The most popular recipes of June 2025 include readers all-time favourites, namely my gently spiced Russian beef Stroganoff, Cambodian rice noodles with a fragrant coconut-based fish curry, and aromatic Middle Eastern spiced rice textured with crunchy nuts and dried fruit. But there are also new additions to the list, including recipes for crunchy Korean coleslaw, Terence’s sourdough crumpets, our cooling Indian raita, Christine Manfield’s richly spiced chickpea curry, and my melon mozzarella prosciutto salad.
If you’re looking for cooking inspiration, once again I’ve pulled together our most popular recipes from our archives of June 2025 for you. These were the most searched-for recipes on Grantourismo in June, the recipe posts where you all site spent most of your time, recipes for dishes we’d love to think you were all cooking.
As usual, the list includes a mix of recipes. There are long-time reader favourites, which were on the most popular recipes in May list, such as my gently spiced beef Stroganoff, aromatic Cambodian curry noodles, our tomato bredie recipe for the classic Cape Town stew, our egg foo young with gravy recipe for the Chinese American restaurant specialty, and my Middle Eastern rice infused with spices and textured with nuts and raisins.
But there are also new additions to the list, including recipes for my summery Italian melon mozzarella prosciutto salad; Terence’s sourdough English crumpets (delish with lashings of butter and dollops of jam); an authentic Indian raita, a cooling curry accompaniment; a crunchy Korean coleslaw that’s fantastic with Korean fried chicken, chicken katsu burgers and gourmet hotdogs; and Christine Manfield’s richly spiced Punjabi chickpea curry, which you might know as chole masala – or chana masala in Southern India.
If you haven’t visited us in a bit, we re-booted our ‘most popular recipes’ series on the request from readers who told us they missed the series. Apparently Google doesn’t like these recipe round-ups, but many of you have said you find these collections inspiring and helpful, and we publish recipes and stories for our readers, not search engines, as much as our income depends on them frustratingly.
Now before you scroll down to our most popular recipes of June 2025, I have a favour to ask. Grantourismo is reader-supported. If you’ve enjoyed our recipes, please consider supporting Grantourismo. There are numerous ways, but you could support our epic, original, first-of-its-kind Cambodian cookbook and cuisine history project on Patreon; 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 inspo? Our archives are brimming with hundreds of recipes from around the world from places we’ve lived, worked, travelled and loved. And you can save your favourite recipes in your own private account by clicking on the heart on the right of any post. Now let me tell you more about our most popular recipes of June 2025.
Most Popular Recipes of June 2025 – Recipes Our Readers Cooked Last Month
These were our most popular recipes of June 2025 – the recipes that you all searched for, spent most of your time on, and hopefully cooked and loved last month.
Richly Spiced Russian Beef Stroganoff
One of my Russian-Ukrainian family recipes, which my mother used to cook regularly, this classic beef Stroganoff recipe topped the list of most popular recipes of June 2025 on Grantourismo. Once again, it’s no surprise, as it’s long been one of our most searched for recipes, and is 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 rich history, beef Stroganoff was democratised and popularised in canteens during the Soviet era, and travelled the world with Russian exiles, émigrés and World War 2 refugees like my Russian-Ukrainian grandparents, becoming popular everywhere from Australia to the Americas.
Serve it with classic Stroganoff sides: crunchy shoestring fries or mashed potatoes and a crisp garden salad, plus homemade dill pickles and sour cream. For a proper Sunday meal of the kind my baboushka prepared, serve it at the centre of a spread of dishes, with plates of piroshki, borscht, Russian pelmeni, Ukrainian vareniki, cabbage rolls, a beet potato salad, and chicken kotleti.
Russian Beef Stroganoff Recipe for a Retro Classic from a Palace Kitchen
Aromatic Cambodian Curried Rice Noodles
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 topped the list of our most popular recipes of June 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
How to Boil Eggs Perfectly Every Single Time
Not so much a recipe, but rather a guide to how to boil eggs perfectly every time, this was another of our most popular recipes for June 2025. Terence shared this guide in his 15 year old Weekend Eggs recipes series on breakfast egg dishes from around the world, which we started way back in 2010 when we launched Grantourismo.
