Salada de laranja is a refreshing Portuguese orange salad that can have many versions and is typically served as a petiscos. One typical recipe is made with large oranges, thinly sliced red onion, mint leaves, and black olives. The salad is seasoned with salt and black pepper, and dressed with extra virgin olive oil and either sherry or balsamic vinegar. Other possible ingredients are romaine lettuce, tomatoes, cheese, pomegranate, various other herbs, and seasonings.
Posta Mirandesa is a traditional dish from the Trás-os-Montes and Alto-Douro regions of Portugal, made with thick cuts of Mirandesa beef, a high-quality meat from the Mirandesa breed. The meat is typically cut into chunks, about the size of a palm, and should be 3-4 cm (1.5") thick and weigh 250-300 grams (10 oz). The steak is cut from the pojadouro part of the cattle, which is the posterior part of the round. It is grilled with only coarse salt and is known for its exceptional tenderness and rich flavor. Traditionally cooked over wood-fired embers, this dish is served with boiled or roasted potatoes, vegetables, and sometimes mushrooms. It is a hallmark of the region's cuisine, enjoyed year-round in local restaurants.
Plockwurst is a traditional dry-cured sausage that’s shaped into a block. It originates from Germany, but it’s also popular in the neighboring Austria. The sausage is made with a combination of lean beef and bits of connective tissue, semi-fat pork, back fat and trimmings, salt, sugar, black pepper, paprika, coriander, and dextrose. After it’s been stuffed in the casing, plockwurst is fermented at 20°C (68°F) for 3 days, smoked for 24 hours, and dried for 5 weeks before it’s ready for consumption.
For over 120 years, Aachen's Christmas sausage has played an integral part in the cultural tradition of the city and has made its butcher shops famous. Aachener Weihnachts-Leberwurst dates back to the 19th century, when the butchers of Aachen perfected the production of Aachener (Öcher) sausage for the holiday season, always using fresh liver in the process. A special feature of the Aachen Christmas liverwurst is the addition of cream and the use of a special mix of spices, which most often includes cardamom, anise, coriander, and cranberries or honey. The renowned quality and reputation of this delicacy have been established through the Aachen Christmas sausage competition which has been held for over 40 years. During this event, trained and independent judges assess the quality of the products on the basis of German Agricultural Society standards.
At least 51% of the ingredients for this liver sausage must come from Thuringia. Added spices and seasonings such as salt, braised onions, ground pepper, and Thuringian marjoram give this sausage its special flavor. After preparation, the sausages are cooled and cold-smoked over beech wood until they reach a golden-yellow color. This delicacy enjoys a reputation as one of the most beloved sausages of the region. The tradition of preparing these sausages is as long as the Thuringian butcher's trade itself. Nowadays, Thüringer Leberwurst is still made at farm slaughter festivals and eaten fresh from the sausage pan.
Tamr makbous, or pressed dates, are a traditional delicacy cherished across the Arabian Peninsula and other Middle Eastern countries. This method involves tightly packing dates into tins or molds, often with a layer of natural date syrup, to create a dense, compact block. The pressing process not only preserves the dates for extended periods but also enhances their rich, natural sweetness. This practice allows for convenient storage and transport, making pressed dates a popular staple in the region. It is often served during family gatherings, religious celebrations like Ramadan, and special occasions, symbolizing abundance and hospitality. Another common occasion for enjoying pressed dates is alongside Saudi or Arabic coffee, where the sweetness of the dates perfectly complements the coffee's rich, slightly bitter flavor.
Puccia (pucce) bread is a traditional Italian bread from the Puglia region, known for its soft, chewy texture and round shape reaching up to 20 cm (8") in diameter. It is typically made from durum wheat flour, baked in a wood-fired oven, very hollow with very little crumb. Puccia can be eaten plain or stuffed with a variety of fillings, including cured meats, cheeses, and vegetables, making it a versatile sandwich bread. The bread is especially popular during festivals in Puglia and is similar to pita in that it can be split and filled with ingredients. Salento and Taranto are the regions where this bread can be most often seen.
