Celery

This traditional Italian meat sauce consists of ground beef, pork, or a combination of both, that is sautéed alongside a sofrito of onions, carrots, and celery, a splash of red wine, and canned tomatoes. The mixture is traditionally seasone... READ MORE

I bigoli con l'anatra, locally known as bigoi co' l'arna, is a traditional dish that originated in the city of Thiene, but over time it became very popular throughout the province of Vicenza. Bigoli is a thick, egg-based pasta variety who... READ MORE

Tagliatelle al ragù alla Bolognese is a traditional dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are oft... READ MORE

Ragù alla Bolognese was invented in the late 18th century by Alberto Alvisi, a chef of Pope Pius VII. The base of this classic is made with beef, pork or a combination of both, as well as ripe, fresh tomatoes or tomato purée, red or ... READ MORE

Ceviche mixto is a classic Peruvian appetizer that differentiates itself from other types of ceviche by the addition of various seafood ingredients to regularly used fish. Those include shrimp, squid, octopus, clams, or scallops. A few mussels or ... READ MORE

Sugo alla Genovese is a traditional sauce that, despite its name, originates from Naples, but it was likely brought over to the city from Genoa by Genovese immigrants during the Renaissance period. The sauce is prepared by sautéeing veal or... READ MORE

Tassot is a traditional dish made with goat meat or beef as the main ingredient. Cubed meat is usually marinated in a combination of onions, orange juice, and lemon juice. It is then fried until it develops a crispy, brownish exterior. The dish is... READ MORE

Comforting rosół is a traditional meat soup. Even though the chicken version, called rosół z kury, is the most famous variety–beef, veal, turkey, or mixed meat broths are also quite frequently prepared throughout the c... READ MORE

This delicious beef dish is one of the best-known creations of Czech cuisine. It is made with marinated braised beef, usually tenderloin, served in a creamy vegetable sauce made with carrots, celeriac, and parsley root. The dish is usually spiced ... READ MORE

Rabo de toro is a traditional dish originating from the region of Andalusia, although it's eaten throughout the country. Each restaurant and region has their own recipe, but it's usually made with a combination of oxtail, olive oil, onions, garlic... READ MORE

Traditionally prepared with beef or chicken, this hearty Hungarian soup is a staple restaurant dish as well as a common home-cooked meal. Besides meat, it usually incorporates noodles, root vegetables, and a variety of spices. It is always served ... READ MORE

Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo, which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smoth... READ MORE

Lagman or latiaozi is a dish from Central Asia with possible roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there i... READ MORE

Ciorba Radauteana is a traditional soup. It's made with a combination of chicken, onions, sweet red pepper, celery, carrots, lemon juice, garlic, parsley, and sour cream. The ingredients are simmered over medium heat until the meat and the vegetab... READ MORE

Ragù di cinghiale is a traditional meat sauce hailing from Tuscany, but it's also prepared in other Italian regions such as Veneto and Umbria. The ragù is made with a combination of cinghiale (wild boar) meat, tomatoes, red wine, car... READ MORE

Pappardelle alla lepre is an ancient Tuscan dish – allegedly, Boccaccio himself was impressed with these pasta ribbons which are cooked in broth and flavored with hare meat. The preparation of this rich dish is time-consuming – the har... READ MORE

One of New England cuisine staples, the Maine-style lobster roll consists of a chilled lobster salad tucked into New England-style split-top buns. The lobster salad, at its basic, is made with knuckle and claw meat that is dressed in mayonnaise an... READ MORE

Pappardelle al ragù bianco di anatra is a traditional pasta dish that's especially popular in the Veneto and Friuli-Venezia Giulia area. The dish is usually made with a combination of pappardelle pasta, duck breasts, onions, garlic, carrots... READ MORE

Ragù all'anatra is an Italian meat sauce that's usually prepared with a combination of duck, garlic, onions, carrots, celery, guanciale, tomato purée, red wine, and herbs such as sage, parsley, bay leaves, and thyme. The vegetables a... READ MORE

The iconic borsch is probably the most famous Ukrainian dish, also considered the country's national dish. It is a comforting soup made with beetroot, meat or bone stock, and sautéed vegetables. There are many variations - the broth can be ... READ MORE

There is nothing better to represent a true taste of New Orleans than gumbo, a filling soup that is usually prepared in large, black, iron pots. A cultural and gastronomical symbol of Louisiana, it can be based on seafood and okra with tomatoes, o... READ MORE

This clear and hearty chicken broth is one of the most traditional Polish soups. Usually prepared with meat left on the bone, it can incorporate various diced root vegetables and different types of noodles. The recipes for rosół z kury are ... READ MORE

