Stroganoff recipes. I also have recipes for chicken Stroganoff, mushroom Stroganoff, meatball Stroganoff and pork Stroganoff. An old aristocratic Russian dish with a long history, beef Stroganoff was popularised in Soviet-era canteens before travelling the world with Russian émigrés, exiles and World War 2 refugees like my Russian-Ukrainian grandparents.

We love to serve beef Stroganoff with classic sides, such as crunchy shoestring fries or mashed potatoes, a crisp garden salad, dill pickles, and sour cream. For a proper family meal of the kind my grandmother made, serve it as part of a spread of dishes, including bowls of borscht and piroshki, a pink beet potato salad, casserole pots full of Russian pelmeni and Ukrainian vareniki, a tray of cabbage rolls, and perhaps some chicken kotleti.

Russian Beef Stroganoff Recipe for a Retro Classic from a Palace Kitchen

Cambodian Nom Banh Chok Recipe

Cambodian food has such a special place in our hearts, having lived in Siem Reap since 2013, researching and writing our epic Cambodian cookbook and culinary history. So I love seeing readers searching for our Cambodian recipes and am thrilled to see this nom banh chok recipe high on the list of our 25 most popular recipes of 2025.

Nom banh chok, also written as nom banhchok, is both the name of the fresh daily-made rice noodles and the noodle soup itself.  Nom banh chok is thought to be an ancient Khmer dish that has influenced many other noodle soup dishes around Southeast Asia, from Thailand’s khanom jeen to a Southern Vietnam Khmer dish from the Mekong Delta called bún kèn.

There are a handful of types of nom banh chok, but our traditional nom banh chok recipe for Cambodia’s beloved ‘Khmer Noodles’ will make you nom banh chok samlor proher, a popular Siem Reap breakfast of the rice noodles served with a yellow-green coconut-based fish curry, fragrant with fresh herbs, seasonal greens, edible flowers, and foraged herbs.

Authentic Nom Banh Chok Recipe for Cambodia’s Beloved Khmer Noodles

Middle Eastern Rice Recipe with Dried Fruit and Nuts

I was chuffed to see my quick and easy Middle Eastern rice recipe with spices, nuts and raisins was another of our 25 most popular recipes of 2025. My recipe will make you a fragrant rice dish infused with Middle Eastern spices and textured with nuts and raisins.

It’s one of our best Middle Eastern recipes, but while my Middle Eastern rice recipe is authentic in taste – there are few more quintessential Middle Eastern spice blends than the ‘seven spice’ mix known as ‘baharat’ and nuts such as pistachios and cashews – the technique I use is inauthentic. Instead of the pilaf method, I use the Asian stir-fry method to use up leftover rice.

It’s fantastic with smoky kofta kebab, the garlicky chicken called shish tawook, chicken shawarma, Middle Eastern vegetable sides, such as these spicy potatoes from Lebanon, and salads like fatoush and tabbouleh. The next day, I combine any leftover rice with leftover meat, which I break up into bite-sized pieces and quickly stir-fry again. The result is a wonderful rice dish that makes an easy yet comforting meal for a filling lunch or casual dinner.

Middle Eastern Rice Recipe with Spices, Pistachios, Cashews and Raisins

 

How to Boil Eggs Perfectly Every Time

I’ve included Terence’s guide to how to boil eggs perfectly every time in this compilation of our 25 most popular recipes of 2025, as well as top 25 food posts, for those of you here for the recipes. Terence shared this guide in his 16 year-old Weekend Eggs recipes series on breakfast egg dishes from around the world, which we started when we launched beragampengetahuan.

Even if you’re not a breakfast eggs person and prefer to slurp a noodle soup or tuck into a plate of pancakes, it’s still handy to learn how to boil eggs perfectly. We use soft-boiled eggs in our creamy curried egg sandwiches and semi hard-boiled eggs in our ohn no khao swe recipe for the wonderful Burmese chicken coconut noodle soup.

Terence’s tips include everything from starting with room temperature eggs and beginning boiling the eggs in boiling water to using old eggs rather than fresh eggs. And he has lots more tips in the post. If you’re a lover of boiled eggs, we have more boiled eggs recipes here.