Bife à Parmegiana is a beloved Brazilian dish that draws its roots from Italian cuisine, specifically the Italian classic parmigiana dishes, like chicken parmigiana or veal parmigiana. In this version, the main protein is a tender beef cutlet, typically made from high-quality cuts such as sirloin, filet mignon, or even ribeye. The preparation begins by pounding the beef cutlet to tenderize it, then seasoning it with salt and pepper. The cutlet is coated in flour, dipped in beaten eggs, and finally covered with breadcrumbs before being fried until golden brown and crispy on the outside. Once fried, the beef is topped with a generous amount of tomato sauce (often a rich, homemade marinara sauce) and mozzarella cheese or sometimes Parmesan cheese. The dish is then baked in the oven until the cheese melts and becomes bubbly and golden, creating a flavorful blend of crispy breading, tender beef, savory tomato sauce, and gooey cheese. Bife à Parmegiana is traditionally served with a variety of sides, commonly white rice, French fries, or mashed potatoes, and sometimes accompanied by salad. The dish is hearty, rich, and comforting, making it a favorite in Brazilian homes and restaurants alike.
Pagnotta is a traditional Italian round loaf of bread, known for its rustic appearance and crusty exterior. It is typically made with wheat flour, water, yeast, and salt, resulting in a soft, airy crumb inside. Pagnotta is often baked in a wood-fired oven, giving it a distinct smoky flavor and a thick, crispy crust. It is versatile and commonly served with meals, used for sandwiches, or enjoyed with olive oil and other toppings. Pagnotta is popular in various regions of Italy, especially in rural areas.
Tamr mahshi is a traditional Middle Eastern dessert that consists of stuffed dates. The dish is made by pitting dates and filling them with various ingredients such as nuts (like almonds, pistachios, or walnuts), candied fruit, or sweetened cream. Sometimes, spices like cinnamon or cardamom are added for extra flavor. This sweet treat is popular across the Middle East, particularly during holidays and special occasions like Ramadan, where it's served as a nutritious and energy-boosting snack after breaking the fast.
Chicken barb is a traditional American sandwich originating from Methuen, Massachussetts. The sandwich consists of a toasted sesame seed bun that's stuffed with mayonnaise, lettuce, and chicken that's been cooked in a pressure cooker with secret seasonings and then pulled and shredded. The seasoning is still a closely-guarded secret, and no one knows its exact ingredients, save for a few people. It is believed that the sandwich was invented in the 1940s in Tally Ho Inn, located in Methuen. Nowadays, an offshoot of the Tally Ho still makes the original sandwich, and it's called Norm's White Horse.
Solomillo al whisky is a traditional Spanish dish originating from Seville. The dish consists of pork tenderloin in a garlicky whisky sauce and it's made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes. The meat is browned, then removed from the pan so that the sauce can be prepared. When the sauce has reduced, the meat is added back to the pan until warm. It's recommeneded to serve solomillo al whisky with potatoes or bread to mop up the juices. This classic dish is a staple of Seville's tapas bars.
Chicken Creole is a traditional American dish originating from the Southern states. The dish is made with a combination of chicken breasts, onions, green peppers, celery, tomatoes, chicken broth, tomato paste, pepper, salt, garlic, rice, and herbs such as oregano, thyme, marjoram, and basil. The meat is sautéed with the onions, peppers, and celery, then simmered with the tomatoes, broth, tomato paste, and seasonings. Once done, the dish is garnished with parsley and served over white rice. Chicken Creole is often accompanied by Tabasco sauce, bread, or a fresh salad on the side.
This is a specialty blood sausage made from pork, a small amount of pork liver, and spices and seasonings such as salt, black pepper, marjoram, allspice, cloves, and onions. It can often be found in butcher shops throughout Thuringia, and it has been prepared and consumed for centuries at farm slaughter festivals. Today, it is produced all over Thuringia by several major producers. Thüringer Rotwurst is known in the region as the "queen of black pudding".