Leche de tigre is a Peruvian specialty consisting of ceviche juice that is left after the fish has been consumed. The milky liquid is sometimes made on its own with fish stock. There are numerous variations of leche de tigre, but each dri... READ MORE

Arancini al ragu or arancini al sugo is a traditional variety of arancini rice balls originating from Sicily. For this version, the arancini are typically stuffed with ragu and cheese, and sometimes peas. The ragu is made with ground beef, onions,... READ MORE

Rich and smoky, this white bean soup with smoked meat is a staple in most Romanian households. It consists of boiled dry white beans enriched with chunks of smoked meat such as pork knuckles or ribs, ham, or bacon, as well as root vegetables. Typi... READ MORE

This thick brown sauce is commonly used in French cuisine both as a standalone sauce and as a base for other sauces. It is a combination of brown stock and espagnole sauce simmered for a long time until its volume has reduced by half – thus ... READ MORE

Ragù Toscano is a hearty Italian meat sauce from Tuscany, consisting of ground beef, bits of sausage, tomatoes, wine, olive oil, and a sofrito made from onion, carrots, and celery. There are numerous variations on the ragù depending ... READ MORE

Traditional wine kebab is a popular Bulgarian stew made with meat and wine, which are combined with a variety of vegetables and spices. This one-pot dish can be made with any type of meat, but beef is the most common choice. The meat is diced and ... READ MORE

A delicacy of Caribbean and Creole cuisine, conch fritters are the national dish of sunny Bahamas. It consists of pounded, tenderized conch meat that is fried in batter with tomatoes, onions, celery, bell peppers, and various, often peppery season... READ MORE

Menestrón is a Peruvian soup that is an adaptation of the famous Italian minestrone. The soup became popular in Peru with the first Italian immigrants, and over time, it was adapted for local palates using a variety of Peruvian ing... READ MORE

Salmì di cervo is a traditional dish originating from the Valtellina valley. Although there are variations, the dish is usually made with a combination of venison, red wine, pancetta, carrots, onions, garlic, celery, butter, olive oil, and ... READ MORE

One of the earliest and quintessential American dishes, New England-style clam chowder is a creamy stew made with briny clams, chunks of salt pork, sweet onions, potatoes, and milk. The dish was invented by the Pilgrims who had landed near Plymout... READ MORE

This thick, creamy, and rich puréed soup traditionally includes ingredients such as cream, seafood, cognac or wine, and a combination of spices. The origin of its name is still debated – some claim that the word refers to a soup that ... READ MORE

Even though it is prepared throughout southern Italy, the flavorful caponata is a typical Sicilian vegetable dish whose origins date back to the early 18th century. In the original recipe, the most important ingredient was gurnard fish (capone... READ MORE

Widely considered to be one of Rome's best street foods, these breaded, deep-fried rice croquettes are in fact quite similar to the Sicilian arancini, but unlike which, Roman supplì are traditionally filled with mozzarella, and the... READ MORE

Avgolemono is a Greek soup made with whisked eggs and lemon juice that are combined in a broth up to a point when the soup develops a thick consistency, but not longer, as the ingredients would start to curdle. The soup is quite old, dating back t... READ MORE

Dalmatinska pašticada is a traditional Dalmatian dish consisting of beef (the traditional cut used being frikando, the toughest part of beef round) that is marinated in vinegar and spices for up to a couple of days, after which it&... READ MORE

Ciorbă de perişoare is a traditional sour soup with meatballs consisting of pork and rice. The perişoare are boiled alongside onions, carrots, red peppers, and celery root. They are seasoned with parsley, lovage, salt, borş, and sour cream. Ciorbă... READ MORE

This traditional Irish stew is made with cubes of beef, onions, bacon, tomato paste, stock, Guinness stout beer, and vegetables such as carrots, potatoes, and celery. The stew is flavored with bay leaves, thyme, salt, garlic, and black pepper, whi... READ MORE

This Greek classic consists of large white beans that are cooked and then baked in a flavorful tomato sauce, which is usually seasoned with various herbs such as oregano, parsley, and mint. The dish calls for the use of fasolia gigantes, ... READ MORE

Pasta e ceci is a thick Italian soup featuring pasta and chickpeas as the main ingredients. Any kind of pasta can be used in the soup, from maltagliati to cannolicchi. The dish is usually prepared with a soffrito of onions and ce... READ MORE

Pappardelle all'anatra is a traditional dish that's especially popular in Tuscany. The dish is prepared with a combination of duck meat, garlic, tomatoes, red wine, stock, onions, carrots, celery, olive oil, sage, rosemary, bay leaves, and pappard... READ MORE