How to Boil Eggs Perfectly Every Time for Perfect Soft and Hard Boiled Eggs

Traditional Russian Christmas Food Recipes

I was really surprised to see so many visitors to the site in December arriving for this collection of my traditional Russian food recipes for Russian Orthodox Christmas Eve dinner and Christmas lunch. Usually people don’t start browsing this collection until early January. These recipes make the dishes my Russian-Ukrainian baboushka spent days in the kitchen preparing for our family feasts: borscht, piroshki, Russian pelmeni, Ukrainian vareniki etc.

If you’ll be celebrating Orthodox Christmas on 7 January 2026, do browse the traditional Russian food recipes, below, and, for even more options, the full archive of my Russian-Ukrainian family recipes. Although traditionally the Orthodox Christmas begins on Christmas Eve (6 January) when many Russians and Orthodox Christians from neighbouring Slavic countries sit down for a Christmas Eve dinner, feet aching from a long late church service. I’m speaking from experience!

Many families will also enjoy an Orthodox Christmas lunch or Christmas dinner the next day, which was the tradition in my Russian-Ukrainian grandparents home when I was growing up in Sydney’s western suburbs. I thought I was the luckiest kid in the world, getting to celebrate two Christmases and two Easters.

Traditional Russian Christmas Food Recipes for Orthodox Christmas Feasts

 

Buckwheat Kasha with Bacon, Eggs and Mushrooms

Despite the rustic appearance, this is perhaps the least traditional of my Russian-Ukrainian family recipes. Although I have to confess that of all the Russian breakfasts my baboushka used to make – French toast, blini, potato cakes, and buckwheat pancakes – kasha was my least favourite breakfast as a child. The nutty flavour and strong smell put me off. It wasn’t until I was an adult that I finally became smitten with kasha.

This comforting Russian buckwheat kasha recipe with caramelised onions, bacon lardons, pan-fried mushrooms, and soft-boiled eggs makes my heartier take on my grandmother’s traditional Russian breakfast and it was another of our 25 most popular recipes of 2025.

The key ingredient of this savoury porridge (kasha) is buckwheat groats (grechka). While based on my Russian grandmother’s recipe, I’ve spiced things up. My baba kept things simple and sprinkled chopped hard-boiled eggs on top, whereas I use soft-boiled eggs, and garnish it with diced gherkins, loads of fresh fragrant dill, and a dollop of sour cream. If you enjoy this, try our spiced pumpkin kasha rcipe for cossack comfort food.

Russian Buckwheat Kasha Recipe with Bacon, Caramelised Onions, Mushrooms and Eggs

 

Russian Beef Stew Recipe for Solyanka

This traditional Russian beef stew recipe makes solyanka, a delicious hearty stew or heavy soup that’s a little sour, a little sweet, and was a whole lot saltier back in its day. It was another one of our 25 most popular recipes of 2025.

First mentioned in print in the 15th century, solyanka is an ancient dish made for modern times: it’s a one-pot dish that is filling and comforting. Based on my baboushka’s recipe, which I grew up eating in the 1970s and 1980s, it’s one of my favourite beef stew recipes.

Solyanka has long been thought to have been invented to use up leftovers, which explains all the bits and pieces, and why some solyanka recipes call for several kinds of meats and sausages, and ingredients such as dill pickle juice.

Traditional Russian Beef Stew Recipe for Solyanka, a Medieval Dish for Modern Times

 

Creamy Cauliflower and Cabbage Potato Soup Recipe

One of our most popular winter soup recipes, one of our best potato soup recipes, and one of our favourite cabbage recipes, our easy cauliflower cabbage potato soup recipe makes a creamy vegetable soup that’s incredibly rich and comforting and it was another one of our 25 most popular recipes of 2025.

You could enjoyably slurp it as is on a chilly autumn or fall evening, dunking toast into the silky broth, or add texture and make it a bit fancy by sprinkling crushed croutons, fresh fragrant dill sprigs, and cracked black pepper on top.

This creamy cauliflower cabbage potato soup recipe will make you a comforting vegetable soup textured with homemade croutons that tastes so rich and creamy you’d think there was cream in it (there isn’t!) and while you could happily tuck into a bowl on the sofa in your PJs, you could also make it a bit fancy.

Cauliflower Cabbage Potato Soup Recipe for a Comforting Creamy Vegetable Soup

 

Cambodian Chicken Rice Porridge Recipe

One of our best breakfast rice recipes, best Asian breakfast recipes, and one my favourite Cambodian recipes, this Cambodian chicken rice porridge recipe for borbor sach moan makes a Cambodian congee that I’ve been making since we first moved to Cambodia‘s Siem Reap back. If you enjoy this, you’ll also love this borbor sor with pork meatballs.