Zungenwurst is a traditional German blood sausage that contains pieces of pickled tongues. It typically consists of a mixture of pork blood, fat, and pieces of pickled tongues, seasoned with ground pepper and (optionally) other strong spices. Usually, the blood sausage is entirely made of animal parts, containing no fillers or cereals. Since the sausage is typically cured and dried, it requires no cooking prior to its consumption. A common sausage in Austria as well, it can be consumed both hot and chilled, fried, or sliced in sandwiches. Its name is derived from the German words Zungen, meaning tongues in English, and Wurst, which translates to sausage.
Bint al-Sahn, also known as Yemeni honey cake, consists of multiple thin layers of dough brushed with ghee (clarified butter), baked until golden, and then drizzled with honey. The top of the pastry is glazed with an egg wash and topped with nigella seeds. Bint al-Sahn is known for its flaky, buttery texture and sweet flavor, making it a popular dessert or treat, especially during special occasions and family gatherings in Yemen. It is served with honey, which is considered a sign of wealth and high social status.
Jawzia (or djouzia) is a traditional Algerian walnut nougat originating from Constantine. This sweet delicacy is made from walnuts, honey, egg whites, sugar, and vanilla extract. It features delicately toasted nuts coated in a soft, honey-rich paste, enhanced with a touch of vanilla. Jawzia was created by the chefs of Ahmed Bey in the city of Constantine and was historically gifted to the sultans of the Ottoman Empire. Originally reserved for special occasions like Ramadan, it has since become more accessible due to modern production.
Terrine de sanglier is a traditional French terrine made from wild boar (sanglier). The terrine is a type of coarse meatloaf where the wild boar meat is mixed with spices, herbs, and additional ingredients like pork, bacon, or liver for added richness. The mixture is then baked in a terrine mold. This rustic dish is often served cold, sliced, and paired with bread, pickles, or chutney, making it a popular choice for French country-style meals and appetizers.
Fisherman’s Pie is a traditional British and Irish dish similar to shepherd’s pie, but made with seafood instead of meat. It typically includes a mixture of white fish like cod or haddock, sometimes with salmon or shrimp, cooked in a creamy sauce, such as bechamel, or cheddar cheese sauce. The fish is often mixed with vegetables such as peas, corn, or leeks. The filling is then topped with mashed potatoes and baked until golden and bubbly. It's a hearty, comforting meal often served in coastal regions.
Roast pork with applesauce is a classic dish where roast pork is served alongside applesauce for a complementary flavor combination. The savory, tender pork is typically roasted with black pepper and salt, but other herbs and spices can also be included, while the sweet and slightly tangy applesauce helps balance the richness of the meat. Applesauce adds moisture and a fresh contrast, making it a popular pairing with pork in many cuisines. This dish is especially common in British and American cooking, often served during family dinners or holiday meals.
Balut is a popular, although unusual Filipino delicacy, served everywhere from street stalls to upscale restaurants. It is a duck egg that has been hard-boiled, fertilized, and incubated. Traditionally, the cooked embryo is consumed straight from the shell. It is considered an aphrodisiac that is commonly paired with a cold beer on the side. The dish can be seasoned with chili, garlic, vinegar, salt, lemon juice, ground pepper, and mint leaves. It can also be cooked in omelets or used as a filling for pastries. Although balut is closely associated with Filipino cuisine and has achieved popularity throughout the world, it is still considered a poor man's meal in the Philippines.
The unofficial national drink of Qatar, karak or karak chai is typically made with black tea, cardamom, saffron, and milk. However, there are variations that also include sugar and other spices like cinnamon and ginger. The milk can either be regular, sweetened or evaporated milk. Most Qataris start their day drinking karak, and it’s also found in other Arab countries of the Persian Gulf, most likely brought there by Indian and Pakistani workers. Karak is very similar to the Indian chai masala, except that it’s not so heavily spiced.