It was a response to one of the questions most often asked from home cooks, including our egg-loving readers. Our readers wanted to know exactly how long to boil eggs for perfect soft boiled eggs and how long to boil eggs for hard boiled eggs.
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
Tasty Tomato Bredie, a Quintessential Cape Town Stew
This tomato bredie recipe, which makes a classic Cape Town stew was another of our most popular recipes of June 2025 on Grantourismo. A ‘bredie’, which is an Afrikaans word meaning ‘stew’, is a slow-cooked mutton and tomato stew, and it’s as Cape Town as Table Mountain.
The variety of bredies and amount of spices used have an infinite variety of permeations. This is Terence’s version, cooked during our two weeks in Cape Town way back in 2010. After sampling the dish in a number of Cape Town restaurants during our stay, and testing the recipe several times in our Cape Town kitchen, just a stones throw from beautiful Camps Bay, Terence found the sweet spot with this recipe. He’s been making it ever since.
It’s a good mix of lamb pieces cooked for at least a couple of hours. It gets a good rest overnight before reheating, and then you add the potatoes. Garnish with fragrant coriander and serve this tomato bredie recipe with some aromatic rice, and roti if possible, and a good South African Shiraz or some ice cold beer.
Tomato Bredie Recipe for a Classic Cape Town Stew from South Africa
Fragrant Middle Eastern Rice with Spices, Nuts and Dried Fruit
This quick and easy Middle Eastern rice recipe with spices, nuts and raisins will make you an aromatic rice dish infused with Middle Eastern spices and textured with nuts and raisins. It’s fantastic with smoky kofta kebab or the garlicky chicken called shish tawook, Middle Eastern vegetable sides, such as these spicy potatoes from Lebanon, and salads such as fatoush and tabbouleh. It’s one of our best Middle Eastern recipes.
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.
The next day, I combine any leftover Middle Eastern spiced rice with kofta kebab meat or garlicky chicken leftovers, such as chicken shawarma, 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
Cambodian Spicy Roasted Peanuts Recipe
This Cambodian spicy roasted peanuts recipe is a perfect snack for casual gatherings or holiday season tables, and a great accompaniment to a beer cocktail or a potent spiced Negroni. While I’ve been making this Vietnamese roasted spicy peanuts recipe since we lived in Hanoi years ago, I found the local Khmer peanuts in Cambodia have a few subtle and not-so subtle differences.
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 begged Terence to make these at home for years, so when he finally got around to it, we sampled a handful of packets of the Cambodian spicy roasted peanuts sold at Siem Reap’s local markets. I swear I’ll never buy peanuts from the local markets again, these are that good.
Cambodian Spicy Roasted Peanuts Recipe with Chilli, Kaffir Lime Leaves and Lemongrass
Authentic Cambodian Fish Amok
One of our best Cambodian recipes, our authentic traditional fish amok recipe makes a steamed fish curry to a classic recipe from an older generation of cooks who believe that if it’s not properly steamed, then it’s not amok trei. ‘Amok’ means to steam in banana leaves and ‘trei’ means fish in Cambodia’s Khmer language.
While the dish is eaten by all Cambodians on all kinds of occasions – the firm consistency and banana leaf wrapping made it convenient for farmers to take it out to the rice paddies for a midday deal, while the sumptuous texture and rich taste made it a wedding party favourite – it’s thought that this refined dish is a Royal Khmer specialty dating as far back as the Khmer Empire.
Our traditional Cambodian fish amok recipe was one of our most popular recipes of June 2025 on Grantourismo, which thrills me no end, after spending so many years researching Cambodian cuisine and working on our epic Cambodian cookbook.
Cambodian Fish Amok Recipe for an Authentic Steamed Fish Curry in the Old Style
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 most popular May recipes.