The Cambodian take on Chinese congee or jok is a classic Cambodian comfort food favourite eaten at any time these days. Cambodians tuck into big bowls of borbor for breakfast, brunch, lunch, an afternoon snack, dinner (particularly if someone isn’t feeling well), and a late night supper (and hangover cure).

Called borbor sach moan in Khmer, this chicken congee is thought to be a dish of Chinese origin and part of the Cambodian-Chinese culinary heritage rather than a Khmer dish, but whatever its provenance, over many centuries it’s become a comfort food staple for all Cambodians – as well as Cambodian residents, including ourselves.

Cambodians have really made the classic Chinese rice porridge their own. Here in Siem Reap you’ll find anything from chicken, pork, fish, dried fish, seafood, snails, and frog legs in borbor and you’ll also see an array of condiments, from dried fish floss and pickled vegetables to the condiments we love to use: fish sauce, chilli flakes, chilli oil, and fresh fragrant herbs.

Cambodian Chicken Rice Porridge Recipe for Borbor Sach Moan, Cambodia’s Congee

 

Spicy Italian Sausage Pasta Recipe from Calabria

I was thrilled to see that this spicy Italian sausage pasta recipe was another of our 25 most popular recipes of 2025, as it’s one of our best pasta recipes. We fell in love with this pasta dish many years ago, on one of our most memorable culinary adventures, a months-long road trip criss-crossing Calabria, Italy’s southernmost mainland region, researching and writing the first English-language Calabria travel guidebook.

It was on that Calabria trip that we fell in love with Calabrian cuisine, some of Italy’s spiciest food, courtesy of Peperoncino Calabrese or Calabrian chilli used in everything from bomba Calabrese, a spicy chilli relish, and Calabrian soppressata, a spicy salami, to Calabria’s fiery spreadable chilli pepper and pork sausage, ’nduja, which you can read more about in our guide to ’nduja and how to use it.

Traditionally, this recipe calls for ’nduja, although you’ll also find Southern Italian pastas made with Italian sausage at restaurants in Calabria, especially the mushroom capital of Camigliatello Silano, that don’t feature ’nduja, such as my mushroom and sausage pasta recipe.

These days it’s easy to buy ’nduja online and if you are a fan, see our recipes for Calabria’s version of eggs in purgatory; an easy nduja bruschetta with goat’s cheese and sweet red capsicum, which makes a perfect snack, brunch, lunch or finger food; our take on Australian chef Christine Manfield’s legendary eggplant ‘sandwich’ with ’nduja (instead of basil pesto); and our ’nduja pizza made in a Dutch oven.

Spicy Italian Sausage Pasta Recipe from Calabria in Southern Italy

Traditional Burmese Chicken Curry Recipe

This authentic Burmese chicken curry recipe makes a fragrant gently-spiced curry perfumed with turmeric, ginger, garlic, chilli, and lemongrass. A rich curry with a moreish tomato-based gravy and a layer of aromatic oil that’s soaked up by coconut rice, it’s meant to be served with zingy salads, such as this Burmese raw cabbage salad, Burmese potato salad and Shan tomato salad, and relish or two.

This classic Burmese chicken curry recipe, and this Burmese Indian style chicken curry recipe, are recipes I’ve adapted from my favourite Burmese cookbook, Mi Mi Khaing’s Cook and Entertain the Burmese Way, dating to 1978. It’s a delightful little booklet I bought in a dusty bookshop near the Strand Hotel in Yangon that is as much a historical document as it is a practical cookbook.

This was another of our 25 most popular recipes of 2025. If you’re a lover of curries, you’re going to adore these Burmese curries. And if you do, make sure to browse some of our other Myanmar recipes, including Mi Mi Khaing’s recipe for homemade curry powder, and these recipes for Burmese street food-style fried chicken and Burmese coconut rice.

Classic Burmese Chicken Curry Recipe for an Aromatic Tomato Based Curry

 

Authentic Cambodian Fish Amok Recipe

One of my favourite Cambodian recipes, this classic Cambodian fish amok recipe for a traditional steamed fish curry is based on the recipe of a respected family of elderly cooks whose mothers, grandmothers and great grandmothers made the dish during a time when Cambodian women thought nothing of spending a full day preparing a family feast – and we did just that with the ladies when we met them soon after moving to Siem Reap way back in 2013.