Inipit is a popular Filipino dessert consisting of two sponge cakes combined with a creamy, custard-like filling. Although it exists in many versions, the most common combination of flavors is plain vanilla sponge with a mashed potato filling. It originated in the city of Malolos and was invented by Salome P. De Ramos in the 1940s. Nowadays, it is one of the most famous signature dessert stemming from the Bulacan region, and it is usually sold at traditional Filipino bakeries.
Pie barm or Wigan kebab is a unique English sandwich hailing from Wigan. The sandwich consists of a meat pie that's sandwiched between a barm cake – a buttered roll that's leavened with barm (beer foam, in most cases). The Wiganers are well-known for their pie-eating and they even attempted to send a pie to space in 2016, but didn't succeed. The pie used as the filling for this sandwich is usually of the meat-and-potatoes variety.
Even though lahmacun is popularly nicknamed Turkish pizza, it's origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. The dish is then shortly baked in a super-hot (and preferably wood-fired) oven. Lahmacun is best served hot with a drizzle of lemon juice. It is traditionally enjoyed folded around the crispy onions and a parsley salad known as piyaz. It is recommended to pair lahmacun either with the salty, cold yogurt beverage called ayran, or şalgam suyu, the barrel-fermented juice of red carrot pickles, which is salted, spiced, and flavored with the aromatic turnip called çelem.
Bock beer is a German bottom fermenting lager that nowadays comes in a wide range of sub-styles. Traditional versions may range from golden to amber, and sometimes even dark brown. They are typically lightly hopped, rich, creamy, smooth, and malty, with toasty and occasionally caramel notes. Alcohol content falls within the ABV range of 6.3 to 7.6%, and the beer is traditionally served in a tulip glass. Its origin dates back to the fourteenth century and the city of Einbeck where the beer was brewed by certified master brewers who followed a unique set of quality standards which were established by the city council. By the seventeenth century, the beer gained in popularity and was especially favored in Munich, where it was originally named Ainpöckische Bier—which later led to the corruption of the name, initially as Oanpock and then as Bockbier (bock beer). Translated from German, bock stands for Billy goat, which was subsequently often used in advertisements and as a common logo for bock beer. The most common sub-styles of bock bier include Maibock, Doppelbock, Eisbock, and Weizenbock. Bock beer pairs well with hearty German dishes, soft and matured cheeses, spicy dishes, roasted or fried meat, and sausages.
Often dubbed as the national dish of Oman, shuwa is usually prepared with bone-in cuts of lamb or goat meat, or occasionally beef or camel. The meat is coated in a spice blend that typically combines chili peppers, cardamom, cloves, cumin, or coriander. It is traditionally wrapped in banana or palm leaves and then placed in a woven bag before it is roasted and smoked in underground pits. Because of the extensive preparation, shuwa is usually enjoyed on special occasions. The meat is served on a bed of rice together with a tomato-based sauce, and it is supposed to be shared among the guests.
Keropok lekor is a Malaysian snack and a specialty of the Terengganu region. In order to prepare it, ground fish such as herring, ikan tamban, ikan kerisi, or ikan selayang are combined with sago flour, and the combination is formed into long, sausage-like shapes which are then boiled for several hours, although these fish sausages can also be fried. There are many stalls in the region where keropok lekor can be bought, and it is traditionally served hot with a spicy chili dipping sauce.
Suho meso is a Bosnian specialty made by salting, drying, and smoking beef over oak fire. The meat should not be too dry, and it takes a special set of skills and knowledge to make the dish properly. Since it takes special expertise to prepare suho meso, the methods are typically passed down from one generation to another. The meat is traditionally seasoned with garlic or pepper. Suho meso is so popular that it is a staple at most Bosnian feasts and celebrations.