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
Buckwheat Kasha with Bacon, Eggs and Mushrooms
Despite the rustic appearance, this is perhaps the least traditional of all my Russian family recipes and it’s one of my favourite 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, and it wasn’t until I was a young 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 most popular recipes of June 2025 on Grantourismo.
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 baboushka kept things simple and sprinkled chopped-up hard-boiled eggs on top, whereas I use soft-boiled eggs, and also garnish it with diced gherkins, plenty of fresh fragrant dill, and a generous dollop of sour cream.
Comforting Russian Buckwheat Kasha Recipe with Bacon, Caramelised Onions, Mushrooms and Eggs
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 most popular recipes of June 2025 on Grantourismo. 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 That Became a Popular Russian Street Food Snack
Crunchy Funky and Fragrant Green Papaya Salad
Our recipe makes bok lahong or nhoam lahong, Cambodia’s famous green papaya salad, a fragrant, crunchy salad that’s a little funky, a little spicy, a bit sour and salty, and a tad sweet. Eaten for lunch or an afternoon snack, this bespoke salad is made to order, and has cousins in Laos (Tum Som), Thailand (Som Tum), and Vietnam (Gỏi Đủ Đủ).
Here in Cambodia, there are papaya salad stalls at markets, vendors make bok lahong to order from mobile carts they park on the roadside, and you can order the salad at restaurants, but we like to make at home. It’s not only scrummy, it’s a cinch to prepare.
A wooden mortar and pestle is best for pounding salads such as these, as you want to soften them or bruise them, you don’t want to pound them to a paste. If you don’t have a wooden martar and pestle, you can use the stone or granite mortar and pestle used for making curry pastes and Cambodian kroeungs, the herb and spice pastes that form the basis for so many Cambodian dishes.
This is a fantastic salad for a Cambodian or Southeast Asian style picnic or barbecue, and we have lots of Cambodian barbecue recipes to go with it, along with more Cambodian salad recipes, such as this Cambodian minced pork larb, an aromatic grilled beef salad, and, one of my favourites, a light and tasty pork and jicama salad.
Cambodian Green Papaya Salad Recipe for Cambodia’s Bok Lahong
A Hearty Russian Beef Stew Called 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.
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
Traditional Burmese Chicken Curry
Our authentic Burmese chicken curry recipe makes a fragrant gently-spiced curry that is 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 a 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, where we stayed in Yangon, that is as much a historical document as it is a practical cookbook.
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
Crispy Spanish Chorizo and Potato Croquettes
One of our favourite recipes with chorizo, this classic Spanish chorizo and potato croquettes recipe for croquetas de patata y chorizo makes a delectable snack. Bite into the light crispy shell and you’ll find creamy mashed potatoes flecked with spicy pieces of chorizo.
A beloved tapas bar snack in Spain and abroad, croquettes are so popular that some bars even specialise in croquettes offering a diverse array of fillings. This is one of our best Spanish tapas recipes, so make a big batch as they’re addictive.
We shared this as part of a series of Spanish tapas bar recipes that included this meatballs recipe for albondigas, a chorizo in red wine for chorizo al vino tinto, a garlic shrimp for gambas al ajillo, and calamari al plancha for smoky squid cooked on a griddle. If you’re a fan of small plates, also try our Basque pintxos recipes.
Spanish Chorizo and Potato Croquettes Recipe for Croquetas de Patata y Chorizo
Middle Eastern Hummus with Spiced Minced Beef
Our hummus with spiced beef recipe for hummus bil lahme will make you an addictively delicious hummus that’s drizzled with extra virgin olive oil, sprinkled with cumin powder, and topped with a generous layer of aromatic, richly-spiced ground beef and roasted pine nuts. It’s one of our 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 tabbouli, 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!
Delicious Hummus with Spiced Ground Beef Recipe for Hummus bil Lahme
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.