Our fish amok recipe makes an authentic steamed fish curry made to a recipe from an older generation of cooks who believe that if it’s not properly steamed, it’s not amok trei, a steamed fish curry. ‘Amok’ means to steam in banana leaves in Khmer and many Cambodians believe this refined dish is a Royal Khmer specialty dating back to the Khmer Empire. The banana leaf packaging and firm-ish texture also made it easy for farmers to transport to the rice fields for lunch.

Our recipe doesn’t make the watery fish amok style curry or sloppy fish amok you might have eaten in Siem Reap tourist restaurants, which can be made in minutes in a wok. To make this authentic steamed fish curry from scratch, including pounding your own Khmer yellow kroeung (a herb and spice paste), you’ll need to allow at least an hour. It’s worth it!

Cambodian Fish Amok Recipe for an Authentic Steamed Fish Curry in the Old Style

Cambodian Spicy Roasted Peanuts Recipe

When you go out to a good bar in Cambodia, especially in Siem Reap, you’ll probably be served two or three small dishes of nibbles with your drinks – typically, crispy purple taro and orange sweet potato chips, maybe crunchy banana chips, perhaps some mini crispy rice cakes.

If you’re lucky, you’ll also get a bowl of these Cambodian spicy roasted peanuts with chillies, kaffir lime leaves, lemongrass, and garlic. This recipe makes those deliciously-addictive roasted peanuts, which are aromatic, spicy, salty, and sweet – Cambodia in a nutshell, so to speak – and it’s one of our best recipes with nuts.

I’d been begging Terence to make these at home for years, so when he finally got around to it, we sampled a handful of packets of spicy roasted peanuts sold at Siem Reap’s local markets. The nuts at these stalls are made with way too much garlic and long dry pieces of lemongrass, sharp enough to be a choking hazard, so we decided to develop our own Cambodian spicy roasted peanuts recipe.

For this recipe, Terence skipped the five-spice mix used in his Vietnamese roasted spicy peanuts recipe from Hanoi, and added more dried bird’s eye chillies and roughly torn kaffir lime leaves, as well as a little sliced garlic, and finely sliced lemongrass. We add the salt and sugar later, before we start the cooling-off period.

Cambodian Spicy Roasted Peanuts Recipe with Chilli, Kaffir Lime Leaves and Lemongrass

 

Khmer Yellow Kroeung Herb and Spice Paste

This Khmer yellow kroeung recipe makes the Cambodian herb and spice paste called kroeung, which is an irreplaceable ingredient in Khmer cooking. The yellow kroeung is the foundational kroeung and the most versatile of the five main herb and spice pastes used in so many classic Cambodian dishes, especially soups such as samlor machou kroeung sach ko.

The Khmer yellow kroeung paste is the basic kroeung or freshly-pounded herb and spice paste in Cambodian cooking. The other main four pastes are the green kroeung (kroeung prâhoeur), the red kroeung (kroeung samlor kari), ‘k’tis kroeung’ (kroeung samlor k’tis), and the saraman kroeung (kroeung samlor saraman), used to make the Cambodian Saraman curry.

The yellow kroeung is used for many classic Khmer and Cambodian dishes, including fish amok (amok trei), a steamed fish curry, and soups such as samlor machou kroeung sach ko, sour beef soup with morning glory, which is why the paste is commonly called kroeung samlor machou.

The Khmer yellow paste is also used as a marinade for the popular street food snack, charcoal-grilled beef skewers, and in prahok k’tis, the ubiquitous Khmer dip made with prahok (fermented fish), minced pork, coconut milk, and pea eggplants that is eaten with crunchy vegetable crudites.

Khmer Yellow Kroeung Recipe for Kroeung Samlor Machou, Cambodia’s Essential Spice Paste

Korean Coleslaw Recipe for a Classic Side Salad

This Korean coleslaw recipe makes a zingy Korean cabbage salad that’s next in my series of Korean small plate dishes we love – Korean street food, Korean sides called banchan, and Korean dishes served as drinking food called anju – which I’ve been sharing and has included recipes for Korean corn cheese, Korean meatballs, Korean potato salad, and Korean cucumber salad.