Created in 1910 by chef Louis Durand to celebrate the famous Paris-Brest-Paris bicycle race, which led from the center of Paris past the door of his pastry shop in Maisons-Laffitte to Brittany and back, this decadent dessert is a true French classic found in pâtisseries all over the country. With a shape resembling that of a bicycle wheel, Paris-Brest is made with a ring of pâte à choux – a puffy hollow pastry traditionally flavored with fleur de sel, topped with flaked almonds, and baked until golden brown. The airy pastry ring is then sliced horizontally and filled with a rich hazelnut and almond mousseline praliné cream, while the upper crust is generously dusted with powdered sugar. Regardless of the numerous creative interpretations and modern takes on this classic recipe, the perfect Paris-Brest should always be dominated by the toasted nutty flavor and aroma of praline cream.
Pastila is a traditional Russian sweet originating from the 17th century. It is a cross between candy and meringue cookies: light and airy puffs made from egg whites, sugar, and fruit, reminiscent of the popular Turkish Delight. Traditionally, pastila are made from sour apples or berries, although other types of fruit can also be used. Pastila from Kolomna is thought to be the most delicious variety, and the recipe for Kolomensky pastila has been closely guarded until the 19th century. At the same time, the confectioners started using sugar instead of honey, a practice which is still in use today. Pastila is usually consumed as a dessert in between meals, although it is also often served with tea as an afternoon snack.
These delicious Georgian dumplings known as khinkali are considered to be one of the national dishes of the country. The dumplings are filled with meat and spices, then traditionally twisted into a knot at the top. Regional differences influence the fillings and every part of Georgia has their distinctive variety. For example, in the mountainous regions, the most traditional filling is lamb, however; the most frequent variety throughout entire Georgia is a mixture of pork and beef. The vegetarian versions made with traditional Imeretian cheese or mushrooms are also quite popular. The traditional recipe was developed over time, and now includes fresh herbs such as cilantro or parsley. The meat for khinkali is never precooked – therefore, all of the juices are tucked inside the dumplings. Eating khinkali is also a part of traditional Georgian folklore: the top, where the dough is twisted into a knot, should never be eaten because it serves as a handle to hold the dumpling, and it is usually left on the plate as an indication of how many dumplings have been eaten. These flavorful dumplings are served plain or paired with freshly ground black pepper.
Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.
American pancakes are made from a thick batter consisting of eggs, flour, milk, and baking powder. Additionally, fruit such as apples, strawberries, and blueberries can also be added to the batter, along with buttermilk or chocolate chips. When served, they are usually stacked on top of each other, then topped with a variety of ingredients such as butter, maple syrup, fruit jam, honey, whipped cream, or peanut butter. American pancakes are often served for breakfast in the United States of America and Canada, and are sometimes accompanied by fried eggs, bacon, or sausages. In America, there are a few varieties of pancakes, and the most popular ones are johnnycakes (made from fried cornmeal) and silver dollar pancakes (smaller than regular pancakes). Originally, pancakes were symbolic of the sun and played a key role in the early religious rituals of the Native Americans, who first made them from ground cornmeal that was then cooked on hot rocks.
Sinigang is a sour Filipino soup consisting of sampalok (fruits of the tamarind tree), water spinach, hot peppers, cabbage, broccoli, eggplant, diced tomatoes, sliced onions, ginger, garlic, green beans, fish sauce, and salt. The basic broth usually consists of rice washing, with the addition of a souring agent. Ingredients such as pork, fish, milkfish, shrimp, chicken, or beef may also be added to the soup. Sinigang is traditionally served piping hot as a main dish, with rice as its accompaniment. It's an often seen dish at special occasions such as birthdays or weddings, and over time, as the dish became more popular, there were new variations that used guava or raw mango instead of sampalok, and each region developed their own version of the popular soup. With its sour lightness perfectly matching the harsh tropical heat of the country, sinigang is a unique soup that is a true representative of Filipino cuisine.