Cambodia’s Rich and Spicy Saraman Curry Recipe for Cambodia Cari Saramann
Richly Spiced Cape Malay Chicken Curry
This Cape Malay chicken curry recipe makes a richly spiced curry from Cape Town. The recipe was inspired by the fragrant chicken curry we learnt to make in a Cape Malay cooking class in colourful Bo-Kaap, the heart of Cape Malay culture.
The gently spiced chicken curry is a cousin of the classic Cape Town tomato bredie, above. They’re dishes that locals here in Southeast Asia would describe as ‘same same but different’, sharing a lot of similar spices.
Eaten with aromatic Cape Malay yellow rice, buttery roti, and simple tomato, onion and cucumber sambals, it’s an incredibly delicious curry that you’ll be sorry to finish. Our advice: make double the amount, as it tastes even better as leftovers the next day.
Cape Malay Chicken Curry Recipe for a Richly Spiced Curry from Cape Town, South Africa
Classic Kopitiam Half Boiled Eggs to Go With Kaya Toast
This half-boiled eggs recipe makes the classic kopitiam eggs tailor-made for having with kaya toast in a Singaporean or Malaysian kopitiam (coffee shop) The just-set, still-runny yolks and milky whites are perfect for dipping toast ‘soldiers’ into.
The secret is getting perfectly soft eggs every time and Terence’s technique is flawless for achieving the perfect soft boiled eggs every time. Plenty of dark soy and white pepper were sprinkled over countless eggs as Terence tested endless variations of the cooking methods traditionally used to make these eggs.
The best bit about Terence’s half-boiled eggs recipe is that they require very little attention. If you start these eggs on a timer, by the time your alarm goes off you could have toasted your bread, slathered on some kaya and be ready to dip those toast fingers into your eggs.
And speaking of kaya, if you really want to be transported back to an old-fashioned kopitiam in Singapore or Malaysia, make a pot of kopi and our homemade kaya coconut jam.
Half Boiled Eggs Recipe for Classic Kopitiam Eggs to Go With Your Kaya Toast
Spicy Southern Italian Sausage Pasta
I was so chuffed to see that this spicy Italian sausage pasta recipe was another one of the most popular recipes in June 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
Cambodian Fried Rice Recipe
As you’d expect of a Southeast Asian country with a long history of Chinese trade and migration, Cambodia has no shortage of fried rice recipes, but this Cambodian fried rice recipe makes a particularly delicious Cambodian bai cha (fried rice).
It’s a lighter style of fried rice and is essentially the Cambodian take on the classic Chinese fried rice, and it’s another of our best rice recipes. Bai cha is simply ‘fried rice’ – ‘bai’ is rice and ‘cha’ is to stir-fry – and it’s distinguished by two typical Cambodian breakfast ingredients, sausage and eggs.
The sausage in question is Siem Reap sausage, the local take on lap cheong, the smoked, sweetened, red Chinese sausage. Sometimes it’s served with a fried egg on top in addition to the scrambled egg through the rice. This Cambodian shrimp fried rice is another favourite I recommend you try.
Cambodian Grilled Corn with a Tangy Coconut Milk Sauce
This Cambodian grilled corn recipe makes poat dot, a Cambodian street food snack of smoky barbecued corn on the cob brushed with a delightfully sweet and salty sauce made from coconut milk, fish sauce and spring onions. While I love eating this on the street I prefer making it at home. It’s super easy.
Our charred grilled corn recipe makes a Cambodian street food snack that’s hugely popular during corn season. Corn on the cob is continually brushed with the creamy salty-sweet coconut sauce as it’s being barbecued. It drips with umami and is deliciously addictive and it’s one of our best coconut milk recipes.
When you make this street food favourite yourself, you can not only cook the corn to your liking – we prefer our corn cobs more charred than it’s sold on the street – but you can also make sure you get the sauce balanced to your taste (it’s often too sweet for me when done on the street) and you can serve extra sauce on the side.