If you’re a lover of cabbage dishes, especially coleslaw and cabbage salads, such as my colourful coleslaw made with purple cabbage and pickled pink shallots, this Burmese raw cabbage salad, and this Japanese style cabbage and cucumber salad, you’re also going to enjoy this classic Korean cabbage salad recipe for Korean coleslaw.

We love to serve this Korean slaw as a side to Korean fried chicken – or any fried chicken for that matter! – as one of an array of banchan, Korean sides or starters for Korean barbecue dishes, with Korean-style burgers like this Japanese chicken katsu burger, or tucked into a Korean-inspired gourmet hotdog.

If you’re a fan of Korean food and have made and enjoyed our Korean recipes for Korean spicy udon noodles, Korean japchae (glass noodles), and bokkeumbap (kimchi fried rice), you will love this Korean coleslaw. It’s another easy, speedy recipe, and another of our 25 most popular recipes of 2025.

Classic Korean Coleslaw Recipe for a Korean Cabbage Salad Side Dish

 

Crispy Chebureki Stuffed with Cumin Spiced Mince

This recipe for traditional chebureki (чебуреки) makes deliciously-crunchy fried pastries filled with savoury minced beef and onions. They are so big you need to hold them in two hands but I also have a recipe for mini chebureki that are a little spicier.

My Russian-Ukrainian grandmother had fond memories of summer holidays on the Black Sea and cheburkei have long been a beloved Black Sea beach holiday snack. Now a popular street food in Russia, Ukraine and other Eastern European and Central Asian countries, its origins are in Crimean Tatar cuisine.

This chebureki recipe was another of our 25 most popular recipes of 2025 on beragampengetahuan. My chebureki recipes will definitely be going in the Russian-Ukrainian cookbook and family memoir I’m developing, so I’m always delighted to see our readers landing on these recipes.

Chebureki Recipe for a Crimean Beach Holiday Treat and Popular Street Food Snack

 

 

Green Papaya Salad Recipe for Khmer Bok Lahong

This green papaya salad recipe makes Cambodia’s Bok Lahong or Nhoam Lahong, a fragrant, crunchy salad that’s a little funky, spicy, sour, salty, and a tad sweet. Typically eaten as a late afternoon snack, this bespoke Cambodian salad is made to order, and has cousins in Laos (Tum Som), Thailand (Som Tam), and Vietnam (Gỏi Đủ Đủ).

One of Cambodia’s favourite salads, it’s a fresh, aromatic, crunchy salad that is a little funky, a little spicy, a little sour, a little salty, and a little sweet. It’s a well-balanced salad and this is arguably what sets it apart from its bolder cousins in Laos (where pounded salads are called Tum Som), Thailand (Som Tam), and Vietnam (Gỏi Đủ Đủ), which are, respectively, a lot funkier, more fiery, and more fragrant.

We first shared this recipe as part of a series on classic Cambodian salad recipes, which included an addictive Cambodian minced pork larb, an aromatic grilled beef salad, and, some of my favourites right now, a light and tasty pork and jicama salad, a wonderful Cambodian banana flower chicken salad, and a green mango and smoked fish salad.

Cambodian Green Papaya Salad Recipe for Cambodia’s Bok Lahong

Cambodian Fried Rice Recipe for Bai Cha

Another of our 25 most popular recipes of 2025, this Cambodian fried rice recipe makes the best Cambodian bai cha (fried rice), a lighter version of the popular Chinese stir-fry rice dish. Thanks to many centuries of Chinese trade and migration, Chinese fried rice is found across Southeast Asia. In Cambodia, there are many variations, bai char being the most ubiquitous.

Bai cha (also written as bai tcha, bai char, bai chaa, bay cha) or fried rice – ‘bai’ is rice and ‘cha’ is to stir-fry – is the most popular Chinese-style fried rice in Cambodia. It’s distinguished by two quintessential breakfast ingredients, sausage and eggs, and Siem Reap sausage in particular, the local take on lap cheong, the Cantonese name for a smoked, sweetened, red Chinese sausage.

There seems to be as many Cambodian fried rice recipes as there are versions of Chinese-style fried rice across Southeast Asia. Bai cha is the most common fried rice cooked in local homes and sold at street food stalls and simple local eateries. Try it and you’ll know why!

Cambodian Fried Rice Recipe for the Best Bai Cha

Cambodian Sour Beef Soup with Morning Glory Recipe

This Cambodian sour beef soup with morning glory recipe makes a wonderful green vegetable-driven broth called samlor machou kroeung sach ko in Khmer. It’s super-easy to make, especially if you make the Khmer yellow kroeung first. Kroeung is a Cambodian herb and spice paste.

