Lard

Originating from the Mexican state of Michoacán, carnitas is a flavorful dish made from pork (usually front sections or pork shoulder) that is braised, roasted, or slow-cooked in its own fat for a long time until fully tender and succulent.... READ MORE

Even though today this griddled Italian flatbread is typically enjoyed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses like squacquerone, tomatoes, and a handful of peppery wild arugula), Piada... READ MORE

Pączki are traditional Polish doughnuts are made from yeast-leavened dough that's rich in eggs, sugar, milk, and fats. A touch of spirit, such as rum, is often added to the dough for pączki to prevent the absorption of oil during frying. They are ... READ MORE

This traditional Portugal dish combines marinated pieces of pork with clams and a lightly spicy, wine-infused sauce. Though the name of this classic might imply it originated in Alentejo, it is believed that it initially appeared in the Algarve re... READ MORE

Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically... READ MORE

Lechona is a traditional dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and fest... READ MORE

Widely known as Sardinian ravioli, culurgiònes are a typical dish of Ogliastra. These delicious handmade dumplings are shaped to resemble an ear of wheat, and they are traditionally filled with potatoes, pecorino cheese, lard, onio... READ MORE

Pollo encacahuatado is a Mexican dish believed to have originated in Puebla. It consists of chicken pieces that are cooked in a delicious peanut sauce made with lard, tomatoes, onions, garlic, peanuts, chilis, cinnamon, and chicken stock. The meat... READ MORE

The most popular food of the Southern cuisine, fried chicken is the theme of many arguments where everyone involved seems to have a favorite, be it what their mothers used to make, a cult roadside eatery, or a bygone restaurant. However, it is uni... READ MORE

This Hungarian specialty is prepared with meat, traditionally beef, that is simmered in a rich paprika-infused broth, usually alongside onions, bell peppers, root vegetables, various spices, and occasionally tomatoes (in some regional variations).... READ MORE

Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy t... 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

In Czech folklore, the best cure for a cold or a hangover is a bowl of česnečka, a traditional garlic soup. Although garlic is the key ingredient, the soup also incorporates potatoes, meat broth, onions, and traditional spices such as caraway and ... READ MORE

Pörkölt is Hungary's national stew, its name derived from the word pörkölni, meaning to roast or singe. The stew is made from meat such as beef, lamb, pork, or chicken, simmered in a red sauce with lo... READ MORE

Feijão tropeiro is a traditional dish from the Brazilian state of Minas Gerais. A favorite dish of cattle rangers (tropeiros), it consists of beans that are cooked with salted or dried meat, manioc flour, and various flavorings, he... READ MORE

These empanadas are a specialty of the region of Tucumán, and they are quite different than numerous empanadas found in Buenos Aires. Tucumanas are typically handmade according to old, traditional recipes, and are characterized by a crispy ... READ MORE

Leitão a Bairrada is a Portuguese dish of suckling pig that's roasted and basted until the flesh becomes creamy and the skin develops its typical crunchiness. It is said that the best place to try this delicacy is the Bairrada wine region, ... READ MORE

This empanada variety originates from Córdoba in Argentina, hence the name. It is sweet and savory because it's filled with beef, raisins, potatoes, olives, and white sugar. Other ingredients include hard-boiled eggs, onions, garlic, red wi... READ MORE

Ragù Napoletano is a traditional meat and tomato sauce originating from Naples. In the past, it was prepared by the portinai or doormen who sat while observing the comings and goings of tenants as well as the sounds of the... READ MORE

Porchetta is a traditional moist boneless pork roast prepared all over Italy. It originated in Lazio but many regions offer their spin on the recipe. Regardless of the region, the basic method is always the same: the pig is gutted, carefully trimm... READ MORE

Plăcintă aromână, also known as plăcintă macedoneană in Romania, is a traditional pie that is usually filled with leeks or spinach, eggs, cheese, and sour cream. On a pastry sheet that has been brushed with lard, the egg-cheese fill... READ MORE

One of the best-known dishes of Austrian cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served with a dollop of lingonberry jam, lemon wedges, and either butt... READ MORE

This unique type of pizza is characterized by its half-round shape, made by folding a full-sized pizza in half. Hailing from 18th century Naples, calzone literally means pant leg, referring to the fact that calzone's original purpose was to be a p... READ MORE