Cambodian Grilled Corn Recipe for Poat Dot with a Delicious Coconut Milk Sauce
Creamy Cauliflower Cabbage Potato Soup
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 of our most popular recipes of June 2025 on Grantourismo.
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
Samlor Korko ‘Cambodian Stirring Pot’ Soup
Our Cambodian samlor korko recipe makes a hearty, healthy, unpretentious, stew-like soup. Packed with vegetables and green fruit, samlor korko is beloved by all Cambodians, but especially the older generation. With a base of pungent prahok (fermented fish) and a yellow-green kroeung, one of a handful of Khmer herb and spice pastes, it’s one of the most quintessentially Cambodian dishes.
‘Samlor korko’ translates to Cambodian ‘stirring soup’ or ‘stirring pot soup’. Samlor, which you’ll also see written as samlaw, samlar and samla, means both ‘soup’ and ‘stew’, while ‘korko’, which you’ll see written in Cambodian cookbooks as ‘koko’, ‘kako’ or ‘kakor’, refers to the ‘stirring’ of the soup.
We shared this hearty samlor korko recipe as part of a Cambodian soup recipe series, which kicked off with one of my favourite Cambodian soups, sour beef soup with morning glory. I followed up with a pork, pineapple and coconut milk stew and a cold ‘outside the pot’ soup recipe, popular at this sultry time of year.
Traditional Samlor Korko Recipe for the Hearty Cambodian Stirring Pot Soup
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
Sour Beef Soup with Morning Glory
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 healthy and super easy to make and if you’re not a fan of tang you can easily adjust the seasoning to suit your taste.
I first shared this recipe soon after the pandemic started when Terence and I had just moved with Pepper (our black Cambodian cat) from our spacious colonial apartment with swimming pool in the French Quarter of Cambodia’s Siem Reap to a snug apartment in a little building in a village on the edge of Siem Reap, which flooded whenever it rained. Let’s say it was an ‘adventure’…
We were cooking on a traditional clay brazier on our balcony and Terence was sharing recipes for a Cambodian barbecue series, while I was testing recipes for a series of Cambodian recipes for samlors, soups and stews, starting with this sour beef soup with morning glory recipe for samlor machou kroeung sach ko, and including recipes for a pork, pineapple and coconut milk soup-cum-stew, a samlor korko soup, and an ‘outside the pot’ soup. Ah… memories…
Sour Beef Soup with Morning Glory Recipe for Samlor Machou Kroeung Sach Ko
Russian-Ukrainian Potato Vareniki Recipe
My potato vareniki recipe makes the boiled Russian-Ukrainian dumplings stuffed with rustic mashed potato and caramelised onion that my baboushka used to make for family meals, particularly for Russian Christmas, Russian Easter, and the seemingly never-ending Sunday lunches that turned into dinners.
My baboushka would serve the vareniki swimming in butter in a casserole pot, sprinkled with fresh fragrant dill, and accompanied by dishes of sour cream (smetana). If our whole family was gathering – my grandparents, my parents, uncles and their partners – baba would make big batches of potato vareniki, as well as vareniki filled with ‘farmers cheese’, and minced meat filled pelmeni.
Any leftovers would be sent home in casserole pots (my baboushka seemed to have an endless supply of the things) or refried the next day for breakfast, brunch or lunch (depending on how bad the hangovers were!) for those lucky enough to stay overnight. More dumpling recipes here.
Potato Vareniki Recipe for Mash and Caramelised Onion Filled Dumplings
Easy Korean Coleslaw for a Classic Salad Side
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.
Classic Korean Coleslaw Recipe for a Korean Cabbage Salad Side Dish
Authentic Indian Raita Recipe for a Cooling Curry Accompaniment
This wonderfully easy Indian raita recipe will make you the classic cooling accompaniment to Indian curries. We love to enjoy raita with this Indian-style Burmese curry which we make regularly, along with papadams, chilli and lime pickles, and a spicy mango chutney. It’s also a perfect side to this Punjabi chole or chickpea curry and tamarind eggplant.