In addition to the funkiness of the fish sauce and prahok (fermented fish paste), a feature of these sour soups is, naturally, their sourness. If you like tang, add the tamarind juice, the souring agent for this soup. In Cambodia, locals use the seeds of krasaing or wood apple as an alternative, but you might have a hard time tracking the fruit down if you live outside Southeast Asia.

If you don’t love sour, leave the tamarind juice out. It’s delicious either way. If you enjoy this, also try these recipes for a Cambodian pork, pineapple and coconut milk soup-cum-stew and the Khmer ‘outside the pot’ soup. I was so excited to see this was another of our 25 most popular recipes of 2025.

Sour Beef Soup with Morning Glory Recipe for Samlor Machou Kroeung Sach Ko

 

Chinese American Crispy Egg Foo Young with Gravy Recipe

This egg foo young with gravy recipe makes the Chinese American restaurant specialty of crispy omelettes doused in gravy and sprinkled with scallions, sesame seeds and bean sprouts. Served with steamed rice, the fantastic and filling omelette can be eaten for breakfast, brunch, lunch, or dinner and is just as delicious as the Cantonese original.

The original Cantonese-style egg foo young, also called Cantonese fu yong dan or fuyong dan, is a delightfully crispy omelette filled with pork, spring onions and bean sprouts, with provenance in Southern China dating back to the 18th century Ching Dynasty. It was another of our 25 most popular recipes of 2025.

Now if you love a good omelette, try our recipes for two classic omelettes, our Thai omelette recipe, my Russian sour cream omelette with broccoli and bacon, Terence’s luxurious Southeast Asian crab omelette, or our herby Cambodian sa’om omelette, or just browse our collection of best omelette recipes.

Egg Foo Young with Gravy Recipe for the Chinese American Crispy Omelettes

 

Sourdough Crumpets Recipe for Your Sourdough Starter Discard

This sourdough crumpets recipe puts your sourdough starter discard to use, so that it doesn’t go to waste, to make authentic English crumpets. They’re absolutely delicious with lashings of butter and dollops of homemade jam. They don’t take long to make, so like the sourdough scallion pancakes they’ll inspire you to try more sourdough starter discard recipes.

This sourdough crumpets recipe is a fun follow-up to our sourdough scallion pancakes recipe if, like so many of us around the world, while you’ve been staying at home quarantine cooking and working your way through a list of cooking projects, you’ve been trying out some sourdough starter discard recipes to use the excess you remove when you feed your starter.

Now if you haven’t begun your sourdough journey yet and are in two minds as to whether you want to commit, see Terence’s simple sourdough starter recipe, his beginner’s guide to easy sourdough baking and his post on how deeply satisfying he finds sourdough baking, a response to the recent sourdough backlash.

Sourdough Crumpets Recipe for Your Sourdough Starter Discard

 

Hummus with Spiced Beef Recipe for Hummus bil Lahme

Our hummus with spiced beef recipe for hummus bil lahme makes an addictively delicious hummus drizzled with extra virgin olive oil, sprinkled with cumin powder, and topped with a generous layer of richly-spiced ground beef and roasted pine nuts. It’s one of my favourite Middle Eastern dishes and one of our best hummus recipes.

You can tuck into a plate of hummus bil lahme on its own, scooping it up with crispy homemade pita chips – which are a cinch to make in the oven from rounds of pita bread (recipe on previous link) – or serve with pickles and olives and an array of Arabic mezze or starters, such as baba ghanoush and muhammara.

Hummus bil lahme also makes a fantastic side dish to beef kofta, mixed grilled meats, roasted chicken, grilled lamb chops, Arabic sausages, and salads, such as fattoush and tabbouleh, if you’re cooking up a Middle Eastern feast for a group of friends or family. And if you are, please send us an invitation!

Hummus with Spiced Ground Beef Recipe for Hummus bil Lahme

Salmon Potato Salad with Soft-Boiled Eggs

One of our best potato salad recipes, my Russian salmon potato salad recipe with soft-boiled eggs, capers, gherkins and dill makes my take on one of our family recipes so it was wonderful to learn that it was another of our 25 most popular recipes of 2025.