Hungarian chicken paprikás originated as a rustic stew that was cooked in a large cauldron over an open fire. It is traditionally prepared with chicken thighs and legs that are braised alongside onions and cooked in a thick, paprika-flavore... READ MORE

Quarkbällchen, meaning quark balls, is a traditional snack that is typically made by combining quark, flour, eggs, sugar, vanilla sugar, and baking powder. Milk, melted butter, cinnamon, lemon zest, and corn or potato starch are also... READ MORE

This Slovakian sauerkraut soup is a hearty wintertime dish with a rich flavor, coming from a variety of added smoked pork products, sausages, and dried mushrooms. Kapustnica is related to a number of similar soups found throughout Eastern and Cent... READ MORE

Gnocco fritto is a traditional pastry consisting of flour, lard, salt, and a leavening agent. The dough is traditionally shaped into little rectangles by flattening it with the palm of one's hand. Often times, people make small holes in the middle... READ MORE

Lechazo is a Spanish dish consisting of a roasted suckling lamb. In order for the lamb to classify as lechazo, it must weigh between 5 and 7 kg and its age cannot be more than 20 to 30 days. The lamb must be fed only on its mother's milk, hence th... READ MORE

Tacacho is a traditional meal that is typically served for breakfast. It originates from the Amazonas region, where the natives boil or grill the plantains, peel them, then mash them in a large wooden mortar. When mashed, the plantains are combine... READ MORE

Kruh ispod peke is a traditional method of preparing bread under the lid (peka). The simple dough is prepared with flour, yeast, salt, and lukewarm water. It should be stickier than most other bread doughs and kneaded with hands. When pre... READ MORE

Dödölle is a traditional peasant dish originating from Hungary. These filling and inexpensive potato dumplings are made with a combination of floury potatoes, flour, lard or vegetable oil, onions, and salt. The potatoes are boiled, mashe... READ MORE

While the traditional version couples only two elements, shortcrust pastry or pâte brisée and juicy mirabelle plums, modern varieties of this classic occasionally place the plums on a bed of pastry cream or creamy custards. Before bak... READ MORE

Empanada de cordero is a type of Spanish empanadas originating from the Balearic Islands. Unlike their Galician counterpart, Mallorcan empanadas have a dough that’s prepared without yeast. The dough is made with a combination of egg yolks, l... READ MORE

Frijoles puercos is a traditional bean-based dish. This appetizer, side dish, or even a dip is usually made with a combination of cooked beans, chipotle chili peppers, beef or pork chorizo, lard, jalapeños, and Oaxaca or Chihuahua cheese (o... READ MORE

Almás pite is a traditional apple pie known for its rustic, homemade qualities. It typically consists of a buttery, flaky pastry that encases a sweetened apple mixture, usually flavored with cinnamon and sometimes lemon zest or vanilla. The... READ MORE

Langosta de Puerto Nuevo is a traditional lobster dish originating from Puerto Nuevo in Baja California. The dish is usually made with a combination of lobster, butter, salt, pepper, and oil or lard. The lobster is cut in half, seasoned with salt ... READ MORE

These decadent, crispy fried pastry tubes filled with luscious ricotta cheese cream are perhaps one of Sicily's best known desserts outside of Italy. Cannoli are believed to have originated around Palermo during the 9th century, while Sicily was u... READ MORE

Moussaka is one of the best known Greek dishes – a baked casserole consisting of ground lamb meat and layers of sliced eggplant, covered with a thick layer of bechamel sauce that gets golden and crusty as it bakes. The lamb is sometimes repl... READ MORE

Tortilla, originally a corn flatbread, is one of the essential bread varieties that has been present in Mexican culture for thousands of years. The first tortilla was created out of the staple ingredient of indigenous cultures, the ubiquitous corn... READ MORE

Traditional guláš is a hearty meat stew served with a dark red sauce that is heavily seasoned with paprika. Through history, this dish with Hungarian origins has become one of the most common meals in the Czech Republic and Slovakia.... READ MORE

Řízek is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat that are coated in a combination of breadcrumbs, flour, and eggs. The meat is then gently fried in oil or butter. The... 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