Zucca spritz is a simple Italian cocktail mainly enjoyed as an aperitif. It is based on Rabarbaro Zucca, the bittersweet rhubarb-flavored liqueur from Milan. To make the drink, a shot of the liqueur is added to a glass filled with ice. The liqueur is then topped with soda water. It can be garnished with an orange slice or mint sprig. This basic recipe is sometimes altered with prosecco, other liqueurs, or bitters. Zucca spritz is mostly associated with Milan, Lombardy.
Barberton chicken or Serbian fried chicken is a regional specialty originating from Barberton. A whole, fresh chicken is cut into pieces that are dredged in flour, then eggs, and finally in a mixture of breadcrumbs, salt, and pepper before they are deep-fried in lard. It was Belgrade Gardens, a diner that was founded during the Depression-era by Serbian owners Manojlo Mike and Smiljka Topalsky, that first started offering this fried chicken specialty. The style of preparing and frying the chicken had its roots in Serbian cuisine and was handed down to Smiljka by her mother. The traditional way of serving crispy barberton fried chicken includes three side dishes: french fries, vinegar-based coleslaw, and a sort of spicy concoction made with rice, tomatoes, and hot peppers usually called hot sauce. Regarded as one of the best fried chicken dishes in the country by USA Today, this chicken specialty is a favorite in Barberton and the surrounding area.
Italian nougat is traditionally made with toasted almonds, but today it is also available studded with walnuts, peanuts, hazelnuts, or even pistachios. Though nougat is believed to have been brought to Italy during the Arab rule, the name torrone stems from the Latin word torrere, which means charring, referring to roasted nuts. Torrone has a soft, chewy texture that varies from soft to firm, and it is commonly sold wrapped in flavorless edible wafer paper which keeps the pieces from sticking to one another. Although this artisan confection is most closely associated with Christmas, it can be found throughout Italy all year round. Some of the most noteworthy nougats come from Piedmont, Tuscany, Campania, and Calabria, whereas the city of Cremona in Lombardy boasts its own Festa del Torrone - nougat festival that is celebrated every November.
Typically associated with Çeşme, kumru is a toasted sandwich prepared with an artisanal bread that is typically enriched with chickpea flour. It was originally prepared with sinik, a circular bread that was sold by street vendors, but it achieved its current form in the 1950s when sandwiches became a popular option in Türkiye. Nowadays, it is typically filled with kaşar cheese (which is typically griddled before it’s placed on the bread), spicy sausage known as sujuk, and tomatoes, while modern variations may also include pickles, red pepper flakes, other types of cured meat, or even mayonnaise or ketchup, though the latter two are often frowned upon. This filling and affordable street food option is usually found at specialized kumru restaurants.
A quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg. Burger is a succulent dish consisting of, ideally, medium-rare seared beef patties tucked in fresh, lightly toasted buns, accompanied by onion slices and ketchup or Dijon mustard. Of course, there is a variety of other condiments and vegetables such as salad greens and tomatoes, but they tend to turn the meat cold, according to Mrs. Sheraton. If cheese is added, it should be mozzarella, Gruyere or Cheddar, slightly melting and mildly pungent. It is yet unclear who first thought to encase the beef patties with buns. Giovanni Ballarini, a food historian, says that the immigrants were given grilled meat between sliced of bread, so there would be no plates involved, and no water was wasted for washing the dishes. Hannah Glasse first mentioned a Hamburg "sausage" in her 1747 cookbook The Art of Cookery, Made Plain and Easy, defining it as a chopped mixture of beef and spices that should be served with toast. Or maybe it was Charlie Nagreen, a meatball seller from Wisconsin, who, in 1885, decided to put meatballs between bread so the consumers could eat them while walking at a country fair where he worked. Today, toppings and accompaniments vary from region to region, but for an original version one should visit Louis' Lunch in New Haven, Connecticut, serving the burgers since 1900, and claiming to be the oldest burger joint in the United States. Whatever the theories about the origin of burgers may be, and there are a lot of them, it is a convenient, simple and hearty meal that most meat lovers will gladly indulge in.