Raita is a deliciously cooling dip, salad or side, depending on what you eat it with, and it’s incredibly versatile. You could use it as a dip for papadams or flatbreads, serve it as a refreshing accompaniment to anything from grilled kebabs to spicy curries and savoury biryanis, and even use it as a spread.
You probably already know and love raita if you’re a lover of Indian cuisine – and I should say Indian cuisines, because Indian food, like Chinese food, Italian food and Thai food, to name a few, is a regional cuisine, with ‘Indian cuisine’ being an umbrella for a number of regional cuisines.
Authentic Easy Indian Raita Recipe for a Cooling Curry Accompaniment
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.
Now if you love a good omelette, try our recipes for two classic omelettes, ourThai 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
Christine Manfield’s Chickpea Curry Recipe for Punjabi Chole
This chickpea curry recipe makes a comforting Punjabi chole from the cookbook Indian Cooking Class by Australian chef Christine Manfield, whose love of spice, Indian food and India began soon after she started cooking. Chole are ‘chickpeas’ and this richly spiced chickpea stew is a beloved dish of Punjabi cuisine of Punjab, a region straddling Northern India and Pakistan.
Christine’s chickpea curry recipe calls for dried chickpeas, soaked in cold water overnight, and drained, however, if you can’t get hold of these or you decide to cook this dish spontaneously one evening, you can safely use canned chickpeas and you won’t notice the difference.
One of our best chickpea recipes, the recipe is called chole bhatura in Christine’s book. ‘Chole’ is chickpea and ‘bhatura’ is a puffy deep-fried bread typically served with the spicy chickpea stew or chickpea curry. Having said that, it’s perfectly acceptable to eat chole with papadams and long grain basmati rice.
You might also know this richly spiced chickpea curry as chole masala – ‘masala’ refers to the spice blend – or chana masala, which is the name of the dish in Southern India. While the origin of this chickpea curry lies in the Punjab region and Punjabi cuisine of Northern India, this hearty dish is much-loved all over India.
If you enjoy this recipe, you should also like Christine Manfield’s tamarind eggplant recipe, also in Indian Cooking Class.
Christine Manfield’s Chickpea Curry Recipe for Punjabi Chole
Summery Melon Mozzarella Prosciutto Salad
If the traditional Italian appetiser, prosciutto e melone – thin slices of Italy‘s melt-in-the-mouth cured ham wrapped around melon wedges – is too simple for you, or you’re looking for a more impressive or more substantial version of that classic antipasto or aperitivo snack, try this Italian melon mozzarella prosciutto salad recipe. It’s well and truly Italy on a plate!
I’ve been making variations of this Italian melon mozzarella prosciutto salad all summer long. I serve it as a filling lunch or light dinner for mum and myself. As much as we love prosciutto and melon – especially alongside that other genius Italian pairing of buffalo mozzarella and tomatoes that is the classic Caprese salad – this salad makes for a more satisfying meal.
While summer has just ended here – although it doesn’t feel like it with temperatures soaring to 34°C every day this week; that’s 93°F for our American readers – I’m going to keep making this melon mozzarella prosciutto salad as long as I can source fragrant, sweet, juicy rockmelons – or cantaloupes, as they’re called in much of the world.
This salad recipe is the first in a series of recipes for fancy filling salads I’ve been making since spring began that I’ll be sharing over coming weeks that includes this Mediterranean style fig, prosciutto, buffalo mozzarella, and chicken salad and chicken salad with spring vegetables and a garlicky lemony Middle Eastern dressing. These are easily assembled salads that are perfect for a meal for two, but can be easily scaled up to feed four, six, eight or more people.
Melon Mozzarella Prosciutto Salad Recipe for a Taste of Italy on a Plate
Please let us know in the comments below if you make any of the recipes in this collection of our most popular recipes of June 2025 on Grantourismo, as we’d love to hear how they turn out for you.