It makes a filling salad that you can eat year-round. In the cool season, you can serve it with warm potatoes and seared salmon straight from the pan. Work quickly and combine the potatoes, pan-seared salmon and soft-boiled eggs while they’re still warm.

For warm weather meals, such as summer barbecues and spring picnics, simply refrigerate the salad until it’s chilled. However you serve it, you’ll need Terence’s guide to how to boil eggs perfectly every time from his Weekend Eggs series.

Russian Salmon Potato Salad Recipe with Soft-Boiled Eggs, Gherkins, Capers and Dill

 

Deeply Flavoured Cambodian Saraman Curry

Cambodia’s Saraman curry or cari Saramann is the richest of the Cambodian curries and the most complex, and it’s one of our best curry recipes. A cousin of Thailand’s Massaman curry and Malaysia’s beef Rendang, its time-consuming nature makes it a special occasion dish for Cambodians, particularly in the Cham Muslim communities of Cambodia.

The similarity between Cambodia‘s Saraman curry and Thailand’s Massaman curry (also written as Mussaman curry) lies in the base curry paste with just a few ingredients setting the Saraman curry apart. That’s the use of star anise, sometimes turmeric, dry roasted grated coconut, and roasted peanuts – which makes this one of our best recipes with nuts.

The dry roasted coconut is what the Saraman curry has in common with Malaysia’s beef Rendang, helping to give the curry that beautiful rich, thick gravy that has you adding yet another spoonful of rice to your bowl just to mix it with the sauce. This was another of our 25 most popular recipes of 2025.

Cambodia’s Rich and Spicy Saraman Curry Recipe for Cambodia Cari Saramann

 

 

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech

Terence learnt to make this traditional recipe for a Moroccan lamb tagine with prunes and almonds – one of our best recipes with nuts – from the lovely Moroccan cook, Jamila, at the lovely riad we settled into for two weeks in Marrakech in February 2010. Morocco was the first stop on our year-long grand tour of the world, which launched beragampengetahuan.

In the Moroccan edition of Weekend Eggs Terence wrote about how there were many different versions of chakchouka. Well, that’s nothing compared to the variations of tagine in Morocco. You won’t find two cooks who’ll agree on exactly what should go into a tagine as most follow their own family’s recipes, finely tuned in their ancestors kitchens over many generations.

The lamb tagine has long been one of our most popular recipes since we published it, and one of my favourite tagine recipes, along with this classic chicken tagine with preserved lemons and olives. It was another of our 25 most popular recipes of 2025.

If you’re making a full Moroccan meal, kick it off with bowls of my spiced Moroccan chickpea soup, which Terence also learnt to make from Jamila, or my hearty Moroccan harrira made with lentils. For dessert, try my take on a sweet Moroccan orange salad with cinnamon, mint, pomegranate and pistachios.

Moroccan Lamb Tagine with Prunes and Almonds Recipe from Marrakech

Russian Crab Salad Recipe for a Nostalgic Soviet Era Crab Stick Salad

This quick and easy Russian crab salad recipe makes a nostalgic Soviet-era crab stick salad. It’s one of the most popular Russian salads over Christmas-New Year, which is how it has landed on this list of our 25 most popular recipes of 2025. Starting out in life as a salad of fresh crab and mayonnaise, canned crab was later used until imitation crab or kanikama was invented in Japan in 1974.

While this recipe makes a retro classic, you could replace crab sticks with fresh crab meat, or fresh crayfish or lobster. If, like my mum, you love crab sticks and often have a pack in the freezer or the cost of living crisis has had you reaching for canned crab meat, try this versatile Russian crab salad recipe for a nostalgic dish from the Soviet Union, when canned food was promoted due to food shortages, and crab sticks exploded in popularity in the USSR and around the world in the 1970s after they were invented in Japan.

Crab sticks are popular again due to their sustainability and affordability. But if you’re not a fan and don’t share my enthusiasm for recreating historical dishes, you can use canned crab or fresh crab, lobster or crayfish in this salad, as the elites did during the Russian Empire, before the Russian Revolution democratised food. Indulge as the tsars did and spoon generous dollops of caviar on the salad.

Russian Crab Salad Recipe for a Nostalgic Soviet Era Crab Stick Salad

 

Please let us know in the comments below if you make any of the recipes in this compilation of our 25 most popular recipes of 2025 on beragampengetahuan, as we’d love to hear how they turn out for you.

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